Sorry for this terrible photo! When dinner was ready it was hailing outside and there was no sun to be seen! Do not let the photo fool you- this soup is delicious. I have had the Dean Brother's recipe for Lighter Lasagna Soup
on my radar for awhile now, and finally got around to making it. Ron and I loved the flavors of this soup and it really does taste like lasagna! I know it is a bit early in the season for soup, but I had been loving tomato anything...minus the heartburn. The basil absolutely makes this dish, and I highly recommend using fresh basil over dried.
On another note, we finished painting the baby's room! Whew...monkey removed from back.... Now to bring in the furniture in a few weeks! I can't believe in 3 short weeks I will be moving to the final trimester!
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
32 oz container chicken broth
1 15 oz can tomato sauce
1 14.5 oz can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4-5 noodles)
1/2 cup chopped fresh basil (I do not recommend using dried)
3 tablespoons grated Parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
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.