Can I use a different type of pasta?

Yep! Fusilli, penne, casarecce and rotini all work great.

How can I make this gluten-free?

Use certified gluten-free pasta like lentil pasta, chickpea pasta or brown rice pasta.

Can I make this vegetarian?

To make this vegetarian omit the sausage and use vegetable broth instead of chicken broth.

How should I store the leftovers?

Store leftovers in an airtight container in the fridge for 3-4 days. The noodles will absorb much of the soup broth but it is still so tasty!

How can I make this less spicy?

Use mild Italian sausage and omit the red pepper flakes.

Can I freeze this soup?

Freeze the soup at the stage right before adding the lasagna noodles. To serve: thaw and warm the soup in a large pot. Add cooked lasagna noodles, cream and mozzarella and serve with ricotta and pesto.

Spicy Lasagna Soup (the ultimate easy comfort food!)

Name: Spicy Lasagna Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 lb hot Italian sausage; 1 red bell pepper, chopped; 1 sweet onion, chopped; 2 carrots, peeled and chopped; 6 cloves garlic, roughly chopped; 2 teaspoons dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; ¼ teaspoon red pepper flakes; ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 28oz jar marinara sauce; 4 cups chicken broth; Parmesan rind (if you have it!); 8 oz lasagna noodles; ½ cup heavy cream; ½ cup mozzarella cheese, grated; 1/3 cup ricotta cheese; ¼ cup basil pesto; Parmesan cheese and fresh basil, for serving

Description

This simple spicy lasagna soup is cheesy and comforting, full of tomato flavor and topped with little pillows of ricotta and flavorful pesto. It’s a dinner win!

Ingredients

Units Scale

1 tablespoon olive oil
1 lb hot Italian sausage
1 red bell pepper, chopped
1 sweet onion, chopped
2 carrots, peeled and chopped
6 cloves garlic, roughly chopped
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 28oz jar marinara sauce
4 cups chicken broth
Parmesan rind (if you have it!)
8 oz lasagna noodles
1/2 cup heavy cream
1/2 cup mozzarella cheese, grated
1/3 cup ricotta cheese
1/4 cup basil pesto
Parmesan cheese and fresh basil, for serving

Cook Mode Prevent your screen from going dark while cooking this recipe!

Instructions

Sausage: In a large soup pot or Dutch oven heat the olive oil over medium-high and when the oil is hot, add the sausage, breaking it up with a wooden spoon or spatula. Cook for 5-7 minutes or until the sausage is browned and fully cooked through, remove it to a paper towel-lined plate leaving about one tablespoon fat behind in the pot.

Soup: Reduce the heat to medium and add the bell pepper, onion, carrots and garlic, sautéing for 3-4 minutes, until softened. Add the oregano, basil, thyme, red pepper flakes, salt and pepper and toss to coat the veggies in the seasonings. Return the sausage to the pot and pour in the marinara sauce and chicken broth. Add a parmesan rind if you have it!

Pasta: Option one: snap the uncooked lasagna sheets into pieces (I recommend aiming for square-ish pieces). You’ll get about 3-4 pieces per lasagna sheet. Add the pasta pieces to the soup and simmer for 14-15 minutes until the pasta is al dente. Note that this is the less precise way and you may end up with some odd-shaped pieces of pasta but it’ll still taste GREAT.

Option two: boil the lasagna sheets separately in a pot of salted water according to package directions until al dente. Drain and slice each lasagna sheet lengthwise into 2-3 strips. Add the cooked lasagna to the soup.

Assemble: Simmer the soup for a few minutes to allow the flavors to meld. Stir in cream and mozzarella cheese. Ladle the soup into bowls and garnish with dollops of ricotta cheese and pesto. Sprinkle on parmesan cheese, fresh basil leaves and lots of freshly cracked pepper. MUAH.

Notes

Instant pot instructions: Set Instant pot to sauté mode. Brown the spicy Italian sausage, then add onion, pepper, carrots, and garlic. Add seasonings, marinara sauce, chicken broth, and parmesan rind. Break lasagna noodles into pieces and add to the pot. Pressure cook for 5 minutes, then quick release. Stir in heavy cream and mozzarella. Serve with dollops of ricotta, pesto, and a sprinkle of parmesan.

Slow cooker instructions: to make crockpot lasagna soup, brown the Italian sausage in a stainless steel or cast iron skillet and then add the bell pepper, onion, carrots and garlic, sautéing for 3-4 minutes, until softened. Add the sausage and veggies to a crockpot along with seasonings, broth, marinara, parmesan rind and broken lasagna pieces. Cook on low for 2 hours, stirring occasionally, until pasta is cooked through. Stir in mozzarella and cream.

For tips, variations and answers to frequently asked questions, refer to the above blog post!

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Nutrition

Serving Size: 1/6 recipe
Calories: 572
Sugar: 11.6 g
Sodium: 1945.7 mg
Fat: 31.2 g
Carbohydrates: 47.3 g
Fiber: 7.5 g
Protein: 23 g
Cholesterol: 81.5 mg