Warm and hearty, this soup will fill you up without sitting too heavy or killing any attempts at healthy eating…and it's pretty darn easy. One pot cooking, which I love. A little chopping, cooking the meat and veggies, then it's just assembly and simmer time. Once I got things going, I was able to cut out shapes from construction paper so my kids could do a Christmas craft at the kitchen island while I cooked. Not bad.
And if you like the taste of lasagna, then you'll like this soup. It's super hearty and the leftovers reheat well (though if you don't add extra liquid when you reheat, your leftovers will eat more like deconstructed lasagna than soup…which is fine by me.). It would also be a nice alternative to a pan of lasagna when taking dinner to a friend in need.
Tonight I'm trying a new corn chowder recipe, so we'll see how that goes. I guess you'll know if and when I share the recipe! In the meantime, you can try out this yummy lasagna soup.
So, on to the recipe…
Lasagna Soup (Adapted from Bobby's Lighter Tastes like Lasagna Soup recipe on thedeenbros.com)
2 tsp olive oil
1 lb Italian turkey sausage, casings removed
1 onion, chopped (white, yellow or sweet)
1 green bell pepper, chopped
3 cloves garlic, minced
4 c. chicken broth
1, 15oz. can tomato sauce
1, 14.5oz. can petite diced tomatoes
1/2 tsp salt
1/4 tsp crushed red pepper (less for less kick, more for more kick)
4 oz. broken whole wheat lasagna noodles (about 4 noodles, more for thicker soup- but don't do more than 6)
1/2 c. chopped fresh basil
3 tbsp grated Parmesan cheese
1/2 c. reduced fat shredded mozzarella cheese
Heat the oil over medium-high heat in a large nonstick sauce pot or dutch oven. Add the sausage (casings removed), onion, bell pepper and garlic. Cook, stirring occasionally, until the sausage is crumbled and browned, 8-10 mins.
Add the broth, tomato sauce, diced tomatoes, salt and crushed red pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, until the flavors blend, about 20 mins. Add the noodles and return to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10-12 mins. Remove from heat. Stir in mozzarella, basil and Parmesan until combined. Serve with fresh bakery bread or garlic toasts, and enjoy!
(Note: whole wheat noodles typically take longer to cook.)
(Also note: If you have anyone in your family who does not like chunks of tomatoes (like my husband) you can just puree the diced tomatoes in a food processor before adding them to the soup. I do that with any recipe that calls for diced/chopped tomatoes. You still get the flavor and the healthfulness, but without the offending mouth-feel.)
That's it for today.
Until next time, happy cooking!
And if you like the taste of lasagna, then you'll like this soup. It's super hearty and the leftovers reheat well (though if you don't add extra liquid when you reheat, your leftovers will eat more like deconstructed lasagna than soup…which is fine by me.). It would also be a nice alternative to a pan of lasagna when taking dinner to a friend in need.
Tonight I'm trying a new corn chowder recipe, so we'll see how that goes. I guess you'll know if and when I share the recipe! In the meantime, you can try out this yummy lasagna soup.
So, on to the recipe…
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| photo from thedeenbros.com |
2 tsp olive oil
1 lb Italian turkey sausage, casings removed
1 onion, chopped (white, yellow or sweet)
1 green bell pepper, chopped
3 cloves garlic, minced
4 c. chicken broth
1, 15oz. can tomato sauce
1, 14.5oz. can petite diced tomatoes
1/2 tsp salt
1/4 tsp crushed red pepper (less for less kick, more for more kick)
4 oz. broken whole wheat lasagna noodles (about 4 noodles, more for thicker soup- but don't do more than 6)
1/2 c. chopped fresh basil
3 tbsp grated Parmesan cheese
1/2 c. reduced fat shredded mozzarella cheese
Heat the oil over medium-high heat in a large nonstick sauce pot or dutch oven. Add the sausage (casings removed), onion, bell pepper and garlic. Cook, stirring occasionally, until the sausage is crumbled and browned, 8-10 mins.
Add the broth, tomato sauce, diced tomatoes, salt and crushed red pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, until the flavors blend, about 20 mins. Add the noodles and return to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10-12 mins. Remove from heat. Stir in mozzarella, basil and Parmesan until combined. Serve with fresh bakery bread or garlic toasts, and enjoy!
(Note: whole wheat noodles typically take longer to cook.)
(Also note: If you have anyone in your family who does not like chunks of tomatoes (like my husband) you can just puree the diced tomatoes in a food processor before adding them to the soup. I do that with any recipe that calls for diced/chopped tomatoes. You still get the flavor and the healthfulness, but without the offending mouth-feel.)
That's it for today.
Until next time, happy cooking!
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