Skinny Lasagna Soup


  • 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).

Recipe Notes

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