Tuesday, October 15, 2013

Lasagna Soup

Ummm hello there. Isn't the above picture just beautiful? I want to frame it and hang it up in my kitchen. But instead of wasting money at the photo center, I'm just going to have another bowl of this amazing lasagna soup. Think of that awesome comforting casserole you've always had, and then dump it in a big bowl of soup. My boyfriend isn't the biggest fan of soup, but this may just get him to jump on the bandwagon. And what makes this recipe even better, is that it's low in fat. I used lean turkey sausage, homemade chicken broth, and greek yogurt instead of heavy cream to cut calories without cutting out flavor. 

Lasagna Soup


  • 8 oz. lasagna noodles (about 10 noodles)
  • 1 tbsp. olive oil, plus extra for drizzling
  • 1 onion, chopped
  • 1/2 lb. Italian turkey sausage, casings removed
  • 2 garlic cloves, minced
  • t tsp. dried oregano
  • 2 tbsp. tomato paste
  • 4 cups low-sodium chicken broth
  • 1 15-oz. can crushed tomatoes
  • 1/2 cup chopped basil leaves
  • 1/3 cup grated parmesan
  • 1/4 cup plain greek yogurt
Bring a large pot of salted water to a boil. Cook the noodles according to the box directions. Drain, drizzle with olive oil, and toss. When cool enough to handle, cut into 1 inch pieces. 

Meanwhile, heat 1 tbsp. olive oil in a large heavy bottomed pot over medium heat. Cook the onion until soft, abour 4-5 minutes. Add the sausage, garlic, and oregano and cook, stirring and breaking up the sausage until sausage is browned, about 3 minutes. Add the tomato paste and cook until darkened, about 2 minutes.

Add the chicken broth, tomatoes, and 1 cup water. Cover and bring to a simmer. Uncover and cook for about 10 minutes, until reduced. Stir in the noodles, basil, paremsan, and greek yogurt. Simmer for 2 more minutes. Serve in bowls, top with extra cheese and basil.

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