Feb 252013
 

Third weekend in a row of snow (not nearly as much, but still annoying) and yet another pot of soup.  This time, I tried Bobby Deen’s Lighter ‘Tastes like Lasagna’ Soup.  I am happy to report it really lived up to the name!

I made this soup even lighter by reducing the amount of sausage and adding mushrooms for more bulk.  You still get all the flavor from the sausage, I promise.  And I mixed in both mozzarella and Parmesan cheese, just like lasagna.

Thanks to Tuttorosso for the tomato sauce which they generously provided to me.  You can’t have lasagna without tomato sauce, and it was great to have this can in my pantry.  It gives this soup a rich red color and fresh tomato taste.

 

Sausage and Mushroom Lasagna Soup

3 links mild Italian turkey sausage, removed from casing
1/2 c. chopped onion
1 t minced garlic
1 (16 oz.) package mushrooms, sliced
4 c. vegetable broth
1 (28 oz.) can tomato sauce
1 t Italian seasoning
4 whole grain lasagna noodles (such as Ronzoni’s Healthy Harvest), broken into bite sized pieces
1/2 c. reduced fat shredded mozzarella cheese
1/4 c. shredded Parmesan cheese

In a large pot on medium heat, begin to brown sausage meat.  As it cooks, add onion and garlic. When meat is almost browned, add mushrooms and saute until tender.

Add broth and tomato sauce, and bring to a boil.  Add Italian seasoning.  Add noodle pieces, and simmer uncovered for 15 minutes.  Remove from heat and stir in cheeses.

-Lightly adapted from Bobby Deen

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