Go Back

Spicy Lasagna Soup

Spicy lasagna soup with a deep red, fiery tomato broth, hot Italian sausage crumbles, and broken lasagna noodles simmered until tender. Finished with a cooling ricotta-style cheese dollop and a chili oil drizzle for a creamy contrast to the heat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Meat base
  • 1 lb hot Italian sausage
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 1-2 jalapeños, minced
Tomato broth
  • 28 oz crushed tomatoes
  • 14 oz diced fire-roasted tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1.5 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
Lasagna noodles
  • 8 lasagna noodles, broken into pieces
Cooling cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil
To finish
  • 1 chili oil for drizzling
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown sausage
  1. Brown hot Italian sausage in a large pot over medium-high heat, and drain excess fat.
  2. Continue browning until crumbled and browned, then stop cooking once the meat is cooked through and no longer pink.
Sauté aromatics and toast spices
  1. Sauté onion for 4 minutes, then add garlic, jalapeño, and tomato paste and cook for 2 minutes.
  2. Stir in red pepper flakes, smoked paprika, and cayenne, then cook for 1 minute until fragrant and deep red.
Simmer the soup
  1. Add crushed tomatoes, diced fire-roasted tomatoes, chicken broth, and Italian seasoning, then bring the mixture to a boil.
  2. Add broken lasagna noodles, reduce to a simmer, and cook for 10-12 minutes, stirring occasionally until tender.
  3. Season with salt and pepper to taste, then taste and adjust before serving.
Make and serve the cooling cheese dollop
  1. Mix ricotta, mozzarella, parmesan, and fresh basil until evenly combined into a spoonable topping.
  2. Serve the soup with a drizzle of chili oil and a cooling ricotta dollop on top for contrast.

Notes

Pro tip: Drain the sausage well before building the broth so the soup stays rich but not greasy. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently until hot, adding a splash of broth if it thickens. Freezing is not recommended because lasagna noodles can soften too much. For a lighter option, use sweet or turkey sausage and reduced-fat ricotta/part-skim mozzarella to cut calories while keeping the creamy topping.