Lasagna Soup

Registered Dietitian Allison Childress showed off a tasty, heart-healthy, low-sodium soup perfect for a chilly night and not a lot of time.&nbsp; <br mce_bogus="1">
Lasagna Soup

1 lb lean ground beef or ground turkey

4 cups of beef stock or low sodium beef broth

� yellow onion, chopped

4 cloves garlic minced

1 can (14-15 oz) can of low sodium tomato sauce

1 can of low sodium petite diced tomatoes

1 Tbs. Italian seasoning

1 cup whole wheat pasta (I like spirals or bowties)

Shredded parmesan cheese


Brown ground beef with onion and garlic in a large pot or dutch oven. Add the beef
stock, tomato sauce, tomatoes, and Italian seasoning and bring to a boil. Once the
soup is boiling, add the pasta and continue to boil until pasta is tender, about 8-10
minutes. Place about 1 tablespoon of parmesan cheese in the bottom of a soup bowl
and ladle the soup on top. Add croutons to the top if desired. Serves 4.

Per serving: 397 calories, 9.5 grams of fat, 41.5 grams of protein and 770 mg
sodium.
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