Recipe of the Week – Lasagna Soup

This is right up Louie G's alley! I think I will have to make this for him. If you need this to be gluten free like I do, just switch out the noodles for gluten free ones!

• 2 teaspoons olive oil
• 1 pound Italian turkey sausage, casings removed
• 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 shredded mozzarella cheese

In a large pot, drop the olive oil, sausage, onion, bell pepper, and garlic. Cook on med-hi heat for about 20 minutes or until veggies are soft and translucent. Add broth, tomatoes and tomato sauce, salt, and red pepper. Bring to a boil, then simmer for at least 20 minutes. Break lasagna noodles into the soup and bring to a boil. Return to simmer until noodles are soft and soup thickens (about 20 minutes). Stir in basil. Serve with  mozzarella and parmesan cheese. And maybe some garlic bread too!

Colormemeg.com