Lasagna Soup

Even though I've been enjoying this 70 degree fall, I feel ready for chilly days and warm meals. In general, I'm a pretty boring soup maker. It's usually just whatever veggies I have laying around and some chicken stock. Sometimes I'll splurge and make broccoli cheddar, but only when I am craving a bread bowl!

Rainy day walk in Evanston, I love the houses on Lake Michigan

Since I was in the mood for soup this weekend and wanted to try something new, I decided to go with a Weight Watchers recipe for Lasagna Soup. I have to admit, I don't like the sound of eating something from Weight Watchers. It just gives off a bad vibe and makes me feel like I am solely focused on watching my weight and not just trying to live a healthy lifestyle. I know that it's a great diet and many people achieve a ton of success from it, but it's just one that not my style! I don't think concentrating on the numbers/calories/points in our food is a way to live life, not to mention it can take people down a really bad eating disordered filled road. 

As a former obsessive calorie counter, I think that most of us can agree that eating to feel full, happy, and healthy is a better route to take. The weight definitely doesn't come off as quickly or stay at the exact same number every single day, but it makes me feel a lot better about my mental health. And you really can't put a price (or number of pounds) on that, right?! Right!

Enough about me though! Onto the recipe.

Lasagna Soup
Ingredients
1 white onion, chopped
4 garlic cloves, minced
28 ounces crushed tomatoes
5 cups chicken stock
1 lb lean ground turkey
3/4 of a package of lasagna noodles- whole grain if your store has them!
2 cups low fat shredded mozzarella
salt, pepper, basil, and oregano to taste
Directions
1. In a large pot, saute onions and garlic until fragrant
2. Add the ground turkey and brown until no longer pink
3. Pour in the crushed tomatoes, chicken broth and spices. Stir and bring to a simmer
4. Add the lasagna noodles and allow to cook for 10 minutes or until al dente
5. Stir in the mozzarella cheese and allow to melt into soup