Lighter Tastes like Lasagna Soup (Paula Deen)

2 tsp. olive oil
1 lb. Italian turkey sausage, casings removed
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, chopped
1 (32 oz.) container chicken broth
1 (15 oz.) can tomato sauce
1 (14.5 oz) can petite diced tomatoes
1/2 tsp. salt
1/4 tsp. crushed red pepper
4 oz. broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 TBS. grated parmesan cheese
1/2 cup reduced fat shredded mozzarella cheese
8 whole wheat breadsticks or grissini (optional)

Heat the oil over medium heat in a large nonstick sauce pan.  Add the sausage, onion, bell pepper and garlic.  Cook over medium hight heat, stirring occasionally, until the sausage is crumbled and browned.  8-10 mins.

Add the broth, tomato sauce, diced tomatoes, salt and crushed red pepper.  Bring to boil.  Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 mins.  Add the noodles, bring to a boil.  Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender 10-12 mins.  Remove from the heat, stir in mozzarella, basil, and the parmesan.
*whole wheat noodles take a little longer to cook