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Bobby’s Lighter Tastes Like Lasagna Soup

By Bobby Deen
  • 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 –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.)