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Spicy Lasagna Soup

Spicy lasagna soup with a deep red tomato broth, hot Italian sausage, and tender broken lasagna noodles. Finished with a cooling ricotta-mozzarella-parmesan dollop and a chili oil drizzle for contrast.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Hot Italian sausage
  • 1 lb hot Italian sausage
Aromatics and seasonings
  • 1 onion
  • 4 garlic
  • 1 jalapeños
  • 2 tbsp tomato paste
  • 1.5 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
Tomatoes and broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 4 cup chicken broth
Lasagna noodles
  • 8 lasagna noodles broken into pieces
Cooling cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil chopped, for topping
Finishing and seasoning
  • 1 chili oil for drizzling
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown hot Italian sausage in a large pot over medium-high heat, then drain the fat (about 6–8 minutes). You’re looking for browned crumbles with no visible pink.
Sauté aromatics
  1. Sauté the diced onion for 4 minutes, stirring occasionally until softened. Add minced garlic, minced jalapeños, and tomato paste, then cook for 2 minutes until fragrant.
Bloom the spices
  1. Stir in red pepper flakes, smoked paprika, and cayenne, then cook for 1 minute. The spices should darken slightly and look glossy.
Simmer the soup
  1. Add crushed tomatoes, diced fire-roasted tomatoes, chicken broth, and Italian seasoning, then bring to a boil. Keep it at a steady boil before lowering heat.
Cook the noodles
  1. Add broken lasagna noodles and simmer for 10–12 minutes until tender. Stir occasionally so noodles don’t stick, and watch for softened edges.
Season and finish
  1. Season with salt and pepper to taste. Taste and adjust until the broth pops.
Make the cooling ricotta dollop and serve
  1. Mix ricotta, mozzarella, and parmesan for the cooling dollop, then top each bowl with a spoonful. Serve with a drizzle of chili oil and finish with fresh basil.

Notes

Pro tip: If the soup thickens as the noodles soften, loosen it with a splash of chicken broth before serving. Store leftovers in the fridge up to 4 days; reheat gently until hot, adding broth if needed. Freezing: yes, though noodles may soften further. For a lower-dairy option, use part-skim ricotta and reduced-fat mozzarella in the cooling dollop.