Description
This Spicy Lasagna Soup is a hearty and flavorful twist on traditional lasagna, served as a comforting soup. Packed with ground meat, Italian sausage, aromatic vegetables, tomato paste, herbs, and broken lasagna noodles, it’s a warm and satisfying meal perfect for cooler days. The addition of coconut milk provides a creamy finish, while provolone and parmesan cheeses add savory richness. This recipe is ideal for those who love Italian flavors but want a quick and cozy one-pot dish.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1/2 cup chopped celery
- 2 red bell peppers, chopped
- 6 cloves garlic, chopped
Meats
- 1/2 pound ground beef, bison, or chicken
- 1/2 pound spicy Italian sausage
Herbs and Spices
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1/2 teaspoon red pepper flakes
Liquids and Tomato
- 1/2 cup tomato paste
- 1/2 cup dry white wine
- 4 cups low sodium chicken broth
- 1 can (28 ounce) crushed tomatoes
- 1/2 cup canned coconut milk, milk, or cream
Pasta and Cheese
- 8-12 lasagna noodles, broken into pieces
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan cheese
Instructions
- Sauté vegetables: Heat the olive oil in a large dutch oven over high heat. Add the chopped onion, celery, and red bell peppers, cooking until the vegetables soften, about 5 minutes. Stir in the chopped garlic and cook for an additional 1 minute to release its aroma.
- Brown meats and add seasonings: Add the ground beef and spicy Italian sausage to the pot. Season with salt and pepper. Cook while breaking up the meat with a spoon until it browns evenly, about 10 minutes. Stir in tomato paste, dried basil, oregano, thyme, and red pepper flakes, continuing to cook for 5 minutes to develop the flavors. Pour in the dry white wine and allow it to reduce slightly.
- Add liquids and simmer: Pour in crushed tomatoes and low sodium chicken broth, then season again with salt and pepper to taste. Let the soup simmer for 10 to 20 minutes, stirring occasionally, until it thickens slightly.
- Incorporate cream and warm through: Stir in the canned coconut milk (or preferred milk/cream), letting the soup continue to cook and warm through for 10 minutes, enriching its creaminess.
- Cook noodles: While the soup simmers, bring a pot of water to a boil and cook the broken lasagna noodles until al dente, about 8-10 minutes. Drain noodles well and add them directly to the soup pot.
- Add cheeses and serve: Stir in shredded provolone cheese to melt into the soup. Ladle the soup into bowls and garnish with freshly grated parmesan cheese and optional fresh herbs for extra flavor. Serve hot and enjoy!
Notes
- Use whichever ground meat you prefer—beef, bison, or chicken—all work well.
- Adjust the red pepper flakes for desired spiciness level.
- Substitute coconut milk with dairy milk or cream based on dietary preference.
- Cook noodles just until al dente to avoid them becoming mushy in the soup.
- Leftovers store well in the refrigerator for 3-4 days and can be reheated gently on the stovetop.
- For added freshness, garnish with chopped basil or parsley.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg
