Friday, February 1, 2013

Lighter Lasagna Soup

Here we go with another round of the Recipe Swap (Hosted by Sarah from A Taste of Home Cooking) - Blogger's Choice style. I took a break for a few months to participate in the 12 Weeks of Christmas Treats because I didn't want to over commit myself and miss the deadlines. Now that the holidays are over, I'm ready to try some new recipes. I was pretty excited to receive Ashley's blog, Cheese Curd in Paradise, again. The last time we swapped, I made these Strawberries & Cream Muffins from her blog. They were out of this world! I really just wanted to make them again, but I'm not sure if that is against the Swap rules or not.  ;)  Sooo...I'm choosing a lighter meal this time because we have a beach trip coming up in March and I know I could stand to shave a few calories from my diet!  Just like the muffin recipe, this Lighter Lasagna Soup was an absolute winner! Can you think of a more perfect comfort dinner for a cold night? It tastes just like lasagna, but requires less time and effort.  Oh, and check out the calories and nutrition details below. You won't feel guilty after eating this. Thanks again, Ashley, for a new favorite!

Source: 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
  • 32 oz container chicken broth
  • 1 15 oz can tomato sauce
  • 1 14.5 oz can petite diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 4 ounces broken whole-wheat lasagna noodles (about 4-5 noodles)
  • 1/2 cup chopped fresh basil
  • 3 tablespoons grated Parmesan cheese
  • 1/2 cup reduced-fat shredded mozzarella cheese
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.  

Nutritional Information:
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


Rebel Mel said...

We all seem to be on a lasagne kick lately! Mine, however, wasn't so healthy.

Ashley said...

So happy you liked it! It is so yummy...one of my favorites!

The Home Cook said...

Happy to have you back! :)

Dawn said...

This sounds great! I love that it's low calorie but comforting! I'll be making this soon :-)

Jaida said...

What a great looking soup!!! So glad you're back in the swaps :)

katie said...

It's lasagna without ricotta which is perfect for my ricotta-hating self.

Nicole said...

I've wanted to make this for some time. It looks so good!

Eva said...

What a gorgeous photo! I have never heard of lasagna soup but know I would love this!

Krystal Regueiro said...

What an easy and healthy way to eat lasagna...in soup form!! YUM!

Stephanie @ Macaroni and Cheesecake said...

I made this recently too and it's one of our new favorite meals! Yours looks delicious!

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