Two years ago I was introduced to a website called BariatricEating.com and I have fallen in love with several of their recipes. Tonight I made an edited version of their Lasagna Soup and boy was it amazing! The thing I love about it is that it has a total of 160 calories, 10 grams of protein and 7 grams of fat per serving (1/16th of the soup). I made this once before when I was on the pureed section of my post-op diet and I just used an immersion blender to puree the chunks. A regular blender would work too. I also left out the pasta.
Here’s my version::
1 Tablespoon of olive oil
1 pound of sweet turkey sausage (casings removed) You could use hot if you wanted or I have made it with veggie burger crumbles also
2 cups of diced onion (I use frozen because I HATE chopping onion)
1-2 Tablespoons of minced garlic (I buy this in bulk at Sam’s)
2 cups of diced zucchini
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons basil
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon black pepper
2 teaspoons parsley
14.5 ounce can diced tomatoes with basil and oregano
15 ounce can tomato sauce
30 ounce carton low sodium organic chicken broth
1 package of frozen spinach thawed
1 cup died mushrooms
3/4 box of vegetable Farfalle pasta (optional)
2 cups ricotta cheese
2 tablespoons fresh, chopped basil
In a stockpot heat oil over medium heat. Add sausage onion, and garlic. Cook, breaking up with a spoon until sausage is brown and onions are clear. Add Zucchini, spices (Except fresh basil) tomatoes, tomato sauce, mushrooms, chicken broth and bring to a boil. Reduce heat to low, cover and let simmer for 30 minutes. Add spinach and pasta and let cook for 10 minutes until pasta is tender. Meanwhile mix ricotta and basil. Dish soup into bowls and top with ricotta cheese mixture.
*Note about my spice measurements. Those are guesstimates. I don’t actually measure out my spices. I tend to just eyeball it.