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Creamy Spicy Lasagna Soup – great for when you’re wanting lasagna…but not all the work. A mix of vegetables simmered with meat, spicy sausage, Italian seasonings, tomatoes, and lasagna noodles. Finish each bowl off with parmesan and serve with your favorite garlic bread. It’s warming and so delicious, just like lasagna, but lighter and easier.Spicy Lasagna Soup | halfbaedharvest.com

I so badly wanted to share a super classic, traditional style lasagna with you guys this year. It’s something I often make around the holidays when all of my family is in town because it serves so many people. I usually make one traditional lasagna with meat and white lasagna with just vegetables.

Lasagna can be time consuming to make, but also nice because once they’re in the oven, you’re pretty much done.

All that said, this week is just so busy. Layering up lasagnas is sometimes just too much.  So, I thought lasagna soup would be the perfect comprise. I even have a white lasagna soup I can make too, so it’s perfect.

And this is delicious. A also a little less heavy than a whole lasagna, so it’s nice for a simple weeknight dinner over the holidays!

Here are the details

What I love about this recipe is just how fast it really does come together. You need mostly one pot, then a pot to boil the noodles in.

I start with the veggies and cook those off, then add in the spices and meat. For the meat, I’ve really gotten into using ground bison lately, it’s so much healthier (bison even has lower cholesterol levels than chicken). It also has great flavor. But ground chicken or beef work great too! Then, for a little more flavor I use some spicy Italian sausage. My family loves this, but of course, you can use addition ground meat if you prefer not to cook with sausage.

Once the meat is added, next comes the tomatoes paste, wine, crushed tomatoes, and a bit of broth. Simmer this for few minutes, or longer if you have more time.

Spicy Lasagna Soup | halfbaedharvest.com

At this point the soup is pretty much complete, so you can let it cook over low heat to develop more flavor, or move onto the noodles.

Boil off the noodles, then stir them into the soup with a mix of Italian cheeses. I like to let the soup thicken a little, then ladle it into bowls with parmesan on top.

This is great to serve with a nice winter salad and garlic bread on the side.

The perfect dinner to entertain with this holiday season. You can prepare the base of the soup in advance, keep it on the stove all day, then add the noodles just before dinner.

Love dishes like this for holiday entertaining…they make life so easy! And my cousins all love soup, so this wil be great!

Spicy Lasagna Soup | halfbaedharvest.com

Looking for winter soup recipes? Here are a few ideas: 

Creamy White Lasagna Soup

Homestyle Chicken Noodle Soup

Creamy Gnocchi Soup with Rosemary Bacon

Creamy French Onion and Mushroom Soup

Pesto Tortellini Zuppa Toscana

Lastly, if you make this Spicy Lasagna Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Spicy Lasagna Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 302 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Heat the olive oil in a large dutch oven over high heat. Add the onion, celery, and red pepper, and cook until the veggies are softened, about 5 minutes. Stir in the garlic and cook 1 minute.
    2. Add the meat and sausage. Season with salt and pepper. Cook, breaking up the meat as it cooks, until browned all over, 10 minutes. Add the tomato paste, basil, oregano, thyme, and chili flakes and cook 5 minutes, then pour in the wine. Add the crushed tomatoes and broth. Season with salt and pepper. Cook 10-20 minutes until thickened slightly.
    3. Stir in the milk and cook until warmed through, 10 minutes.
    4. Meanwhile, boil the noodles until al dente. Drain and add back to the pot with the cheeses. Ladle the soup into bowls and serve topped with parmesan and fresh herbs. Enjoy!
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Comments

    1. Hi Allison,
      The cheeses are added in step 4. I hope this recipe turns out amazing for you, let me know how it turns out! xTieghan

  1. 5 stars
    My boyfriend and I both loved this so much! We’ve been cooking more lately, mostly all of your recipes, and after this one he said “What would we do without Tieghan?!” Thank you!!

  2. 4 stars
    I ended up using more extra lean ground beef and omitting the sausage. We found without draining the fat from the beef, the soup was quite greasy. Is there a trick to this or possibly the type of meat you are using?
    Otherwise, this soup has great flavour and we would make it again! Thanks Teighan!

    1. Hey Jennie,
      Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! You can use a less fatty meat, or just drain it after cooking. xT

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