Lasagna Soup




2 Tbsp canola oil

2 cups diced onion

1 cup shredded carrots

6 cloves garlic, crushed

1 lb 95% lean ground beef

½ tsp salt

¼ tsp freshly ground black pepper

4 cups fat-free, low-sodium chicken broth

2 cups caned low-sodium diced tomatoes, undrained

    Zest of 1 orange

6 oz whole-wheat lasagna noodles, broken into 1-inch pieces

1 cup fresh basil leaves

1 cup plain, nonfat Greek yogurt





Heat the canola oil in a large saucepan over medium-high heat. Add the onion and carrots. Sauté for 5 minutes, then add the garlic and sauté for 1 minute.


Add ground beef and brown for 3 to 4 minutes. Season with salt and pepper.


Stir in chicken broth, undrained tomatoes and orange zest. Bring to boiling and add noodles. Lower heat and simmer to 10 minutes or until noodles are soft.


Stir in basil. Ladle into soup bowls, adding a dollop of yogurt to each serving.


Adapted from The 12-Week Diabetes Cookbook: Your Super Simple Plan for Organizing, Budgeting and Cooking Amazing Dinners by Linda Gassenheimer.