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Creamy Spicy Lasagna Soup – great for when you’re wanting lasagna…but not all the work. A mix of vegetables simmered with meat, spicy sausage, Italian seasonings, tomatoes, and lasagna noodles. Finish each bowl off with parmesan and serve with your favorite garlic bread. It’s warming and so delicious, just like lasagna, but lighter and easier.
I so badly wanted to share a super classic, traditional style lasagna with you guys this year. It’s something I often make around the holidays when all of my family is in town because it serves so many people. I usually make one traditional lasagna with meat and white lasagna with just vegetables.
Lasagna can be time consuming to make, but also nice because once they’re in the oven, you’re pretty much done.
All that said, this week is just so busy. Layering up lasagnas is sometimes just too much. So, I thought lasagna soup would be the perfect comprise. I even have a white lasagna soup I can make too, so it’s perfect.
And this is delicious. A also a little less heavy than a whole lasagna, so it’s nice for a simple weeknight dinner over the holidays!
Here are the details
What I love about this recipe is just how fast it really does come together. You need mostly one pot, then a pot to boil the noodles in.
I start with the veggies and cook those off, then add in the spices and meat. For the meat, I’ve really gotten into using ground bison lately, it’s so much healthier (bison even has lower cholesterol levels than chicken). It also has great flavor. But ground chicken or beef work great too! Then, for a little more flavor I use some spicy Italian sausage. My family loves this, but of course, you can use addition ground meat if you prefer not to cook with sausage.
Once the meat is added, next comes the tomatoes paste, wine, crushed tomatoes, and a bit of broth. Simmer this for few minutes, or longer if you have more time.
At this point the soup is pretty much complete, so you can let it cook over low heat to develop more flavor, or move onto the noodles.
Boil off the noodles, then stir them into the soup with a mix of Italian cheeses. I like to let the soup thicken a little, then ladle it into bowls with parmesan on top.
This is great to serve with a nice winter salad and garlic bread on the side.
The perfect dinner to entertain with this holiday season. You can prepare the base of the soup in advance, keep it on the stove all day, then add the noodles just before dinner.
Love dishes like this for holiday entertaining…they make life so easy! And my cousins all love soup, so this wil be great!
Looking for winter soup recipes? Here are a few ideas:
Creamy Gnocchi Soup with Rosemary Bacon
Creamy French Onion and Mushroom Soup
Pesto Tortellini Zuppa Toscana
Lastly, if you make this Spicy Lasagna Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Lasagna Soup
Servings: 6
Calories Per Serving: 559 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1/2 cup chopped, celery
- 2 red bell peppers, chopped
- 6 cloves garlic, chopped
- 1/2 pound ground beef, bison, or chicken
- 1/2 pound spicy Italian sausage
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1/2 teaspoon red pepper flakes
- 1/2 cup tomato paste
- 1/2 cup dry white wine
- 4 cups low sodium chicken broth
- 1 can (28 ounce) crushed tomatoes
- 1/2 cup canned coconut milk, milk, or cream
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan
- 8-12 lasagna noodles, broken into pieces
Instructions
- 1. Heat the olive oil in a large dutch oven over high heat. Add the onion, celery, and red pepper, and cook until the veggies are softened, about 5 minutes. Stir in the garlic and cook 1 minute.2. Add the meat and sausage. Season with salt and pepper. Cook, breaking up the meat as it cooks, until browned all over, 10 minutes. Add the tomato paste, basil, oregano, thyme, and chili flakes and cook 5 minutes, then pour in the wine. Add the crushed tomatoes and broth. Season with salt and pepper. Cook 10-20 minutes until thickened slightly.3. Stir in the milk and cook until warmed through, 10 minutes.4. Meanwhile, boil the noodles until al dente. Drain and add back to the pot with the cheeses. Ladle the soup into bowls and serve topped with parmesan and fresh herbs. Enjoy!
This post was originally published on December 21, 2021
Could you tell me if I double the quick spicy lasagna recipe will it still fit into crock pot? Thanks so much
Hi Marnie,
It depends on the size of your crockpot, but I probably would not recommend doubling it.
Please let me know if I can help in any other way!
I did half spicy sausage and half sweet italian sauage, this was quite spicy. I added mushrooms, 1 poblano pepper, used rose and gigli pasta.
Hi Amy,
Happy Friday! I appreciate you making this recipe and your feedback, love to hear it was enjoyed!
I’m excited to make this! I don’t love sausage. If I use all ground beef and no spicy Italian sausage, will I be missing spice? Should I add anything to accommodate for that? Thank you for your time and input for this question!
Hi Lisa,
No worries, this soup already has plenty of seasonings, if you want to add more red pepper flakes for additional spice you could do that. I hope you love this recipe!
Can I use radiatori pasta instead of lasagna noodles? Also, when do you add the provolone cheese? Is that a topping?
Hi Kathy,
Totally, you can really use any noodle you like! The provolone is added in step 4. Please let me know if you have any other questions!
This recipe is so good! Many ways to make it your own. I spent today making different parts at different times. Always turns out fantastic!
Hi Cari,
Happy Sunday! Thanks a lot for making this recipe and your comment. So glad to hear it was enjoyed!
Do you have any make ahead and / or storage instructions if freezing??
Hey McKenna,
Sure, just make without the noodles, freeze, and then add the noodles when reheating. I hope you love this recipe!
I love this soup! Made it again today…had 2 friends over helping me can tomatoes and we had it for a late lunch. They liked it so much…they took the leftovers with them and asked me to send them the recipe link.
Yay!! Thanks so much, Patricia! So glad to hear this recipe is always enjoyed:) Thanks for sharing with others. Have a great week!
Overall a great recipe. I replaced sausage for ground turkey (and 90% ground beef) since I just had gallbladder surgery. I used a lot of pepper flakes to spice it up! But “step 4” doesn’t make sense. The recipe doesn’t mention when/where to add the cheese but step 4 says to add pasta with cheese. I put the provolone in with everything. I think it was correct since it turned out delicious.
Hi Holly! So glad you enjoyed it! Love your swap to turkey and lean beef, and the extra spice sounds perfect. I’ll take a look at Step 4 and adjust it to say add the noodles and cheese! Have a great week! xT
A constant repeat for us! Love love love the flavor combination and how comforting it is. Thank you for such a great dinner staple in our rotation!
Hi Marina,
Happy Monday! So glad to hear this recipe is always enjoyed, thanks for making it so often and your comment!!
If there’s a significant reason for the coconut milk , then I will make a special trip to the store for that… It’s not can I just use regular milk and or heavy cream??
Hi Amie,
You bet, either of those will work nicely for you. I hope you love this recipe!
So flavorful and delicious! I used 1 lb Italian sausage (no ground beef) jarred roasted red peppers, and mafalda pasta. Will make again!
Thanks so much, Jessica! So glad to hear this soup turned out well for you, I appreciate you making it! xx