Tuesday, January 15, 2013

Lasagna Soup

Did you know that January is National Soup Month?  Yeah, me neither.  But I'm a bit of a soup addict and eat mine year round so I don't need a special month to celebrate.  Of course, nothing really hits the spot quite like a steaming hot bowl of soup on a cold Winter day.

When I saw this soup, I knew it would be amazing.  It's essentially a simple, healthier alternative to a comforting family favorite.  All the flavor of lasagna but with a mere 270 calories in a (1.5 cup) serving plus not having to assemble it into layers or bake for an hour?  Yes, yes, YES!  The whole family will be happy :).  What makes this soup outstanding and true to the lasagna flavor is the cheesy mixture of low-fat ricotta and mozzarella.  It melts into the hot soup creating a perfect lasagna flavor and texture.

What's your favorite soup?  I hope you enjoy this recipe as much as we did!

Two Years Ago: Blooming Onion with Dipping Sauce and Peanut Butter Fudge Brownie with Salted Peanuts
Three Years Ago: Baked Sausage Ziti

Lasagna Soup

Lasagna Soup


For the Soup
  • 2 tsp olive oil 
  • 12 oz turkey Italian sausage, casings removed 
  • 1 onion, chopped 
  • 3 garlic cloves, minced 
  • 2 tsp dried oregano 
  • 1/2 tsp crushed red pepper flakes 
  • 2 Tbsp tomato paste 
  • 1 (28 oz) can fire-roasted diced tomatoes 
  • 2 bay leaves 
  • 6 cups low-sodium chicken broth 
  • 8 oz broken up lasagna noodles or fusilli pasta 
  • 1/2 cup fresh basil leaves, finely chopped 
  • black pepper, to taste
For the Cheesy Mixture
  • 8 oz low fat ricotta cheese
  • 1/4 tsp salt
  • Pinch of freshly ground pepper
  • 1/2 cup (2 oz) 2% mozzarella cheese
  1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-size pieces and brown for 5-6 minutes. Add onions and cook until softened, about 5-6 minutes. Add garlic, oregano and red pepper flakes. Cook for 1 minute. 
  2. Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat and simmer for 10 minutes. 
  3. Add uncooked pasta and cook until al dente, about 10 minutes. 
  4. Meanwhile, prepare the cheesy mixture. In a small bowl, combine the ricotta, salt, pepper, and mozzarella; stir to combine. 
  5. Add the basil and pepper to the soup; stir. To serve, place a dollop of the cheesy mixture in each soup bowl and ladle the hot soup over the cheese. 
Source: Originally from 300 Sensational Soups as seen on PreventionRD

Yield: 8 servings (about 1 1/2 cups each with 2 heaping tablespoons cheesy goodness) 
Nutrition Information as calculated by PreventionRD  (per serving): 270 calories; 7.8 g. fat; 38 mg. cholesterol; 465 mg. sodium; 31.9 g. carbohydrate; 3.4 g. fiber; 16.9 g. protein 

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