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white pot filled with spicy lasagna soup

Spicy Lasagna Soup Recipe

This Spicy Lasagna Soup is a fun and delicious way to bring all the yummy flavors of traditional lasagna into soup form without all the fuss. A one pot meal for a busy family!
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Course: Main Dishes
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 305kcal
Author: Jennifer Stewart

Ingredients

  • 2 tablespoons olive oil
  • 1 small sweet onion diced
  • 1 red bell pepper seeded and diced
  • 1 pound lean ground beef
  • 4 cloves garlic minced
  • 2 tablespoons Italian seasoning
  • 1 bay leaf
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 28 ounce can crushed tomatoes
  • 4 cups chicken broth
  • 1 teaspoon red pepper flakes
  • 8 ounces lasagna noodles uncooked and broken into pieces.
  • 4 ounces ricotta cheese
  • 1 cup mozzarella cheese shredded
  • Fresh parsley for garnish

Instructions

  • In a large dutch oven (4.5Q or higher) add olive oil and heat over medium high heat.
  • Add onion and red bell pepper. Cook 3-4 minutes or until they start to soften.
  • Add the ground beef, minced garlic, bay leaf, Italian seasoning.
  • Cook for 5 minutes or until ground beef is no longer pink.
  • Add in tomato paste and red pepper flakes. Stir to incorporate.
  • Pour in crushed tomatoes, broth, salt and pepper.
  • Stir and bring to a boil.
  • Reduce to simmer and add in lasagna noodles.
  • Stir to mix. Cook for 15-20 minutes or until the lasagna noodles are tender.
  • Turn off heat and stir in 1 cup mozzarella cheese.
  • Drop spoonfuls of ricotta cheese on top. Or portion into individual bowls and place a spoonful of ricotta cheese in each serving.
  • Garnish with fresh parsley and enjoy with garlic bread and a fresh salad.

Notes

  • Exchange the pound ground beef with Italian sausage or ground turkey.
  • Substitute a curly pasta or miniature lasagna noodle like Mafalda pasta.
  • Switch chicken broth for vegetable both if desired.
  • Deglaze pot with ¼ cup red wine before adding the crushed tomatoes and broth.
  • Stir in tomato paste before adding the broth to allow it to mix in the meat instead of staying in clumps.
  • Substitute your favorite marinara sauce for the crushed tomatoes.
  • Leave out cheese if making ahead of time. Reheat and then add cheeses.

Nutrition

Serving: 1g | Calories: 305kcal | Carbohydrates: 18g | Protein: 24g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 781mg | Fiber: 2g | Sugar: 5g