Spicy Lasagna Soup Recipe

Introduction

This Spicy Lasagna Soup delivers all the comforting flavors of a classic baked lasagna in a hearty, spoonable bowl. You get layers of spicy Italian sausage, rich marinara, tender pasta, and creamy ricotta in every bite. It’s a cozy, one-pot meal that comes together without the fuss of layering and baking.

Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 60 minutes

Total Time: 1 hour 25 minutes

Servings: 7

Ingredients

• 2 cups uncooked radiatore pasta (or your favorite pasta)
• 1 tablespoon olive oil
• 1 pound hot italian sausage
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 23 ounces marinara sauce (spaghetti sauce works too)
• 4 cups beef broth
• 2 bay leaves
• 2 teaspoons Italian seasoning
• 1/2 teaspoon crushed red peppers
• 3 teaspoons granulated sugar
• 15 ounces full-fat ricotta
• 1/2 cup parmesan cheese (grated)
• 1 cup shredded mozzarella
• 1/2 teaspoon fresh parsley (chopped)
• salt and pepper (to taste)

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the hot Italian sausage, removing it from its casing if necessary. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
2. Add the chopped onion to the pot with the sausage and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
3. Pour in the marinara sauce and beef broth. Add the bay leaves, Italian seasoning, crushed red peppers, and granulated sugar. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 30 minutes to allow the flavors to meld.
5. While the soup simmers, prepare the cheese topping. In a small bowl, mix together the ricotta, parmesan cheese, and chopped parsley. Season with a pinch of salt and pepper. Set aside.
6. After the soup has simmered for 30 minutes, increase the heat to medium and bring it back to a gentle boil. Add the uncooked radiatore pasta and cook according to package directions until al dente, about 10-12 minutes. Stir occasionally to prevent sticking.
7. Once the pasta is cooked, remove and discard the bay leaves. Taste the soup and adjust seasoning with salt and pepper as needed.
8. To serve, ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture and a sprinkle of shredded mozzarella cheese.

Variations

• Vegetarian Twist: Omit the sausage and use a plant-based alternative or add a cup of chopped mushrooms and bell peppers when sautéing the onion.
• Extra Creamy Version: Stir half of the ricotta mixture directly into the pot just before serving for a uniformly creamy soup.
• Different Pasta: Use classic lasagna noodles broken into pieces, or try cheese tortellini for a richer bite.
• Spice Level Control: For a milder soup, use sweet Italian sausage and omit the crushed red peppers. For more heat, add extra crushed red peppers or a pinch of red pepper flakes when serving.

Tips for Success

• Use full-fat ricotta for the creamiest, most stable topping that won’t water out.
• Don’t skip the sugar; it helps balance the acidity of the tomatoes and marinara sauce.
• If your soup thickens too much upon standing, simply thin it with a little extra beef broth or water when reheating.
• Cook the pasta directly in the soup to allow it to absorb the flavorful broth, but be aware it will continue to soften in leftovers.

Storage & Reheating

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The pasta will absorb broth over time. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to reach your desired consistency. The cheese topping is best added fresh after reheating.

FAQ

Can I make this soup ahead of time?

Yes, you can prepare the soup base (through step 4) up to 2 days in advance. Store it in the fridge and reheat it to a boil before adding the pasta to finish cooking.

What can I use instead of radiatore pasta?

Any short, sturdy pasta will work well, such as rotini, penne, fusilli, or even broken lasagna noodles. Adjust the cooking time according to the package directions.

Is the ricotta cheese topping necessary?

It’s highly recommended as it provides the signature lasagna flavor and creamy texture. However, you can simply sprinkle with parmesan and mozzarella if preferred.

My soup is too thick. What should I do?

The pasta absorbs liquid as it cooks and sits. Simply add more beef broth, water, or even a little extra marinara sauce to thin it to your preferred consistency when reheating.

Can I freeze this lasagna soup?

You can freeze the soup base (before adding the pasta) for up to 3 months. Thaw overnight in the refrigerator, reheat, and then cook the pasta fresh in the hot soup for best texture. The cheese topping should not be frozen.