Pesto Lasagne Soup
- Number of Servings: 12
Ingredients
3 c cubed Butternut Squash2 cans Chicken Stock1 red bell pepper, diced2 T. Chopped Garlic1 medium yellow Onion, chopped4 c. chopped Kale2T. jarred Pesto, plus more for garnish1 pound lean ground beef, crumbled, cooked & draines1 c. Ricotta Cheese, whole milk1/2 c. Gates Parmesan cheese1 Zucchini, diced3 c. Ragu Traditional Spaghetti Sauce (tomato sauce)
1. Prep call veggies & layer into crockpot in this order: onion, butternut squash, kale, meat, garlic, peppers, zucchini, pesto, tomato sauce, and parm. Pour chicken brother over all (and if you've emptied a jar of tomato sauce, shaking the broth in the container is a great way to get the last bits.)
2. Cook on low overnight (8hrs.) Or on high for 5 hrs. Check with fork that veggies are tender, and stir well.
3. To serve, place a dollop of ricotta in bowl or mug. Ladel hot soup on top & a bit of pesto.
Serving Size: 12 1-cup servings
Number of Servings: 12.0
Recipe submitted by SparkPeople user JANELOVESJESUS.
Serving Size: 12 1-cup servings
Number of Servings: 12.0
Recipe submitted by SparkPeople user JANELOVESJESUS.
Nutritional Info Amount Per Serving
- Calories: 276.5
- Total Fat: 15.9 g
- Cholesterol: 48.8 mg
- Sodium: 653.7 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 4.2 g
- Protein: 16.6 g