I hate to keep complaining about the weather, but….ughhhh, it’s soooo cold! Spring is on the way however, because I’ve already seen some ants and two spiders. *shiver* We’ve also got birds everywhere today. It’s nice and sunny (but still cold!). SO, as long as it’s going to be this cold, might as well continue enjoying some nice warm soup.
Lighter Lasagna Soup
1 pound Italian turkey sausage, casings removed
1 onion, chopped 2 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes (I used one with Italian seasonings)
1/2 teaspoon salt
1/2-1 teaspoon crushed red pepper *adjust according to desired heat
4 whole wheat lasagna noodles, broken into large pieces
1/2 cup chopped fresh basil (I omitted since my basil plant is so very dead; used 1 tsp dried basil)
3 tablespoons grated Parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
- Heat oil over medium-high heat in a large nonstick pot. Add the sausage and onion and cook until sausage is browned and onions are translucent (approx 8-10 mins) – stirring frequently to break up sausage into crumbles. Add garlic and cook for about a minute, stirring to prevent burning.
- Add broth, cans of tomato sauce and diced tomatoes, salt, and crushed red pepper.
- Bring to a boil.
- Reduce heat and simmer, stirring occasionally, for about 20 minutes.
- Add noodles and bring back to a boil. Reduce heat and simmer, uncovered, until the soup starts to thicken and noodles are tender, approx 10 – 12 minutes. Stir occasionally to prevent noodles from sticking together.
- Remove from heat; stir in mozzarella, basil, and Parmesan.