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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.
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!
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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.
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!
Looking for winter soup recipes? Here are a few ideas:
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
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1/2 cup chopped, celery
- 2 red bell peppers, chopped
- 6 cloves garlic, chopped
- 1/2 pound ground beef, bison, or chicken
- 1/2 pound spicy Italian sausage
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1/2 teaspoon red pepper flakes
- 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
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan
- 8-12 lasagna noodles, broken into pieces
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I double the meat and add yellow and orange Pell peppers as well. It’s outstanding!
Hey Analisa,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
Where does the provolone go in, or am I missing a step?
Hey Jessica,
You are going to add the provolone in step 4. Please let me know if you have any other questions, I hope you love this recipe! xx
Can you do this vegetarian?
Hey there,
Totally, just skip the meat, no big deal! I hope you love this recipe, please let me know if you give it a try! xT
Hi Tieghan,
I’m having some issues with saving this recipe. Every time I try to save it it takes me to the login page but then never takes me back to this page. Then after I’m logged in it still takes me to that page. Other recipes are letting me save them. Let me know if there’s something I might be doing wrong!
Hey Gabby,
Thanks for letting me know, so sorry to hear you are having issues! Try checking it again, if you are still having issues please send an email to contact@halfbakedharvest.com so someone from my team can help you! xT
This soup was great! I tried a couple variations and it was so yummy! I didn’t add tomato paste because I totally forgot it. I used Asiago and Parmesan cheese. I also cooked my noodles in the soup but added 2 extra cups of broth. I also went light on the spice because my hubby’s tummy doesn’t like it so much. Perfect soup for a chilly night!
Hey Kelley,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
Another great receipt Tieghan!!
My daughter who isn’t a fan of soup had 2 bowls.
I did make a few modifications, I left out the wine, added bone broth and used no boil gluten free lasagna noodle (adding them in the last 20-30 minutes).
Delicious, adding this one to our winter dinner rotation
Hey Jennzay,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks so much for making it and sharing your review:)
Could you cook the noodles in the soup instead of separately? Add extra liquid to the soup as needed? I’ll probably make this tonite!
Hi Katrina,
I would recommend cooking the noodles separately for best results:) Please let me know if you give the recipe a try, I hope you love it! xx
I made this last night and didn’t cook pasta separately. I added an extra cup of broth (in hindsight next time I’ll probably add 1.5 or 2). I put pasta in about half way thru simmering/thickening stage, then did milk & just kept my eye on everything. Also added baby kale & ricotta. Soooooo yummy 🤤 will definitely make this again ❤️
Hi Lala,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
So so so good. My husband who is not typically blown away by food loved this and gave me the green light to write it down in the recipe box. It also heated up really nicely for lunch the next day!
Hey Alex,
Awesome! So glad to hear this recipe turned out tasty for you, thanks so much for making it! xT
Just had this for dinner….absolutely loved it! I made most of it earlier in the day…then just cooked the noodles, added the cream and cheeses when I was ready to eat.
Hi Patricia,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
Can this be made in an instant pot?
Hey Mary,
Sure, I would do 10 minutes on high pressure and then add the noodles at the end to warm through. Please let me know if you have any other questions, I hope you love the recipe!! xx
Looking forward to trying this – is there a way to do this is a slow cooker?
Hey Ashley,
Sure, you could cook on low for 6 hours and then add the noodles towards the end to warm through. Please let me know if you give this recipe a try, I hope it turns out amazing for you! xT
Would you cook this in the slow cooker with the milk and cheese added? Leaving the noodles for after everything cooked for 6 hours. Or would you add the milk and cheese towards the end as well?
Thank you!
Hey Kimberly,
I would do steps 3 and 4 after the soup has cooking in the slow cooker for a few hours. I hope this helps! xx
Delicious, freezes great!
Hey Claire,
Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! xTieghan
Thanks for this review! Made a batch tonight and I should have halved it too much for my partner and I to eat so I’m going to freeze 2 servings was nervous it might not freeze well.
This soup is really, really delicious! Added a tad bit extra sausage but forgot to add the milk. It came out perfect!!! I think the cheeses on top really added to the flavors, it was simply scrumptious. Perfect for our rainy, fall evening. Thanks!
Hey Shannon,
Fantastic! Thanks so much for trying it out, I love to hear that this recipe was a winner:) xTieghan
So so good! I added zucchini and mushrooms and added more red pepper flakes but otherwise kept it as is! Used protein pasta and less cheese and my husband and I LOVED it! Thank you!
Hi Hillary,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx
Do you keep the noddles in the soup after it’s cooked?
Hey Ryan,
Yes, I do! I hope this recipe turns out well for you, please let me know if you give it a try! xx