Bobby’s Lighter Tastes Like Lasagna Soup
Ingredients
- 2 teaspoons Olive oil
- 1 pound Italian turkey sausage casings removed
- 1 Onion chopped
- 1 Green bell pepper chopped
- 3 cloves Garlic minced
- 1 (32-ounce) container Chicken 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 Fresh basil chopped
- 3 tablespoons Grated Parmesan cheese
- 1/2 cup reduced-fat shredded mozzarella cheese
- 8 Whole-wheat breadsticks or grissini (optional)
Instructions
- Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.
- Add the 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. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)
