One afternoon a couple of weeks ago I had NO idea what I was going to fix my family for dinner. I hate it when that happens, but it happens about once a week. I get to lunch time and wonder what’s for dinner. That is not thinking ahead! It just so happens that I am the creator of dinner, so I better come up with something. If worse comes to worse there is always pasta and red sauce that we have stocked in our pantry. I haven’t had to go there in quite a while, months may be. Well, I had these lasagna noodles hanging around that I needed to use. Since I had been making chicken broth a few days prior, I had some of that around, too. I thought, ‘what if I made a real lasagna soup, pretty much like a lasagna, but add the broth and water, which dilutes all the calories.’ Plus you can control the cheese you top the soup with for even more calorie control.
The Verdict: The whole family loved this, especially the kids who wanted more!!
You can use almost any kind of pasta you want. The lasagna noodles were perfect, not mushy and not under cooked. If you use a smaller noodle, add them in the last hour, or cook them on the stove top to add at the very end.
Troubleshooting: If you have refrigerated leftovers of the lasagna soup and the sauce thickens, mix some more water, by the half cup full. Add additional spices as needed so you don’t dilute the flavor.
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