Sausage & Kale Lasagna soup is flavorful and healthy. The nutrition for this dish is for a serving size of 2 cups (huge portion for little calories/points) !! If you have some calories/points to spare.....dollop the optional cheese mix on top of your bowl of soup for an extra creamy true lasagna taste. If you are making this ahead of time..... Once the soup is complete; cool & store in the fridge for later in the week. The day that you want to serve: Heat soup mixture in microwave while you are boiling the pasta. Once both are complete...serve with cheese on top. Leftovers taste great and are perfect to take to work. ENJOY!!
Yields5 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
Ingredients:
3Sweet Italian sausage links
1Medium onion, chopped
4Cloves of garlic, chopped
1tbspExtra Virgin Olive Oil (EVOO)
2cupsChopped red & green peppers (½ of each)
10ozBox of defrosted frozen kale
1tspOregano
3tbspTomato paste
14.50ozDiced tomatoes
1.50cupsCrushed tomatoes
3cupsChicken broth
1tspSalt
½tspBlack pepper
1tspItalian seasoning
2Bay leaves
2cupsWhole wheat rotini pasta
Garnish
0.50ozPart skim mozzarella
Directions:
1
In a large stock pot over medium heat add: EVOO, onion, garlic, sausage and saute for 5 minutes.
2
Add all the remainder of the ingredients except pasta
3
Bring to boil, reduce heat & cook for approximately 30 minutes.
4
Cook pasta according to package to “al dente”
5
Once cooked; add pasta to soup.
6
Serve with 1 Tbsp of shredded mozarella per cup.
Optional (Not included in Nutrition Info)
7
Mix the following ingredients in small bowl and dollop onto your soup for more of a “lasagna” taste
1/4 cup part skim ricotta
2 tbsp parmesean
1 tbsp parsley
Nutrition:
Nutrition Facts
5 servings
Serving size
2 cups
Amount per serving
Calories282.9
% Daily Value *
Total Fat10.3g14%
Total Carbohydrate34.9g13%
Dietary Fiber 7.2g26%
Protein12.9g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
3Sweet Italian sausage links
1Medium onion, chopped
4Cloves of garlic, chopped
1tbspExtra Virgin Olive Oil (EVOO)
2cupsChopped red & green peppers (½ of each)
10ozBox of defrosted frozen kale
1tspOregano
3tbspTomato paste
14.50ozDiced tomatoes
1.50cupsCrushed tomatoes
3cupsChicken broth
1tspSalt
½tspBlack pepper
1tspItalian seasoning
2Bay leaves
2cupsWhole wheat rotini pasta
Garnish
0.50ozPart skim mozzarella
Directions
1
In a large stock pot over medium heat add: EVOO, onion, garlic, sausage and saute for 5 minutes.
2
Add all the remainder of the ingredients except pasta
3
Bring to boil, reduce heat & cook for approximately 30 minutes.
4
Cook pasta according to package to “al dente”
5
Once cooked; add pasta to soup.
6
Serve with 1 Tbsp of shredded mozarella per cup.
Optional (Not included in Nutrition Info)
7
Mix the following ingredients in small bowl and dollop onto your soup for more of a “lasagna” taste
1/4 cup part skim ricotta
2 tbsp parmesean
1 tbsp parsley
AuthorSheenaCategoryItalian, Soups & StewsDifficultyIntermediate