Lasagna Soup...to go with the snow

...not that it has been snowing here. But we've had plenty of wind and TONS of rain, so it's feeling a bit dreary here as well. I thought I would capitalize on the cold weather and post this recipe, brought to you by the Deen Brothers (as in, Paula Deen's sons...PS - did you guys hear that she has diabetes? And has been keeping a secret for the last couple of years? And now is launching a medication/nutrition line marketed toward diabetes? I don't know how I feel about someone helping Americans get fat, refusing to talk about the health consequences of her food choices, and then trying to make the whole thing into another cash cow. Not cool, Paula. Not cool.). The good news - if you have followed this rambling post so far - is that Paula's son, Bobby, is much better at cooking light. Here, he altered his mom's lasagna soup recipe to be only 225 calories per cup. I can get behind that, y'all!

The best part about this soup is that it is easy, fast, and pretty cheap to make. You can find the whole recipe with pictures here, or below:

Ingredients:
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Instructions:
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)