| Fast Prep

lasagna soup

prep: 20 minutes | cook: 20 minutes | MAKES: 6 servings (1¾ cups each)

• 6 to 8 cups reduced-sodium chicken broth
• 1 14.5-oz. can no-salt-added diced tomatoes, undrained
• 2 8-oz. cans no-salt-added tomato sauce
• ½ cup chopped onion
• ½ cup chopped green sweet pepper
• 2 tsp. dried Italian seasoning, crushed
• 3 cloves garlic, minced
• 1 lb. uncooked bulk Italian turkey sausage or ground turkey
• 10 oz. whole wheat or regular lasagna noodles, broken into bite-size pieces
• Part-skim ricotta cheese (optional)
• Finely shredded Parmesan cheese (optional)

1. In a large pot combine 6 cups broth and the next six ingredients (through garlic). Bring to boiling; reduce heat.

2. Drop spoonfuls of uncooked sausage into the broth mixture until all is added. Add lasagna noodles. Simmer gently, covered, 20 minutes or until noodles are tender, stirring occasionally. If needed, add additional broth to reach desired consistency. If desired, top servings with ricotta and Parmesan cheese.

PER SERVING: 342 cal., 8 g fat (2 g sat. fat), 42 mg chol., 1,075 mg sodium, 47 g carb., 8 g fiber, 9 g sugars, 23 g pro.