Lasagna Soup

Ingredients:

2 teaspoons olive oil
1 pound soyrizo
1 onion, chopped
3 cloves garlic, minced
1 (32-ounce) container vegetable broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese

Instructions:

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the soyrizo, onion, garlic, broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan.

Serves 4

Serving size- about 2 cups

Grilled Portobello Tacos with Salsa and Soyrizo

Marinade:
1/3 cup olive oil
3 Tbs. balsamic vinegar
1 tsp black pepper

Tacos:
6 large portobello caps
6 6-inch soft whole-wheat tortillas
1 package of soy chorizo
2 cups chopped tomatoes
3 cups shredded cabbage
Plain greek yogurt
Salsa- I used Trader Joe's Salsa Especial and Trader Joe's Guacamole Salsa

DIRECTIONS:

1.  Preheat grill or grill pan to high heat.  To make marinade combine all ingredients in a small bowl.

2.  To make tacos:  Brush mushroom caps with marinade.  Grill mushrooms 3-5 minutes per side.  Cool until easy to handle, then slice into strips.

3.  Cook soyrizo in nonstick pan until done. Toss with the mushrooms.

4.  Fill tortillas with mushroom and soyrizo mixture, tomatoes, and cabbage.  Serve with salsa of your choice and top with a dollop of greek yogurt.

Serves:  6  (1 tortilla)