This easy zucchini lasagna soup is like eating a gluten free lasagna in a bowl. Meat sauce, zucchini and lots of cheesy goodness for a heart warming meal.
Prep Time5minutes
Cook Time10minutes
Total Time15minutes
Servings4
AuthorDenise Wright (MyLifeCookbook.com)
Ingredients
2 ½Italian sausage links
28ozcan marinara sauceI used Trader Joes Tuscano Marinara
2cupswater
1teaspoonBetter than Bouillonor use 2 cups broth instead of the water and bouillon
2zucchini's made into noodles
4ozbuffalo mozzarella
4Tablespoonswhole milk ricotta
Instructions
Take the casings off the sausage and brown in a large soup pot.
Add the marinara sauce and let cook for a minute or two.
Then put in the bouillon and water. You can also use just 2 cups of broth instead.i like Better than Bouillon because it gives more flavor in my opinion but it's not necessary.
Using a potato peeler, make zucchini ribbons lengthwise from each zucchini.
Add them to the sauce/stock and cook for a couple minutes.
Add a big serving in an oven safe bowl, cup or ramekin. Place a dollop of ricotta on top and then place some mozzarella on top and set under the broiler until the cheese is melted.