Skinny Lasagna Soup features all your classic comforts of traditional lasagna, but it's lightened up and made into a heartwarming soup!
Skinny Lasagna soup is a healthier spin on lasagna, and on a fall or winter day this is a great warming meal. This lasagna soup 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! I love doubling this recipe as well, and then freezing half. It freezes really well and the only change I make when I know I am going to be freezing the lasagna soup is that I leave the cheese out. I will add the cheese when I serve the soup and then I will freeze the remaining without cheese. When I defrost the soup and then reheat, I will add cheese!
- 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 ½-ounce) can petite diced tomatoes
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
- ½ cup chopped fresh basil
- 3 tablespoons grated parmesan cheese
- ½ cup reduced-fat shredded mozzarella cheese
- Bread for serving
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.
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.
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, basil, and the Parmesan.
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
Like soup as much as I do? Check out these other recipe from Domestic Superhero:
Vegetable Black Bean Tortilla Soup
Loaded Vegetable & Wild Rice Soup
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I'm definitely going to have to try this!
I'll be making this one tonight ,- it looks YUMMY!!! Thank you for the recipe. 😉
Abbie @ Needs Salt
This soup looks so delicious! Beautifully done, and amazing photos!
I love your blog. 🙂
Thanks, Abbie! This soup is really super tasty!
This is MARVELOUS!! I want to make this. Linda
We tried this tonight and loved it! Thank you for the recipe. : )
I am so happy y'all loved it, Carly! I really appreciate you coming back to let me know!! Thanks!!
Congratulations you have been featured at my Pin Me Party at Diana Rambles this week. This has been pinned & tweeted!
The ingredients call for 15oz of crushed tomatoes but in the preparation it states tomato sauce? Is there a discrepancy?
Thanks for calling that to my attention, Jodie! The ingredients are correct, and it should be crushed tomatoes....though, if you didn't have any you could use tomato sauce as well. Best, Allyson
I am DEFINITELY going to try this! I am a HUGE lasagna lover, and I can take or leave soup...my husband loves it however. I am TRYING to cut calories, so this will be MUCH more calorie conscious than REAL lasagna with all the heavy ricotta and mozzarella cheese! 🙂 Thanks for posting!
I hope you love it as much as we do! It's seriously not like every 'soup' - it's amazing!!!