Hearty and full of flavor – lasagna in a soup! This is a veggie filled one pot meal that will make EVERYONE happy. An easy one to please a crowd, and keep in mind for holiday guests.
There are hundreds of versions of Lasagna Soup out there, but this one is based mostly on another genius recipe from Tieghan Girard of Half Baked Harvest, https://www.halfbakedharvest.com/spicy-lasagna-soup/. I changed it up quite a bit for our own taste. It’s hearty and filling and tastes like you spent gobs of time when it really comes together in under 30 minutes. I LOVED this. My adjustments included the addition of carrots, spinach, and pesto, making no need for a salad on the side – just some good bread and you’ve got dinner!
Here’s my little video for how to make this! https://www.tiktok.com/@walestable/video/7291079529844444459?_r=1&_t=8ghw0G2RjHH
The best part of this recipe is how adaptable it is – this one brings in a heat element that makes it special. Between the pesto, the red pepper flakes and the nutty sharp provolone, you have a depth of incredibly delicious ingredients. You can limit the spice factor by choosing sweet Italian sausage (or even ground chicken), and reducing or removing the red pepper flakes. The flavors will still be amazing.
Shredded provolone isn’t always available in the grocery store, and honestly I try to avoid the fillers and stabilizers that are found in pre-shredded packaged cheese. I encourage you to hit the deli counter for this one – grab a chunk of provolone (I chose sharp) about 1 inch thick and grate it yourself – it’s worth the effort and likely cheaper anyway.
One more important note is that when you add the cooked pasta you want it to be VERY al dente, as it will continue to cook when added to the hot soup. If you are looking to make this ahead, I would keep the pasta completely separate and add when reheating.
Spicy Lasagna Soup
Ingredients
- 2 Tbsp olive oil
- 1 large yellow onion, chopped
- 3 ribs celery, chopped
- 3-4 carrots, thinly sliced
- 6 cloves garlic, smashed and minced
- 1 lb spicy or sweet Italian sausage you can use chicken sausage too
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 2 tsp dried thyme
- 1/2 tsp red pepper flakes (to taste)
- 6 Tbsp tomato paste
- 1/2 cup dry white wine
- 4 cups low sodium chicken broth
- 1 28 oz can crushed tomatoes (I like San Marzano)
- 1/2 cup whole milk or cream
- 3-4 Tbsp prepared or homemade pesto
- 3/4 cup provolone cheese, shredded
- 1/2 cup grated parmesan
- 8 oz cooked pasta of your choice - I used farfalle **AL DENTE!! This will continue to cook in the soup
- 3 oz baby spinach, chopped
- fresh oregano, basil, and parmesan for topping
Instructions
- Heat the olive oil in a large dutch oven over high heat. Add the onion, carrots, and celery, and cook until the veggies are softened, about 5 minutes. Stir in the garlic and cook 1 minute longer.
- Add the sausage, breaking it up into the veggies as it cooks. This will take about 7-8 minutes. Add the tomato paste, basil, oregano, thyme, and chili flakes and cook 5 minutes, then pour in the wine. Add the crushed tomatoes and broth. Season with salt and pepper to taste (I used 1/2 tsp of each at this stage). Cook 10-20 minutes until thickened slightly.
- Stir in the milk or cream, and the pesto, and cook until warmed through, 10 minutes.
- Add the cooked pasta to the pot with the two cheeses, and finally wilt the spinach in. Ladle the soup into bowls and serve topped with parmesan and fresh herbs. Enjoy!
Notes
