Slow
Cooked Lasagna Soup Recipe
Ingredients
:
1
package (19-1/2 ounces) Italian turkey sausage links, casings removed
1
large onion, chopped
2
medium carrots, chopped
2
cups sliced fresh mushrooms
3
garlic cloves, minced
1
carton (32 ounces) reduced-sodium chicken broth
2
cans (14-1/2 ounces each ) no-salt-added stewed tomatoes
2
cans (8 ounces each ) no-salt-added tomato sauce
2
teaspoons Italian seasoning
6
lasagna noodles, broken into 1-inch pieces
2
cups coarsely chopped fresh spinach
1
cup cubed or shredded part-skim mozzarella cheese
Optional:
Shredded Parmesan cheese and minced fresh basil
How
To Make :
In
a large skillet, cook sausage over medium-high heat, breaking into crumbles,
until no longer pink, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow
cooker.
Add
onion and carrots to same skillet; cook and stir until softened, 2-4 minutes.
Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4
minutes. Transfer to slow cooker. Stir in broth, tomatoes, tomato sauce and
Italian seasoning. Cook, covered, on low until vegetables are tender, 4-6
hours.
Add
noodles; cook until tender, 1 hour longer. Stir in spinach. Remove insert; let
stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over
cheese. If desired, sprinkle with Parmesan cheese and basil.
Nutrition
Facts :
1-1/3
cups: 266 calories, 8g fat (3g saturated fat), 36mg cholesterol, 725mg sodium,
30g carbohydrate (11g sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2
lean meat, 2 vegetable, 1-1/2 starch.