But I like soups full of yummy veggies! So obviously I decided to come up with a veggie laden version of my own. If you know me or have been following me, you know that I NEVER follow a recipe to a T. I always create my own rendition & then blog it. Whether it was good or bad!!
So here it is:
Ingredients for Soup:
Cooking spray (I have a Misto with Organic EVOO in it)
4 True Story Organic Sweet Italian Chicken Sausage links, cut into half moons.
2 Cloves garlic, minced
1/2 c Yellow onion, diced
1 c Carrots, diced
1 c Celery, chopped
1 c Zucchini, cut into half moons
2 Bay leaves
3 c Organic vegetable broth (I used Pacific)
2 1/2 c Water
2 c Tomato & Basil marinara (Trader Joe's)
6 oz Organic Brown rice noodles (my kids like rotini more than flat lasagna noodles)
Ingredients for the topping:
1/2 c Fat free Ricotta (Trader Joe's)
6 Tbsp Light shredded Mozzarella
3 Tbsp Grated Parmesan cheese
2 tsp Dried Basil (I prefer fresh, but I did not have any so I used what was in my cabinet)
Directions for soup:
In a large dutch oven or stock pot, spray bottom with cooking spray. Heat over medium & add sausage, onion & garlic, cook for about 5 minutes until it starts to brown. Add carrots & celery, cook 5 minutes longer. Add broth, water, marinara, pasta & bay leaves. Bring to a boil, then reduce heat & simmer for 20 minutes. Add zucchini & simmer 10 minutes longer.
In a mall bowl add mozzarella, parmesan, ricotta & basil. Mix well & cover. Place in fridge until soup is ready.
Makes about 11 cups. Since I like my soup chunky, I was able to scoop out the meat, veggies & pasta to measure in my 21 Day Fix containers so I could stick to my portions as close as possible.
