Serve with Breadsticks if desired
2 t. olive oil
1.25 lb. package of Italian turkey sausages, casings removed (Jenni-O Hot Italian Turkey Sausage)
1 onion, chopped
1 med. green pepper, chopped
3 cloves garlic, minced
32 oz. chicken stock (Kitchen Basics)
15 oz. tomato sauce
14-1/2 oz. can petite diced tomatoes
1/2 t. salt
1/4 t. crushed red pepper
1/2 c. chopped fresh basil
4 oz. broken whole-wheat or regular lasagna noodles (about 6 noodles)
3 Tbls. grated parmesan cheese
1/2 c. reduced fat shredded mozzarella or Italian blend cheese
Heat the oil over medium-high heat in a large Dutch oven. Add the sausage, onion, green pepper and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned. Drain fat.
Add the broth, tomato sauce, diced tomatoes, salt, crushed red pepper and basil. Bring to a boil. Reduce the heat and simmer, stirring occasionally until the flavors are blended, about 30 minutes.
Add the broken noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender (12 minutes).
Remove from heat; stir in mozzarella and Parmesan cheese.