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Mouthwatering Spicy Lasagna Soup

Mouthwatering Spicy Lasagna Soup

Delicious Mouthwatering Spicy Lasagna Soup recipe with step-by-step instructions.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 295 kcal

Equipment

  • large pot

Ingredients
  

For the soup

  • 1.5 tablespoon olive oil
  • 1 lb sausage (I prefer Johnsonville Spicy Italian for more kick)
  • 1 red bell pepper
  • 1 sweet onion
  • 2 carrots
  • 6 garlic cloves
  • 2.5 teaspoon oregano
  • 1.5 teaspoon basil
  • 1.5 teaspoon thyme
  • 0.5 teaspoon red pepper flakes
  • 0.75 teaspoon salt
  • 0.75 teaspoon black pepper
  • 28 oz marinara sauce (I always use Rao’s Homemade for the best flavor)
  • 4.5 cups chicken broth
  • 1 parmesan rind (adds a salty, nutty depth to the broth)
  • 8 oz lasagna sheets (broken into 1-inch pieces before adding)
  • 0.75 cup cream
  • 0.75 cup mozzarella
  • 0.5 teaspoon sugar

For the topping

  • cup ricotta (I like Galbani for its extra creamy texture)
  • ¼ cup basil pesto
  • parmesan
  • fresh basil

Instructions
 

Main Instructions

  • Heat the olive oil in a large pot over medium-high heat. Add the sausage, breaking it into small pieces as it cooks, for 5-7 minutes until browned and cooked through. Remove the sausage with a slotted spoon and set aside on a paper towel-lined plate.
  • In the same pot with the rendered sausage fat, add the diced red bell pepper, sweet onion, and carrots. Sauté for 3-4 minutes until they begin to soften and release their natural sugars. Add the minced garlic in the final minute and stir constantly so it becomes fragrant without burning.
  • Stir in the oregano, basil, thyme, red pepper flakes, salt, and black pepper, mixing well to coat the vegetables and allow the dried herbs to bloom in the fat for about 30 seconds. Return the cooked sausage to the pot and stir to combine.
  • Pour in the marinara sauce and chicken broth, stirring to combine. Add the parmesan rind to the pot and bring the soup to a simmer over medium heat. Break the lasagna sheets into 1-inch pieces and add them to the simmering broth, stirring occasionally to prevent sticking. Simmer for 14-15 minutes, until the pasta is tender but not mushy.
  • Reduce heat to low and stir in the cream and mozzarella, allowing the cheese to fully melt and incorporate into the broth for about 1-2 minutes. Taste and adjust seasoning if needed, adding the sugar if you find the sauce tastes too acidic.
  • Ladle the hot soup into bowls and top each serving with a dollop of ricotta, a generous spoonful of basil pesto, freshly grated parmesan, and a few torn leaves of fresh basil.

Notes

The cool ricotta and pesto contrast beautifully with the hot, spicy soup, creating layers of flavor and texture in every spoonful.

Nutrition

Serving: 1bowlCalories: 295kcalCarbohydrates: 20gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 30mgCalcium: 250mgIron: 2mg
Keyword Comfort Food, hearty soup, Italian recipes, lasagna soup, Mouthwatering Spicy Lasagna Soup, spicy soup
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