Friday, December 16, 2011

Fall Challenge #16- Tastes like Lasagna Soup

I am SO thankful for the internet. Throughout my little cooking challenge I've been really quite surprised at how well all of these randomly-selected recipes have come out, and this one is no different. The official name is 'Lighter Tastes Like Lasagna Soup' because it was adapted (by her sons) from Paula Deen's original Lasagna soup which I'm pretty sure would not be as healthy as this one. Let me assure you though that this 'lighter' version is still delicious and does like they claim it does!

Lighter Tastes Like Lasagna Soup
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

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 and serve.

It makes about 8 servings.

Browning the sausage, etc
Cooking away... after you put in the tomato sauce, it doesn't change in appearance too much
Cooking the lasagna noodles

All done!

Served, with bread sticks of course.

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