Spicy Lasagna Soup Recipe

I absolutely love this Spicy Lasagna Soup Recipe because it wraps all the cozy, hearty flavors of traditional lasagna into a warm, comforting bowl of soup. It’s perfect when you want something flavorful and filling but a bit quicker and easier to make than assembling an entire lasagna. Plus, that gentle kick from the red pepper flakes keeps things exciting without overwhelming the palate.

This soup shines on chilly evenings or whenever you want a meal that satisfies like a hug in a bowl. When I first tried this recipe, I was amazed by how the combination of spices, creamy cheeses, and tender pieces of lasagna noodle all came together so effortlessly. You’ll find that it’s a fantastic weeknight dinner or make-ahead lunch that your family will ask for again and again.

Ingredients You’ll Need

Each ingredient in this Spicy Lasagna Soup Recipe plays a crucial role, balancing savory meats, fresh veggies, and creamy cheeses for a satisfying meal. When you shop, fresh garlic and quality Italian sausage make a noticeable difference.

• Extra virgin olive oil: Adds a subtle fruity richness and perfect for sautéing veggies without overpowering the flavors.
• Yellow onion: Provides sweetness and depth once softened; make sure to chop it finely for even cooking.
• Celery: Adds a nice aromatic crunch and balances the richness.
• Red bell peppers: Their sweetness complements the spice, and I like to finely chop them to blend into the broth.
• Garlic cloves: Essential for that warm, pungent bite; freshly chopped is best.
• Ground beef, bison, or chicken: Use what you prefer, but beef and bison add richer flavor.
• Spicy Italian sausage: The star of spice and seasoning — balances well with the beef.
• Dried basil, oregano, thyme: Classic Italian herbs that make the soup taste like lasagna in liquid form.
• Red pepper flakes: Adjust based on how spicy you like your soup; start small and add more if needed.
• Tomato paste: Intensifies that tomatoey richness, don’t skip this!
• Dry white wine: Adds acidity and depth; if you prefer not to use wine, a splash of vinegar can substitute.
• Low sodium chicken broth: The soup base that keeps flavors balanced without becoming too salty.
• Crushed tomatoes: Provides body and that unmistakable tomato flavor throughout.
• Canned coconut milk, milk, or cream: Adds a silky creaminess that mellows the acidity and heat — coconut milk adds a lovely subtle sweetness if you want to try something different.
• Shredded provolone cheese: Melts beautifully into the soup for a gooey, cheesy finish.
• Grated parmesan: Use as topping for extra savory punch and a nutty finish.
• Lasagna noodles: Broken into pieces so they cook up tender and easier to eat with a spoon.

Variations

I love customizing this Spicy Lasagna Soup Recipe depending on what I have on hand or how spicy I’m feeling. It’s flexible, so don’t hesitate to tweak it and make it your own.

• Vegetarian Version: Swap the meats for hearty mushrooms and add extra Italian seasoning — it’s surprisingly delicious and just as filling.
• Dairy-Free Option: Use coconut milk and skip the cheeses or try a dairy-free cheese alternative for creaminess without the dairy.
• Extra Heat: I once added jalapeños and extra red pepper flakes for a fiery kick that our spice-loving friends adored.
• Meat Variations: Mixing bison and spicy sausage gives a richer flavor; sometimes I use ground turkey for a leaner version.

How to Make Spicy Lasagna Soup Recipe

Step 1: Sauté Your Veggies to Build Flavor

Heat the olive oil in a large Dutch oven over medium-high heat. Toss in the chopped onion, celery, and red bell peppers. You’ll want to cook these until they’re soft and slightly translucent, about 5 minutes — stirring occasionally to prevent sticking. Add in the garlic and cook it for just about a minute until fragrant, but careful not to let it burn or become bitter.

Step 2: Brown the Meat and Layer in Spices

Add the ground beef and spicy Italian sausage to the pot. Season with salt and pepper to taste. Use a wooden spoon or spatula to break apart the meat as it browns evenly — this should take roughly 10 minutes. Once browned, stir in the tomato paste along with dried basil, oregano, thyme, and red pepper flakes. Allow these to cook together for 5 minutes so the spices release their flavors and the tomato paste caramelizes slightly, deepening the taste.

Step 3: Deglaze and Simmer the Soup

Pour in the dry white wine to deglaze the pan, scraping up those flavorful browned bits stuck to the bottom. Then add the crushed tomatoes and chicken broth. Stir to combine and adjust salt and pepper as needed. Let this mixture simmer gently for 10 to 20 minutes — you’re aiming for the soup to thicken a bit and for the flavors to blend beautifully together.

Step 4: Stir in Milk and Noodles for Creaminess and Comfort

Slowly mix in the canned coconut milk (or your choice of milk or cream), warming the soup through for about 10 minutes to create a luscious creamy texture. Meanwhile, boil the broken lasagna noodles separately until al dente — usually around 8 to 10 minutes. Drain them well and then fold them into the soup along with the shredded provolone and grated parmesan cheeses, stirring until the cheeses melt into delicious little pockets of gooey comfort.

Pro Tips for Making Spicy Lasagna Soup Recipe

How to Serve Spicy Lasagna Soup Recipe

Garnishes

I always top my bowls with an extra sprinkle of grated Parmesan and a few fresh basil leaves when I have them on hand. For that little fresh pop and mild herbaceous note, chopped fresh parsley works beautifully too. Sometimes I add a dollop of ricotta for extra creaminess.

Side Dishes

To round out the meal, I like serving this spicy lasagna soup with a simple green salad dressed lightly in lemon and olive oil, plus crusty garlic bread for dunking. It feels like a complete pasta dinner but much faster and easier.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in mini bread bowls—people loved the edible cup and it’s so fun! You can also layer the soup in clear glass mugs for a colorful look showcasing the vibrant reds and greens.

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, I store leftover soup in airtight containers in the fridge for up to 3 days. The flavors actually deepen after sitting overnight, making it great for next-day lunches.

Freezing

I freeze the soup without the noodles to avoid them getting mushy. When reheating, adding freshly cooked noodles makes the soup taste almost as good as fresh!

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If it’s too thick, I add a splash of broth or milk to loosen it up. If frozen, thaw in the fridge overnight before reheating for best texture.

FAQs

Final Thoughts

This Spicy Lasagna Soup Recipe is one of those meals that always leaves me feeling cozy and satisfied. It’s like a hug from the inside out, with its layers of rich meat, herbs, cheese, and that perfect little heat that wakes up your taste buds. I genuinely think you’ll enjoy making it just as much as eating it, especially knowing it comes together fairly quickly and adapts beautifully to whatever you like. Give it a try next time you crave something comforting but need dinner on the table fast — I promise it won’t disappoint!

Print