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Spicy Lasagna Soup

Spicy lasagna soup with fiery tomato broth, spicy sausage crumbles, and tender broken lasagna noodles in a rich Italian-American-style simmer. Topped with a cooling ricotta-mozzarella-parmesan dollop and a chili oil drizzle for a hot-and-cool finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb hot Italian sausage
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeños, minced
  • 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
  • Salt and pepper to taste
Cooling cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil
To serve
  • 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 until fully cooked, then drain fat.
  2. Bubbles should be active and sausage crumbles should look browned with no pink remaining.
Build the tomato broth
  1. Sauté diced onion for 4 minutes in the pot until softened.
  2. Add minced garlic, minced jalapeños, and tomato paste, then cook for 2 minutes while stirring.
  3. Stir in red pepper flakes, smoked paprika, and cayenne, then cook for 1 minute to bloom the spices.
  4. Add crushed tomatoes, diced fire-roasted tomatoes, chicken broth, and Italian seasoning, and bring the mixture to a boil.
Cook the noodles
  1. Add broken lasagna noodles to the boiling soup.
  2. Simmer for 10-12 minutes until the noodles are tender and the broth thickens slightly.
  3. Season with salt and pepper to taste.
Make and serve the cooling dollop
  1. Mix ricotta, mozzarella, parmesan, and fresh basil for the cooling cheese dollop.
  2. Serve the soup with a drizzle of chili oil and a cooling ricotta dollop on top.

Notes

For the easiest service, break the lasagna noodles into small pieces so they cook evenly in the simmer. Store leftovers covered in the refrigerator up to 4 days; reheat gently on the stovetop with a splash of broth if thickened. Freezing isn’t recommended because the noodles and dairy topping can turn grainy after thawing. For a lighter option, use low-fat ricotta and part-skim mozzarella in the cooling dollop while keeping the sausage heat the same.