Lighter Tastes Like Lasagna Soup
Author: April | Food n' Focus
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
  • 2 teaspoons olive oil
  • 1 pound Italian turkey sausage, casings removed
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (32-ounce) container chicken broth
  • 1 (15-ounce) can tomato sauce
  • 1 (14½-ounce) can petite diced tomatoes
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • ½ tablespoon dried oregano
  • 4 ounces Mafalda noodles, cooked
  • ½ cup chopped fresh basil
  • 4 tablespoons grated Parmesan cheese
  • ½ cup reduced-fat shredded mozzarella cheese
  • 3 slices Italian bread, cubed
  • 1 tablespoon olive oil
  • ½ teaspoon garlic salt
  1. Heat the olive oil in a large pot. Add in the turkey sausage along with the onion, pepper and garlic and cook until the meat is browned.
  2. Add in the chicken broth, tomato sauce, diced tomatoes, salt, oregano and crushed red pepper. Simmer this for 20 minutes, until the soup will begin to thicken. Add in the cooked noodles.
  3. While the soup simmers prepare the croutons by tossing the bread with 1 tablespoon olive oil and garlic salt. Bake in the oven at 350 degrees F for 8-10 minutes, until golden brown.
  4. Before serving add in the basil, Parmesan and mozzarella. Serve the soup in bowls topped with the garlic croutons.
Recipe by Food n' Focus - Food, Travel, Photography at