Lasagna Soup

A lot has happened since our last post but the most noteworthy is that Thing 2 and I have gone gluten free! I've lived gluten free before but it has been slightly difficult getting back into the swing of things plus adding a 2 year old's palette to the mix. So my point is all of the recipes I will post will now either be gluten free or can be made gluten free. This soup is no exception. Husband really liked this soup and I enjoyed it more and more the stuffier my nose got. It was SPICY! I think a lot of that had to do with the fact that we used cut up Italian sausages rather than turkey sausage since that is what we had on hand but I think I will cut back on the crushed red pepper next time. We used brown rice lasagna noodles and left off the bread sticks to make this gluten free. It was good and hit the spot with the freezing cold weather outside. 4.5 out of 5 stars.

Source: thedeenbros.com

Course: Soup

Serves: 8

Ingredients

• 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
• 8 Whole-wheat breadsticks or grissini, optional

Directions

1. 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.
2. 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. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Amount Per Serving
Calories: 225
Fat: 7g
Cholesterol: 53mg
Sodium: 826mg
Sugar: 4g
Carbohydrate: 17g
Fiber: 2g
Protein: 23g