Friday, March 6, 2015

Lasagna Soup

*Adapted from Bobby's Lighter Tastes Like Lasagna Soup.

Prep: 45 minutes
Serves: 4-6

2 tsp olive oil.
1 lb Italian mild turkey (or pork) sausage, casings removed
3 cloves garlic, minced
1 (32 oz) container chicken broth
1 (15 oz) can tomato sauce
1 (14 1/2 oz) can petite diced tomato
1/2 tsp minced onion
1/2 tsp salt
5 whole wheat lasagna noodles, broken into 1/2" pieces
1/2 tsp dried basil
1 zucchini, diced
1 yellow squash, diced
3 Tbsp grated Parmesan cheese
1/2 cup shredded mozzarella cheese

1. Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage and cook over medium-high heat stirring occasionally until the sausage is crumbled and browned, 8-10 minutes. Add the garlic and sautee for an additional 2 minutes.
2. Add the broth, tomato sauce, diced tomatoes, minced onion, and salt, and bring to a boil. Reduce heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes.
3. Add the noodles, basil, zucchini, and squash; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10-15 minutes.
4. Remove from the heat and stir in Parmesan and mozzarella cheese.

Serve with salad and breadsticks.

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