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Spicy Lasagna Soup

Spicy lasagna soup with a deep red tomato broth, hot Italian sausage crumbles, and broken lasagna noodles simmered until tender. Topped with a cooling ricotta-mozzarella-parmesan cheese dollop and a chili oil drizzle for a spicy, creamy 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Lasagna soup
  • 1 lb hot Italian sausage
  • 1 onion
  • 4 clove garlic
  • 1 jalapeños Use 1 for mild or 2 for hotter soup.
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1.5 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
  • 8 lasagna noodles Broken into pieces.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Cooling cheese dollop and chili oil
  • 1 cup ricotta
  • 1 cup mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil For topping.
  • 1 chili oil For drizzling.

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.
  2. Continue browning until the sausage crumbles are cooked through and slightly browned, visible at the edges.
Sauté aromatics and bloom spices
  1. Sauté onion for 4 minutes in the pot.
  2. Add garlic, jalapeño, and tomato paste, then cook for 2 minutes until fragrant.
  3. Stir in red pepper flakes, smoked paprika, and cayenne, then cook for 1 minute to bloom the spices.
Simmer the soup and cook noodles
  1. Add crushed tomatoes, diced fire-roasted tomatoes, chicken broth, and Italian seasoning, then bring the mixture to a boil.
  2. Add broken lasagna noodles and simmer for 10–12 minutes until tender.
  3. Season with salt and pepper to taste, and stir to distribute evenly.
Make and serve the cooling dollop
  1. Mix ricotta, mozzarella, and parmesan together with fresh basil to form a cool, scoopable topping.
  2. Serve the soup hot with a drizzle of chili oil and a cooling dollop of the cheese mixture.

Notes

Pro tip: break the lasagna noodles into small pieces so they soften evenly during the 10–12 minute simmer. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove, and add fresh chili oil at serving. Freezing is not ideal because the noodles can get softer after thawing. If you want a lighter option, use mild turkey sausage instead of hot Italian sausage to reduce overall fat and keep the spicy flavor adjustable with extra red pepper flakes.