This recipe comes together quickly and tastes great! All the flavors of lasagna in a bowl.

We have had this recipe on the website for years and I do believe its probably the ten most popular. Not a lot of ingredients but the flavors scream Italian. Yum. Warm. Fennel.

Lasagna soup for bariatric eating

5 from 1 reviews
Lasagna Soup
Prep time
Cook time
Total time
  • 4 garlic cloves, sliced
  • 2 tablespoons olive oil
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon whole fennel seed
  • ½ pound lean Italian sausage, casings removed - or Jimmy Dean Italian sausage
  • One 32-ounce container Swanson Natural Goodness chicken broth
  • One 28-ounce can Progresso, Hunts, or Cento Crushed Tomatoes
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons Splenda or 1 tablespoon Truvia
  • ½ cup coarsely chopped fresh basil - dont skimp on the fresh basil as it will infuse deliciousness into the soup
  • 1 cup part skim Calabro or Polly-O ricotta cheese
  • ¼ cup grated Parmesan
  1. Sauté the garlic in the olive oil over medium high heat in a large pot 2 to 4 minutes until fragrant - add the crushed red pepper and fennel seed and toast for 30 seconds stirring constantly. Add the sausage and cook, breaking up with fork, 5 to 7 additional minutes until browned and in small even pieces.
  2. Stir in the broth, tomatoes, salt, pepper and basil. Bring to a boil, lower heat and simmer for 15 to 20 minutes. Remove from heat and stir in the sweetener.
  3. In a small bowl, blend the ricotta with 2 tablespoons parmesan. Ladle the soup into a shallow bowl, add a dollop of the ricotta mixture in the center, and sprinkle with the remaining Parmesan.

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