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.
