WEIGHT WATCHERS LASAGNA SOUP

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

Directions

1. 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.
2. Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano.
3. Pour in chicken broth and bring to a simmer.
4. Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
5. Add mozzarella and stir, letting melt into soup.
6. Garnish with Parm and basil.