Bobby’s Lighter Tastes Like Lasagna Soup
By Bobby Deen
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Difficulty: Easy
Prep time: 5 minutes
Cook time: 5 minutes
Servings: 5
Ingredients
- 2 teaspoons olive oil
- 1 lb casings removed Italian turkey sausage
- 1 chopped onion
- 1 chopped green bell pepper
- 3 cloves minced garlic
- 1 (32 oz) container chicken broth
- 1 (15 oz) can tomato sauce
- 1 (14 1/2 oz) can petite diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 4 oz broken (about 4 noodles) whole-wheat lasagna noodles
- 1/2 cup chopped fresh basil
- 3 tablespoons grated Parmesan cheese
- 1/2 cup shredded reduced-fat mozzarella cheese
- 8 or grissini (optional) whole-wheat breadsticks
Directions
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 â10 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 â12 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.)