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Spicy Lasagna Soup

Spicy lasagna soup with a deep red tomato broth, hot sausage crumbles, and tender broken lasagna noodles. Finished with a cooling ricotta mozzarella parmesan dollop and a chili oil drizzle for sweet-heat balance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hot Italian sausage
  • 1 lb hot Italian sausage
Aromatics & tomatoes
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 1-2 jalapeños, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
Spice blend
  • 1.5 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
  • salt and pepper to taste
Lasagna noodles
  • 8 lasagna noodles, broken into pieces
Cooling cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 2 tbsp parmesan
  • fresh basil
Drizzle
  • Chili oil for drizzling

Equipment

  • 1 Dutch oven

Method
 

Brown sausage & build the base
  1. Brown hot Italian sausage in a large pot over medium-high heat, breaking it up as it cooks, then drain the fat.
  2. Sauté onion for 4 minutes, then add garlic, jalapeño, and tomato paste and cook for 2 minutes.
Simmer the soup
  1. Stir in red pepper flakes, smoked paprika, and cayenne and cook for 1 minute, until fragrant.
  2. Add both tomatoes, chicken broth, and Italian seasoning, then bring the mixture to a boil.
  3. Add broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until tender.
  4. Season with salt and pepper to taste.
Make the cooling ricotta dollop & serve
  1. Mix ricotta, mozzarella, parmesan, and fresh basil to form a cooling cheese dollop.
  2. Serve the soup hot with a drizzle of chili oil and a spoonful of the cooling ricotta dollop on top.

Notes

Pro tip: drain the sausage fat so the broth stays rich but not greasy, and stir the soup a few times while the noodles simmer to prevent sticking. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stove. Freezing is not recommended because the noodles can soften too much after thawing. For a lighter option, swap chicken broth for reduced-sodium and use part-skim ricotta/mozzarella in the cooling dollop.