Hands On:

15 minutes

Total Time:

195 minutes

Serves:

Ingredients

1 ¼ lb fresh Graziano Bros. Italian sausage
⅔ cup yellow onion, chopped
4 garlic cloves, minced
5 cups Hy-Vee 33%-less-sodium chicken broth
1 (28-oz.) can Full Circle Market organic crushed tomatoes with basil, undrained
1 (14.5-oz.) can Full Circle Market organic fire roasted diced tomatoes, undrained
1 tbsp Hy-Vee tomato paste
1 tsp Hy-Vee Italian seasoning
¼ tsp coarse-ground black pepper
½ (12-oz.) pkg. Hy-Vee mini lasagna pasta
⅔ cup Hy-Vee whole milk ricotta cheese
⅔ cup Hy-Vee finely shredded mozzarella
¼ cup Soirée grated Parmesan cheese, plus additional for serving
3 tbsp Hy-Vee milk
1 ½ tbsp fresh basil, finely chopped, plus additional for garnish
Hy-Vee crushed red pepper, for garnish

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Preparation

Cook sausage, onion and garlic in a large nonstick skillet over medium-high heat for 5 to 8 minutes or until sausage is cooked through (165°) and onion is softened, stirring occasionally to break it into large crumbles.

Transfer sausage mixture to a 6-qt. slow cooker. Stir in broth, undrained crushed tomatoes, undrained fire roasted diced tomatoes, tomato paste, Italian seasoning, and black pepper.

Cover and cook on HIGH for 2½ hours or LOW for 5 hours. Uncover and stir in uncooked pasta. Cover and cook on HIGH for 25 to 30 minutes or just until pasta is tender.

Stir together ricotta, mozzarella, and ¼ cup Parmesan cheese, milk, and 1½ tablespoon basil.

To serve, ladle soup into serving bowls; top with ricotta mixture. Garnish with additional basil and crushed red pepper, if desired. Serve with additional Parmesan and biscuits, if desired.

Nutrition Facts

Serving Size: 1½ cups

Serves: 8

Amount Per Serving
Calories:		300
% Daily Value*
Total Fat: 13g		17%
	Saturated Fat: 6g
	Trans Fat: 0g
Cholesterol: 75mg		25%
Sodium: 1260mg		55%
Total Carbohydrate: 22g		8%
	Dietary Fiber: 1g	4%
	Sugars: 7g	14%
Protein: 22g		44%