Lasagna Soup

Photo by Kerry J.
Adapted from thedeenbros.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thedeenbros.com

Ingredients

  • 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)

Directions

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. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

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