ats
It’s so hearty, delicious and makes a wonderfully satisfying main course soup. It has all the fabulous flavors of a meat lasagna and loaded with vegetables. The broth is divinely rich and thick. Each large, 2 cup serving, including Parmesan cheese on top, has 262 calories, 6 grams of fat and 6 Weight Watchers SmartPoints made with ground beef. If made with 99% ground turkey, 4 Weight Watchers Freestyle SmartPoints.
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients for Soup:
1 pound (96%) extra lean ground beef or 99% ground turkey, see shopping tips
2 garlic cloves, minced
3 cups fresh mushrooms, sliced
3 cups zucchini, sliced
1½ cups onions, chopped
4 cups reduced-sodium chicken broth
1 (14.5 oz) can diced tomatoes, undrained
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1 (14 oz) jar pasta or pizza sauce, such as Barilla, Prego, Ragu or Classico
1 teaspoon dry Italian seasoning
⅛ teaspoon crushed red pepper flakes
Black pepper, to taste
5 dry whole grain or whole wheat lasagna noodles, broken into 1-inch pieces (about 2 cups dry noodle pieces)
2 cups fresh spinach leaves
Ingredients for Topping:
¼ cup grated Parmesan cheese
Instructions
1. In a large nonstick pot or pan, brown the beef with garlic. Cook and stir often until beef is browned and crumbled. Pour into a colander and drain the fat.
2. Add beef back to pot. Stir in mushrooms, zucchini, onions, chicken broth, diced tomatoes, pasta sauce, Italian seasoning, red pepper flakes and black pepper. Increase heat to high and bring soup to a boil, stirring frequently. Once boiling, reduce heat to medium-low and simmer, covered, for 10 minutes.
3. Uncover and increase heat to medium-high to return the mixture to a boil. Stir in the noodle pieces. Cook for about 15-20 minutes, until the noodles are tender, stirring occasionally.
4. Remove from heat and stir in spinach. Let sit for 5 minutes for spinach to cook.
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