Recipe: Lasagna Soup

This is another standard. My S.O. Roy found this online, and I modified it further so it’d become even more PPV-friendly (7 PPV/serving, 8 servings per recipe).

adapted from Culinary in the Desert

1 pound uncooked spicy Italian chicken sausage
2 cups onion, diced
2 cups carrots, diced
8 cloves garlic, minced
2 tsp dried basil
1 tsp dried oregano
½ tsp dried red pepper flakes
29 oz canned crushed tomatoes in tomato puree, preferably fire roasted
14.5 ounce can of diced tomatoes, preferably fire roasted
10 oz tomato sauce
8 ounces uncooked whole wheat pasta (fusilli work well)
4 cups fresh baby spinach, loosely packed
4 Tbsp basil
6 cups fat-free reduced sodium chicken broth
2 oz parmesan cheese
2 cups Weight Watchers Shredded Cheese, Four Cheese Italian Style Blend


In a Dutch oven over medium-high, add sausage and cook until browned—crumble the sausage as you go with a wooden spoon. Add the onions and carrots—cook 3 minutes. Mix in the garlic, basil, oregano, red pepper flakes, salt and pepper—cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce. Bring to a boil* and add in the pasta. Simmer soup until the pasta has cooked. Mix in the fresh spinach and cook until wilted—about 1 to 2 minutes. Remove from the heat.

To serve, place ¼ cup of shredded Italian cheese in the bottom of 8 bowls. Evenly divide the soup between the 8 bowls. Sprinkle each serving with ¼ oz. Parmesan and basil.

*NOTE: If you will be planning leftovers, do NOT add the pasta and spinach before taking out the soup cooked to this point. The pasta will soak up all the broth and get mushy, and the spinach will get stringy. Add the pasta and spinach when you reheat, one ounce per serving.


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