4-5 links sweet turkey sausage (if you prefer, use a spicier variety)
1 1/2 onions, diced
5 cloves garlic, minced
2 15-oz. cans tomato sauce
42 oz. canned diced tomatoes (28 oz. can + 14 oz. can)
32 oz. low sodium chicken broth
Crushed red pepper
Box of lasagna noodles (feel free to use gluten-free or whole wheat noodles- whatever floats your boat)
1/2 cup basil, chopped
3/4 cup Mozzarella cheese, shredded
Parmesan cheese, grated, for garnish
Parsley, chopped, for garnish
Using a large Dutch oven, cook sausage, onion and garlic over medium-high heat. Cook until the sausage is crumbled and browned, and the onion becomes translucent (approximately 10-12 minutes).
Add chicken stock, tomato sauce and diced tomatoes. Season with salt, Italian seasoning, oregano and crushed red pepper (don't overdo the pepper unless you're a big fan of spicy lasagna!). Bring to a boil, then reduce the heat and simmer. Depending on how much time you have, I'll allow a soup like this to simmer on the stove for hours over very low heat. Feel free to do the same - the soup will recognize the love! Just don't forget to stir every once in a while.
About 15 minutes before you're ready to eat, bring the soup back up to a boil and add the noodles to the pot; cook until al dente (this usually takes a little bit longer than the package instructions say since we're not using a pot of boiling water). When noodles are done, add mozzarella and basil.
Serve in large bowls (believe me, you'll want as much as you can shovel in) and top with Parmesan and parsley.