Description
Spicy Lasagna Soup is a comforting, hearty twist on classic lasagna packed with savory Italian sausage, ground meat, tender vegetables, and a rich tomato broth, all topped with gooey provolone and parmesan cheeses. Perfect for a cozy dinner, this flavorful soup brings the essence of lasagna in a warm, easy-to-make bowl.
Ingredients
Scale
Sauce and Meat
- 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
Pasta and Cheese
- 8-12 lasagna noodles, broken into pieces
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan
Instructions
- Prepare the vegetables: Heat the olive oil in a large dutch oven over high heat. Add the chopped onion, celery, and red bell peppers, and cook until the vegetables become softened, about 5 minutes. Stir in the chopped garlic and cook for an additional 1 minute until fragrant.
- Cook the meat and season: Add the ground meat and spicy Italian sausage into the pot. Season with salt and pepper. Cook, breaking up the meat as it cooks, until it is browned all over, about 10 minutes. Then add the tomato paste, dried basil, dried oregano, dried thyme, and red pepper flakes. Cook this mixture for 5 minutes to develop flavor, then pour in the dry white wine. Next, add the crushed tomatoes and low sodium chicken broth. Season again with salt and pepper. Allow the soup to cook for 20 minutes, stirring occasionally, until it thickens slightly.
- Finish the soup base: Stir in the canned coconut milk (or your choice of milk or cream) and cook until it is warmed through, about 10 minutes to enrich the soup.
- Cook the noodles: While the soup simmers, bring a separate pot of water to a boil. Cook the broken lasagna noodles until al dente according to the package instructions, then drain the noodles.
- Combine and serve: Add the drained noodles to the soup pot along with the shredded provolone cheese, stirring gently to combine and slightly melt the cheese into the soup. Ladle the soup into bowls and garnish with the grated parmesan and fresh herbs if desired. Serve hot and enjoy the comforting flavors.
Notes
- Use low sodium chicken broth to control the saltiness of the soup.
- Substitute ground turkey or chicken for a leaner option if desired.
- For a creamier texture, use heavy cream instead of milk or coconut milk.
- Spice level can be adjusted by adding more or less red pepper flakes.
- Fresh herbs such as basil or parsley make a nice garnish addition.
- Broken lasagna noodles cook faster than whole noodles and help distribute pasta throughout the soup.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 60 mg
