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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.
Okay wait… this is AMAZING! I also made her easy pull apart garlic parmesan bread to go with it. I am kind of a wimp when it comes to spice but I trusted the recipe and used spicy italian sausage (instead of grabbing the mild) and the full amount of red pepper flakes and it was divine. Please skip whatever restaurant you are about to go to and make this NOW 🙂
Hi Alexis,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
10/10 review from my 5 year old niece and 8 year old nephew! They can be picky eaters, and have said they don’t like soup (even tho they’d never tried it…) but love pasta and red sauce with cheese, so I thought why not give this a shot. I had some toaster oven pizza ready to go as an inevitable backup and…we never needed it. They LOVED this soup. Thank you for another amazing recipe!
Hi Britt,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Just made this and it is delicious. Warms you up in a cold day!
Hi Kathi,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
So delicious! Used the base of celery, onion, pepper and then had to do a lot of subbing because I wasn’t going to the grocery and it worked perfectly. Rao’s marinara, Halo Ramen Broth, and 1 cup of whatever cheese we had in the fridge (I think white cheddar and machego) and I used 1/2 and 1/2 for the milk.
Hi Amy,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner. xxTieghan
Made this for lunch today. It was delicious! Only used one red pepper, substituted ground venison for ground beef and beef broth for chicken broth.
Hi Lynn,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner. xxTieghan
Added a little lime, since the coconut milk sweetened it up a bit, but WOW!! Yummy. Perfect for this cold day ?
Hi Jess,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner. xxTieghan
This is amazing!!! ?
Used some Poblano pepper too
Thank you ?
Hi Cheryl,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
Absolutely delicious. My family was not happy to hear we were having a soup, I had my doubts but made it anyway. The combination of flavours was amazing, the kids don’t normally do seconds and they could not get enough. Every recipe we try turns out amazing. ❤️
Hi there,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan
Recipe doesn’t say when to add the provolone! It was very good! I just guessed!
Hey Patti,
Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. The provolone is added in step 4. Have the best weekend:) xTieghan
Should the italian sausage be ground?
Hi Kelly,
Yes, that is correct. Please let me know if you give the recipe a try! xTieghan
Could you use mild Italian sausage to make it less spicy? Would it still taste ok?
Hey Angela,
You bet! That will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Super delicious! Thanks Tieghan for another great recipe and good luck to your brother at the Olympics! ?
Hey Lyne,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
My family loved this dish! Only comment I have is that the cheese stuck to the bottom of the pot. I will try putting in the cheese after serving in bowls.
Hey Lulu,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Hi! Do you drain the meat before adding the tomato paste, spices, broth and whatnot, or throw in those remaining ingredients without draining? Thanks so much!
Hi Kat,
If you feel like you have too much grease you can totally drain, but if there isn’t too much just leave it:) I hope you love this recipe, please let me know if you give it a try! xTieghan
Delicious- will try it with bison next time!
Hi Janet,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner. xxTieghan
Can this be made in a crockpot?
Hey Riley,
Sure, I would cook on low for 6-8 hours. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Made this last night in the crockpot. It was delicious!!!! Thank you!
Hi Riley,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan