Lighter Lasagna Soup

How does one come up with the idea of lasagna soup?  I guess the same way people come up with cheeseburger soup and chicken tortilla soup.  I’m assuming they couldn’t decide whether they wanted a cheeseburger/chicken tortilla or soup.  
And that’s the exact predicament I was in last week.  I had bought everything I needed to make a lasagna since I put that on my meal plan for that week and at the last minute, I wasn’t feeling so well and decided I wanted soup.  That’s how I ended up with lasagna soup.  It really did taste like lasagna in soup form.  The only difference was I used macaroni noodles instead of lasagna noodles which I though would look nicer and fit on a spoon better.  
I lightened up this lasagna-inspired soup by using extra lean pork sausage (you could also use turkey sausage).  I also used reduced fat ricotta, parmesan and mozzarella for the cheesy topping which, by the way, is what really makes this soup so delicious, so don’t skip it!


500g extra lean pork sausage or turkey sausage, casings removed
1 large onion, chopped
2 tbsp. tomato paste
1 28 oz. can diced tomatoes, with juices
6 cups fat free chicken stock
1/2 tsp. crushed red pepper flakes (leave out if serving to children)
1.5 tbsp. garlic powder
1 tbsp. Italian seasoning
3/4 cup whole wheat macaroni pasta, dry
Cheesy Topping
1.5 cups reduced fat ricotta cheese
1/4 cup reduced fat parmesan cheese
1/2 cup reduced fat shredded mozzarella cheese
1.5 tsp. Italian seasoning

1. In soup pot over medium heat, cook sausage, breaking up into bite sized pieces.  Halfway through cooking sausage, add chopped onion.
2. When both sausage and onion are cooked, add tomato paste, diced tomatoes, chicken stock, crushed red pepper flakes, garlic powder, Italian seasoning and Salt.  Bring to a boil, reduce heat and simmer for at least 30 minutes.
3. While soup is simmering, cook pasta according to direction on box.  Drain and rinse.
4. Once soup has simmered for at least 30 minutes, add cooked pasta and continue simmering for another 15 minutes.
5. While soup is continuing to simmer, mix together ricotta, parmesan, mozzarella, Italian seasoning and salt.
6. Spoon soup into bowls and top with about 1/4 cup of cheesy topping.

Nutritional Information:
Servings: 8
Serving size: 1.5 cups soup plus 1/4 cup cheesy topping
Calories 261, total fat 10.5g (sat. fat 4g), total carbs 18.5g, fibre 2g, net carbs 16.5g, sugar 6.6g, protein 22.6g

Weight Watchers Points: 6
Weight Watchers Points Plus: 7

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