I have seen versions of this soup floating around pinterest lately and last night gave it a try. We were pleasantly surprised with this recipe, and it was a great healthier substitute for actual lasagna. Since the hubs is a cheese lover, his got topped with lots of mozzarella (pictured above), whereas I opted for just some parmesan to keep it lighter.
I ended up using Paula Deen’s recipe. Her son Bobby now has this show that takes her recipes and puts a healthier twist on them. He did so for this recipe, but I don’t think it needed it and mom knows best right? I plugged the original recipe into my ww points calculator and it is only 5 points per serving (not including any cheese you put on top) which is fantastic!
Lasagna Soup (Serves 8, 5 points per serving)
- 1 lb ground beef (93/7)
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 5 lasagna noodles, broken into pieces
- 2 14.5 oz cans chicken stock
- 2 14.5 oz cans petite diced tomatoes
- 1 15 oz can tomato sauce
- 1 T sugar
- 1 T italian seasoning
- 1 t thyme
- 1 t salt
- 1/2 cup grated parmesan (the Kraft kind in a bottle)
- Shredded mozzarella and parmesan for topping (not included in points)
- In a large pot, brown ground beef, onion, pepper, and garlic and drain well when cooked.
- Add in chicken stock, tomatoes, tomato sauce, sugar, and seasonings. Bring to a boil and then reduce heat to medium or medium low to simmer for 20 minutes.
- Add in lasagna noodle pieces and continue simmering so the noodles will cook. Stir in grated parmesan cheese. Once the noodles are tender, spoon soup into oven safe bowl.
- Preheat broiler. Top soup with desired cheeses, if any, and stick under the broiler for a couple minutes until cheese is melted and slightly browned.