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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.
This was so delicious! We added a bag of spinach at the end and served it with your Easy No Knead Bread. Another winner!
Hey Lori,
Awesome! Love to hear this recipe turned out well for you, thanks for making it:) xT
This dish is phenomenal. I had to make some substitutions (more soy sauce instead of white miso paste, no chili paste, and olive oil for toasted sesame oil) and the flavor was still amazing. My husband, who does not like any type of Asian cuisine, even went back for seconds. This will be in our winter menu rotation. So delicious!!
Thank you so much for trying out the recipe and leaving a comment! Have a wonderful week! xT
Thanks for the recipe.
I made this with a few changes and plan to make it again with a few more.
I swapped the celery for carrots to give it more of a bolognese taste and added a can of white cannelloni beans.
Next time I will add another can of beans and leave out the red peppers and the provolone. The red peppers clash with the other flavors and the provolone doesn’t fully dissolve into the soup, creating a curdled look and a weird texture on the spoon.
Can you freeze this? Just made a batch!
Yes, you can definitely freeze that! xT
This recipe was so good! I left out the wine because I didn’t have any and I added about 1/2 cup of ricotta instead of the provolone. I think I would use ricotta every time going forward. It gave it such a nice flavor! This is now on rotation
Hey there! So glad you enjoyed this recipe! Thank you so much for giving it a try! xT
This has become one of our absolute favorites. I served at Christmas and everyone requested the recipe.
I am now on to the next!…white lasagna soup! Thank you for allll of
Your amazing recipes!
Hey there! So glad you enjoyed this recipe! Thank you so much for giving it a try! xT
came out soo yummy! everyone loved it including my 16month old!
i used a mix of chicken and beef bone broth. Also a fire roasted can of crushed tomatoes for a little more flavor. And Still was just as yummy with just ground turkey-no beef or sausage!
Will be making this again and again.
Hi Arianna! Thanks so much for trying out the recipe! Love to hear you enjoyed it! xT
Looks Yummy, can’t wait to make.
Thank you Christy! xT
We love this recipe.
I’m curious why you opted for chicken broth instead of beef?
I just made some beef bone broth and will probably give it a go, but curious why you didn’t opt for it in the first place?
This recipe is freakin delicious and has become a fast favorite in our house! Made a couple of tweaks based on some of the comments – used all sausage, added half a brick of cream cheese and a couple of big handfuls of spinach. Best part is that if you manage to have leftovers, it gets gets even better a day or two after making. Thanks for sharing this!!
Thank you SO much! Always love to hear when a recipe is a success! Hope you have an amazing New Year! xT
Great recipe! 12 lasagna noodles was barely enough for 4 so go with the whole box for 6. We don’t salt much but decided the pasta water needed salt to make the noodles tastier. I think I’d try putting the cheese onto the individual bowl of noodles rather than in the pot. Seems like a lot of cheese gets lost and stuck in there.
Hi Maria! Thank you so much for giving this recipe a try! Hope you have an amazing New Year! 🙂 xT
Made this for our Christmas dinner. Big hit with the whole family! Even my 12 and 7 year old. I always look forward to trying out a new recipe from HBH!
Hi Nataly! Thank you so much for giving the recipe a try! Hope you have a wonderful New Year! 🙂 xT
Left out the celery and wine and it was still amazing! A perfect Sunday soup on a dreary day, will be making it throughout the winter! Next time will probably make a loaf of beer bread to go along with it. I thought starting the noodles after the soup was cooking allowed a great amount of time for all the spices to simmer together, even the picky eater had seconds.
Thank you for trying out this recipe! So glad to hear it was enjoyed! xT
This was really good. I added 2 extra cups of broth. Then added cream, cheeses and pasta and just cooked it for an additional 10 minutes to cook the noodles. Would just add the cream/milk and noodles next time then add in the cheese at the end. Definitely took. Longer than 45 minutes to make but probably could reduce that time if prepped the veggies earlier.
Thank you so so much! Sooo glad you enjoyed this recipe! Have a wonderful weekend! 🙂 xT
This dish is delicious. Amazing flavors. My family loves it. I wish it was more soup like. What would you use to thin it out to make more like a soup?
Hi there! I would add more chicken broth if you’re wanting a thinner consistency! xT
On regular rotation in our house. Absolutely de-lish and freezes well for meal prepping.
Thank you for trying out this soup! xT