Lasagna Soup

Ingredients:
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
1 package sliced mushrooms
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)

Originally from Paula Deen's son recipe. I recommend low sodium everything. Here are his original nutritional information Nutritional Information:
Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol

Instructions:
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. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Serving Size: Makes 6 bowls

Number of Servings: 6

Recipe submitted by SparkPeople user SUGARCUBE367.