Wednesday, February 17, 2016

Lasagna Soup

Apparently this is a lighter version of a Paula Deen recipe. I've never tried the original, because this one is plenty flavorful and filling.  It really does taste just like lasagna!

Lasagna Soup

2 tsp 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 lasagna noodles (You can use whole wheat noodles for an even healthier version.)
1/2 cup chopped fresh basil (I didn't use quite this much.  I think I used probably half that.)
3 tablespoons grated parmesan cheese

1/2 cup shredded mozzarella cheese (again, you could go low-fat here, but I don't)

1.  Heat olive oil in a large pot or Dutch oven over med-high heat.  Add sausage, onion, bell pepper, and garlic.  Cook until sausage is browned and veggies are tender, about 8-10 minutes.

2.  Add broth, tomato sauce, tomatoes, salt, and crushed red pepper.  Simmer about 20 minutes on medium-low heat for about 20 minutes.

3.  Bring back up to a boil, and add noodles.  Cook on medium heat, uncovered, until noodles are done, about 10-12 minutes.

4.  Remove from heat, and stir in basil and cheeses.

Serve with breadsticks or warm crusty bread.

The Deen Brothers