Lasagna Soup

Ingredients

• 4 garlic cloves, sliced
• 2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon whole fennel seed, crushed with heavy skillet
• 1/2 pound lean Italian sausage, casings removed - or Jimmy Dean Italian sausage
• One 32-ounce container chicken broth
• One 28-ounce can crushed tomatoes
• 1/2 cup coarsely chopped fresh basil - dont skimp on the fresh basil as it will infuse deliciousness into the soup
• 2 tablespoons Splenda or 1 tablespoon Truvia
• 1 teaspoon kosher salt and freshly ground black pepper
• 1 cup part skim ricotta cheese
• 1/2 cup grated Parmesan

Instructions

Sauté the garlic in the olive oil over medium high heat in a large pot 2 to 4 minutes until softened - add the crushed red pepper and fennel seed and cook for 30 seconds stirring constantly. Add the sausage and cook, mashing with a fork, until sausage is well browned and broken up into small fine pieces, 4 to 6 minutes.

Stir in the broth, tomatoes and basil. Bring to a boil, then lower heat and simmer for 15 minutes. Remove from heat and stir in the sweetener. Season to taste with salt and pepper.

In a small bowl, blend the ricotta with 2 tablespoons parmesan and a few grinds of black pepper. Ladle the soup into a shallow bowl, add a dollop of the ricotta mixture in the center, and sprinkle with the remaining Parmesan.