Last week, I cooked dinner almost every night, preparing only 1-2 servings of whatever I was making. This was a TON of work. And, while I tried some awesome new recipes, I needed a new approach for this week.
I decided I would make larger portions, at the risk of eating too much and at the risk of getting bored by eating the same thing for multiple days….
The recipe I chose was one by Bobby Deen. You know Bobby, right? Or at least you know his mama, y’all….
(Source)
Paula’s diagnosis with Diabetes last year rocked the Food Network last year. Known as the Queen of Southern Cooking and Madam Butter, her recipes are beyond decadent, and often extremely high in fat and calories.
Her son, Bobby, now hosts a Cooking Channel show called “Not My Mama’s Meals” which attempts to lighten up Paula’s best dishes.
Bobby’s Lasagna Soup recipe has been floating around Pinterest for weeks, and I finally broke down and made it. Oh, Paula… you’ve got to be proud of that handsome son of yours… he has done an amazing job at lightening up this dish. It doesn’t taste AT ALL light or healthy, yet clocks in at 225 calories or 6 points per serving.
The serving size for this soup is 1 cup. Now, you might think one cup wouldn’t be enough… but I’m really impressed with how filling it was. It has a thick consistency like chili, perfect for a cold day. I also think the flavors are so powerful that it fills you up quicker too. Have you ever noticed that? Spicy food and extra flavorful food always hits the spot…
And, as I write this post, I’m noting that I ate it for dinner last night, for lunch today, and for dinner tonight… and I’m still looking forward to having the last bowl tomorrow! Now, that’s good soup!
Lasagna Soup
From Bobby Deen
Serves 8
INGREDIENTS
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/4 – 1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
A few more ingredients not pictured above…
INSTRUCTIONS
1. Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage and cook until done.
2. Remove meat from the skillet and grind it in a food processor.
3. Add onions, bell peppers, and garlic to the pan and saute. After 2-3 minutes, add the sausage crumbles back into the pan.
4. Next, add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Note: The original recipe calls for 1/2 tsp. of salt. I’d recommend 1/4 to start.
5. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Cook the noodles a little bit longer, if you choose whole wheat pasta.
6. Remove from the heat; stir in mozzarella, basil, and the Parmesan.
Check out that saucy goodness!
CAL 225; PROT 23g; FAT 7g; CARB 17g; FIB 2g; SOD 826mg; WW Points Plus 6
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A lot of times I’ll make a recipe, keep enough out for either lunch or dinner and then freeze the rest for another time. Still accessible enough to thaw for a weeknight but not immediately accessible. The best thing is, less overall cooking!
This looks delish! I’m a big fan of soups. I immediately pinned it with out thinking twice.
Girl, this one is redonkulous! I hope you love it!
This looks really yummy and like the stuffed burgers, it would be something my husband would eat so add this to your “man catching” recipes ;0) thanks for the idea Kelly!
I think that’s hilarious… my “man catching recipes”… if only it were that easy!!!!
That soup looks great! Definitely going to add it to the list. Thanks for sharing.
If you try it, stop back and let me know what you think!
I’m a good southern girl, lived in Georgia all my life! I just bought Bobby’s book! It looks really great! and so does that soup ! YUMMMMMY!
Those Deens know what they are doing!!!! xoxo
lasagna soup yum!!! I wonder if I could cook the meat, and then throw all the ingredients in the crock pot? I’m kinda lazy….LOL
I’m thinking you could… and maybe toss the noodles in at the end so they don’t get soggy?
Sounded so yummy that I already pinned it!!!
Seriously… this one is my new FAVE. (I say that all the time, but it’s GOOOD!)
O….M….GOODNESS!!!!!!!!! Kelly I made this tonight and I am not exaggerating when I say it’s one of the best things I’ve ever made (and tasted) – esp. being so low cal/low fat. My fiance definitely said “I think this is the best thing you’ve ever made for me” and that is a HUGE compliment coming from “Mr. Foodie”. YAY – thank you so much for sharing…can’t wait to see what you post next!
xoxoxoxoxo, Nat
Sooooo glad you liked it! Hearing that people like my recipes is my FAVORITE!
Hey there.
I’m going to make this next week but had a question. In the recipe it calls for large sizes of the broth and tomato sauce but in the pictures it looks like u used the smaller cans. I want mine to be the consistency of urs so can u clarify? Thanks so much!!
Nancy
Hi Nancy! Definitely follow the recipe as written. I actually tend to divide the recipe in half, since I’m just a party of one. That’s why you see the smaller cans.
I’m on a giant pasta kick with this pregnancy and this is right up my little prego alley! PIN!
I loooooooved this one! You’ll have to let me know what you guys think!