Description
This Spicy Lasagna Soup is a comforting and flavorful twist on the classic Italian dish. Combining hearty ground meats, aromatic herbs, crushed tomatoes, and creamy cheese, this soup is perfect for a cozy meal. It’s packed with bold spices and includes lasagna noodles for authentic texture and taste.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1/2 cup chopped celery
- 2 red bell peppers, chopped
- 6 cloves garlic, chopped
Meats
- 1/2 pound ground beef, bison, or chicken
- 1/2 pound spicy Italian sausage
Seasonings and Herbs
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1/2 teaspoon red pepper flakes
Liquids and Others
- 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
Pasta and Cheese
- 8-12 lasagna noodles, broken into pieces
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan
Instructions
- Cook vegetables: Heat the olive oil in a large dutch oven over high heat. Add the chopped onion, celery, and red bell peppers, and cook until softened, about 5 minutes. Stir in the chopped garlic and cook for 1 more minute until fragrant.
- Brown meat and add seasonings: Add the ground meat and spicy Italian sausage to the pot. Season with salt and pepper. Cook while breaking up the meat until browned all over, about 10 minutes. Stir in tomato paste, dried basil, oregano, thyme, and red pepper flakes; cook for 5 minutes to deepen flavors. Pour in the white wine and allow it to reduce slightly.
- Add tomatoes and broth: Add the crushed tomatoes and low sodium chicken broth to the pot. Season again with salt and pepper. Let the soup simmer for 20 minutes until it thickens slightly and the flavors meld.
- Incorporate dairy and warm through: Stir in the canned coconut milk, milk, or cream and cook for another 10 minutes until warmed through and creamy.
- Cook noodles: Meanwhile, bring a large pot of salted water to a boil. Add the broken lasagna noodles and cook until al dente, approximately 8-10 minutes. Drain thoroughly.
- Combine pasta and cheese: Add the cooked noodles back into the soup pot along with the shredded provolone cheese. Stir gently to combine and melt the cheese into the soup.
- Serve: Ladle the soup into bowls and garnish with grated parmesan and fresh herbs if desired. Serve immediately and enjoy your spicy, comforting lasagna soup!
Notes
- Use low sodium chicken broth to control salt content and adjust seasoning as needed.
- Substitute spicy Italian sausage with mild sausage if you prefer less heat.
- For a dairy-free version, use canned coconut milk and omit the cheeses or use a dairy-free cheese alternative.
- Broken lasagna noodles can be replaced with broken lasagna sheets or any wide pasta like pappardelle.
- If white wine is not available, use extra broth or water with a splash of lemon juice as a substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 55 mg
