316298821_10221291757596306_3637545534455938709_n

INGREDIENTS

  • 1 yellow onion, chopped
  • kosher salt
  • 1 lb. lean ground turkey sausage (I used Jennie-O) or 93% lean ground beef (points will be different!)
  • 4 cloves garlic, minced
  • 28 oz. can crushed tomatoes
  • 1 tbsp. dried oregano
  • 5 c. low-sodium chicken broth
  • 8 oz. lasagna noodles, broke into 2″ pieces
  • 2 c. fat-free 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.
  7. Serving size: 1 cup.

NOTES

My WW Personal Points: 6  

  • Category: Easy
  • Method: Stove Top
  • Cuisine: Italian

NUTRITION

  • Serving Size: 1 cup
  • Calories: 277
  • Sugar: 6.4g
  • Sodium: 866mg
  • Fat: 11.5g
  • Saturated Fat: 4.8g
  • Carbohydrates: 21.5g
  • Fiber: 2.7g
  • Protein: 21.5g
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