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Spicy Lasagna Soup

Spicy lasagna soup with a deep red, fiery tomato broth and tender broken lasagna noodles. Browned hot Italian sausage, jalapeño heat, and a cooling ricotta-meets-mozzarella dollop make every bowl feel hearty and layered.
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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
  

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

Equipment

  • 1 Dutch oven

Method
 

Brown sausage
  1. Brown the hot Italian sausage in a large pot over medium-high heat until cooked through, then drain the fat (about 8-10 minutes). Visual cue: the meat should be crumbled and no longer pink.
Sauté aromatics
  1. Sauté the diced onion for 4 minutes, then add the minced garlic, minced jalapeños, and tomato paste and cook for 2 minutes. Visual cue: the onion turns translucent and the tomato paste darkens slightly.
Bloom spices
  1. Stir in the red pepper flakes, smoked paprika, and cayenne and cook for 1 minute. Visual cue: the mixture becomes fragrant and looks glossy from the spices.
Build the broth
  1. Add the crushed tomatoes, diced fire-roasted tomatoes, chicken broth, and Italian seasoning, then bring the mixture to a boil. Visual cue: bubbles rapidly cover the surface.
Cook the noodles
  1. Add the broken lasagna noodles and simmer for 10-12 minutes until tender. Visual cue: noodles soften and the soup thickens slightly.
Season
  1. Season with salt and pepper to taste. Visual cue: the broth flavor becomes balanced and fully seasoned.
Make and serve the cooling dollop
  1. Mix the ricotta, mozzarella, and parmesan (with fresh basil) to create the cooling cheese dollop. Visual cue: a thick, creamy mixture forms.
Finish with chili oil
  1. Serve the soup with a drizzle of chili oil and spoon the cooling ricotta dollop on top. Visual cue: the red broth contrasts with the pale, cool cheese center.

Notes

For best texture, simmer until the noodles are just tender—lasagna noodles keep absorbing broth after cooking. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing is not recommended because the noodles can turn soft after thawing. For a lighter option, use chicken broth and swap part of the sausage with lean ground turkey while keeping the same spice amounts for the same spicy heat.