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