I love lasagna, but it can be time-consuming and, frankly, a pain in the butt to make. It can also be calorie and saturated fat-laden. This Healthy Lasagna Soup was quick, easy, sneaks in some extra veggies, and lightens up the calories without sacrificing flavor.
Healthy Lasagna Soup
Ingredients
- 1 pound lean ground turkey sausage (I used Jennie O)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 (28 fluid ounce) can crushed tomatoes
- 4 cups beef broth
- 1 cup water
- 2 dashes Italian seasoning
- 10 uncooked whole wheat lasagna noodles, broken into small pieces
- 3 cups spinach leaves
- 1-2 tablespoons fresh basil, chopped
- Salt & pepper to taste
- Toppings: ricotta, grated parmesan cheese, shredded mozzarella to taste
INSTRUCTIONS
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Add the sausage meat to a large soup pot and brown for 5 minutes, over medium heat, breaking it up with your spoon.
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Add the onion and garlic, and continue cooking for 4-5 minutes.
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Add the crushed tomatoes, beef broth, water, Italian seasoning, and lasagna noodles. Increase the heat to high and bring to a boil.
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Add in the spinach and reduce the heat to simmer. Let it cook, covered (with the lid slightly ajar), for about 15 minutes or until the pasta is tender, stirring occasionally.
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Stir in the basil and season with salt & pepper to taste. Serve into bowls and top each with desired toppings.