I have an adoration illicit relationship with hotdog. Different types. That is the thing that I use in my lasagna soup formula since I incline toward frankfurter in my lasagna. On the off chance that you don't care for wiener and need to make this soup lower in focuses by utilizing ground chicken or turkey at that point, definitely, do that!

I realize Fat-Free cheddar gets unfavorable criticism now and then since it doesn't dissolve or taste equivalent to different cheeses, however it sure helps bring this soup down in focuses. Once more, in the event that you don't care for that pick an alternate kind and change the focuses agreeing.

Break the lasagna noodles into littler pieces. Squashed tomatoes keep this lasagna soup truly low however once in a while you don't generally have squashed tomatoes and jolted marinara sauce is an incredible choice. Making your very own is far superior however that requires more exertion and let's be honest I'm sluggish. 🙂

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  • 1 yellow onion, chopped
  • kosher salt
  • 1 lb. lean ground turkey sausage (I used Jennie-O) or 93% lean ground beef (points will be different!)
  • 4 cloves garlic, minced
  • 28 oz. can crushed tomatoes
  • 1 tbsp. dried oregano
  • 5 c. low-sodium chicken broth
  • 8 oz. lasagna noodles, broke into 2” pieces
  • 2 c. fat-free shredded mozzarella

Toppings (optional):

  • Grated Parmesan, for garnish
  • Torn fresh basil, for garnish


  1. In a large skillet over medium heat, spray the bottom of the pan with cooking spray. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add sausage and cook until no longer pink. Drain fat and return to pot.
  2. Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano.
  3. Pour in chicken broth and bring to a simmer.
  4. Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
  5. Add mozzarella and stir, letting melt into soup.
  6. Garnish with Parm and basil.

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