- 1
Ingredients
- Ingredients:
- Six Six Servings
- 1 1 1 teaspoon olive oil
- 1 1 1 medium onion, chopped
- 1 1 1 small red pepper, chopped
- 4 4 4 garlic cloves, minced
- 1 1 1 teaspoon Italian seasoning
- 1/2 1/2 1/2 teaspoon oregano
- 1 1 1 pound lean ground beef
- 1 1 can 1 (28-ounce) can crushed tomatoes
- 1 1 1 teaspoon granulated sugar
- 1 1 1 (14-ounce) can, or 2 cups reduced-sodium beef broth
- 1/4 1/4 1/4 teaspoon crushed red pepper
- 1 1 4 cup dry campanelle pasta or 4 lasagna noodles
- 3 3 3 tablespoons grated Parmesan cheese
- 1/4 1/4 1/4 teaspoon salt (optional)
- 1/2 1/2 1/2 cup reduced-fat shredded mozzarella cheese
Preparation
Step 1
1. In a large soup pot over medium-high heat, heat the oil. Add the onion and cook for 4 minutes or until translucent. Add the red pepper, sauté for 2 minutes, then add the garlic, Italian sea- soning, and oregano and cook for 1 minute. Crumble in the beef and cook until the beef is no longer pink.
2. Add the crushed tomatoes, sugar, beef broth, red pepper, and 2 cups of water. Bring to a boil. Reduce the heat, cover, and simmer on low for 10 minutes. Add the pasta (breaking the lasa- gna noodles into pieces), and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes, or until pasta is tender. Stir in the Parmesan.
The lasagna soup recipe that inspired this makeover packs 625 calories and 900 milligrams of sodium in each one-cup serving!
NUTRITION INFORMATION PER SERVING (1 1/2 cups) Calories 260 | Carbohydrate 25g (Sugars 7g) | Total Fat 9g (Sat Fat 4g) | Protein 28g | Fiber 5g | Cholesterol 55mg | Sodium 510mg | Food Exchanges: 4 Lean Meat, 2 Vegetable 1 Starch | Carbohydrate Choices: 1 1/2 | Weight Watcher Plus Point Comparison: 7