Spicy Lasagna Soup
Spicy Lasagna Soup brings all the incredible flavors of classic lasagna into a one pot meal without all the fuss of layering. Loaded with savory ground beef, tender noodles, rich tomato broth, and all that melty cheese goodness you crave. And much easier and quicker to make!
It’s always soup season in my house because there’s nothing better than a one pot meat! Tons of flavor, fewer dishes, and they are great for using up leftover ingredients. Not to mention, they always taste better then next day!
When I’m craving my mom’s famous lasagna, but need something quick and easy for a busy weeknight, this soup comes to the rescue. All those same flavors I crave, but with a lot less prep time.
What makes this recipe so amazing is how the lasagna noodles cook right in the soup, absorbing all the delicious flavors, and in the perfect size for my soup spoon.
It’s like deconstructed comfort food that somehow tastes even better than the original! Serve it with this Italian chopped salad and some garlic bread for a full meal.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Ground beef – Use lean ground beef or substitute ground turkey or your favorite Italian sausage.
- Spices – Italian seasonings, bay leaves, and some red pepper flakes.
- Bell pepper – Red bell pepper for the the sweetness. Feel free to substitute another color if you prefer.
- Tomatoes – I use a combination of crushed tomatoes and tomato paste. Substitute some regular tomato sauce if that’s what you have on hand.
- Cheese – Shredded mozzarella and fresh ricotta cheese.
- Pasta – Use broken lasagna noodles. Don’t use the oven ready ones, they don’t have the best texture. You can substitute your favorite wide shape with ruffles. These Mafaldine noodles are super fun!
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How To Make Spicy Lasagna Soup
- In a large pot or large dutch oven heat olive oil over medium-high heat. Cook onion and bell pepper 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 the noodles. Stir to mix and cook for 15-20 minutes or until the lasagna noodles are tender and al dente. Turn off heat and stir in 1 cup mozzarella cheese.
- Top with dollops of ricotta cheese. Or portion into individual bowls and place a spoonful of ricotta cheese in each serving.
- Garnish with fresh parsley or fresh basil.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
This soup is great on it’s own but pairs well with your favorite garlic bread and a green salad for complete meal.
Want to keep the “lasagna theme?” Check out my crockpot lasagna dip or this lasagna casserole. Serve a no bake chocolate lasagna for dessert.
Storage & Reheating
Yes, you can make the soup ahead of time. If you plan to reheat it later, I would leave out the cheeses during the first cooking.
Reheat the soup first, and then stir in the mozzarella and ricotta cheeses before serving.
You can freeze the soup, but the noodles may get mushy and the cheese can get a little grainy.
Frequently Asked Questions
I like to think the soup only has a slight kick to it, but I like spicy foods. The good think about it is you can control the level of heat. Start with a small amount of the red pepper flakes and taste the broth as you go. If you want more heat, add more crushed red pepper. I like mine super spicy!!
Because it’s soup and going to be cooking in a lot of liquid, stick I like to use the regular lasagna noodles. The par-boiled ones, also known as “oven ready,” are too thin and will get mushy in the soup. If you don’t have the wide lasagne noodles, use other noodles like Mafalda or a Campanelle pasta. Break these into bite size sections too.
Substitute ground turkey, ground chicken, Italian sausage, or your favorite ground meat alternative (plant-based).
Simply leave out the meat or substitute a plant based meat, change to vegetable broth, and use vegan cheese or leave out altogether.
Recipe Tips & Tricks
- Switch up proteins – Use Italian sausage or ground turkey instead of beef.
- Get noodley – Try curly pasta or Mafalda noodles for fun shapes.
- Boost flavors – Deglaze the pan with 1/4 cup red wine, stir in tomato paste before adding broth, or substitute marinara for crushed tomatoes.
- Make-ahead friendly – Skip cheese when storing, then add when reheating.
- Not a soup fan? Try my Skillet Lasagna for the same one-pot convenience with traditional lasagna vibes!
If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!
This spicy lasagna soup recipe is a bowl of comfort food without all the fuss! No more layering lasagna, just toss it all in and make a soup!
Spicy Lasagna Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 small sweet onion diced
- 1 red bell pepper seeded and diced
- 1 pound ground beef lean
- 4 cloves garlic minced
- 2 tablespoons Italian seasoning
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 28 ounces 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
- Switch up proteins – Use Italian sausage or ground turkey instead of beef.
- Get noodley – Try curly pasta or Mafalda noodles for fun shapes.
- Boost flavors – Deglaze the pan with 1/4 cup red wine, stir in tomato paste before adding broth, or substitute marinara for crushed tomatoes.
- Make-ahead friendly – Skip cheese when storing, then add when reheating.
- Not a soup fan? Try my Skillet Lasagna for the same one-pot convenience with traditional lasagna vibes!
Nutrition
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