I hate to keep complaining about the weather, but….ughhhh, it’s soooo cold! Spring is on the way however, because I’ve already seen some ants and two spiders. *shiver* We’ve also got birds everywhere today. It’s nice and sunny (but still cold!). SO, as long as it’s going to be this cold, might as well continue enjoying some nice warm soup.
This soup was lightened up by Bobby Deen, son of the legendary Paula Deen. It’s warm, filling, comforting, and best of all….cheesy! I may have added a little more cheese than the recipe called for. As in, I did add more cheese, so I don’t know how much lighter this ended up being! But whatever, it was yummy.
Lighter Lasagna Soup
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped 2 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes (I used one with Italian seasonings)
1/2 teaspoon salt
1/2-1 teaspoon crushed red pepper *adjust according to desired heat
4 whole wheat lasagna noodles, broken into large pieces
1/2 cup chopped fresh basil (I omitted since my basil plant is so very dead; used 1 tsp dried basil)
3 tablespoons grated Parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
1 pound Italian turkey sausage, casings removed
1 onion, chopped 2 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes (I used one with Italian seasonings)
1/2 teaspoon salt
1/2-1 teaspoon crushed red pepper *adjust according to desired heat
4 whole wheat lasagna noodles, broken into large pieces
1/2 cup chopped fresh basil (I omitted since my basil plant is so very dead; used 1 tsp dried basil)
3 tablespoons grated Parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
- Heat oil over medium-high heat in a large nonstick pot. Add the sausage and onion and cook until sausage is browned and onions are translucent (approx 8-10 mins) – stirring frequently to break up sausage into crumbles. Add garlic and cook for about a minute, stirring to prevent burning.
- Add broth, cans of tomato sauce and diced tomatoes, salt, and crushed red pepper.
- Bring to a boil.
- Reduce heat and simmer, stirring occasionally, for about 20 minutes.
- Add noodles and bring back to a boil. Reduce heat and simmer, uncovered, until the soup starts to thicken and noodles are tender, approx 10 – 12 minutes. Stir occasionally to prevent noodles from sticking together.
- Remove from heat; stir in mozzarella, basil, and Parmesan.
And if you are like me, add more cheese to your individual serving, because more cheese is better. So says me. The soup is also good with a nice hunk of toasted bread. Because carbs are good. (My thighs don’t agree.)
Recipe Source:
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This sounds so good! I can make it low carb by using eggs instead of noodles, like they do with egg flower soup. Thanks, Kim!
G'day and yum!
Thanks for sharing at the Foodie Friends Friday Nothing but Noodles Pasta party!
Cheers! Joanne
This sounds wonderful. Thanks for linking up to Foodie Friends Friday Pasta party and I wanted to let you know that this recipe was my host favorite. It is being featured over at the Daily Dish Magazine. Cohost Marlys (ThisandThat)
Dear Kim, this looks wonderful and comforting. I love the idea of lasagna soup! Thank you for sharing on Foodie Friends Friday! Please be sure to link up this week. Blessings, Catherine