Here in Ct. we’re having what has been predicted as “the Blizzard of the Century”, although at the half-way-point it seems to have lost some of its strength, at least where I live. The snow is no longer falling, but there is a lot of it out there. On such a day as this I’m making soup for dinner. That should come as no surprise, as my mind and taste buds turn to a good hot soup on a cold and wintery day, as many of you well know.
In my opinion there is no better way to keep warm than with a bowl of steamy, hot soup!
Within the past few days two different recipes for Lasagna Soup have come to my attention, so I feel that I was destined to make this soup. It’s so nice when you decide on the spur of the moment to make something and find everything that’s needed right in your refrigerator or cupboard. Lucky me, since cars are forbidden on the roads, no trips to the grocery store are allowed.
In a bowl of this soup, you will find everything you love about lasagna….sausage, lasagna noodles, marinara and cheese. It’s filling, easy to make, and hearty. Everything you want in a soup and perfect for a cold winter’s night. It’s also family friendly–kids will love it. The dollop of cheese on top really makes it. You can use regular Italian sausage, sweet or spicy, or chicken sausage, any of which will give it great flavor.
Two other benefits of this soup; there are fewer calories than eating “for real” lasagna, and it’s all made in one pot.
Yield: Makes about 8 servings
For the soup:
- cooking spray
- 14 oz.- 1 lb. Italian sausage, pork or chicken, casings removed
- 1/2 a large onion, chopped
- 2 cloves garlic, crushed
- 4 Tbsp. fresh parsley, chopped
- 3 cups low-sodium, fat free chicken broth
- 2 1/2 cups water
- 2 cups jarred marinara sauce
- 2 bay leaves
- fresh black pepper
- 6 oz. broken lasagna noodles, regular, whole wheat, or gluten free
- 6 Tbsp. part skim shredded mozzarella cheese
- 1/2 cup part skim ricotta cheese
- 3 Tbsp. parmesan cheese
- 2 Tbsp. chopped fresh parsley
- basil leaves for garnish, if desired
1. Heat a large soup pot or Dutch oven over medium heat, spray with cooking spray and add the sausage. Cook until browned, breaking it up as it cooks with a wooden spoon, about 4 to 5 minutes.
2. Add the chopped onion and crushed garlic and cook 2 to 3 minutes.
3. Add the broth, water, marinara sauce, parsley, bay leaves and black pepper. Bring to a boil, cover, reduce heat and simmer about 30 minutes.
4. Add the broken lasagna noodles and cook uncovered according the package directions.
While noodles cook, make topping:
In a medium bowl, combine the ricotta, parmesan, and parsley and stir to mix well.
To serve: Ladle soup in bowls, and top each serving with 2 Tbsp. ricotta cheese mixture, some mozzarella, and fresh basil on top.
SOURCE: adapted from Skinny Taste
Here’s a selection of some other easy, healthy soup recipes that are in the recipe index: