Lightened Up Lasagna Soup

• 1 pound, 1-2/3 ounces, weight Extra Lean Ground Pork Or Turkey Sausage, Casings Removed
• 1 Onion, Chopped
• 2 Tablespoons Tomato Paste
• 28 ounces, weight Can Diced Tomatoes With Juice
• 6 cups Fat Free Chicken Stock
• 1/2 teaspoons Crushed Red Pepper Flakes
• 1-1/2 Tablespoon Garlic Powder
• 1 Tablespoon Italian Seasoning
• 3/4 cups Whole Wheat Macaroni Pasta, Dry
• 1-1/2 cup Reduced Fat Ricotta Cheese
• 1/4 cups Reduced Fat Parmesan Cheese
• 1/2 cups Reduced Fat Shredded Mozzarella Cheese
• 1-1/2 teaspoon Italian Seasoning
• Salt To Taste

1. 1. In a large soup pot over medium heat, cook sausage, breaking up into bite sized pieces. Halfway through cooking sausage, add chopped onion.
2. 2. When sausage is browned and onion is tender, add tomato paste, diced tomatoes, chicken stock, crushed red pepper flakes, garlic powder, Italian seasoning and a dash of salt. Bring to a boil, reduce heat and simmer for at least 30 minutes.
3. 3. While soup is simmering, cook pasta according to package directions for al dente. Drain and rinse when it's done.
4. 4. Once soup has simmered for at least 30 minutes, add cooked pasta and continue simmering for another 15 minutes.
5. 5. While soup is continuing to simmer, mix together ricotta, Parmesan, mozzarella, Italian seasoning and salt in a medium sized bowl. Set aside until soup is ready.
6. 6. Spoon soup into bowls and top with about 1/4 cup of cheesy topping.

turkey sausage, onion, tomato paste, tomatoes, chicken, red pepper, garlic, italian seasoning, whole wheat macaroni pasta, ricotta cheese, ubc, mozzarella cheese, italian seasoning, salt

Taken from tastykitchen.com/recipes/soups/lightened-up-lasagna-soup/ (may not work)