Bobby's Lighter Lasanga Soup

Ingredients

• 2 teaspoons olive oil
• 1 lb Italian turkey sausage, casings removed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 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 whole-wheat lasagna noodles, (about 4 noodles)
• 1/2 cup fresh basil, chopped
• 3 tablespoons Parmesan cheese, grated
• 1/2 cup shredded reduced-fat mozzarella cheese
• 8 whole-wheat breadsticks, or grissini (optional)

Preparation

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.)