Ingredients

The following ingredients have 4 Servings
  • 1 pound hot Italian sausage (casings removed)
  • 1 onion (chopped)
  • 1 green bell pepper (chopped)
  • 3 cloves of garlic (minced)
  • 32 ounce container of low sodium chicken broth
  • 15 ounce can of petite diced tomatoes (most of the liquid drained)
  • 2 cups tomato sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 6-7 lasagna noodles broken into pieces
  • 1/2 cup of fresh grated Parmesan cheese
  • Shredded mozzarella cheese
  • Toasted crostini or bread slices (optional)

Instruction

  • In a large pot, add some olive oil and cook the sausage, onion, garlic, and bell peppers over medium high heat. Cook until the sausage is crumbled and browned.
  • Add the chicken broth, tomato sauce, diced tomatoes, salt, and crushed red peppers.
  • Bring to a boil then reduce the heat and simmer, stirring occasionally for about 20 minutes.
  • Add the noodles and Parmesan cheese and simmer, stirring occasionally, until the soup thickens and the noodles are tender, about 10-12 minutes.
  • If your soup is not as thick as you'd like, you can always add some cornstarch to it (remember to mix the cornstarch with water, don't just put cornstarch in the soup).
  • Serve with toasted crostini or bread slices, if using, and top soup with a heaping amount of shredded mozzarella.