Categories: Soup

Ingredients

• 1 tablespoon olive oil
• 1 pound bulk hot Italian turkey sausage (or 1 pound sausages, casings removed) I've also done this with Morningstar Crumbles
• 2 cups diced onions
• 5 cloves garlic, minced
• 2 cups diced zucchini
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• One 14.5-ounce can diced tomatoes seasoned with oregano
• One 15-ounce can tomato sauce
• Two 14-ounce cans low sodium chicken broth
• 1 cup frozen chopped spinach, thawed
• 1/2 cup mini Farfalle pasta - optional
• 2 cups ricotta cheese
• 2 tablespoons fresh, chopped basil

Directions

1. In a saucepan or stockpot heat the olive oil over medium heat. Add the sausage, onion, and garlic. Cook, breaking up with spoon, until sausage is browned and onions are softened. Add zucchini, dried basil, oregano, pepper flakes, salt, black pepper, tomatoes, tomato sauce, and chicken broth. Bring to a boil. Reduce heat to medium-low and allow to simmer for 15 minutes. Add spinach and pasta, if using, and continue to cook until pasta is done, about 7 minutes.

2. Meanwhile in a small bowl stir the fresh, chopped basil into the ricotta cheese. When soup is finished, ladle into shallow bowls. Carefully add 1/4 cup (1/8 cup for WLS serving) of the ricotta-basil mixture to the bowl. Sprinkle with freshly grated Parmesan cheese if desired.

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