1poundItalian turkey or chicken sausage, casings removed
1cupchopped onion
1green or red bell pepper, chopped
1cupchopped mushrooms
3clovesgarlic, minced (I used 3 teaspoons jarred)
4cupschicken broth
1can(14 to 15 ounces) tomato sauce
1can(14 to 15 ounces) diced tomatoes
½teaspoonsalt
¼teaspooncrushed red pepper flakes
3ounceswhole wheat lasagna noodles (about 3 or 4 noodles)
½cupchopped fresh basil
½cupreduced fat mozzarella cheese
3tablespoonsgrated Parmesan cheese
Instructions
In the Slow Cooker
Ideal slow cooker size: 4-Quart.
Put the the sausage and chopped onion in a microwave safe bowl and microwave, stirring occasionally, until the sausage is no longer pink, 5 to 8 minutes.
Transfer the mixture to the slow cooker, breaking up any large pieces of sausage.
Stir in the bell pepper, mushrooms, garlic, broth, tomato sauce, tomatoes, salt and crushed red pepper. Cover and cook on LOW until the sausage and vegetables are tender, 6 to 8 hours.
Add the broken lasagna noodles, cover and cook on HIGH, until tender, about 30 minutes.
Turn off the slow cooker and stir in the basil, mozzarella and Parmesan.
In the Instant Pot
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and onion to the pot and cooking stirring often and breaking up the sausage, until browned, about 5 minutes.
Stir in the bell pepper, mushrooms, garlic, broth, tomato sauce, tomatoes, salt and crushed red pepper and broken lasagna noodles, making sure they are completely submerged in the liquid.
Close and lock the lid and set vent to "sealing." Set for 3 minutes on High Pressure. (Allow 10 to 15 minutes for the soup to come to pressure.
When time is up select "cancel" and do a quick release according to manufacturer's instructions.
Unlock and remove the lid. Stir in the basil, mozzarella and Parmesan. Taste and add any additional seasonings, such as salt, pepper, additional crushed red pepper, to suit your tastes.
Recipe Notes
By using the microwave and slow cooker, I was able to eliminate the need for additional oil altogether, shaving off about 1 Point per serving.I also used fewer lasagna noodles and added 1 cup chopped fresh mushrooms.Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)4*SmartPoints (Blue plan)3*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Skinny Slow Cooker or Instant Pot Lasagna Soup Recipe
Amount Per Serving (1 cup)
Calories 202Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 14g5%
Fiber 2g8%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.