Description
This Spicy Lasagna Soup is a hearty and comforting dish that brings all the flavors of classic lasagna into a warm, flavorful soup. Featuring ground beef, Italian sausage, a medley of vegetables, aromatic herbs, and broken lasagna noodles, it’s finished with creamy cheeses and a touch of spice for a satisfying meal perfect for any day.
Ingredients
Units
Scale
Vegetables
- 1 yellow onion, chopped
- 1/2 cup chopped celery
- 2 red bell peppers, chopped
- 6 cloves garlic, chopped
Meat
- 1/2 pound ground beef, bison, or chicken
- 1/2 pound spicy Italian sausage
Herbs & Spices
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
Liquids & Broth
- 2 tablespoons extra virgin olive oil
- 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
Pasta & Cheese
- 8–12 lasagna noodles, broken into pieces
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan cheese
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. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Stir in the chopped garlic and cook for an additional 1 minute to release its aroma.
- Brown the meat and build flavor: Add the ground beef and spicy Italian sausage to the pot. Season with salt and pepper. Cook while breaking up the meat with a spoon until browned all over, approximately 10 minutes. Stir in the tomato paste, dried basil, oregano, thyme, and red pepper flakes. Cook the mixture for 5 minutes to develop the flavors.
- Deglaze and simmer: Pour in the dry white wine to deglaze the pot, scraping any browned bits from the bottom. Add the crushed tomatoes and low sodium chicken broth. Season again with salt and pepper to taste. Bring the soup to a boil, then reduce heat and simmer uncovered for 10 to 20 minutes until the soup has thickened slightly.
- Add creaminess: Stir in the canned coconut milk, milk, or cream. Continue cooking on low heat for about 10 minutes until the soup is warmed through and creamy.
- Prepare the noodles: While the soup simmers, bring a separate pot of salted water to a boil. Add the broken lasagna noodles and cook until al dente, about 8-10 minutes. Drain the noodles thoroughly.
- Combine and serve: Add the drained noodles along with the shredded provolone cheese to the soup pot, stirring to combine. Ladle the hot soup into bowls and sprinkle additional grated parmesan cheese on top. Garnish with fresh herbs if desired and serve immediately. Enjoy your comforting bowl of spicy lasagna soup!
Notes
- For a dairy-free option, use coconut milk and omit the cheeses or use vegan cheese alternatives.
- Adjust the amount of red pepper flakes to control the spiciness of the soup.
- You can substitute ground turkey or chicken for a leaner protein option.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop.
- Adding fresh basil or parsley as garnish enhances freshness and flavor.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 70 mg
