Soup
Lasagna soup... Winner for sure!!!
1 teaspoon olive oil
1 medium onion, chopped
1 small red pepper, chopped
4 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon oregano
1 pound lean ground beef
1 (28-ounce) can crushed tomatoes
1 teaspoon granulated sugar
1 (14-ounce) can, or 2 cups reduced-sodium beef broth
1/4 teaspoon crushed red pepper
1 cup dry campanelle pasta or 4 lasagna noodles
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt (optional)
1/2 cup reduced-fat shredded mozzarella cheese
Instructions
1. In a large soup pot over medium-high heat, heat the oil. Add the onion and cook for 4 minutes or until translucent. Add the red pepper, sauté for 2 minutes, then add the garlic, Italian sea- soning, and oregano and cook for 1 minute. Crumble in the beef and cook until the beef is no longer pink.
2. Add the crushed tomatoes, sugar, beef broth, red pepper, and 2 cups of water. Bring to a boil. Reduce the heat, cover, and simmer on low for 10 minutes. Add the pasta (breaking the lasagna noodles into pieces), and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes, or until pasta is tender. Stir in the Parmesan.
3. Ladle 1 1/2 cups of soup into bowls,top each with 1 1/2 tablespoons cheese.
serves 6
5 smartpoints
http://www.marlenekoch.com/hearty-lasagna-soup/
Ingredients
escarole
2 cup(s), chopped
fresh spinach
2 cup(s), baby leaves
uncooked zucchini
2 small, cubed
uncooked fennel bulb(s)
1 medium, thinly sliced
sweet red pepper(s)
1 medium, chopped
uncooked onion(s)
1 cup(s), chopped
garlic clove(s)
2 medium clove(s), minced
fat free reduced sodium vegetable broth
6 cup(s)
canned diced tomatoes
28 oz, preferably fire-roasted
fresh thyme
2 tsp, finely chopped
fresh oregano
1 tsp, finely chopped
crushed red pepper flakes
¼ tsp
table salt
¾ tsp, or to taste
black pepper
¼ tsp, or to taste
fresh parsley
¼ cup(s), chopped
basil
¼ cup(s), fresh, leaves
Put escarole, spinach, zucchini, fennel, red pepper, onion, garlic, vegetable broth, diced tomatoes, thyme, oregano and red pepper flakes into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
Stir in salt, black pepper, parsley and basil.
Chicken Pot pie soup
A skinnytaste recipe
(I made a couple little swaps)
1/4 cup flour, to make gluten-free use 2 tbsp cornstarch instead
2 cups fat free chicken broth
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portobello mushrooms
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables, peas, carrots, green beans, corn
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt
Combine 1/2 cup of the chicken broth with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining broth and milk into a large pot and slowly bring to a boil.
Add celery, onion, mushrooms (I tossed them in a pan and cooked them up a little first) thyme, fresh pepper, frozen vegetables and return to a boil.
Partially cover and simmer on low until vegetables are soft, about 20 minutes.
Remove lid, add potatoes and cook until soft, about 5 minutes.
Add chicken, and slowly whisk in flour mixture stirring well as you add.
Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste
serves 6 service size 1 1/2 cups
Blue Smart Points:5
Green Smart Points:7
Purple Smart Points:3
https://www.skinnytaste.com/chicken-pot-pie-soup/