This Spicy Lasagna Soup packs everything you love about classic lasagna—savory tomato richness, chewy noodles, and melty cheese—into a bold, one-pot bowl with real heat. Browning hot Italian sausage for fond, blooming tomato paste and chili, and cooking the noodles directly in a seasoned broth create a naturally thick, glossy base. A final swirl of cream tames the heat just enough, while a warm ricotta–Parmesan dollop and extra mozzarella deliver that unmistakable lasagna finish. Dinner lands in about 30 minutes with layered flavor and adjustable spice.
Ingredients & Measurements
- Yield: 6 servings (about 1½ cups each)
- Protein & Aromatics
- 450 g (1 lb) hot Italian sausage, casings removed (or 90/10 ground beef + ½ tsp crushed red pepper)
- 1 Tbsp olive oil (use only if meat is very lean)
- 1 small yellow onion, finely diced (about 150 g)
- 4 garlic cloves, very finely minced (1½ Tbsp)
- Tomato Base & Broth
- 1½ Tbsp tomato paste
- 800 g (28 oz) crushed tomatoes
- 1.1 L (4½ cups) low-sodium chicken or beef broth, room temperature
- 1½ tsp Italian seasoning
- 1–2 tsp Calabrian chili paste (or 1–2 tsp harissa or ½–1 tsp chili flakes), to taste
- 1 tsp fine sea salt (plus more to taste)
- ½ tsp freshly ground black pepper
- 1–2 tsp sugar (balances acidity; adjust to brand of tomatoes)
- Pasta
- 225 g (8 oz) lasagna noodles, broken into 3–4 cm pieces (or mafalda corta/no-boil sheets broken similarly)
- Cream & Cheeses
- 120 ml (½ cup) heavy cream or evaporated milk
- 75 g (¾ cup) shredded low-moisture mozzarella (for stirring into the pot)
- Ricotta Dollop (per bowl)
- 250 g (1 cup) whole-milk ricotta
- 30 g (¼ cup) finely grated Parmesan
- 1 Tbsp chopped parsley
- Pinch salt & pepper
- Finish & Garnish
- Extra mozzarella or Parmesan, torn basil or parsley, olive oil
- Optional Add-Ins
- 2 cups baby spinach (85 g), last minute
- 1 tsp soy sauce or Worcestershire (umami; won’t taste “soy”)
- Zest of ½ lemon (brightens, optional)
Step-by-Step Instructions
- Brown the sausage for a flavorful base (5–6 minutes). Heat a large Dutch oven (6–7 L) over medium-high for 1 minute. Add sausage (plus olive oil if using). Cook, breaking into small bits, until browned with crisp edges, 5–6 minutes. Drain excess fat, leaving about 1 Tbsp in the pot to carry flavor.
- Sweat aromatics and bloom the paste (2–3 minutes). Reduce heat to medium. Add diced onion and ¼ tsp salt; cook until translucent, 2–3 minutes. Stir in garlic; cook 30 seconds until fragrant. Add tomato paste and cook, stirring, 60–90 seconds until brick red and caramelized. This step deepens the sauce and prevents a raw taste.
- Build the spicy tomato broth (2 minutes). Stir in crushed tomatoes, broth, Italian seasoning, Calabrian chili paste, remaining salt, black pepper, and sugar. Scrape the pot bottom to dissolve browned bits. Bring to a gentle boil over medium-high, then reduce immediately to a steady simmer (small, constant bubbles).
- Cook noodles directly in the pot (12–14 minutes). Add broken lasagna noodles and stir to submerge. Simmer uncovered over medium for 12–14 minutes, stirring every 1–2 minutes to prevent sticking. The starch will slightly thicken the soup; avoid a hard boil that can break noodles or make flavors harsh.
- Mix the ricotta topper while noodles cook (1 minute). In a small bowl, combine ricotta, Parmesan, parsley, and a pinch of salt and pepper. Keep at room temperature so it melts readily on hot soup.
- Finish silky and balanced (1–2 minutes). When noodles are al dente, reduce heat to low. Stir in heavy cream (or evaporated milk) and ¾ cup shredded mozzarella until just melted and glossy, 45–60 seconds. Taste and adjust: add salt in pinches, more chili paste for heat, or a pinch of sugar if the tomatoes read sharp.
- Rest briefly and garnish (3 minutes). Off heat, cover and rest 2–3 minutes; noodles finish to perfect tenderness and the soup thickens slightly. Ladle into warm bowls. Add 2 Tbsp ricotta mixture to each; let soften, then swirl lightly. Top with extra mozzarella or Parmesan, herbs, and a tiny drizzle of olive oil. A whisper of lemon zest brightens heat-heavy bowls.
- Hold and reheat properly. Keep covered over very low heat for up to 10 minutes (stir once). For leftovers, cool quickly and refrigerate up to 3 days. Reheat gently over low, adding 2–4 Tbsp broth or water to loosen; avoid boiling to keep noodles intact.
Cooking Notes
- Heat control: Calabrian chili paste gives a fruity, rounded heat that integrates well. Start with 1 tsp for medium spice; go to 2 tsp (or more) for a true kick. For milder families, use ½ tsp paste + ¼ tsp chili flakes and serve extra at the table.
- Meat swaps: Ground turkey or chicken work; brown in 1 Tbsp oil and add ½ tsp soy sauce in Step 3 to boost savoriness.
- No-boil noodles: They soften faster and release more starch. Start doneness checks at 10–11 minutes and stir gently to prevent tearing.
- Cheese management: Keep the ricotta dollop fairly thick so it melts in ribbons; finely grated Parmesan integrates smoothly. Pre-shredded mozzarella is fine here.
- Vegetable boosts: Fold in 2 cups baby spinach during the last 1 minute, or sauté 1 cup diced zucchini with the onion for extra body.
- Consistency control: If the soup tightens too much while resting, whisk in 2–4 Tbsp hot broth. If it’s thinner than you like, simmer 1–2 minutes uncovered, stirring.
- Acidity balance: Tomato brands vary. If the soup tastes sharp, add ½ tsp red wine vinegar or another pinch of sugar after the cream to round it out.
- Gluten-free path: Use sturdy GF lasagna noodles; start checks 2 minutes earlier and stir carefully to prevent breakage. Add a splash of extra broth if GF starch thickens more quickly.
- Dairy tweaks: Evaporated milk lightens calories with good heat stability; avoid half-and-half at a vigorous simmer (may split).
- Make-ahead strategy: For best noodle texture, cook through Step 3 up to 24 hours ahead. Reheat to a simmer, add noodles and cook to al dente, then finish with cream and cheeses just before serving.
Nutrition Facts (per serving)
- Serving size: ~1½ cups soup + 2 Tbsp ricotta topper
- Approximate calories: 475 kcal
- Total fat: 25 g
- Saturated fat: 12 g
- Carbohydrates: 40 g
- Dietary fiber: 4 g
- Total sugars: 8 g
- Protein: 25 g
- Sodium: 1,000 mg (varies with broth/cheese)
Conclusion
This Spicy Lasagna Soup transforms layered comfort into a fast, one-pot dinner with zesty personality. Browning hot sausage for fond, simmering noodles in a seasoned tomato-chili broth, and finishing with cream and a warm ricotta dollop produce a bowl that’s glossy, balanced, and unmistakably lasagna—just with a welcome kick. Use the timing cues for perfect noodle bite, adjust heat to taste, and dinner’s ready in about half an hour.
