Lasagna Soup

I started out bright (well dark, it was 4:45 am!), to head to my daughter's for my weekly visit.  Boo! We woke up to wicked snow!  ALL DAY.  I was so disappointed; but travelling there would have been unwise in my old Toyota.  Being away last week, and now missing this week, I have not seen them for a couple of weeks.  I had saved my daughter some of the delicious Shrimp Bisque for lunch from yesterday, and had prepared the start of a hearty, healthy soup to enjoy for dinner.  However, I promised to treat them to 2 dinners next week.

I made some fairly rich food over the weekend and I was ready for some healthy, lighter fare.  I  look for casseroles or crock pot meals for Monday travel.  I immediately thought of lasagna.  When you stop and think about it, lasagna can be very high in fat and calories.  The Food Network Kitchens adapted the concept into a healthy, tasty soup that satisfied the YUM factor in traditional lasagna.  I would without question make this again.  Delish!

Lasagna Soup
printable recipe

8 oz. lasagna noodles (about 10)
1 T. olive oil
1 onion chopped
1/2 lb. loose Italian sausage
3 cloves garlic, chopped
1 tsp. dried oregano
2 T. tomato paste
4 c. chicken broth
1 15 oz. can of crushed tomatoes
1/2 c. chopped fresh basil
1/3 c. grated parmesan cheese
1/4 c. half and half
Ricotta cheese for topping

Break up the lasagna noodles into pieces.

Cook according to directions, drizzle with oil and set aside.

Heat 1 T. of the oil in a heavy pot.  Add the onion and cook for 1 minute.

Add the sausage and garlic and brown off the sausage. (If necessary, drain off some fat) Add the tomato paste and cook for 2 minutes. 

Add the chicken broth, tomatoes and 1 cup water.  Bring to  simmer.  Keep uncovered and cook for about 10 minutes until slightly reduced.

Stir in the cooked noodles, fresh basil, parmesan, and cream.  Simmer several minutes until heated through.

Serve with a dollop of Ricotta cheese and a sprinkle of fresh basil.

I served with yesterday's breadsticks.  As you can see this recipe not only eliminated the time involved in making traditional lasagna; but, cut out eggs, much of the ricotta and mozzarella cheese, used little meat and half the noodles.  It did maintain the flavor and comfort of eating lasagna!  This recipe....a hit!