15ounce(425g)can of petite diced tomatoesmost of the liquid drained
2cups(490g)tomato sauce
¼teaspooncrushed red pepper flakes
½teaspoonkosher saltmore to taste
8lasagna noodlesbroken into pieces
½cup(50g)freshly grated Parmesan cheese
Shredded mozzarella cheesefor topping
Ricotta cheesefor topping
Instructions
In a large pot, add some olive oil and cook the sausage, onion, garlic, and bell peppers over medium high heat. Cook until the sausage is crumbled and browned.
Add the chicken broth, tomato sauce, diced tomatoes, salt, and crushed red peppers.
Bring to a boil then reduce the heat and simmer, stirring occasionally for about 20 minutes.
Add the noodles and Parmesan cheese and simmer, stirring occasionally, until the soup thickens and the noodles are tender, about 10-12 minutes.
Serve soup directly and top soup with a heaping amount of shredded mozzarella and a dollop of ricotta cheese.