Ingredients
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2 tablespoons extra-virgin olive oil
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1 cup chopped yellow onion
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6 ounces hot Italian turkey sausage, casings removed
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3 cloves garlic, finely chopped
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1 tablespoon tomato paste
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1 (28 ounce) can no-salt added crushed tomatoes
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4 cups water
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2 cups low-sodium chicken broth
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1 tablespoon sugar
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¼ teaspoon salt
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6 ½ lasagna noodles (about 6 ounces), preferably whole-wheat, broken into 1 1/2-inch pieces
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1 teaspoon balsamic vinegar
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¾ cup part-skim ricotta cheese
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½ cup shredded mozzarella cheese
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2 tablespoons grated Parmesan cheese
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2 tablespoons chopped fresh basil
Directions
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Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until almost translucent, about 5 minutes. Push onions to one side of the pot and add sausage to the other side. Cook, breaking up the sausage into small pieces with a wooden spoon, until browned, about 4 minutes. Add garlic and tomato paste; cook, stirring constantly, until the tomato paste is heated through, about 2 minutes. Add tomatoes, water, broth, sugar and salt; bring to a boil over high heat. Add lasagna noodles and stir to separate. Cook, stirring occasionally, until the pasta is just cooked through but not completely soft, 8 to 10 minutes. Remove from heat and stir in vinegar.
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Meanwhile, combine ricotta, mozzarella and Parmesan in a small bowl; set aside.
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Ladle the soup into 6 bowls. Top each serving with a dollop of the ricotta mixture. Sprinkle with basil.
