Ingredients:
2 teaspoons olive oil
3/4 pound Italian sausage, casings removed
1/2 white onion, chopped
1 tsp chopped garlic
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
4 cups egg noodles (measured loosely dry, before adding)
2 tsp Italian seasoning
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese
1 tsp chopped garlic
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
4 cups egg noodles (measured loosely dry, before adding)
2 tsp Italian seasoning
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese
Instructions:
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.
Add the broth, tomato sauce, diced tomatoes, Italian seasoning and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. 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 minutes. Remove from the heat; stir in mozzarella, and the Parmesan.
Add the broth, tomato sauce, diced tomatoes, Italian seasoning and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. 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 minutes. Remove from the heat; stir in mozzarella, and the Parmesan.
Serve with the french bread.
