Lasagna Soup

Ingredients:
2 tablespoons Olive oil
1 lb. of ground italian sausage
1 onion chopped
1 green bell pepper, chopped
3 garlic cloves minced
1 (32 ounce) chicken broth
1 (15 ounce) tomato sauce
1 (14 1/2 ounce) petite dice tomatoes
1/2 tsp. salt
1/4 tsp crushed red peppers
about 4 broken whole wheat lasagna noodles
1/2 cup fresh basil
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese

Heat the oil over medium-high heat in a large 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. (whole-wheat lasagna noodles take a little longer to cook.)

Shared by Mary Ann Hartley