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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: 559 kcal

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

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. 5 stars
    Delicious! I love the red peppers.
    Used all Italian sausage, left out the milk and used whatever pasta that was in the pantry.

    I will absolutely make this again. My hubby raved.
    Thanks Tieghan for another great recipe 🍾

    1. Hi Jennifer,
      Happy Friday!!☘️ Thanks a bunch for testing this recipe out and sharing your review, I’m so glad to hear it was delish! xx

  2. 5 stars
    I made this soup and it’s definitely a make again meal! My husband scarfed this up in no time.
    I used sausage and ground chicken. Omitted the basil because I didn’t have it other than in a bay leaf and I did not want that breaking into small pieces while cooking.
    I forgot to add the heavy cream, but the shredded old cheddar that I threw in gave it a creamy touch.
    I also used oven ready brown rice lasagna noodles broken up that I threw directly into the pot and didn’t boil them separately. I added a bit more broth as my meat had the larger capacity of the pot. I wanted more of a looser soup consistency than a stew. The brown rice lasagna noodles cooked in 7-10 mins without a problem.
    The garlic that was mentioned in the ingredients list was not listed in the directions so I threw that in at the same time as I added the meat to the pot. I’m not sure if I was the only one that caught that?
    Other than making my own modifications it was delicious!

    As a person who loves making meals from scratch, could this recipe be made in an Instant Pot via pressure or slow cooker? I’m not sure how to make it that way. Any thoughts or directions?

    1. Hey Katie,
      Happy Friday!!⛄️ Thanks a bunch for giving this dish a try, I love to hear that it turned out well for you:) Thanks for sharing your feedback! I’ve never tested this recipe in the instant pot or slow cooker, so I don’t have the instructions, but I bet it would work well for you! xT

  3. I am assuming you would add in the the provolone and Parm for the soup when you add the milk? This step is missing from recipe.

  4. I am at one hour and 20 minutes and still waiting for the lasagna noodles to be done. I think some minor comment about the noodles would be helpful, since usually with lasagna you cook them then they bake( the original ones- maybe no cook noodles would be better? So they can be taken out still a little chewy…
    I consider myself a proficient book, had things ready to go, mis en place, etc.
    Also, if not serving all of it, I am wondering about putting the cheeses and milk ( I am gonna try creme fraiche!) in based on what you will be serving at the time. Or is it good to let the cheeses and milk commune til the next meal? Wondering what your thoughts are on this.
    Thanks- the flavor is great and we are excited to try it very soon!!!

    1. Hi Elizabeth,
      Thanks for giving this recipe a try and sharing your feedback! Did you cook the noodles in the soup? You’re supposed to cook them until al dente in step 4 and then add to the soup. The cheese and milk is fine for leftovers:) xx

  5. We tried a new lasagna soup recipe a few weeks ago, and my 11 year old let me know real quick we needed to come back to yours. Just put it together in the crockpot for tomorrow! Thank you for a family favorite.

    1. Hey Christine,
      Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)

      1. Hey Brooke,
        Sure, that will work well for you! Let me know if you give this recipe a try, I hope it turns out well for you! xx

    1. Hey Lilly,
      Happy Sunday!!💕 Thanks so much for trying this recipe out and sharing your feedback, so glad it was a hit! xx

    1. Hey Lauren,
      Yes, I would follow the package instructions just so that it doesn’t soak up any of the broth. Please let me know if you have any other questions! xx

    1. Hey Debra,
      Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx

    1. Hey Ashley,
      Happy Sunday!😃 Thanks so much for making this recipe and your comment, I am so glad it turned out well for you! xx

  6. 5 stars
    This was yummy! It does take me a lot longer than 15 minutes to chop everything though. I went with 8 pieces of lasagna. Next time I might freeze some without noodles and add when we eat. It’s like chili, but not! Thank you, thank you. This is definitely in our winter rotation. Sent it to my sister and daughter.

    1. Hey Jane,
      Happy Sunday!😃 Thanks so much for making this recipe and your comment, I am so glad it turned out well for you! xx

    1. Hey Kristen,
      Sure, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx

  7. 5 stars
    This was my first of your recipes. Super easy, and my family loved it. I used the whole box of noodles, so it was slightly more “deconstructed lasagna” than soup, but still amazing. And less time consuming than lasagna!

  8. 5 stars
    This was really a delicious soup, both hearty and spicy. I had previously made a soup with broken lasagna noodles in it, but we found it a bit awkward to eat, so I tried to make the noodle pieces smaller for this one, and they were almost perfect. The only change I made was to add a cup of heavy cream rather than a half cup of coconut milk. I must agree, however, with Regina’s comment from a few days ago in that prep took me an hour (and actual cook time for everything, as directed in the recipe, was close to an hour).

    1. Hey Helen,
      Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT

    1. Hey Doreen,
      I would use about 1/2 pound of pasta. Please let me know if you have any other questions, I hope this recipe turns out well for you! xT