{skinny} lasagna soup

lasagna soup recipe

is there anything more heart-wrenching than a sick baby?
maybe.

but today, there sure isn’t.

i have a wheezing snot machine who coughs like a 70-year-old smoker.
everyone else seems to be back up and running, but it’s the baby that makes it sad.
cuddles, and sleeping {but not at night}, of course are the only upsides.

so we found another soup recipe that we wanted to try to help make the boys feel better and we all agreed this one makes it to the list of soups in our arsenal. it’s pretty easy, and when laced, yes laced, with enough fresh mozzarella, it really does taste like the real deal. i have made lasagna lots in our day, cause it’s one of husband’s faves. he prides himself on being a bit of a connoisseur of good ones, and has his top favorite restaurants to get his fix. so, while a soup will not quite ever match up to the thick tomato-y sauce and cheese of lasagna, the flavor is definitely there, and with the calories about slashed in half! {well, unless you load it with cheese like we do. then that’s debatable…}

lasagna soup

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 shredded mozzarella cheese

what to do

in a large pot or crockpot, drop the olive oil, sausage, onion, bell pepper, and garlic. cook on med-hi heat for about 20 minutes or until veggies are soft and translucent. add broth, tomatoes and tomato sauce, salt, and red pepper. bring to a boil, then simmer for at least 20 minutes to let the flavors get happy. break lasagna noodles into the soup and bring to a boil. return to simmer until noodles are soft and soup thickens. about 20 minutes. stir in basil. serve with lots of mozzarella and parmesan, and yes, probably some bread.


{tip: i wouldn’t mix in the cheese with the whole batch cause leftovers keep better and everyone can add the amount of cheese they want. tip 2: please use real, shred-it-yourself mozzarella. 10x better. promise.}


recipe from bobby dean

http://colormemeg.com/2013/12/lasagna-soup.html

lasagna soup recipe 2


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About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

1 comment on {skinny} lasagna soup

  1. Toodie
    December 10, 2013 at 7:16 pm (3 years ago)

    I have to say this has me drooling. I think this just may be on tonight's menu. I hope baby gets better quickly!