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Lasagna Soup

Lasagna Soup

Lasagna Soup

Noodles

Classic chicken noodle soup gets a healthy upgrade with low-sodium chicken broth, whole-wheat egg noodles and tons of vegetables. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients.This quick and healthy lasagna soup recipe has all the comforting flavors of classic lasagna with plenty of tomatoes, Italian turkey sausage and lasagna noodles broken into bite-size bits. A dollop of ricotta cheese mixed with mozzarella and Parmesan adds a creamy finishing touch. Serve the soup with a green salad and crusty bread to sop up what's left in the bowl for an easy healthy dinner that's ready in under 30 minutes.

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 1 cup chopped yellow onion

  • 6 ounces hot Italian turkey sausage, casings removed

  • 3 cloves garlic, finely chopped

  • 1 tablespoon tomato paste

  • 1 (28 ounce) can no-salt added crushed tomatoes

  • 4 cups water

  • 2 cups low-sodium chicken broth

  • 1 tablespoon sugar

  • ¼ teaspoon salt

  • 6 ½ lasagna noodles (about 6 ounces), preferably whole-wheat, broken into 1 1/2-inch pieces

  • 1 teaspoon balsamic vinegar

  • ¾ cup part-skim ricotta cheese

  • ½ cup shredded mozzarella cheese

  • 2 tablespoons grated Parmesan cheese

  • 2 tablespoons chopped fresh basil

Description

  1. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until almost translucent, about 5 minutes. Push onions to one side of the pot and add sausage to the other side. Cook, breaking up the sausage into small pieces with a wooden spoon, until browned, about 4 minutes. Add garlic and tomato paste; cook, stirring constantly, until the tomato paste is heated through, about 2 minutes. Add tomatoes, water, broth, sugar and salt; bring to a boil over high heat. Add lasagna noodles and stir to separate. Cook, stirring occasionally, until the pasta is just cooked through but not completely soft, 8 to 10 minutes. Remove from heat and stir in vinegar.

  2. Meanwhile, combine ricotta, mozzarella and Parmesan in a small bowl; set aside.

  3. Ladle the soup into 6 bowls. Top each serving with a dollop of the ricotta mixture. Sprinkle with basil.

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