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Spicy Lasagna Soup

Spicy lasagna soup with hot Italian sausage, fiery tomato broth, and broken lasagna noodles for quick lasagna flavor in a bowl. Finished with a cool ricotta-mozzarella-parmesan dollop and a chili oil drizzle for contrast.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Hot Italian sausage
  • 1 lb hot Italian sausage
Aromatics and heat
  • 1 onion, diced
  • 4 clove garlic, minced
  • 1 jalapeños, minced Use 1 for mild to medium heat, or 2 for hotter soup.
Tomato base
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced fire-roasted tomatoes
  • 2 tbsp tomato paste
  • 4 cup chicken broth
Seasonings
  • 1.5 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne
  • 0.25 tsp salt and pepper to taste Season at the end to taste.
Lasagna noodles
  • 8 lasagna noodles, broken into pieces
Cooling cheese dollop
  • 1 cup ricotta
  • 1 cup mozzarella
  • 2 tbsp parmesan
  • 1 fresh basil Use as a garnish.
Finish
  • 1 chili oil for drizzling

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown hot Italian sausage in a large pot until cooked through, then drain the fat.
Sauté aromatics
  1. Sauté diced onion for 4 minutes, then add minced garlic, minced jalapeños, and tomato paste and cook for 2 minutes.
Bloom spices
  1. Stir in red pepper flakes, smoked paprika, and cayenne and cook for 1 minute to bloom the spices.
Build the soup base
  1. Add crushed tomatoes, diced fire-roasted tomatoes, chicken broth, and Italian seasoning, then bring the mixture to a boil.
Cook the noodles
  1. Add broken lasagna noodles and simmer for 10-12 minutes, stirring occasionally, until tender.
Season and serve
  1. Season with salt and pepper to taste.
  2. Mix ricotta dollop ingredients (ricotta, mozzarella, parmesan, and fresh basil) and serve each bowl with a drizzle of chili oil and the cooling ricotta dollop.

Notes

For the best texture, keep the noodles to a gentle simmer so they stay tender without turning overly soft. Store leftovers in the fridge for up to 3 days; reheat on the stove over medium-low, adding a splash of broth if it thickens. Freezing is not recommended because the noodles may soften further when thawed. If you want a dairy-light option, use part-skim mozzarella or reduce the ricotta amount in the cooling dollop.