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Spicy Lasagna Soup

Spicy lasagna soup with a deep red tomato broth, tender broken lasagna noodles, and hot Italian sausage crumbles. Finished with a cooling ricotta-mozzarella parmesan dollop and a chili oil drizzle for a bold spicy twist.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Spicy lasagna soup
  • 1 lb hot Italian sausage
  • 1 onion
  • 4 cloves garlic
  • 1 jalapeños use 1 for mild or 2 for hotter soup
  • 1 can (28 oz) crushed tomatoes
  • 1 can (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
  • 8 lasagna noodles broken into pieces
  • 1 cup ricotta cooling cheese dollop base
  • 1 cup mozzarella cooling cheese dollop
  • 2 tbsp parmesan cooling cheese dollop
  • 1 fresh basil for topping the cooling dollop
  • 1 chili oil for drizzling
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the broth
  1. Brown hot Italian sausage in a large pot, then drain the fat.
  2. Sauté onion for 4 minutes, then add garlic, jalapeño, and tomato paste and cook for 2 minutes.
  3. Stir in red pepper flakes, smoked paprika, and cayenne, then cook for 1 minute.
  4. Add crushed tomatoes, diced fire-roasted tomatoes, chicken broth, and Italian seasoning, then bring the mixture to a boil.
Cook noodles and season
  1. Add broken lasagna noodles, then simmer for 10-12 minutes until tender.
  2. Season with salt and pepper to taste.
Make the cooling cheese dollop and serve
  1. Mix ricotta, mozzarella, parmesan, and fresh basil to form the cooling dollop.
  2. Serve the soup topped with the cooling ricotta and a drizzle of chili oil.

Notes

Pro tip: break the lasagna noodles right before adding so they keep a hearty texture in the soup. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently, adding a splash of broth if it thickens. Freezing is not recommended because noodles can soften too much. For a dairy-light swap, use part-skim ricotta and part-skim mozzarella in the cooling dollop.