More yummy fall and winter goodness, coming right up! I’m trying to be better about remembering to post our favorite recipes here on the blog so they can actually have a longer shelf life and we can all access them easily [we will see how this goes!]. But just do me a favor and add this one to your menu rotation; because it’s a crowd favorite in our house. The kids go nuts for this cheesy lasagna soup recipe that acts as the perfect comfort food, and I’m sure you will too!
Lasagna Soup Recipe[I also use the lightened version to help cut those calories so you don’t feel QUITE as guilty]
2 tsp olive oil
1 lb turkey Italian sausage
1 chopped onion
1 chopped green bell pepper
3 cloves minced garlic
1 32 oz container low sodium chicken broth
1 15 oz can tomato sauce
1 14.5 oz can petite diced tomatoes
1/2 tsp salt
1/4 tsp crushed red pepper
4 oz broken whole wheat lasagna noodles
1/2 cup chopped fresh basil
3 tbsp grated Parmesan cheese
1/2 cup shredded low fat mozzarella
1 French bread baguette
• heat oil over medium heat in a large Dutch Oven. add sausage, onion, bell pepper, + garlic and cook over medium-high heat, stirring occasionally until sausage is browned
• add broth, tomato sauce, diced tomatoes, salt and crushed red pepper and bring to a boil. reduce heat and simmer for 20 minutes. add noodles and bring to a boil and then reduce heat to let noodles cook until softened (about 10 minutes).
• remove from heat, stir in basil and Parmesan and top with mozzarella- serve with French bread and enjoy!
Have you tried a lasagna soup recipe before? Share in a comment below!