TGIF!! It has been a long week here. Well, a long couple of weeks actually. This flu that is flooding the country found it’s way to my house and,even though I had the shot, I got hit hard by it. Kevin on the other hand, who didn’t get the shot, was fine. Although there was quite a bit of hand washing, Purell usage, and banishment to the sofa for a few days. It’s OK, I was as comfy as I could be considering the circumstances. A trip to the ER, IV fluids, and Tamiflu helped me to kick the worst of it. But the residual cough is a killer. My heart and prayers go out to everyone that has/is suffering from this!
Now, on to the good stuff, the food! I was so happy when I was able to (and had the desire to) cook again. It seemed strange to be back in my little kitchen after so long away. But cooking is like riding a bike right? So I jumped back on and peddled away.
I had been eyeing a recipe by Paula Deen for Lasagna soup before my desire to eat anything more than jello and popsicles kicked in. So that was the first thing I wanted to make when I felt better. However, and I do so love Ms Paula, it was packed full of fat and calories! So I tackled the challenge of trying to remove a bit of both from the recipe.
I am so very happy to announce that even though the fat and calories were reduced, the flavor was not. This is some seriously good soup guys! Even Mr “Soup is not a meal” raved about it and ended up finishing his bowl and part of mine. He was also very happy to package the leftovers in a freezer bag for a future meal. I was, as you cam imagine, very pleasantly surprised!
I myself referred to this soup as a little bit of heaven in a bowl, so you know how I felt about it. Seriously though, give this soup a try, you will not regret it I promise!!
Lightened Up Lasagna Soup
2 teaspoons olive oil
1 pound Italian turkey sausage
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
4 cups chicken stock
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1 teaspoon salt
1/2 to 1 teaspoon crushed red pepper (I used 1 teaspoon)
6 broken whole wheat lasagna noodles
1/2 cup chopped fresh basil, packed
1/4 cup grated Parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese, plus some for sprinkling
Heat the oil over medium-high heat in a large sauce pot Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, approx 8 to 10 minutes.
Add the chicken stock, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring the soup to a boil then reduce the heat and simmer for 20 minutes, stirring occasionally. Add the noodles, bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, 10 to 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Ladle into soup bowls, sprinkle with a little extra mozzarella cheese if wanted.