Lightened Up Lasagna Soup
 
Prep time
Cook time
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This Lightened Up Lasagna Soup will give you the taste of eating a piece of lasagna only in a soup! Limiting the cheese and and noodles makes it healthier and that means you get to have another ½ cup with your serving!
Author:
Recipe type: Soup
Serves: 5-6
Ingredients
  • 4 cups of Vegetable Stock
  • 28 oz of organic roasted crushed tomatoes
  • 8 whole wheat lasagna noodles
  • 1 pd of 93% lean (or higher) ground pork (ground turkey and lean ground beef would be good too)
  • 6 oz. of part skim ricotta cheese
  • ⅔ cup of grated parmesan cheese
  • ½ cup of part skim grated mozzarella cheese
  • 1 small yellow onion, diced
  • 1 tbsp of olive oil
  • 3 garlic cloves, minced
  • 4 fresh basil leaves, chopped
  • 1 tsp of sugar
  • 1 tsp of italian seasoning
Instructions
  1. Cook lasagna noodles according to package instructions, drain and lay on a flat service to cool.
  2. Heat olive oil in a large stock pot on medium heat and add onions. Saute for a few minutes mixing them around. Add garlic and saute for one more minute. Add ground meat breaking it up and moving it around until it's browned through.
  3. Add the crushed tomatoes, broth, sugar and italian seasoning to the pot. Mix to combine, cover and cook for 15 minutes.
  4. Meanwhile in a bowl combine the ricotta, parmesan and mozzarella cheese. Stir in basil and set aside. Cut up the cooled lasagna noodles into bite sized pieces and divide evenly to 5-6 serving bowls. Pour 1 cup to 1 cup and a half to each bowl. Top with a heaping spoonful of cheese and enjoy!
Recipe by Momma's Meals at https://mommasmeals.org/lightened-up-lasagna-soup/