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Spicy Lasagna Soup

Spicy lasagna soup brings hot Italian sausage, tomatoes, and tender lasagna noodles together in a 6-quart Dutch oven. A creamy ricotta, mozzarella, and Parmesan topping melts into each bowl, while baby spinach adds a fresh finish.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 lb hot Italian sausage casings removed
  • 1 yellow onion medium, diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 oz lasagna noodles broken into 2-inch pieces
  • 5 oz baby spinach
For the cheese topping
  • 1 cup whole-milk ricotta
  • 1 cup low-moisture mozzarella shredded
  • 0.25 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the soup
  1. In a 6-quart Dutch oven over medium-high heat, cook the sausage, breaking it into small pieces, for 6 to 8 minutes, until browned and cooked through to 160°F.
  2. Drain excess fat, leaving about 1 tablespoon in the pot.
  3. Add the onion and cook over medium heat for 4 to 5 minutes, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Add the tomato paste and cook for 1 minute, stirring.
  6. Stir in the crushed tomatoes, chicken broth, oregano, basil, red pepper flakes, salt and black pepper.
  7. Bring the soup to a boil over high heat.
  8. Reduce the heat and simmer uncovered for 10 minutes.
  9. Stir in the broken lasagna noodles and simmer for 10 to 14 minutes, stirring often, until the noodles are tender.
  10. Stir in the spinach and cook for 1 to 2 minutes, until wilted.
Make the cheese topping
  1. Stir together the ricotta, mozzarella and Parmesan in a small bowl.
Serve
  1. Ladle the soup into bowls.
  2. Add a spoonful of the cheese topping to each bowl.

Notes

For the best texture, cook the noodles just until tender. Refrigerate leftovers for up to 4 days; freeze without the noodles for up to 3 months. Gluten-free lasagna noodles can be used as a dietary swap.