Lasagna Soup

This is a fabulous Paula Deen recipe. Surprisingly it is very low in calories and is only 5 Weight Watchers points. I made a few adjustments to the seasoning to make it taste more like pasta sauce. The soup has 3 big bonus points in its favor,this is a great use for leftover lasagna noodles, kids will love it and it takes about 40 minutes to get it on the table. Great for a week night.

Serves 8-10

1 lb ground turkey
1 large onion, chopped
2 large red bell peppers, chopped
3 16oz cans of fire roasted tomatoes
1 28 oz can tomato puree
2 cups broken lasagna noodles
2 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
6 cups chicken stock
1 cup dry white wine
1 tbsp olive oil
1/2 cup grated parmesan cheese
1/2 tsp red chili flakes
salt and pepper
low fat shredded mozarella cheese for garnish
minced fresh basil leaves for garnish

Heat the oil in a large stock pot. Add the ground turkey and brown. Add the onions and bell peppers,season with salt and pepper. Cook until the veggies soften. Add the basil, thyme, oregano and red chili flakes. Add the stock, wine, tomatoes and puree. Adjust salt and pepper. Bring to a boil and add the noodles. Turn the heat down to a slow boil and cook until the noodles are soft. Turn off the heat and add the parmesan cheese. Ladle into bowls. Garnish with mozarella cheese and fresh basil.