Zowie, winter is back and all I can think about is having nice hot stews and soups lately.
After a nice weekend away in Holland again, I was glad to know that I had this waiting at home. We had several days of sunshine and gorgeous weather like this:
And then after a few hours it turned out like this:
Our family relaxed indoors most of Saturday which meant several naps with Julianne and lots of playtime.
She is a doll, don’t you think? Sigh…she is growing up so fast!
Anyway, if you are staying indoors the next couple of days, try making this soup. It won’t disappoint and it is super quick to prepare. For every 1 cup of soup it is only 120 calories, which means you can have two portions and feel great afterwards!
Give the Gimme Lean sausage a try even though you could use regular sausage, try making it with this. It is healthier and tasty. Lots of recipes ask for sausage and ground beef but to cut back on calories I just added the one pound of vegan sausage and it was hearty enough.
Give the Gimme Lean sausage a try even though you could use regular sausage, try making it with this. It is healthier and tasty. Lots of recipes ask for sausage and ground beef but to cut back on calories I just added the one pound of vegan sausage and it was hearty enough.
Vegan Lasagna Soup (Low-cal)
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients (12 servings (1 cup))
- 1 pound Gimme Lean Sausage Style
- 1 red onion, chopped
- 4 garlic cloves, minced
- 4 ounces (1/2 cup) dry rotini
- 2 teaspoons olive oil
- 2 teaspoons Italian seasonings
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, crushed
- 28 ounces diced tomatoes
- 14 ounce tomato sauce
- 12 cups water
- 2 Rapunzel bouillon cubes (vegan, low salt)
- 4 cups chopped spinach or kale, chopped
Instructions
In a 3 quart pot, heat the olive oil on medium heat. Add the vegan sausage and break into medium chunks with a wooden spoon. Add the chopped onions and garlic and cook for 15 minutes or until the sausage is lightly browned.
Add the diced tomatoes, tomato sauce, and spices and bouillon cubes. Bring to a low boil and add water. Low boil for 15 minutes.
Bring the soup to a boil and add the rotini pasta. Cook according to packaged directions.
Add the spinach or kale and only cook for 5-10 minutes.
Optional Mixings
Sprinkle with vegan parmesan or regular parmesan
Dollop with ricotta
