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Spicy Lasagna Soup

Indulgent Spicy Lasagna Soup: Comfort in Every Spoonful

This Spicy Lasagna Soup brings comforting flavors of traditional lasagna in a cozy, warming soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil For sautéing vegetables; can substitute vegetable oil.
  • 1 medium onion Adds sweetness and depth; can substitute shallots or leeks.
  • 2 stalks celery Provides crunch; omit if desired.
  • 1 medium red bell pepper Adds sweetness; can substitute green bell pepper.
  • 3 cloves garlic Minced; freshly minced is best.
  • 1 pound ground beef Main protein; can substitute ground turkey.
  • 1 pound spicy Italian sausage Can use mild sausage or omit for vegetarian option.
  • to taste salt Essential seasoning.
  • to taste black pepper Essential seasoning.
  • 2 tablespoons tomato paste Adds tomato flavor.
  • 1 teaspoon dried basil Herb for flavor.
  • 1 teaspoon dried oregano Herb for flavor.
  • 1 teaspoon dried thyme Herb for flavor.
  • 1 teaspoon red pepper flakes Adjust for spice level.
  • ½ cup dry white wine Can substitute with apple cider vinegar.
  • 1 can crushed tomatoes For soup base.
  • 4 cups chicken broth Can use vegetable broth.
  • 1 can canned coconut milk For creamy texture.
For Assembly
  • 8 ounces lasagna noodles Can use gluten-free pasta.
  • 1 cup shredded provolone cheese For creaminess.
  • ½ cup grated Parmesan cheese For richness.
  • to taste basil For garnish.
  • to taste parsley For garnish.

Equipment

  • large Dutch oven

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
  2. Add chopped onion, celery, and red bell pepper; sauté for about 5 minutes until softened.
  3. Add minced garlic and cook for an additional minute.
  4. Introduce ground beef and spicy Italian sausage; season with salt and pepper, cook for about 10 minutes.
  5. Stir in tomato paste, dried basil, oregano, thyme, and red pepper flakes; cook for 5 minutes.
  6. Pour in ½ cup of dry white wine; scrape the bottom to deglaze and add crushed tomatoes and chicken broth.
  7. Bring the soup to a gentle simmer; reduce heat and let cook for 10-20 minutes.
  8. Stir in one can of coconut milk and heat through for about 10 minutes.
  9. Cook lasagna noodles separately; drain and add to the soup with shredded provolone and grated Parmesan.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 850mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Serve with crusty garlic bread for a complete experience.

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