First of all I must say it was definitely worth the wait! This soup was delicious and perfect for a cold night. I know it hasn’t been cold, but today was chilly and definitely a good day for soup. I’m happy we finally got to make it.
The family loved it and we put the leftovers in the freezer. We did change a few things, according to my family’s taste, but any way you make it, I’m sure it’ll work out just right.
Dean Bros. Lighter Lasagna Soup
Serves about 8
1 Hour Cook Time
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed (we used deer meat because its what was in the freezer)
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
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil (from the garden)
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional) (we are all dieting, no bread covered in butter for us)
Make sure meat is thawed and brown in a non-stick skillet with onions, garlic, and peppers. Stirring occasionally until meat is cooked. In a larger pot (dutch oven) add the broth, tomato sauce, diced tomatoes, salt, and pepper. Then add the meat to that pot, bringing to a boil and then let simmer for 20 minutes. Once all the flavor is into the meat, add the noodles and bring to a boil again for abou 10-12 mins. Remove from the heat and add in mozzarella, basil and Parmesan.
We served it on top with a little extra shredded mozzarella.
Definitely delicious and worth making again and freezing 😀