Pesto Lasagne Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Pesto Lasagne Soup calories by ingredient
Introduction
Rich tomato-based veggie soup w/pesto & ricotta topping Rich tomato-based veggie soup w/pesto & ricotta toppingNumber of Servings: 12
Ingredients
-
3 c cubed Butternut Squash
2 cans Chicken Stock
1 red bell pepper, diced
2 T. Chopped Garlic
1 medium yellow Onion, chopped
4 c. chopped Kale
2T. jarred Pesto, plus more for garnish
1 pound lean ground beef, crumbled, cooked & draines
1 c. Ricotta Cheese, whole milk
1/2 c. Gates Parmesan cheese
1 Zucchini, diced
3 c. Ragu Traditional Spaghetti Sauce (tomato sauce)
Directions
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.
