Lasagna Soup

From Melanie von Bose

2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped (I like red)
3 cloves garlic, minced
4 c low-sodium 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
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 pot. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, about 8-10 minutes. Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles and bring to another 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.