This past week has been insane. I’m FINALLY feeling better after a nasty flu. It literally made me feel like I’d been shot with a tranq dart. You know, like Will Ferrell in Old School?
I’m so excited and grateful for all of the support I’ve gotten during the last Cookie Cake sales. The Loaded Caramel Pumpkin Spice Cookie Cakes sold out and now it’s time to get bakin!
In the meantime, it’s finally feeling like winter in San Diego. Meaning it’s been under 60 degrees. We actually got something called rain (that’s what it’s called right?) a few days ago! It immediately put me into nesting/hibernation mode. And if there’s one thing that takes cozy time to the next level, it’s soup.
I made one of my all time favorite soups this week and wanted to share it with you because:
1. It’s delicious
2. It’s a one pot meal… meaning it’s SUPER easy to make
3. It’s a healthier/lighter take on one of my fave meals… LASAGNA!
Alright, so what’ s Lasagna Soup you’re asking yourself. Well, it’s like a deconstructed slice of lasagna in a bowl… but in soup form. It almost tastes like pizza to be honest.
It’s also really to adjust to different dietary restrictions and preferences. You can make it vegan, vegetarian, gluten free, or low calorie.
Here’s what you need:
– Tomato Pasta Sauce, 24 oz jar (I chose a roasted garlic onion one, but pick whichever one sounds good or is on sale)
– Italian Sausage, about a pound (I used Jennie-O Spicy Italian Turkey Sausage, but you can use ground beef, pork Italian sausage, vegetables or a mock meat… whatever you like)
– Chicken Broth, 32 oz (I went with low sodium, you can also use vegetable broth)
– Lasagna Noodles, 4-6 (You can also use wheat or gluten free)
– Cheese (I used Ricotta, Skim Mozzarella and Parmesan)
– Sourdough Crips (I bought mine, but you could make them, serve it with bread or leave it out for a lighter option)
Throw your meat into a large pot. Over high heat, cook thoroughly. If you’re using sausage in casings, you’ll want to remove them. Be sure to use a spatula or spoon to break up the meat into crumbles.
After the meat has cooked, add your pasta sauce & chicken broth. Lower the heat to medium high. Break up your lasagna noodles into small bite sized pieces & throw them into the pot. I suggest using 4 – 6. The less you use, the lower calorie the dish will be.
Put a lid on the pot and let it simmer for about 10 minutes, or until the noodles are soft.
To serve: Garnish with the cheese or cheeses of your choice. I recommend a tablespoon of Ricotta because it gives it the creamy texture & flavor of lasagna. I also added about a tablespoon of mozzarella & parmesan. If you’re looking for some extra substance, serve it with sourdough crisps or bread for dipping.
One Pot Lasagna Soup
- Tomato Pasta Sauce, 24 oz jar
- Italian Sausage, about a pound
- Chicken Broth, 32 oz
- Lasagna Noodles, 4-6
- Cheese (Ricotta, Skim Mozzarella and Parmesan)
- Sourdough Crips (optional)
- In a large pot, cook the sausage on high. Cook through and chop into bite sized pieces with a spoon or spatula.
- Reduce heat to medium high, pour in Pasta Sauce & Chicken Broth.
- Break Lasagna Noodles into small bite sized pieces & put into the pot.
- Simmer on Medium/Hight heat for 10 minutes, or until the noodles are soft.
- Garnish with cheese and serve with sourdough crisps or bread for dipping.
Revenge Bakery http://www.revengebakery.com/