Tasty Tuesday #26
Hey guys! I'm back again with another Tasty Tuesday!
I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.
Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.
Today I am featuring:
(I know, I know. Summertime doesn't exactly scream SOUP. However, this isn't super hearty and thick, so I felt it worked. Especially if you have A/C inside. You don't really tell the difference!)
-14oz. sweet Italian chicken sausage
-1/2 onion, chopped
-2 cloves crushed garlic
-4 tbsp. fresh parsley
-3 cups chicken broth
-2 and 1/2 cups water
-2 cups marinara sauce *
-2 bay leaves
-6 oz. broken lasagna noodles
-6 tbsp. mozzarella cheese
-1/2 cup part skim ricotta
-3 tbsp. parmesan cheese
*I used a jar of marinara sauce, but skinnytaste has the link to Gina's marinara concoction, which I will use next time.
1. Heat large soup pot over medium-hi heat. Spray with oil and add sausage. Cook until browned, breaking up as it cooks.
2. Add onion and garlic. Cook 2-3 minutes. Add 2 tbsp. parsley, broth, water, marinara, bay leaves, pepper and bring to a boil. Cover and reduce heat and simmer 30 minutes.
3. In medium bowl combine ricotta, parmesan, and 2 tbsp. parsley and mix together.
4. Add broken pasta to soup pot and cook uncovered until noodles are tender.
5. Divide into 6 bowls and top with 2 tbsp. ricotta mixture and 2 tbsp. mozzarella.
-I felt the parsley was a little overwhelming for me, so I think next time I will use less than the recipe calls for.
- I removed the bay leaves from the soup. I know it doesn't say to, but I wouldn't leave them and eat them.
Serving Size: 1 and 1/3 cups
Cook Time: 30-45 minutes
WW+: 7 pts.
Recipe taken from www.skinnytaste.com