A hearty, lighter take on classic lasagna transformed into a comforting soup with Italian turkey sausage, broken lasagna noodles, and a creamy ricotta topping. Perfect for meal prep and freezer-friend... show more
Nutrition
Provides lean protein from turkey sausage with moderate carbohydrates from pasta and a good balance of vitamins and minerals from tomato-based marinara and fresh herbs while being lower in calories and fat than traditional lasagna.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Low Calorie Lasagna Soup
Lose Weight By Eating (Audrey Johns)
10
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Large pot
Wooden spoon
Knife
Cutting board
Instant pot
Slow Cooker
Skillet
Ladle
Instructions
Spray a large pot with olive oil and heat over medium heat.
Add in the sausage and onion and cook until browned, about 10 minutes.
Add the garlic and Italian seasoning and cook for 1-2 minutes until fragrant.
Pour in the broth, water, marinara sauce, and pepper and bring to a boil.
Cover, reduce heat to low, and simmer for 30 minutes.
Makes 10 servings, top each with a dollop of ricotta, and sprinkle over basil and parmesan.
Spray the interior pot with olive oil and press the sauté button.
Add in the sausage and onion and cook until browned, about 10 minutes.
Add the garlic and Italian seasoning and cook for 1-2 minutes until fragrant.
Pour in the broth, water, marinara sauce, and pepper.
Cover and cook high pressure 15 minutes.
Do a quick release, add in the pasta and press sauté.
Cook uncovered according to package directions.
Makes 10 servings, top each with a dollop of ricotta, and sprinkle over basil and parmesan.
Spray a large skillet with olive oil and heat over medium heat.
Add in the sausage and onion and cook until browned, about 10 minutes.
Add the garlic and Italian seasoning and cook for 1-2 minutes until fragrant.
Pour 1/2 cup of the broth in the skillet and mix to remove any browned bits or flavor, then pout that into the slow cooker.
Pour in the remaining broth, water, marinara sauce, and pepper to the slow cooker.
Cover and cook on LOW 8 hours or HIGH 4 hours.
About 30 minutes before the soup is ready, uncover, add the broken pasta and cook for the remaining 30 minutes.
Makes 10 servings, top each with a dollop of ricotta, and sprinkle over basil and parmesan.
Low Calorie Lasagna Soup
Lose Weight By Eating (Audrey Johns)
10
servings
0
per serve
0
minutes
A hearty, lighter take on classic lasagna transformed into a comforting soup with Italian turkey sausage, broken lasagna noodles, and a creamy ricotta topping. Perfect for meal prep and freezer-friend... show more
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Large pot
Wooden spoon
Knife
Cutting board
Instant pot
Slow Cooker
Skillet
Ladle
Instructions
Spray a large pot with olive oil and heat over medium heat.
Add in the sausage and onion and cook until browned, about 10 minutes.
Add the garlic and Italian seasoning and cook for 1-2 minutes until fragrant.
Pour in the broth, water, marinara sauce, and pepper and bring to a boil.
Cover, reduce heat to low, and simmer for 30 minutes.
Makes 10 servings, top each with a dollop of ricotta, and sprinkle over basil and parmesan.
Spray the interior pot with olive oil and press the sauté button.
Add in the sausage and onion and cook until browned, about 10 minutes.
Add the garlic and Italian seasoning and cook for 1-2 minutes until fragrant.
Pour in the broth, water, marinara sauce, and pepper.
Cover and cook high pressure 15 minutes.
Do a quick release, add in the pasta and press sauté.
Cook uncovered according to package directions.
Makes 10 servings, top each with a dollop of ricotta, and sprinkle over basil and parmesan.
Spray a large skillet with olive oil and heat over medium heat.
Add in the sausage and onion and cook until browned, about 10 minutes.
Add the garlic and Italian seasoning and cook for 1-2 minutes until fragrant.
Pour 1/2 cup of the broth in the skillet and mix to remove any browned bits or flavor, then pout that into the slow cooker.
Pour in the remaining broth, water, marinara sauce, and pepper to the slow cooker.
Cover and cook on LOW 8 hours or HIGH 4 hours.
About 30 minutes before the soup is ready, uncover, add the broken pasta and cook for the remaining 30 minutes.
Makes 10 servings, top each with a dollop of ricotta, and sprinkle over basil and parmesan.
Nutrition
Provides lean protein from turkey sausage with moderate carbohydrates from pasta and a good balance of vitamins and minerals from tomato-based marinara and fresh herbs while being lower in calories and fat than traditional lasagna.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
