Clean Eating Lasagna Soup

Last night we had this amazing dinner above. Best part about it, it tasted like a cheat but was actually CLEAN. Now this isn't the kind of meal I would eat every single night but it's good to have once a week and the family loved it. My husband is chopping on the leftovers and bragging about how good that soup is. I call it a WINNER!! 

Ingredients: 

8 ounces broken whole wheat lasagna noodles {{about 10 noodles}} 

1 Tbsp of Extra Virgin Olive Oil 

1 Onion Chopped 

1/2 pound of turkey hot or sweet Italian Sausage 

3 cloves of garlic 

1 tsp dried oregano 

2 Tbsp of tomato paste {{no sugar added, organic preferred}} 

4 cups of low sodium chicken broth 

1 15 ounce can of crushed tomatoes 

1/2 cup chopped fresh basil 

1/3 cup grated parmesan cheese

1/4 cup almond milk/coconut milk

Ricotta cheese for topping

Directions: 

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.
Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and almond or coconut milk; simmer 2 more minutes.
Divide the soup among bowls. Top with ricotta and sliced basil.

Next time - I will leave the noodles out and add them in as I eat. I noticed that they got soggy as they sat in the fridge as leftovers.