Thursday, March 7, 2013

Lasagna Soup

Lasagna is one of my husbands favorite foods.  I love it too, but not being able to eat dairy makes it kind of hard to enjoy ;)  This soup is the perfect compromise!  The cheeses are added as a topping to each individual bowl of soup...which means my hubby can have all of the real cheesy goodness and I can enjoy a dairy free version.

1 lb Italian Turkey Sausage
1 Yellow Onion (diced)
4 Garlic Cloves (minced)
2 Cups Sliced Mushrooms
1/2 Tsp Crushed Red Pepper Flakes
1/2 Tsp Marjoram
1 Tsp Dried Basil
1 Tsp Dried Oregano
2 Dried Bay Leaves
1/2 Tsp Pepper
1/2 Tsp Garlic Salt
3 TBS Tomato Paste
2 (14.5 oz.) Cans Diced No Salt Added Tomatoes (drained)
8 Cups (two 32 oz. containers) Low Sodium Chicken Stock
8 Uncooked Whole Wheat Lasagna Noodles (broken into bite sized pieces)
1 Cup Zucchini (diced small)
2 Cups Chopped Baby Spinach
Fresh Basil (chopped)

Cheese Topping:
1/2 Cup Low Fat Ricotta Cheese
1/4 Cup Low Fat Shredded Mozzarella Cheese
1/4 Cup Shredded Parmesan Cheese
Combine all ingredients and add to each bowl of soup before serving.


Remove turkey sausage from casing and brown in a large pot over medium/high heat.  Add diced onion and cook for another five minutes or until the onion becomes translucent (stirring often).  Add garlic, mushrooms, red pepper flakes, marjoram, dried basil, oregano, bay leaves, pepper, garlic salt and tomato paste.  Cook for another two minutes stirring often.  Add drained diced tomatoes and chicken stock.  Increase heat to high and bring to a boil.  Reduce heat and simmer for 30 minutes.  Increase heat to high and bring to a boil again.  Add lasagna noodles (use directions from package for cooking time).  Once the noodles are cooked turn off the heat under the pot.  Add diced zucchini and baby spinach and stir.  When the spinach has wilted the soup is ready to serve!  fill a soup bowl with desired amount of soup.  Top with a tablespoon or two of the cheese topping and garnish with chopped fresh basil.  Enjoy!


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