Prepare your lasagna per the package instructions and set aside.
Meanwhile, prepare a saucepan with cooking spray and add your onions, garlic, and peppers. Stirring often, sauté until your onion and pepper are tender, about 2-3 minutes.
Add your spinach to the pan, cooking and stirring until wilted. Note: It’s going to seem like a LOT of spinach, but remember: Spinach cooks down incredibly.
Chop your lasagna in the container. The noodles will need to be chopped so you can pick them up with a spoon. A messy chop will do! The lasagna is also super cheesy, which will help to make this the best lasagna soup ever!
Add lasagna, broth, and tomatoes to the pan. Stir to combine. Note: Sometimes, I’ve noticed the tomatoes will taste a little tinny and tangy. If that’s the case, add a pinch of truvia to cut the tang. Works like a charm!
Cook 3-4 minutes until all the flavors combine well. Add additional salt and pepper to taste.
Serve your soup in a large bowl. Top with extra basil ribbons and crushed red pepper, if desired.