(Serves:8)
Ingredients:
- 1 pound ground chuck (or ground chicken or turkey)
- 1 white onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 tablespoon firmly packed brown sugar substitute (such as Truvia or Swerve)
- 1 (32-ounce) box chicken broth
- 2 (14.5-ounce) can petite diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 2 cups broken whole wheat lasagna noodles OR chickpea pasta
- 1 (5-ounce) package grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Directions:
- In a large Dutch oven, combine meat, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until meat is browned and crumbles. Drain well.
- Stir in thyme, brown sugar substitute, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
- Preheat broiler. Ladle soup into 4 to 8 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly and it’s ready to serve!
Note: Remember, your last meal of the day requires you to leave out the starchy grains. Utilize whole wheat pasta if this is for the first or second meal of the day. Chickpea pasta (or other grain-free pasta) is your best option if you would like to use this for your third meal of the day.