Lasagna Soup

Spring is right around the corner! Thank goodness! This winter seems to be taking extra long to be rid of. Although we have had a few unseasonably warm days here in Dallas, I am ready to pack away my boots and get out my flip flops and start grilling!  But for the mean time I will make soup. Not just any soup, but lasagna soup!

Lasagna Soup

This soup is so darn good! It can easily be made vegetarian by skipping the sausage and adding mushrooms and more zucchini. Or Paleo by leaving out the noodles and adding more veggies.

Lasagna Soup

I topped mine with parmesan cheese. Next time I am definitely using ricotta 🙂

Lasagna Soup

Recipe from A Farmgirl’s Dabbles

Lasagna Soup
Serves 8
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Total Time
40 min
Total Time
40 min
Nutrition Facts
Serving Size
360g
Amount Per Serving
Calories 481
Calories from Fat 273
% Daily Value *
Total Fat 30g
47%
Saturated Fat 12g
61%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 81mg
27%
Sodium 1372mg
57%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
9%
Sugars 4g
Protein 29g
Vitamin A
24%
Vitamin C
25%
Calcium
40%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 pounds sausage, casings removed
  2. 1/2 onion, diced
  3. 1 zucchini, diced
  4. 2 garlic cloves, minced
  5. 1 teaspoon dried oregano
  6. 1/2 teaspoon red pepper flakes
  7. 2 tablespoons tomato paste
  8. 28 ounces crushed tomatoes (diced is fine too)
  9. 4 cups chicken broth
  10. 2 cups fresh spinach leaves
  11. 6 ounces lasagna noodles, cooked according to package directions and cut into pieces
  12. Parmesan or ricotta cheese for topping
Instructions
  1. Heat 1 tablespoon of oil in a large over medium heat. Add sausage and break up while cooking. Cook until brown. Add onions and zucchini and cook for another 5 minutes. Add garlic, oregano, and red pepper flakes and cook for 1 minute.
  2. Add tomato paste and cook for another 3 to 4 minutes. Next add crushed tomatoes and chicken broth. Simmer for about 20 minutes.
  3. Add fresh spinach leaves and cooked lasagna noodles and stir until spinach leaves are wilted.
  4. Ladle into bowls and top with cheese.
Adapted from A Farmgirl’s Dabbles
Kim's Healthy Eats http://www.kimshealthyeats.com/

 

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