Light Lasagna Soup

Light Lasagna Soup is a family favorite. It's one of those meals that I can put on the table and no one complains. Hearty enough for Dad, tasty enough for Emma, and healthy enough for Mom. Made with turkey sausage and delicious vegetables, I can feel good about serving this to my family. I also like to offer some homemade rosemary bread along with the soup to soak up all the yummy juices! This is definitely a winner in our house! Enjoy!

LIGHT LASAGNA SOUP

Prep Time: 5 minutes, Cook Time: 1 hours, Servings: 4

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INGREDIENTS:

2 teaspoons olive oil
1lb Italian turkey sausage, casings removed
1 yellow oinion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 32oz container chicken broth
1 15oz can tomato sauce
1 14oz can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 whole-wheat lasagna noodles, broken
1/2 cup fresh basil, chopped
3 tablespoons parmesan cheese
1/2 mozzarella cheese

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DIRECTIONS:

1. Heat olive oil in a large french oven or saucepot.
2. Add sausage, onion, bell pepper, and garlic. Cook over medium-high heat until the sausage is crumbled and brown.
3. Add broth, tomato sauce, petite diced tomatoes, salt, and crushed red pepper flakes. Bring to a boil, then reduce and simmer for about 20 minutes.
4. Add broken noodles. Bring to a boil, then reduce heat and simmer until noodles are tender and the soup is thickened slightly.
5. Remove from heat. Stir in parmesean cheese, mozzarella cheese, and basil.

xoxo,
CHRISTINA