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Thursday, January 10, 2013

Lasagna Soup

Friends Favorite Recipe Swap

From Karen Emerson of Evansville

This is a healthy low-cal recipe adaptation.

Lasagna Soup 

1 lb. sweet Italian Turkey Sausage ( links, but I squeezed it out of the links)

1 cup onion, diced

1 green bell pepper, diced

1 Tbs. garlic, minced

1-1/2 beef bouillon granules

6 cups water

1 (26 oz.) A jar of Prego light smart spaghetti sauce
2 (14.5 oz.) cans of diced tomatoes (I like the seasoned ones with garlic and basil)

1 Tbs. Splenda
1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. crushed fennel seed (optional, some don't care for fennel)

1/2 tsp. red pepper flakes, crushed (optional, leave it out if you don't care for the heat)

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. garlic salt

1 tsp. dried parsley

8 oz. mini lasagna pasta or technically it's called mulfalda (this can be hard to find so you can use broken lasagna noodles or even rotini or bow ties would work but I used Campanelle) 

2 cups shredded Weight Watchers mozzarella cheese 

1 cup grated Parmesan, Asiago cheese

Brown sausage along with the onion, green pepper, and minced garlic. 
Add all other ingredients except the pasta and cheeses. 
Bring to a boil and then turn it down to low and simmer for about 45 minutes. Stir in the cheeses mozzarella.
Simmer until melted. Add cooked pasta.


The actual recipe called for ground beef instead of turkey sausage, sugar instead of Splenda, regular shredded mozzarella instead of weight watchers cheese, and some kind of pasta that is called mulfalda but that is very hard to find so you could use elbows or bow-ties. The campanelle sort of looks like baby lasagna noodles sort of twisted up.

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