Friday, September 16, 2011

Lasagna Soup

Very tasty and filling!

serves 8 ( 7 points + )

  • 8 oz ( 2) hot turkey Italian sausage links, casings removed ( I used Jenny O)
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 28 oz. can diced tomatoes
  • 28 oz. can tomato puree
  • 3 chicken bouillon cubes
  • 1 beef bouillon cubes
  • 4 c. water
  • 1 tsp. basil
  • 1 tsp. oregano
  • ½ tsp. crushed red pepper
  • 8 lasagna noodles
  • 1 c. low-fat ricotta cheese
  • 1 c. part-skim mozzarella, shredded

Remove sausage from casing and crumble in a large stock pot or Dutch oven. Add onion, garlic and celery. Cook until sausage is no longer pink and onions are tender. Add diced tomatoes, tomato puree, water, bouillon cubes, basil, oregano and crushed red pepper. Bring to a boil; reduce heat and simmer 30 minutes. Break up lasagna noodles and add to pot. Cook on medium heat until noodles are tender ( about 15 minutes). Ladle soup into bowls. Top each serving with 2 T. ricotta and 2 T. mozzarella.


  1. This looks and sounds delicious! What is the serving size?

  2. Serving size is 1 c.... maybe a little more.


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