My bold comforting spicy lasagna soup is packed with spicy Italian sauce, fresh vegetables, pasta, and cheese – perfect for a cold rainy day. This soup is a favorite in my house with creamy ricotta and fresh basil, it’s the lazy man’s way to make lasagna with a kick of heat!

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Hearty Spicy Lasagna Stew

I am a huge fan of lasagna, but I am not always a fan of how long the whole process of making it takes. Even when I use the no boil lasagna noodles it feels like it takes half a day just to make all the elements and assemble them before baking. This spicy lasagna soup was invented in an effort to speed up the process and get the same flavor with a different method. You start out with good quality hot Italian sausage and add all your veggies and spices. Then you will add your favorite marinara sauce and broth to simmer. Near the end is when you add the broken-up lasagna pasta sheets and the cheeses that will give it that wonderful flavor and smell. If you don’t want to make it spicy you can use regular Italian sausage. This soup is the perfect balance of heat, creaminess, and tangy tomato goodness, topped with fresh basil and parmesan – yum!

How to Make Lasagna Soup

First assemble the following ingredients:

• Olive oil (1 tablespoon) – A drizzle of olive oil helps sauté the vegetables and sausage, enhancing their flavors.
• Hot Italian sausage (1 lb) – Spicy Italian sausage adds bold, savory heat to the soup’s base.
• Red bell pepper (1) – A diced red bell pepper brings natural sweetness and a pop of color.
• Sweet onion (1) – The sweet onion caramelizes beautifully, adding depth to the broth.
• Garlic (6) – Minced garlic infuses the soup with rich, aromatic warmth.
• Italian seasoning (2 tbsp) – This blend of herbs like oregano, basil, and thyme gives the soup its classic Italian flavor.
• Red pepper flakes (¼ teaspoon) – A touch of red pepper flakes adds an extra kick of heat.
• Kosher salt (1/2 teaspoon) – A little kosher salt enhances all the other flavors in the soup.
• Black pepper (1/2 teaspoon) – Freshly ground black pepper provides a mild, earthy spice.
• Marinara sauce (24oz) – A rich and tangy marinara sauce creates a hearty tomato base.
• Chicken broth (4 cups) – Chicken broth adds depth and keeps the soup perfectly brothy.
• Lasagna noodles (8 oz) – Broken lasagna noodles mimic the texture of traditional lasagna in soup form.
• Heavy cream (1/2 cup) – A splash of heavy cream makes the broth extra creamy and luxurious.
• Mozzarella cheese (1/2 cup) – Melted mozzarella brings stretchy, gooey cheesiness to each bite.
• Ricotta cheese (1/3 cup) – A dollop of ricotta adds creamy richness, just like in classic lasagna.
• Basil pesto (1/4 cup) – Stirring in basil pesto gives the soup a fragrant, herby finish.
• Parmesan cheese and fresh basil – A sprinkle of Parmesan and fresh basil on top completes the dish with nutty, fresh flavors.

Use this Method

Cook Sausage. In a large soup pot or Dutch oven heat the olive oil over medium-high and when the oil is hot, add the sausage, breaking it up with a wooden spoon or spatula. Cook for 5-7 minutes or until the sausage is browned and fully cooked through, remove it to a paper towel-lined plate leaving about one tablespoon fat behind in the pot.

Cook Veggies. Reduce the heat to medium and add the bell pepper, onion, and garlic, sautéing for 3-4 minutes, until softened. Add the Italian seasoning, red pepper flakes, salt and pepper and toss to coat the veggies in the seasonings. Return the sausage to the pot and pour in the marinara sauce and chicken broth. 

Add Lasagna. Snap the uncooked lasagna sheets into pieces (I recommend aiming for square-ish pieces). You’ll get about 3-4 pieces per lasagna sheet. Add the pasta pieces to the soup and simmer for 14 -15 minutes until the pasta is al dente. Note that this is the less precise way and you may end up with some odd-shaped pieces of pasta but it’ll still taste GREAT.

Tips and Tricks or Lasagna Soup

Use Spicy Sausage for Extra Heat – Italian sausage (hot or spicy) adds depth and a natural kick to the soup. If you prefer milder heat, use regular sausage and add spice separately.

Adjust Spice Levels to Taste – Red pepper flakes, cayenne pepper, or hot sauce can be added gradually to control the spice level.

Brown the Meat Well – Searing the sausage and ground beef until browned enhances the soup’s richness and depth of flavor.

Deglaze for Extra Flavor – Use a splash of red wine or broth to scrape up the flavorful bits from the bottom of the pot after browning the meat.

Simmer for Better Flavor – Letting the soup simmer for at least 20-30 minutes helps the flavors meld together beautifully.

Cook Pasta Separately to Avoid Sogginess – Boil the lasagna noodles separately and add them just before serving to prevent them from becoming too soft.

Break Lasagna Noodles into Bite-Sized Pieces – This makes the soup easier to eat and distributes the pasta more evenly.

Use Fire-Roasted Tomatoes for Depth – Fire-roasted diced tomatoes add a slightly smoky flavor that complements the spice.

Balance the Heat with Creaminess – Stir in heavy cream, ricotta, or a dollop of mascarpone to mellow out the spice and add richness.

Don’t Skip the Cheese Topping – A blend of mozzarella, ricotta, and Parmesan makes every spoonful taste like lasagna. Add it on top just before serving!

Make It Ahead for More Flavor – The soup tastes even better the next day as the flavors have more time to develop.

Use Fresh Herbs for Brightness – Garnish with fresh basil or parsley to add freshness and contrast to the rich, spicy broth.

For a Low-Carb Version, Swap Pasta for Zucchini Noodles – This keeps the dish lighter while still capturing the lasagna essence.

FAQs

What to Eat with Spicy Lasagna Soup

Garlic Bread – Crispy, buttery, and garlicky perfection.

Focaccia – Italian-style bread with herbs and olive oil.

Classic Caesar Salad – Crisp romaine, Parmesan, and creamy Caesar dressing.

Caprese Salad – Fresh tomatoes, mozzarella, basil, and balsamic glaze.

Italian Chopped Salad – Romaine, salami, olives, cheese, and Italian dressing.

Arugula Salad – Peppery arugula with lemon vinaigrette and shaved Parmesan.

Roasted Brussels Sprouts – Tossed with balsamic and Parmesan.

Roasted Red Pepper Hummus – A Mediterranean-inspired dip.

Whipped Feta Dip – Creamy and salty, great with warm pita.

Try these sides:

Mediterranean Focaccia Bread

Roasted Brussels, Parsnips, and Squash

Roasted Eggplant

Romaine Parmesan Salad

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