RECIPE – lasagna soup

From our Jersey Shore inspired Sunday Family Dinner. This takes a little time, but it is completely worth it! SO delish!

Lasagna Soup

 for the soup:

2 tsp. olive oil

½ lb mild Italian sausage

1 lb lean ground turkey

3 c. chopped onions

4 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 T. tomato paste

1 28-oz. can fire roasted diced tomatoes

6 c. lower fat, reduced sodium chicken broth

8 whole wheat lasagna noodles, broken into thirds

1/2 c. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

 for the cheesy yum:

8 oz. fat-free ricotta

1/2 c. grated Parmesan cheese

pinch of freshly ground pepper

 2 c. shredded 2 % mozzarella cheese

  • Heat olive oil in a large pot over medium heat. Add sausage and turkey, breaking up into bite sized pieces, and brown for about 5 minutes
  • Add onions and cook until softened, about 6 minutes.
  • Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
  • Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
  • Add diced tomatoes and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.
  •  While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
  •  To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.



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