You can make this for under $10 and it makes enough for dinner, plus leftovers!
It's easy to throw together and has great flavor!
I've put prices next to the ingredients. Some things I didn't put a price on because they are hard to calculate and would be pennies on the dollar. Also, some pricing might different around the country, but nevertheless, this is a family favorite that is easy on your pocket book. WIN WIN!
adapted from Paula Deen
1 tablespoon extra-virgin olive oil
1 onion, chopped (.25)
1 pound ground Italian sausage ($3.99)
3 cloves garlic, chopped
1 teaspoon dried oregano
4 cups (32 oz) low-sodium chicken broth ($1.79)
1 28-ounce can crushed tomatoes (1.09)
1/2 pkg. lasagna noodles, broken into pieces (about 7-8 noodles) (.50)
1 zucchini, sliced (.50)
1/2 cup chopped fresh basil (.69)
1/3 cup grated parmesan cheese (plus more for sprinkling) (.85)
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 5 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 3-5 minutes.
Add the chicken broth, zucchini, tomatoes and noodles; cover and bring to a simmer.
Uncover and cook until slightly reduced, about 10 minutes. Stir in basil and parmesan; simmer 2 more minutes.
Divide the soup among bowls. Top with parmesan.
Serve with a salad and some crusty bread and you've got yourself a filling and fabulous meal! YUM!