Now that we are getting into the cold months of the year I thought I'd start adding soup recipes again. I found this recipe last year on Pinterest and just had to try it (I think it's originally from Paula Deen, but made healthier, of course). It was so good! It was super simple and tasted delicious! I've now made it a few times, I've just been holding out on ya'll...sorry :)
All the ingredients.
Brown the sausage, onions, garlic and peppers.
Toss in all the rest of the ingredients up until the lasagna noodles and simmer for 20 minutes. Add the broken up noodles (or little lasagna noodles) and bring to a boil.
Reduce heat and simmer for 10-12 minutes. Take off heat and stir in cheeses and basil.
Serve w/ breadsticks and more cheese if desired.
2 teaspoons olive oil1 pound Italian sausage, casings removed (I just used Jimmy Dean Sausage)
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated Parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
Heat the oil over medium-high heat in a large nonstick sauce pot. 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. (Whole-wheat lasagna noodles take a little longer to cook.) Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. Enjoy!!