Ingredients:

For the soup:

• cooking spray
• 14 oz sweet Italian chicken sausage, casing removed
• 1/2 onion, chopped
• 2 Tbsp. minced garlic
• 4 tbsp chopped fresh parsley, divided
• 3 cups low-sodium, fat-free chicken broth
• 2 1/2 cups water
• 2 cups jarred low sugar marinara sauce
• 3 cups torn spinach leaves
• 2 bay leaves
• fresh cracked black pepper
• 6 oz broken lasagna noodles, whole wheat or gluten free*

For topping:

• 6 tbsp part skim shredded mozzarella cheese
• 1/2 cup part skim ricotta cheese
• 3 tbsp grated parmesan cheese
• 2 tbsp chopped fresh parsley
• 1/4 cup fresh basil, chopped

Stove Top Directions:

1. Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
2. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the parsley, broth, water, marinara sauce, spinach, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.
3. In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.
4.  Add the broken pasta and cook uncovered according to package directions.
5. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

Slow Cooker Directions:

1. Brown the sausage, onion and garlic in a large nonstick skillet, then transfer to slow cooker and add parsley, broth, water, marinara.
2. Cook LOW 8 hours or HIGH 4 hours.
3. 30 minutes before soup is done, remove bay leaves and add spinach and pasta.
4. Cover and cook on HIGH about 30 minutes until pasta is cooked.