Healthy Hearty Lasagna Soup

We’re big fans of Paula Deen here at The Taste Place, but her recipes are usually way too fattening for us to make on a regular basis. I knew that her sons had started their own website, touting many of their recipes as lighter versions of their mom’s classics.  But, “lighter” doesn’t necessarily mean “light”. When I came across this particular recipe a couple weeks ago, I calculated out the Weight Watchers PointsPlus Value, and was surprised to discover that it is indeed “light” — and totally Weight Watchers friendly.

I made this soup last week for Hubby and the kids on a weeknight after work.  It was super quick to prepare. And it was super delicious.  A big big hit with the entire family, who rated it “a keeper”. No one felt cheated out of Paula’s more fattening original version.

Lasagna Soup

Heat the oil over medium-high heat in a large in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic.

Lasagna Soup

Cook over medium-high heat until the sausage is crumbled and browned.

Lasagna Soup

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer 20 minutes. Add the noodles; bring to a boil.

Lasagna Soup

Reduce the heat and simmer, uncovered until the soup thickens slightly and the noodles are tender. Remove from the heat; stir in mozzarella, basil, and the Parmesan.

Lasagna Soup

Serve and enjoy!

Healthy Hearty Lasagna Soup
 
Weight Watchers Info: 6 PointsPlus per 1 cup serving. Carbohydrates: 17g per 1 cup serving.
Author:
Recipe type: Main Dish
Cuisine: Italian
Serves: 8
Ingredients
  • 2 teaspoons olive oil
  • 1 pound Italian turkey sausage, casings removed
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (32-ounce) container chicken broth
  • 1 (15-ounce) can tomato sauce
  • 1 (14½-ounce) can petite diced tomatoes
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
  • ½ cup chopped fresh basil
  • 3 tablespoons grated parmesan cheese
  • ½ cup reduced-fat shredded mozzarella cheese
  • 8 Whole-wheat breadsticks or grissini (optional)
Instructions
  1. 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.
  2. 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. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

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