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
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.
Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano.
Pour in chicken broth and bring to a simmer.
Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
Add mozzarella and stir, letting melt into soup.
Garnish with Parm and basil.
Serving size: 1 cup.
NOTES
My W-W Personal Points: 6
