I had the pleasure of meeting Brenda from A Farmgirl’s Dabble in 2013 at a beef event. When everyone was introducing themselves, she mentioned that her lasagna soup was her most popular recipe on her website. SHE WAS THE OG CREATOR of this recipe! I immediately rushed over to her to let her know that I have made this soup at least 3,000 since then. I exaggerate, but it’s literally my favorite soup.
How did I make her recipe more WW friendly?
Her recipe calls for 1.5 pounds of Italian sausage. I’ve reduced it to only 1/2 pound for the whole pot, but promise you’ll taste it in every bite. I also keep the soup and “extras” separate. That way you can control how much cooked pasta or cheese you decide to add to your bowl.
This recipe is so customizable too – reduce the WW points even more by using chicken sausage. I’ve bulked it up by using cheese ravioli in place of the pasta. I’ve made mini meatballs. The possibilities are literally endless. In this version I also added fresh baby spinach to my bowl – it wilts so nicely.
Keep the pasta separate.
You need to keep pasta separate from soups when storing because pasta tends to absorb liquid over time, which can make it soggy and cause the soup to become thicker or even lose its original consistency. By storing them separately, you can keep the pasta firm and maintain the soup’s texture and flavor. When you’re ready to serve, you can simply add the pasta back in to ensure it stays fresh and the soup remains enjoyable. This method also makes it easier to control portion sizes and reheat both components evenly. No need to even reheat – simply warm up the soup, stir in the noodles and they are delicious every time.
Ingredients
- 1/2 pound bulk sausage (use mild or hot)
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 6 ounce can tomato paste
- 2 14.5 ounce cans fire roasted tomatoes
- 6 cups low sodium chicken broth
Instructions
- In a large stock pot, brown the Italian sausage with the garlic. If you don’t like chunky tomatoes, puree the canned tomatoes.
- Add remaining ingredients in the pot and simmer for 15 minutes. That’s it!
Notes
This soup base is only 3 WW points per serving. Add 1/2 cup cooked pasta of choice (adds 3 points). Add one cup pasta (adds 6 points). Add 1/4 cup lowfat ricotta cheese to the bowl? Add 1 extra point.
By eliminating the oil and dropping the sausage to just 1/2 pound vs. 1.5 pounds in Brenda’s recipe greatly reduces the WW points, but you will get a sausage taste in every bite.
