Spicy Lasagna Soup
vegetarian
Spicy Lasagna Soup made with hot Italian sausage, ricotta, and basil. The perfect, cold weather, one-pot recipe!
This creamy Spicy Lasagna Soup is great for when you’re wanting lasagna but don’t want to do any of the work. A mix of onions and tomatoes simmered with spicy hot Italian sausage, Italian seasonings, ricotta, half & half, and lasagna noodles. Finish each bowl off with parmesan and basil and serve with either garlic bread or a side salad for the most amazing winter dinner. It’s warming and so delicious, just like lasagna, but lighter and easier.
What I love about this recipe is just how fast it really does come together. You only will need one soup pot. You can cook the meat and veggies in it, and then add the lasagna noodles right into the soup to simmer and let the whole dish cook down together. The result is so creamy and the noodles are cooked right in all the flavors!
Here are the Ingredients for the Spicy Lasagna Soup:
Vegetables - Sweet Onion, Garlic, Cherry Tomatoes
Seasonings - Garlic Powder, Onion Powder, Dried Oregano, Dried Basil, Dried Rosemary, Dried Thyme, Salt, Black Pepper, Red Pepper Flakes
Pantry - Crushed Tomatoes, Tomato Paste, Olive Oil, Lasagna Noodles, Chicken Broth
Dairy - Half & Half, Ricotta
Meat - Hot Italian Sausage
Toppings - Fresh Basil, Ricotta, Parmesan, Red Pepper Flakes
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Spicy Lasagna Soup
Ingredients
- 2 tbsp olive oil
- 1 small sweet onions, diced
- 2 cloves garlic, minced
- 16 oz hot Italian sausage
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1 cup cherry tomatoes, halved
- 2 tbsp tomato paste
- 1 28 oz can crushed tomatoes
- 4 cups chicken broth
- 8 oz lasagna sheets, broken up into smaller pieces
- 2/3 cup half and half
- 1/2 cup ricotta cheese
- basil, ricotta, and red pepper flakes for topping
Instructions
- In a dutch oven, heat the olive oil on medium low and add in the onion and garlic. Cook until softened and fragrant.
- Add in the sausage and all the spices. Start to break apart the sausage as it cooks. I like to use a potato masher to break it apart into small pieces.
- Once the sausage is brown and cooked, stir in the cherry tomatoes and tomato paste. Mix and let cook for a few minutes until the tomato paste darkens and is coating all the sausage and tomatoes.
- Add the crushed tomatoes and chicken broth to the pot. Let the soup come to a simmer.
- Add the lasagna noodles. I like to break them up into about 2" x 2" pieces. Stir everything, cover, and let simmer for 20 minutes.
- Slowly stir in the half and half and the ricotta and mix until everything is incorporated.
- Serve with basil on top, more ricotta, and red pepper flakes. Enjoy!
Notes
Store Spicy Lasagna Soup covered, in the refrigerator for 3-4 days.
Make ahead instructions: Make the recipe up to step 4. Do not add the noodles, half and half, or ricotta to the pot. Store the soup in the refrigerator. When ready to serve, start at step 5, bringing the soup to a boil and adding the noodles. Then continue to stir in the half and half and ricotta once the noodles are cooked.
Vegetarian Lasagna Soup: Omit the sausage, add more onion and cherry tomatoes, and add in some other veggies that are commonly found in lasagna. I recommend zucchini, mushrooms, and yellow squash.
Vegan Lasagna Soup: Omit the sausage, add more onion and cherry tomatoes, and add in some other veggies that are commonly found in lasagna. I recommend zucchini, mushrooms, and yellow squash. Substitute half and half for plant-based milk. Substitue the cheese with homemade cashew ricotta.
Pasta substitutions: Substitute any type of pasta for the broken lasagna noodles.
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