Description
This Spicy Lasagna Soup is a hearty and comforting twist on the classic Italian lasagna, delivered in a warm, flavorful soup form. It combines perfectly seasoned ground meats, sautéed vegetables, aromatic herbs, and broken lasagna noodles simmered together in a rich tomato broth, finished with creamy cheese for an indulgent meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1/2 cup chopped celery
- 2 red bell peppers, chopped
- 6 cloves garlic, chopped
Meats & Proteins
- 1/2 pound ground beef, bison, or chicken
- 1/2 pound spicy Italian sausage
Herbs & Seasonings
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1/2 teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
Liquids & Broth
- 1/2 cup tomato paste
- 1/2 cup dry white wine
- 4 cups low sodium chicken broth
- 1 can (28 ounce) crushed tomatoes
- 1/2 cup canned coconut milk, milk, or cream
Cheeses & Pasta
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan
- 8-12 lasagna noodles, broken into pieces
Instructions
- Sauté the Vegetables: Heat the olive oil in a large Dutch oven over high heat. Add the chopped onion, celery, and red bell peppers, cooking until the vegetables soften, about 5 minutes. Stir in the chopped garlic and cook for an additional minute until fragrant.
- Cook the Meats and Season: Add the ground beef and spicy Italian sausage to the pot. Season with salt and pepper. Cook, breaking up the meat with a spoon, until browned evenly, about 10 minutes. Stir in the tomato paste, dried basil, oregano, thyme, and red pepper flakes. Cook for 5 minutes to develop the flavors.
- Deglaze and Simmer: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Add the crushed tomatoes and chicken broth. Season again with salt and pepper. Let the soup simmer for 10 to 20 minutes until it thickens slightly and the flavors meld.
- Add Cream and Heat Through: Stir in the coconut milk (or your choice of milk or cream) and cook until warmed through, about 10 minutes, adding richness to the soup.
- Cook the Pasta and Combine: In a separate pot, boil the broken lasagna noodles until al dente. Drain and add them to the soup along with the shredded provolone cheese. Stir gently to combine and allow the cheese to melt slightly.
- Serve: Ladle the soup into serving bowls and sprinkle with grated parmesan and fresh herbs if desired. Serve hot and enjoy this flavorful and cozy spicy lasagna soup.
Notes
- For a dairy-free option, use coconut milk and omit cheese or use dairy-free cheese alternatives.
- Adjust the amount of red pepper flakes to control the spiciness level.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop.
- Substitute ground turkey or plant-based meat alternatives to suit dietary preferences.
- Broken lasagna noodles mimic the texture of traditional lasagna noodles in this soup but feel free to substitute with any short pasta like penne or rigatoni.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
