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Lighter Lasagna Soup

A quick but hearty soup with all the flavors of lasagna!
Course Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 cups
Author Adapted from Bobby Dean


  • 1 green bell pepper chopped
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 1 tablespoon olive oil
  • 1 pound Italian turkey sausage I like spicy, if I can find it
  • 32 ounces chicken broth preferably low sodium
  • 1 15 ounce can tomato sauce
  • 1 14 ounce can diced, fire roasted tomatoes
  • 1/2 tsp kosher salt
  • 1/4 teaspoon red pepper flakes
  • 6 ounces dried pasta
  • 1/2 cup chopped fresh basil
  • 4 tablespoons grated parmesan cheese
  • 1/2 cup shredded mozzarella cheese with a little extra for topping!


  1. In a large dutch oven, heat the olive oil over medium-high.
  2. Add the pepper, onion, garlic, and sausage. Saute until the turkey is browned.
  3. Using a blender, gently puree the diced tomatoes.
  4. Add the tomatoes, sauce, broth, salt, and pepper flakes to the pepper and turkey mixture.
  5. Bring to a boil, then reduce heat and simmer 20-30 minutes.
  6. Add the noodles and return the soup to a brief boil, then reduce heat and simmer, stirring occasionally, for 8-10 minutes, until the noodles are al dente and the soup has thickened slightly.
  7. Remove from heat and stir in the grated parmesan cheese, fresh basil, and mozzarella.
  8. Serve immediately.