Spicy Lasagna Soup Recipe
Introduction
This Spicy Lasagna Soup brings all the comforting flavors of classic lasagna into a warm, hearty soup. It’s perfect for a cozy night and serves a crowd with ease. Ready in just 45 minutes, it’s a delicious twist on an Italian favorite.
Ingredients
- 2 tablespoons olive oil
- 1 small sweet onion, diced
- 1 red bell pepper, seeded and diced
- 1 pound lean ground beef
- 4 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon red pepper flakes
- 8 ounces lasagna noodles, uncooked and broken into pieces
- 4 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- Step 1: Heat olive oil in a large Dutch oven over medium-high heat.
- Step 2: Add diced onion and red bell pepper; cook for 3-4 minutes until they start to soften.
- Step 3: Add ground beef, minced garlic, bay leaf, and Italian seasoning to the pot.
- Step 4: Cook for about 5 minutes, stirring occasionally, until the beef is no longer pink.
- Step 5: Stir in tomato paste and red pepper flakes until well combined.
- Step 6: Pour in crushed tomatoes, chicken broth, salt, and black pepper. Stir well.
- Step 7: Bring the mixture to a boil.
- Step 8: Reduce heat to a simmer and add broken lasagna noodles.
- Step 9: Stir to distribute noodles evenly and cook for 15-20 minutes, or until noodles are tender.
- Step 10: Turn off the heat and stir in shredded mozzarella cheese until melted.
- Step 11: Spoon dollops of ricotta cheese on top or add to individual bowls before serving.
- Step 12: Garnish with fresh parsley and serve with garlic bread and a fresh salad.
Tips & Variations
- For extra heat, increase the red pepper flakes to taste or add a dash of hot sauce.
- You can substitute ground beef with ground turkey or Italian sausage for different flavors.
- If you prefer a vegetarian version, omit the meat and use vegetable broth with sautéed mushrooms.
- Using no-boil lasagna noodles works as well, but make sure to break them into smaller pieces for easier cooking.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. The noodles may thicken the soup upon standing, so add a splash of broth or water when reheating if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be prepared a day in advance. Just store it in the refrigerator and reheat gently before serving. The flavors will even deepen overnight.
What can I use instead of ricotta cheese?
If you don’t have ricotta, cottage cheese or sour cream can be good substitutes to add a creamy texture to the soup.
PrintSpicy Lasagna Soup Recipe
This Spicy Lasagna Soup combines all the comforting flavors of classic lasagna into a warm, hearty soup perfect for a cozy meal. Featuring ground beef, Italian seasoning, and a vibrant tomato base spiced with red pepper flakes, it’s finished with creamy ricotta and melted mozzarella for an indulgent, cheesy delight.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 small sweet onion, diced
- 1 red bell pepper, seeded and diced
- 1 pound lean ground beef
- 4 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon red pepper flakes
- 8 ounces lasagna noodles, uncooked and broken into pieces
- 4 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- Heat Olive Oil: In a large dutch oven (4.5 quart or larger), add the olive oil and heat over medium-high heat until shimmering.
- Sauté Vegetables: Add the diced onion and red bell pepper, cooking for 3-4 minutes until they start to soften and become fragrant.
- Add Ground Beef and Seasonings: Incorporate the ground beef, minced garlic, bay leaf, and Italian seasoning into the pot.
- Cook Beef: Continue cooking for about 5 minutes, stirring occasionally, until the ground beef loses its pink color.
- Add Tomato Paste and Red Pepper Flakes: Stir in the tomato paste and red pepper flakes, combining well to evenly distribute the flavors.
- Pour in Liquids and Season: Add crushed tomatoes, chicken broth, salt, and black pepper. Stir everything together.
- Bring to Boil: Increase the heat and bring the soup to a rolling boil.
- Simmer and Add Noodles: Reduce the heat to a simmer and add the broken lasagna noodles, stirring to mix well.
- Cook Noodles: Simmer the soup for 15-20 minutes, stirring occasionally, until the lasagna noodles are tender and cooked through.
- Finish with Cheese: Turn off the heat and stir in the shredded mozzarella until melted and creamy.
- Add Ricotta Cheese: Drop spoonfuls of ricotta cheese on top of the soup or portion the soup into individual bowls and add a spoonful of ricotta to each serving.
- Garnish and Serve: Sprinkle fresh parsley over the soup before serving. Enjoy the soup alongside garlic bread and a fresh salad for a complete meal.
Notes
- Use lean ground beef to reduce excessive fat and keep the soup lighter.
- For a vegetarian version, substitute ground beef with plant-based meat or more vegetables and use vegetable broth instead of chicken broth.
- If you prefer less spice, reduce or omit the red pepper flakes.
- Breaking the lasagna noodles before adding helps them cook evenly and makes spooning the soup easier.
- Fresh parsley not only adds color but also enhances freshness—don’t skip it.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
Keywords: Spicy Lasagna Soup, Italian Soup, Hearty Soup, Lasagna Noodles, Ground Beef Soup, Comfort Food, Easy Dinner
