Lighter Lasagna Soup

Sorry for this terrible photo! When dinner was ready it was hailing outside and there was no sun to be seen! Do not let the photo fool you- this soup is delicious. I have had the Dean Brother's recipe for Lighter Lasagna Soup on my radar for awhile now, and finally got around to making it. Ron and I loved the flavors of this soup and it really does taste like lasagna! I know it is a bit early in the season for soup, but I had been loving tomato anything...minus the heartburn. The basil absolutely makes this dish, and I highly recommend using fresh basil over dried.

On another note, we finished painting the baby's room! Whew...monkey removed from back....  Now to bring in the furniture in a few weeks! I can't believe in 3 short weeks I will be moving to the final trimester!


2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
32 oz container chicken broth
1 15 oz can tomato sauce
1 14.5 oz can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4-5 noodles)
1/2 cup chopped fresh basil (I do not recommend using dried)
3 tablespoons grated Parmesan cheese
1/2 cup reduced-fat 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 over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 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; 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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