Spicy Lasagna Soup
Spicy lasagna soup is a bold and comforting dish that combines all the rich, cheesy, and meaty flavors of classic lasagna with a kick of heat in a hearty, spoonable form.
Servings: 8 people
Cost: $10
Ingredients
- 1 tablespoon olive oil
- 1 lb hot Italian sausage
- 1 red bell pepper chopped
- 1 sweet onion chopped
- 6 cloves garlic roughly chopped
- 2 tbsp Italian seasoning
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 24 oz marinara sauce
- 4 cups chicken broth
- 8 oz lasagna noodles
- ½ cup heavy cream
- ½ cup mozzarella cheese grated
- ⅓ cup ricotta cheese
- ¼ cup basil pesto
- parmesan cheese for serving
- fresh basil for serving
Instructions
- 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.
- 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.
- 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. Enjoy!
Nutrition
Calories: 292kcal | Carbohydrates: 33g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 1121mg | Potassium: 476mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1346IU | Vitamin C: 28mg | Calcium: 136mg | Iron: 2mg
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