Spicy Lasagna Soup

Spicy Lasagna Soup: All the Cozy Vibes Without the Layering Labor!

Hey foodie friends! Clara here, and I need to confess something: I have a *massive* love affair with lasagna. That rich meat sauce, those tender noodles, that glorious cheese pull? Pure magic. But let’s be real—sometimes standing at the counter layering noodles feels like running a culinary marathon after a long day. Enter: Spicy Lasagna Soup. This steaming bowl of comfort delivers EVERYTHING you crave from classic lasagna—bold flavors, melty cheese, soul-warming goodness—but comes together in one pot with zero fuss. It’s like your favorite Italian grandma hugged a zesty tortilla soup and they had the most delicious baby.

Picture this: a brothy base packed with savory ground meat and spicy sausage, fire-roasted tomatoes, and tender noodles swimming in a creamy, coconut-kissed sauce. Then we melt in not one, but TWO cheeses (provolone for gooeyness, parm for salty punch) and finish with a cheeky kick of red pepper flakes. The best part? It’s ready in under an hour. Perfect for chaotic weeknights, game-day feasts, or when you just need a big ol’ edible hug. Let’s ditch the layers and dive into spoonable joy!

My “Oops-I-Dropped-the-Lasagna” Origin Story

This soup was born from a beautiful kitchen disaster. Years ago, I attempted to make lasagna for my college roommate’s birthday. Mid-layer, my cat Mr. Whiskers (RIP, you chaotic legend) leaped onto the counter and sent noodles flying like edible confetti. Sauce splattered everywhere. I nearly cried… until I looked at the mess and thought: “What if I just add broth?” I tossed everything—scattered noodles, saucy meat, ricotta blobs—into a pot with stock and simmered it. We ate it straight from the pot, giggling at the cheesy carnage.

That glorified slop became our favorite “struggle meal.” Over time, I refined it—adding wine for depth, coconut milk for creaminess (after discovering my roommate was lactose-intolerant), and extra spice because why not? Now, every time I make it, I toast Mr. Whiskers with an extra sprinkle of parm. Moral of the story? Sometimes the best recipes come from happy accidents (and mischievous pets).

Spicy Lasagna Soup

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• Author: clarawhitmore
• Total Time: 1 hour
• Yield: 8–10 servings 1x
• Diet: Low Lactose

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Description

All the layers you love — rich meat sauce, melty cheese, tender noodles — reimagined in one steaming, spicy bowl. This lasagna soup is bold, hearty, and full of soul-warming flavor, with a creamy twist and just the right heat.

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Ingredients

Scale 1x2x3x

• 4 tbsp extra virgin olive oil
• 2 yellow onions, chopped
• 1 cup chopped celery
• 4 red bell peppers, chopped
• 12 cloves garlic, chopped
• 1 lb ground beef, bison, or chicken
• 1 lb spicy Italian sausage
• 2 tbsp dried basil
• 2 tbsp dried oregano
• 4 tsp dried thyme
• 1 tsp red pepper flakes (adjust to taste)
• 6 cups chicken or vegetable broth
• 2 (28 oz) cans crushed tomatoes
• 2 tbsp tomato paste
• 1½ tsp kosher salt (or to taste)
• ½ tsp black pepper
• 12 lasagna noodles, broken into pieces
• 1½ cups heavy cream or full-fat coconut milk
• 1 cup shredded mozzarella cheese
• 1 cup ricotta cheese (for topping)
• Fresh basil or parsley, for garnish

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Instructions

1. Heat olive oil in a large Dutch oven or soup pot over medium heat.
2. Add onions, celery, and red bell peppers. Sauté for 5–7 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add ground meat and sausage. Cook until browned and cooked through, breaking up with a spoon.
5. Stir in basil, oregano, thyme, red pepper flakes, salt, and black pepper. Cook for 1–2 minutes to bloom the spices.
6. Add tomato paste, crushed tomatoes, and broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
7. Stir in broken lasagna noodles and cook until tender, about 12–15 minutes.
8. Reduce heat to low and stir in heavy cream. Simmer gently for 5 minutes.
9. Stir in mozzarella until melted and creamy.
10. Ladle soup into bowls and top with a dollop of ricotta and fresh herbs before serving.

Notes

• Sub gluten-free noodles if desired — cook separately to prevent clouding the broth.
• For more heat, add extra red pepper flakes or a dash of hot sauce.
• Soup thickens as it sits; thin with extra broth when reheating.
• Vegetarian version: skip meat and use lentils or chopped mushrooms for texture.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner, Soup
• Method: Stovetop
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 10g
• Sodium: 670mg
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 90mg

Keywords: lasagna soup, spicy lasagna recipe, creamy lasagna soup, one pot soup, comfort food soup, hearty Italian soup

Your Flavor Arsenal: Ingredients & Pro Tips

• 4 tbsp extra virgin olive oil – Our flavor foundation! EVOO adds fruity depth. Swap with avocado oil if needed.
• 2 yellow onions, chopped – The sweet backbone. No yellow? White onions work!
• 1 cup chopped celery – Secret flavor booster! Adds subtle earthiness.
• 4 red bell peppers, chopped – For color and natural sweetness. Use jarred roasted peppers for smoky shortcuts!
• 12 cloves garlic, chopped – Yes, TWELVE. Garlic is non-negotiable here. Pre-minced works in a pinch.
• 1 lb ground beef, bison, or chicken – Beef = classic richness. Bison = leaner twist. Chicken = lighter vibe.
• 1 lb spicy Italian sausage – Our heat hero! Remove casings before cooking. Mild sausage works too—just add extra red pepper flakes.
• 2 tbsp dried basil + 2 tbsp dried oregano + 4 tsp dried thyme – The Italian trifecta! Dried herbs hold up better in simmering soup than fresh.
• 1 tsp red pepper flakes – Adjust to your pain threshold! Start here, add more later.
• 1 cup tomato paste – Flavor bomb alert! Cook until brick-red for max umami.
• 1 cup dry white wine – Deglazes like a dream (hello, flavor nuggets!). Substitute with extra broth + 1 tbsp apple cider vinegar.
• 8 cups low sodium chicken broth – Control your salt! Veggie broth keeps it meatless-friendly.
• 2 (28 oz) cans crushed tomatoes – Fire-roasted add bonus smokiness.
• 1 cup canned coconut milk, milk, or cream – Coconut = dairy-free creaminess. Heavy cream = indulgent velvet texture.
• 2 cups shredded provolone cheese – Melts like a DREAM. Mozzarella works too.
• 1 cup grated Parmesan – Salty, nutty magic. Pecorino Romano kicks it up.
• 16–24 lasagna noodles, broken – Use regular or no-boil! Break into 1-2” pieces—they’ll expand.

Let’s Get Simmering: Your Foolproof Steps

Step 1: Heat olive oil in a large Dutch oven or pot over medium heat. Add onions, celery, bell peppers, and garlic. Sauté 6-8 minutes until veggies soften and smell AMAZING. Chef’s Tip: Don’t rush this! Sweating veggies builds flavor foundations.

Step 2: Add ground meat and sausage. Cook 8-10 minutes, breaking meat into crumbles until browned. Drain excess fat if needed. Stir in basil, oregano, thyme, and red pepper flakes—inhale that spicy perfume! Chef’s Hack: Use a potato masher to crumble meat super fine!

Step 3: Push meat to one side. Add tomato paste to the cleared space and cook 2 minutes, stirring into a dark red brick-colored paste. This caramelizes the paste, unlocking next-level depth! Now stir everything together.

Step 4: Pour in wine, scraping the bottom to release any browned bits (aka “flavor gold”). Simmer 5 minutes until alcohol evaporates. Chef’s Note: This step makes your soup taste expensive. Don’t skip!

Step 5: Add broth, crushed tomatoes, and coconut milk. Bring to a gentle boil. Pro Tip: If using dairy milk/cream, add it AFTER boiling to prevent curdling.

Step 6: Stir in broken noodles. Cook 10-12 minutes at a lively simmer until noodles are al dente. Stir occasionally to prevent sticking. Watchout: Noodles soak up broth! Add 1 extra cup broth if you prefer soupier results.

Step 7: Turn off heat. Stir in provolone and Parmesan until melted into oozy perfection. Taste—add salt/pepper/spice as needed. Chef’s Secret: Let soup rest 5 minutes. It thickens beautifully!

Bowl Bliss: Serving It Up Right

Ladle this crimson beauty into deep bowls. Top with extra shredded provolone, a snowdrift of parm, and fresh basil or parsley. For *serious* indulgence, add a dollop of ricotta or mascarpone to tame the heat. Serve with garlic bread soldiers for dunking or a crisp green salad. Pro move? Set out extra red pepper flakes for spice junkies! This soup tastes even better the next day—the flavors throw a serious party overnight.

Shake It Up: 5 Delicious Twists

1. Veggie Power: Swap meat for 2 cups lentils + 8 oz mushrooms. Use veggie broth!
2. White Lasagna Soup: Omit tomatoes. Use 4 cups broth + 4 cups cream. Add spinach!
3. Tex-Mex Fiesta: Add 1 tbsp chili powder + 1 cup corn. Swap parm for cotija!
4. Seafood Sensation: Use shrimp or scallops instead of meat. Add lemon zest at the end.
5. Cheat’s Version: Use 4 cups leftover meat sauce + 6 cups broth. Skip steps 1-4!

Clara’s Kitchen Confessions

This soup has evolved more than my music taste (RIP my punk phase). Originally, I used only ground beef—then discovered spicy sausage makes it SING. The coconut milk was a dairy-free hack that stuck because it adds lushness without heaviness. Biggest lesson? BROKEN NOODLES ARE LIBERATING. No precision layering! I’ve also learned to undercook noodles slightly—they plump up in leftovers. One time, I accidentally used cinnamon instead of chili powder (yikes!). We ate it anyway… and dubbed it “Mystery Moroccan Lasagna Soup.” Not my finest hour, but we laughed for weeks. Now I label my spices!

Your Soup SOS: Fixes & Tips

Q: My soup thickened into sludge overnight. Help!
A: Noodles are thirsty little guys! Add ½-1 cup broth or water when reheating. They’ll loosen right up.

Q: Can I make this vegetarian AND spicy?
A: Absolutely! Use plant-based sausage (the spicy kind!) or add 1 extra tsp smoked paprika + ½ tsp cayenne with the herbs.

Q: Cheese clumped instead of melting. What gives?
A: Too-hot soup + cheese = curdle city. ALWAYS turn off heat before stirring in cheese. Low and slow is key!

Q: I’m gluten-free. Noodle recs?
A: Brown rice or chickpea lasagna noodles work great! Add them 2-3 minutes later than regular noodles—they cook faster.

Nutritional Per Serving (approx):

Calories: 520 | Carbs: 34g | Fat: 30g | Protein: 30g | Fiber: 5g