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….
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!
From Bobby Deen
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 cans 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
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.
CAL 225; PROT 23g; FAT 7g; SAT FAT 2g; CARB 17g; FIB 2g; SUG 4g;
WW Points+: 6; WW Smart Points: 6
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