Skinny Slowcooker Lasagna Soup

I mentioned in my last post how I was planning on cooking more now that we are getting into a groove with the little one. After our Sprouts trip last week I was super excited to get started. I came across this recipe while perusing Pinterest during a early morning feeding. We love lasagna in our house and make it probably 2-3 times per month. It is an easy stand-by that can be modified anytime to suit your current needs. Soup seemed just as simple and I had most of the ingredients on hand. The recipe I used as my base came from the website The Little Kitchen from the Skinnytaste cookbookAnyone who knows me knows that I LOVE Skinnytaste! I have made countless recipes from that website and you can find many of there on this site. The recipe was a hit so I will make it again 🙂 The only modifications I made were I added leftover diced tomatoes, three large rainbow carrots (shredded) and I used turkey sausage instead of chicken. You can add different vegetables like kale, mushrooms, eggplant or squash to make it a veggie lasagna soup. You can also change the type of meat you use or omit it all together. I served this with crusty french bread. Click here for the original recipe.

Skinny Slow Cooker Lasagna Soup (sorry that I did not take any pictures!)
Serves 8
223 calories/10 g fat/4 g saturated/56 mg cholesterol/793 mg sodium/17 g protein
***omit diced tomatoes if you are watching your sodium***

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Topping
  • 1/2 cup part-skim ricotta cheese
  • 3 Tablespoons freshly grated Parmesan cheese
  • 2 Tablespoons chopped fresh parsley
Soup
  • Cooking spray or oil mister
  • 14 ounces sweet Italian turkey sausage, casings removed
  • 3 large carrots, shredded
  • 1 15 ounce can diced tomatoes
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 3 cups reduced-sodium chicken broth
  • 2 cups marinara sauce, homemade or store-bought
  • 1/2 tbsp dried parley flakes
  • 2 bay leaves
  • Freshly ground black pepper
  • 2 cups baby spinach
  • 6 ounces lasagna noodles, broken into small pieces
  • 6 Tablespoons shredded part-skim mozzarella cheese
  • 1/4 cup chopped fresh basil
  • Freshly ground black pepper

Adapted from www.TheLittleKitchen.net, Slow Cooker Lasagna Soup

 

 

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