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Heat evoo, turkey sausage, onion, bell pepper, and minced garlic in large stock pot until sausage is brown and crumbly.
Add chicken broth, tomato sauce, Rotel, salt, and crushed red pepper.
Bring pot to a boil and then reduce heat and simmer for 20 minutes.
Break up lasagna noodles and add to pot.
Bring to a boil and let simmer for 10 minutes.
Remove from heat and add basil, parmesan, and mozzarella.