Monday, February 6, 2012

Lasagna Soup

Thanks to the ambition of Paula Deen's sons to break away from their mama's traditional foods and make healthier yummy meals (not that we all don't love a lot of love in our food, just like Paula), I found this delicious soup recipe that I tried out tonight.  I chose it for Matt because I always make the kind of food that sounds good to me, but I thought this one would be tantalizing for him, what with all that Italian sausage and peppers and what not.

And how wonderful it was to hear him say it may be his favorite soup recipe, that it tasted like a soup you might get at Olive Garden.  I also loved this soup.  I bought sweet Italian turkey sausage (Matt's response: "Of course you did") which was to my liking.  I'm not much for spicy Italian sausage.

Just as much as the sausage and peppers made it awesome for Matt, the lasagna noodles, basil, cheese, and tomatoes made it wonderful for me.  And although Paula uses love in the form of 2 c. of cheese in her recipe (love you Paula), I thought 1/2 c. was plenty for this soup.  I wouldn't have liked any more than this.

Bobby's Lighter Tastes Like Lasagna Soup
from the Deen Bros


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)


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.)

Nutritional Information:

Per Serving (1 cup) 225 Cal

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