Weight Watchers Skinny Slow Cooker Lasagna Soup Recipe

Adapted from a Paula Deen Recipe, this easy, healthy slow cooker lasagna soup is a family favorite.

  • 1 pound Italian turkey or chicken sausage, casings removed
  • 4 cups chicken broth
  • 1 cup chopped onion
  • 1 green or red bell pepper, chopped
  • 1 cup chopped mushrooms
  • 3 cloves garlic, minced (I used 3 teaspoons jarred)
  • 1 can (14 to 15 ounces) tomato sauce
  • 1 can (14 to 15 ounces) diced tomatoes
  • 1/2 cup reduced fat mozzarella cheese
  • 3 tablespoons grated Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 3 ounces whole wheat lasagna noodles (about 3 or 4 noodles)
  • 1/2 cup chopped fresh basil
  • 1/2 teaspoon salt
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Weight Watchers Skinny Slow Cooker Lasagna Soup Recipe

  1. Put the the sausage and chopped onion in a microwave safe bowl and microwave, stirring occasionally, until the sausage is no longer pink, 5 to 8 minutes.
  2. Transfer the mixture to the slow cooker, breaking up any large pieces of sausage.
  3. Stir in the bell pepper, mushrooms, garlic, broth, tomato sauce, tomatoes, salt and crushed red pepper. Cover and cook on LOW until the sausage and vegetables are tender, 6 to 8 hours.
  4. Add the broken lasagna noodles, cover and cook on HIGH, until tender, about 30 minutes.
  5. Turn off the slow cooker and stir in the basil, mozzarella and Parmesan.

This recipes is adapted from simple-nourished-living.com

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