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INGREDIENTS:

  • 1 yellow onion, chopped
  • kosher salt
  • 1 lb. lean ground turkey sausage
  • 4 cloves garlic, minced
  • 28 oz. can crushed tomatoes or 28 oz jar of marinara sauce
  • 1 tbsp. dried oregano
  • 5 c. low-sodium chicken broth
  • 8 oz. lasagna noodles, broke into 2″ pieces
  • 2 c. low fat shredded mozzarella
  • Toppings (optional):
  • Grated Parmesan, for garnish
  • Torn fresh basil, for garnish

INSTRUCTIONS:

  1. In a large skillet over medium heat, spray the bottom of the pan with cooking spray. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add sausage and cook until no longer pink. Drain fat and return to pot.
  2. Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano.
  3. Pour in chicken broth and bring to a simmer.
  4. Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
  5. Add mozzarella and stir, letting melt into soup.
  6. Garnish with Parm and basil.

Smart Points: 5 (1 cup)
NUTRITION INFORMATION:Serving size: 1  Calories: 189  Fat: 7  Saturated fat: 2  Carbohydrates: 13  Sugar: 7  Fiber: 3  Protein: 21

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