Xavier Cooks: Lasagna Soup

We are fully into fall now and nothing says it quite like a cup of warm soup!
We wanted to get cozy, so Xavier volunteered to make some lasagna soup to warm us up.

Lasagna Soup

INGREDIENTS

  • 1 yellow onion, chopped
  • kosher salt
  • 1 lb. lean ground turkey sausage (I used Jennie-O) or 93% lean ground beef (points will be different!)
  • 4 cloves garlic, minced
  • 28 oz. can crushed tomatoes
  • 1 tbsp. dried oregano
  • 5 c. low-sodium chicken broth
  • 8 oz. lasagna noodles, broke into 2” pieces
  • 2 c. fat-free shredded mozzarella
  • Toppings (optional):
  • Grated Parmesan, for garnish
  • Torn fresh basil, for garnish

INSTRUCTIONS

  1. In a large skillet over medium heat, spray the bottom of the pan with cooking spray. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add sausage and cook until no longer pink. Drain fat and return to pot.
  2. Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano.
  3. Pour in chicken broth and bring to a simmer.
  4. Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
  5. Add mozzarella and stir, letting melt into soup.
  6. Garnish with Parm and basil.
  7. Serving size: 1 cup.
Categories: Recipes, the four