soup is one of my absolute favorite dinners in the fall and winter. everything about it makes me happy. however, I seem to just do the same recipes again and again. so when my fabulous mother in law sent me a new soup recipe I was more than excited to try it out! this is a great, hearty meal of a soup. it held up great for reheating too. I am thrilled to have it in my stash for the winter months to come
Ingredients
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
1 (15 oz) can tomato sauce
1 (14 ½ oz) can petite diced tomatoes
½ teaspoon salt
¼ teaspoon crushed red pepper
4 oz. broken whole-wheat lasagna noodles (about 4 noodles)
½ cup chopped fresh basil
½ cup shredded mozzarella cheese
Top with: Parmesan cheese
Serve with: Bread sticks or garlic bread
Directions
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
1 (15 oz) can tomato sauce
1 (14 ½ oz) can petite diced tomatoes
½ teaspoon salt
¼ teaspoon crushed red pepper
4 oz. broken whole-wheat lasagna noodles (about 4 noodles)
½ cup chopped fresh basil
½ cup shredded mozzarella cheese
Top with: Parmesan cheese
Serve with: Bread sticks or garlic bread
Directions
In a large nonstick sauce pot or Dutch oven, heat the oil over medium- high heat. Add the sausage, onion, bell pepper, and garlic. Cook, stirring occasionally, until the sausage is crumbled and browned, 8 – 10
minutes. Drain.
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 heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, about 15 minutes for the whole-wheat noodles.
*I thickened the broth with 2 Tbsp of cornstarch mix with 2 Tbsp cold water. (I did not need to do this as it was already thick when cooking)*
Yields 6 to 8 servings