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Bobby’s Lighter Tastes Like Lasagna Soup

By

5 points plus per serving
Servings: 8 cups
Prep Time: 5 min
Cook Time: 1 hour
Difficulty: Easy



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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Bobby’s Lighter Tastes Like Lasagna Soup 0 Picture

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

Details

Preparation

Step 1

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.

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