(WTNH) – In the Bender Kitchen, Judy and Joy share a healthy Lasagna soup recipe. Judy is a breast cancer survivor. While she was going through Chemotherapy, she craved comfort food, but knew she needed to modify it to make it healthier. Below is her recipe for Lasagna Soup.
Learn more: JudyandJoy.com
The Lasagna Soup Recipe
By swapping out a few ingredients for a healthier choice…we can still enjoy lasagna but this time it is in a soup!!!!
2-3 turns of olive oil
1 pound turkey sausage, optional
1 onion, diced
2 cloves garlic, chopped
2 lbs fresh tomatoes, I used campari tomatoes
2 tablespoons tomato paste
4 cups bone broth or chicken broth
salt and pepper to taste
1/4 cups grated parmesan cheese
1/2 cup red wine
1/2 pound lasagna noodles* broken into large pieces
*Gluten free pasta, rice pasta or whole wheat pasta can be used, any shape pasta is fine.
Skim milk ricotta, garnish
Heat oil in a large soup pot. Add the sausage and cook till browned. Add onions and garlic cook for another 3-4 minutes. Add tomatoes, chicken broth and tomato paste along with wine and parmesan cheese. Let simmer for an hour, taste and re season.
About 10 minutes before you are ready to serve, add the pasta to the soup pot. They may take a bit longer to cook, so keep checking. If you need to add more broth at this point to compensate for pasta soaking up the soup, go ahead. I also brought another pot of water to a boil and cooked some additional pasta.
Ladle the soup into big bowls and top with a dollop of low fat ricotta right in the center! Crusty bread is perfect too!