Wednesday, November 16, 2011

lasagna soup

soup is one of my absolute favorite dinners in the fall and winter.  everything about it makes me happy.  however, I seem to just do the same recipes again and again.  so when my fabulous mother in law sent me a new soup recipe I was more than excited to try it out!  this is a great, hearty meal of a soup.  it held up great for reheating too.  I am thrilled to have it in my stash for the winter months to come


2 teaspoons olive oil
1 lb. Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32 oz) container chicken broth
1 (15 oz) can tomato sauce
1 (14 ½ oz) can petite diced tomatoes
½ teaspoon salt
¼ teaspoon crushed red pepper
4 oz. broken whole-wheat lasagna noodles (about 4 noodles)
½ cup chopped fresh basil
½ cup shredded mozzarella cheese
Top with: Parmesan cheese
Serve with: Bread sticks or garlic bread


In a large nonstick sauce pot or Dutch oven, heat the oil over medium- high heat. Add the sausage, onion, bell pepper, and garlic. Cook, stirring occasionally, until the sausage is crumbled and browned, 8 – 10
minutes. Drain.

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 heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, about 15 minutes for the whole-wheat noodles. 

*I thickened the broth with 2 Tbsp of cornstarch mix with 2 Tbsp cold water. (I did not need to do this as it was already thick when cooking)* 

Stir in the fresh basil and mozzarella cheese. Serve with parmesan cheese and bread.

Yields 6 to 8 servings

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