kosher salt
1 lb. lean ground turkey sausage or lean ground beef
4 cloves garlic, minced
28 oz. can crushed tomatoes or 28 oz jar of marinara sauce
1 tbsp. dried oregano
5 c. chicken broth
8 oz. lasagna noodles, broke into 2″ pieces
2 c. shredded mozzarella
Toppings (optional):
Grated Parmesan, for garnish
Torn fresh basil, for garnish
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 Parmesan and basil.