Slow-Cooked Lasagna Soup .................................

—SHARON GERST NORTH LIBERTY, IA PREP: 35 MIN. COOK: 5 HOURS + STANDING MAKES: 8 SERVINGS 1 pkg. (191/2 oz.) Italian turkey

sausage links, casings removed 1 large onion, chopped

2 medium carrots, chopped

2 cups sliced fresh mushrooms 3 garlic cloves, minced

1 carton (32 oz.) reducedsodium chicken broth 2 cans (141/2 oz. each) no-saltadded stewed tomatoes 2 cans (8 oz. each) no-saltadded tomato sauce 2 tsp. Italian seasoning 6 lasagna noodles, broken into 1-in. pieces 2 cups coarsely chopped fresh spinach 1 cup cubed or shredded partskim mozzarella cheese Shredded Parmesan cheese and minced fresh basil, optional

1. In a large skillet, cook sausage over medium-high heat, breaking into crumbles until no longer pink, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker.

2. Add onion and carrots to the same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook until mushrooms are softened,

2-4 minutes. Transfer to slow cooker. Stir in broth, tomatoes, tomato sauce and Italian seasoning. Cook soup, covered, on low until vegetables are tender, 4-6 hours.

3. Add noodles; cook until tender, about 1 hour longer. Stir in spinach. Remove insert; let soup stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. If desired, sprinkle with Parmesan and basil. 11/3 CUPS 266 cal., 8g fat (3g sat. fat), 36mg chol., 725mg sod., 30g carb. (11g sugars, 5g fiber), 18g pro. Diabetic exchanges: 2 lean meat, 2 vegetable, 11/2 starch.

I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it.