Description
This Spicy Lasagna Soup combines the rich flavors of classic lasagna in a comforting, hearty soup form. Ground beef, Italian sausage, and aromatic herbs blend with crushed tomatoes and creamy milk to create a warm, satisfying meal perfect for chilly days or anytime you crave Italian comfort food.
Ingredients
Scale
Vegetables
- 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
Herbs and Spices
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Liquids
- 2 tablespoons extra virgin olive oil
- 1/2 cup dry white wine
- 4 cups low sodium chicken broth
- 1/2 cup canned coconut milk, milk, or cream
Tomato and Pasta
- 1/2 cup tomato paste
- 1 can (28 ounce) crushed tomatoes
- 8-12 lasagna noodles, broken into pieces
Cheeses
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan
Instructions
- Heat and sauté vegetables: Heat the olive oil in a large dutch oven over high heat. Add the onion, celery, and red bell pepper, cooking until the vegetables are softened, about 5 minutes. Then stir in the garlic and cook for an additional 1 minute until fragrant.
- Cook meats and build flavors: Add the ground beef and spicy Italian sausage to the pot. Season with salt and pepper. Cook while breaking up the meat with a spoon until browned all over, approximately 10 minutes. Stir in the tomato paste, dried basil, oregano, thyme, and red pepper flakes, and cook this mixture for 5 minutes to deepen the flavors. Pour in the dry white wine and allow it to simmer briefly.
- Add liquids and simmer: Pour in the crushed tomatoes and chicken broth. Season again with salt and pepper. Let the soup simmer for 20 minutes until it thickens slightly and the flavors meld together.
- Stir in milk and warm through: Add the canned coconut milk, milk, or cream to the soup and cook for another 10 minutes until warmed through and creamy.
- Cook noodles and combine: While the soup is simmering, bring a separate pot of salted water to a boil. Add the broken lasagna noodles and cook until al dente, about 10 minutes. Drain the noodles well and add them into the soup pot along with the shredded provolone cheese. Stir gently to combine and melt the cheese slightly into the soup.
- Serve: Ladle the hearty soup into bowls and top with grated parmesan cheese and fresh herbs if desired. Serve immediately and enjoy your spicy lasagna soup!
Notes
- Use spicy Italian sausage for a more intense heat or mild sausage if preferred.
- Substitute coconut milk with regular dairy milk or cream depending on dietary preferences.
- Breaking the lasagna noodles into bite-size pieces helps mimic traditional lasagna texture in a soup form.
- Adding fresh basil or parsley as a garnish can enhance the flavor and presentation.
- For a vegetarian version, replace meats with mushrooms or plant-based meat alternatives and use vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
