I
have been meaning to share this recipe for a while but I just haven’t gotten
around to it. According to Pinterest, I made this super yummy soup eleven weeks
ago. ELEVEN! Nothing like seeing your procrastination listed in weeks. Then
again, I may be the only person I know who will cook up a huge pot of soup on a
100 degree day so even if I had shared this I’m pretty sure none of my readers
would have been rushing off to the store to buy ingredients to make this soup. Either
way, please excuse my procrastination.
This
is a lighter version of a soup by Paula Dean. Her boys took her original soup
and made a few adjustments. I checked out the recipe for the original soup and
the changes are very few but it’s easy to see where the calories and fat were
hiding. This version of the soup doesn’t taste low fat at all. It so rich and
flavorful and it really does taste like lasagna! This pasta loving girl was thrilled
to have a big pot simmering on the stove.
Since
the Dean boys already made some healthy substitutions I didn’t have to do many myself.
I found Italian turkey sausage without casings so I didn’t have to worry about
removing them. But really, removing casings is easy so don’t stress out at the
grocery store if the only turkey sausage you can find has casings. I used regular
lasagna noodles instead of the whole wheat variety since I had a box in my
pantry already. Whole wheat would have been a better choice but my pantry space
is limited these days so I didn’t want to buy a box just for four noodles.
Enjoy!
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| aw...my first blog picture with my iphone! |
2
teaspoons olive oil
1 lb. Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
32 oz. chicken broth
15 oz. tomato sauce
15 oz. petite diced tomatoes
½ teaspoon salt
¼ teaspoon crushed red pepper
4 oz. whole-wheat lasagna noodles, broken
½ chopped fresh basil
3 tablespoons grated parmesan cheese
½ shredded mozzarella cheese
1 lb. Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
32 oz. chicken broth
15 oz. tomato sauce
15 oz. petite diced tomatoes
½ teaspoon salt
¼ teaspoon crushed red pepper
4 oz. whole-wheat lasagna noodles, broken
½ chopped fresh basil
3 tablespoons grated parmesan cheese
½ shredded mozzarella cheese
Heat
the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add
the sausage, onion, bell pepper, and garlic. Cook, stirring occasionally, until
the sausage is crumbled and browned, about eight to ten 10 minutes.
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 and 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.
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 and 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.
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