This soup recipe has been in the dinner rotation for years now, and we love it! It’s super simple,(WAY easier than making lasagna), it’s healthy, and it’s a go-to if I’m planning to take dinner to someone. It’s a lightened up version by Bobby Deen, from Paula Deen’s original.
- 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 (I always buy 99% fat free, low sodium)
- 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) Regular works too, or any pasta
- 1/2 cup fresh basil, chopped
- 3 tablespoons Parmesan cheese, grated
- 1/2 cup shredded reduced-fat mozzarella cheese
- 8 whole-wheat breadsticks (optional)
Heat the oil over medium-high heat in a large nonstick saucepot. 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.)
I sometimes prep this a little different.. I sauté all the meat, peppers and onions, then dump everything into a crock pot to let simmer for an hour or so. Seriously so easy! I’ve tried this with ground beef, ground turkey, and pre-cooked chicken sausage slices. I’ve used rice or quinoa in place of lasagna noodles. Basically you can use whatever you have and still have a really great flavor and lots of nutrition!