2 teaspoons olive oil

1 pound Italian turkey sausage, casings removed

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

1/2 cup reduced-fat shredded mozzarella cheese

8 Whole-wheat breadsticks or grissini (optional)

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. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen