Monday, October 10, 2011

Light lasagna soup

Mrs. Michelle had a soup contest at work.  Mrs. Michelle wanted to win.  Mrs. Michelle wanted to try a different soup than the standard chicken noodle or chili recipe she thought everyone else would try.  My obsession with Pinterest finally paid off when she asked if I had any good soup recipes...although I hadn't given this recipe a shot yet, literally everyone and their mother had pinned it and the pictures looked TO DIE FOR! 

I will let her text message to me the night she made it do the talking...."Oooohhhh mmmmyyyyy ggggoooodddd Abby! If people don't pick my soup they don't deserve to have tastebuds! The lasgna soup is freaking out of this world!" 

Endquote. And I didn't add any of the extra letters for effect, those were all her.  So, needless to say, I will be making this as soon as I can get my butt to the store to get the ingredients, but thought I should pass it along to you all as well since it seemed to be such a hit!!


2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)


Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Fat Stats:
Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol

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