It’s one week before the kids go on winter break, the family starts arriving and the gifts need to be wrapped. In Chicago, it’s raining and gloomy out. Weather better suited for April but at least, it’s warm. My boyfriend deserves the credit for this recipe. One night we wanted soup but a thicker version of tomato soup. We ran across a recipe for Lasagna soup and decided to make it. Ever since then it is a winter staple. Nothing better than a soup with large noodles and cheese melted into it. This recipe can be altered to add what is in the pantry. We have added ingredients and taken away ingredients depending on our mood. Please enjoy this wonderful soup perfect anytime.
Ingredients for the Lasagna Soup
- 2 teaspoons olive oil
- 1 lb lean turkey
- 1 onion, chopped
- 1 bell pepper, chopped (I use whatever is leftover from the garden)
- 3 cloves garlic, minced
- 1 container chicken broth
- 1 (15 oz) can tomato sauce
- 1 (14 1/2 oz) can petite diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 4 oz of broken Gluten-Free lasagna noodles,
- 1/2 cup fresh basil, chopped
- 3 tablespoons Parmesan cheese grated
- 1/2 cup shredded reduced-fat mozzarella cheese
The Creation of the Lasagna Soup
- Heat oil over medium heat in a large saucepan, preferably a non-stick pan.
- Add ground turkey, onion, bell pepper and garlic. Cook for 8-10 minutes until the turkey is cooked through.
Add broth, tomato sauce, diced tomatoes, salt and crushed red pepper. Bring to a boil.4. Reduce the heat and simmer, stirring
4. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes.
5. Add the noodles; bring to a boil.
6.Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 –12 minutes.
7.Remove from the heat; stir in mozzarella, basil, and the Parmesan.
8. Serve with your choice of gluten-free bread or a salad.