Description
This Spicy Lasagna Soup is a hearty and comforting dish that combines the rich flavors of lasagna with the ease of a savory soup. Featuring ground meat, spicy Italian sausage, fresh vegetables, and warm spices, this soup is finished with tender broken lasagna noodles and melted cheeses for a creamy, satisfying meal perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1/2 cup chopped celery
- 2 red bell peppers, chopped
- 6 cloves garlic, chopped
- 1/2 pound ground beef, bison, or chicken
- 1/2 pound spicy Italian sausage
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1/2 teaspoon red pepper flakes
- 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
- 8-12 lasagna noodles, broken into pieces
Cheeses
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan cheese
Instructions
- Cook Vegetables: Heat the olive oil in a large dutch oven over high heat. Add the chopped onion, celery, and red bell peppers. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for another 1 minute until fragrant.
- Brown Meat and Season: Add the ground meat and spicy Italian sausage to the pot. Season with salt and pepper to taste. Cook, breaking up the meat with a spoon, until it is 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 let the flavors meld. Then pour in the white wine and allow it to simmer briefly.
- Add Liquids and Simmer: Pour in the crushed tomatoes and low sodium chicken broth. Stir well and season again with salt and pepper to your preference. Let the soup simmer uncovered for 20 minutes to thicken slightly and develop deep flavors.
- Stir in Milk and Warm: Add the canned coconut milk, regular milk, or cream to the soup. Stir and cook until warmed through, about 10 minutes, ensuring the soup is creamy and rich.
- Cook Noodles: While the soup simmers, bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook until al dente, about 8-10 minutes. Drain well.
- Combine and Serve: Add the hot cooked noodles back into the soup pot along with the shredded provolone cheese. Stir gently to combine. Ladle the soup into bowls and top each serving with grated parmesan cheese and optional fresh herbs. Serve immediately and enjoy this spicy, comforting lasagna soup.
Notes
- Use gluten-free lasagna noodles if you want to make this recipe gluten free.
- If you prefer less heat, reduce or omit the red pepper flakes.
- Substitute coconut milk with heavy cream or whole milk for a richer soup.
- For a vegetarian version, replace meat with plant-based crumbles and use vegetable broth instead of chicken broth.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Fresh herbs like basil or parsley can be added as garnish for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg
