October 6, 2015

One Pot Skinny Lasagna Soup

Today was the first real fall feeling day in what feels like forever! I can finally drink my pumpkin spice coffee without feeling off. And I wore a scarf with boots today! Lots to celebrate. ;-)

So I was going to make regular ole' spaghetti, but then I got inspired to do something more creative. I was also sick all weekend and finally had the energy to cook.

If you know how labor intensive a lasagna is, but really love those cheesy Italian flavors, then this is the recipe for you. One Pot Skinny Lasagna Soup. One pot, 30 minutes, lean, and delicious.

Now that it's starting to be chilly in some parts of the country it's comforting to have a hot and savory bowl of soup. You can easily make it vegetarian by leaving out the meat or carnivore-friendly by adding ground beef or Italian sausage. For an easy meal that's sure to please a crowd (and make everyone say "Mmmm" when they walk in the door), you should definitely try this recipe.

One Pot Skinny Lasagna Soup
Makes ~8 servings
Adapted from here

1 Tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1.25 lbs extra lean ground turkey
2 tsp. Italian seasoning
4 Tbsp. tomato paste
7 cups chicken broth (if using reduced sodium, you'll probably need to add additional salt)
2 (15-oz) cans diced tomatoes, undrained
3 cups uncooked rotini pasta (I used gluten free, but you can sub any pasta type you want, even broken up lasagna noodles)
2 small zucchinis, sliced
¼ tsp. salt
⅛ tsp pepper

Cheese topping: Shredded low fat mozzarella and grated parmesan cheese

1. Heat oil in large pot and add onion. Cook until translucent.
2. Add garlic and stir in for about 1 minute.
3. Add ground turkey and cook until fully cooked.
4. Add tomato paste and Italian seasonings and cook for 1 minute.
5. Pour in chicken broth, diced tomatoes WITH LIQUID, zucchini, pasta, salt and pepper.
6. Let simmer for 10-14 minutes until zucchinis and noodles are cooked.
7. Serve with cheese melting on top.

Easy, right?



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