#790: Lasagna Soup

Here's another recipe I came across while checking out the Deen Brother's website.  This is a good, fairly filling soup.  It tastes a lot like a tomato soup with added flavor.  I don't know if I would have thought "lasagna" when eating this besides the fact it had lasagna noodles, but it was still really good.  Don't forget though, I made quite a few changes so the original recipe might taste a lot more like lasagna.  (Sorry Deen Brothers, I needed to make this even more healthier for me this week). 

2 teaspoons olive oil (I omitted)
1 pound Italian turkey sausage, casings removed (I used 1/2 lb ground turkey)
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 (I used 2 tbsp)
1/2 cup reduced-fat shredded mozzarella cheese (I omitted)

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.

With my substitutions/changes the entire pot of soup is 21 ww+ pts.   (Or four very large servings at 5.25 pts per bowl...you choose if you want to round up or down).