Wednesday, March 13, 2013

Recipe of the Week!

Lasagna Soup

Ingredients:2 teaspoons olive oil
1 pound ground turkey
1 onion, chopped
1 green 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
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese

Directions:Heat the oil over medium-high heat in a large nonstick skillet. Add the turkey, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the turkey is crumbled and browned. Add all ingredients to your crock pot.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper to the crock pot. Allow to cook for a few hours. Add the noodles and cook until the soup thickens slightly and the noodles are tender. Stir in mozzarella, basil, and the Parmesan.

This recipe could also be done on the stovetop instead of the crock pot. 

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