Lasagna soup is a healthier spin on lasagna, and on a fall or winter day this is a great warming meal. It usually turns out a tad spicy, but you definitely have the opportunity to kick up the spice with extra red pepper if desired (or less if you like less heat). By using only a few lasagna noodles, it keeps the carbohydrate and calorie level down. With only 225 calories per cup, this is a great healthy meal.
It’s likely that this could be cooked in the crock pot, too. If so, I would add the noodles with about an hour left to cook. If you try it, let me know!
- 2 teaspoons olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 32 ounces Vegetable Broth
- 1 (15-ounce) can crushed tomatoes
- 1 (14 1/2-ounce) can petite diced tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
- 1/2 cup chopped fresh basil
- 3 tablespoons grated parmesan cheese
- 1/2 cup reduced-fat shredded mozzarella cheese
- Bread for serving
- 1. Heat the oil over medium-high heat in a large nonstick stock pot or Dutch oven. Add the onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally 8 – 10 minutes.
- 2. Add the broth, crushed tomatoes, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes.
- 3. 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.
- 4. Remove from the heat; stir in mozzarella, basil, and the Parmesan.
- 5. Serve and top soup with extra cheese if desired. Serve with bread (optional).
- This recipe makes about 8 one cup servings. The original recipe called for meat too, so if you are a meat eater you could add in sausage in the beginning when you are cooking the peppers and onions. Recipe adapted from thedeenbros.com
Thanks for visiting!