Saturday, August 14, 2010

Lasagna Soup

1 lb. italian sausage (see Homemade Italian Sausage recipe!)
2 cups onion chopped
1 cup diced carrot
2 cups sliced mushrooms
2 Tbsp. minced garlic
4 cups chicken broth
1 14 1/2 oz italian stewed tomatoes
1 can tomato sauce 10 3/4 oz
1 cup dry pasta
2 cups fresh spinach
1 cup low fat mozzarella, provolone, or ricotta cheese, optional

Brown sausage in large pot.
Add onion and carrot; saute 3 minutes.
Stir in mushrooms and garlic; saute another 3 minutes.
Add broth, tomatoes, and tomatoe sauce and bring to a boil.
Drop in pasta and simmer until cooked, about 10 minutes or according to package directions.
Stir in spinach and cook until wilted.
Place 1/4 cup of cheese in bottom of bowls, and ladle soup on top.

Makes 8 (1 cup) servings. NI: 214 calories, 12 g. fat, 3 g. fiber

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