Spicy Lasagna Soup
A cozy, one-pot lasagna soup featuring spicy Italian sausage, rich tomato broth, tender noodles, and creamy cheese toppings—ready in just 35 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 lb hot Italian sausage
- 1 red bell pepper, chopped
- 1 sweet onion, chopped
- 2 carrots, peeled and chopped
- 6 cloves garlic, roughly chopped
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (28 oz) jar marinara sauce
- 4 cups chicken broth
- Parmesan rind (optional)
- 8 oz lasagna noodles
- 1/2 cup heavy cream
- 1/2 cup grated mozzarella cheese
- 1/3 cup ricotta cheese
- 1/4 cup basil pesto
- Parmesan cheese and fresh basil, for serving
Notes
For a milder version, use mild Italian sausage and omit red pepper flakes. To make it vegetarian, omit the sausage and use vegetable broth. Store leftovers in an airtight container in the refrigerator for 3–4 days; note that the noodles will absorb some of the broth over time.
Instructions
- 1
In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook for 5–7 minutes until browned and fully cooked. Remove to a paper towel-lined plate, leaving about 1 tablespoon of fat in the pot.
- 2
Reduce heat to medium and add the bell pepper, onion, carrots, and garlic. Sauté for 3–4 minutes until softened.
- 3
Add oregano, basil, thyme, red pepper flakes, salt, and pepper. Stir to coat the vegetables with the seasonings.
- 4
Return the sausage to the pot and pour in the marinara sauce and chicken broth. Add the Parmesan rind if using.
- 5
Option 1: Break uncooked lasagna noodles into pieces and add them to the soup. Simmer for 14–15 minutes until al dente.
- 6
Option 2: Cook lasagna noodles separately according to package directions, then slice into strips and add to the soup.
- 7
Simmer the soup for a few minutes to allow flavors to meld. Stir in heavy cream and grated mozzarella cheese.
- 8
Ladle the soup into bowls and garnish with dollops of ricotta cheese and pesto. Sprinkle with Parmesan cheese, fresh basil leaves, and freshly cracked black pepper.