Lasagna Soup

I saw this recipe in one my my very favorite food blogs, Closet Cooking and my heart skipped a beat! It's not at all low carb but I really wanted to try it! I made it a little healthier by using turkey sausage, whole wheat pasta and low fat broth and cheeses. It turned out delicious! It was one of those times I had to make myself stop eating because I was just continuing to eat because it tasted so amazing. Thanks, Kevin, for this awesome recipe!


Ingredients:
1 lb. Italian sausage, casings removed (I used turkey Italian sausage)
1 onion, diced
2-3 cloves garlic, minced
1/4-1/2 tsp. red pepper flakes, depending on your taste
4 c. low fat chicken or vegetable broth
28 oz. can diced tomatoes
2 tbsp. tomato paste
1/2 tsp. Italian seasoning
1/2 lb. small shaped pasta (I used whole wheat rottini)
1 c. low fat ricotta cheese
1/2 c. shredded parmesan cheese
2 c. low fat shredded mozzarella cheese
Fresh basil, chopped (for garnish)

Directions:
In a large saucepan, over medium heat, cook the sausage until lightly browned, about 10 minutes, breaking it up as you go. Add the onion to the pan and saute until tender, about 7 minutes. Next, add the garlic and red pepper flakes and saute an additional 1-2 minutes.
Add the broth, diced tomatoes, tomato paste and Italian seasonings and bring to a boil. Reduce to a simmer. Cover and simmer for 30 minutes. Meanwhile, mix together the three cheese and set aside.
Bring the soup back up to a boil, add the pasta and boil until al dente, about 7 minutes. Spoon the soup into bowls and top with a heaping spoonful of the cheese mixture. Garnish with fresh chopped basil if desired. Makes 6 servings.



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