Tuesday, November 22, 2011

Lasagna Soup

I always forget to take a picture until after we eat.  Thank you google images once again.


2 teaspoons olive oil
1 pound hamburger (you can use sausage as well in place of the hamburger)
1 small onion, chopped
1 green or red bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil or 1 T. dried basil
3 tablespoons grated Parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese

Heat the oil over medium-high heat in a large nonstick sauce-pot or Dutch oven. Add the hamburger, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the hamburger is  browned, 8 – 10 minutes. 

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan.  (whole-wheat lasagna noodles take a little longer to cook.)

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