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Spicy Lasagna Soup Recipe

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4.3 from 14 reviews

Spicy Lasagna Soup is a comforting and hearty dish that combines hot Italian sausage, rich ricotta cheese, and fresh basil in a flavorful tomato-based broth. Perfect for cold winter nights, this easy-to-make soup brings the classic flavors of lasagna into a warming bowl, making it an ideal cozy dinner option.

Ingredients

Soup Base

  • 2 tbsp olive oil
  • 1 small sweet onion, diced
  • 2 cloves garlic, minced
  • 16 oz hot Italian sausage
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried rosemary
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme

Tomato and Broth

  • 1 cup cherry tomatoes, halved
  • 2 tbsp tomato paste
  • 1 28 oz can crushed tomatoes
  • 4 cups chicken broth

Pasta & Dairy

  • 8 oz lasagna sheets, broken into smaller pieces (about 2″ x 2″)
  • 2/3 cup half and half
  • 1/2 cup ricotta cheese

Toppings

  • Fresh basil leaves
  • Additional ricotta cheese
  • Extra red pepper flakes

Instructions

  1. Sauté Aromatics: In a dutch oven, heat olive oil over medium-low heat. Add diced sweet onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
  2. Cook Sausage and Spices: Add the hot Italian sausage along with red pepper flakes, salt, black pepper, oregano, dried basil, rosemary, garlic powder, and thyme. Break apart the sausage into small pieces using a potato masher or wooden spoon. Cook until browned and fully cooked, about 6-8 minutes.
  3. Add Tomatoes: Stir in halved cherry tomatoes and tomato paste. Cook for a few minutes, stirring regularly, until the tomato paste darkens and coats the sausage and tomatoes evenly.
  4. Add Liquids: Pour in the crushed tomatoes and chicken broth. Stir well and bring the mixture to a simmer.
  5. Add Pasta and Simmer: Add the broken lasagna noodles into the pot. Stir to combine, cover, and let simmer gently for 20 minutes, until the noodles are tender.
  6. Incorporate Dairy: Slowly stir in the half and half and ricotta cheese until fully incorporated and the soup develops a creamy consistency.
  7. Serve: Ladle the soup into bowls. Top with fresh basil leaves, additional ricotta cheese, and a sprinkle of red pepper flakes for extra heat. Enjoy warm!

Notes

  • Use hot Italian sausage for a spicy kick; substitute with mild sausage for a less spicy version.
  • Breaking the lasagna sheets into smaller pieces helps them cook evenly and makes the soup easier to eat.
  • For a vegetarian version, substitute sausage with plant-based sausage and use vegetable broth.
  • Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
  • Adjust red pepper flakes to control spice level according to your preference.

Find it online: https://marthatasty.com/spicy-lasagna-soup-recipe/