Rosanna’s Lasagna Soup

2 teaspoons olive oil

1 lb. Italian turkey sausage, casings removed

1 onion, chopped

1 green pepper, chopped

3 cloves garlic, minced

1 32-oz container chicken broth

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 ozs. broken whole wheat lasagna noodles (4 noodles)

1/2 cup chopped fresh basil (optional)

3 tablespoons grated parmesan cheese

1/2 cup reduced fat shredded mozzarella cheese

8 whole wheat breadsticks

Heat the oil over medium high heat in a large nonstick saucepan or Dutch oven.

Add sausage, onion, bell pepper and garlic.

Cook over medium high heat, stirring occasionally, until 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 heat and add parmesan and mozzarella cheeses.

Serve with breadsticks.