The soup has a slight kick, but you can control the level of heat. Start with a small amount of the red pepper flakes and taste the broth as you go. Add more crushed red pepper if you prefer it extra spicy.

What’s the best type of pasta to use?

Regular lasagna noodles work best. Avoid 'oven-ready' noodles as they are too thin and may become mushy. If you prefer other shapes, Mafalda or Campanelle pasta also work well; just ensure they are broken into bite-sized pieces.

Can I use something other than ground beef?

Yes, you can substitute ground turkey, ground chicken, or your favorite plant-based ground meat alternative.

Can I make this vegetarian or vegan?

Certainly. To make it vegetarian or vegan, simply omit the meat or use a plant-based alternative, ensure you use vegetable broth, and use vegan cheese or leave the cheese out entirely.

Spicy Lasagna Soup Recipe - Easy Dash Recipes

Name: Spicy Lasagna Soup Recipe
Prep time: PT-496323H33M55S
Cook time: PT-496323H33M55S
Total time: PT-496323H33M55S
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 small sweet onion, diced; 1 red bell pepper, seeded and diced; 1 pound lean ground beef; 4 cloves garlic, minced; 2 tablespoons Italian seasoning; 1 bay leaf; ½ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons tomato paste; 28 ounces crushed tomatoes; 4 cups vegetable broth; 1 teaspoon red pepper flakes; 8 ounces lasagna noodles, uncooked and broken into pieces; 4 ounces ricotta cheese; 1 cup mozzarella cheese, shredded; Fresh parsley for garnish

This hearty soup captures every layer of a classic Italian lasagna without the intensive assembly process. By combining ground beef, tender pasta, and a zesty tomato base into one pot, you get a comforting meal that comes together in less than an hour. It is a perfect solution for weeknight dinners when you need deep, savory flavors with minimal cleanup.

List of ingredients

2 tablespoons olive oil
1 small sweet onion, diced
1 red bell pepper, seeded and diced
1 pound lean ground beef
4 cloves garlic, minced
2 tablespoons Italian seasoning
1 bay leaf
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons tomato paste
28 ounces crushed tomatoes
4 cups vegetable broth
1 teaspoon red pepper flakes
8 ounces lasagna noodles, uncooked and broken into pieces
4 ounces ricotta cheese
1 cup mozzarella cheese, shredded
Fresh parsley for garnish

step-by-step instructions

Step: In a large dutch oven (4.5Q or higher) add olive oil and heat over medium high heat.
Step: Add onion and red bell pepper. Cook 3-4 minutes or until they start to soften.
Step: Add the ground beef, minced garlic, bay leaf, Italian seasoning. Cook for 5 minutes or until ground beef is no longer pink.
Step: Add in tomato paste and red pepper flakes. Stir to incorporate.
Step: Pour in crushed tomatoes, broth, salt and pepper.
Step: Stir and bring to a boil.
Step: Reduce to simmer and add in lasagna noodles.
Step: Stir to mix. Cook for 15-20 minutes or until the lasagna noodles are tender.
Step: Turn off heat and stir in 1 cup mozzarella cheese.
Step: Drop spoonfuls of ricotta cheese on top, or portion into individual bowls and place a spoonful of ricotta cheese in each serving.
Step: Garnish with fresh parsley and serve.

Cooking Practicalities

Choosing the Right Pasta Texture

When preparing this soup, it is vital to use standard lasagna noodles that require boiling. Avoid using no-boil or oven-ready sheets, as their texture often becomes disintegrated or mushy when submerged in a soup environment for an extended period. Breaking the noodles into uniform, bite-sized pieces ensures that every spoonful contains a balance of meat, broth, and pasta.

Managing the Spice Level

The intensity of the heat comes primarily from the red pepper flakes, which infuse the broth during the simmering process. If you are serving a crowd with varying heat tolerances, start with half the recommended amount of flakes and taste the broth before adding the remainder. You can always increase the spice intensity by adding more flakes toward the end of the cooking time or by using a hot-style tomato paste.

Refining Your Ingredients

Alternative Ground Proteins

While lean ground beef is traditional, this recipe is highly adaptable to other ground meats. Ground turkey or ground chicken are excellent, lighter alternatives that absorb the spices well. You can also mix in ground plant-based crumbles if you prefer a meatless version, provided you select a brand that holds its texture well under simmering conditions.

Adjusting the Vegetable Profile

While the red bell pepper adds a specific sweetness, you can experiment with other aromatics to change the character of the dish. Diced zucchini or finely chopped carrots can add extra heartiness and texture without overpowering the sauce. Always ensure vegetables are chopped into similar sizes to guarantee they soften at the same rate as the onions.

Enhancing Flavor Depth

Deglazing for Extra Richness

If you have extra time, you can deglaze the pot after browning the meat by adding a splash of vegetable broth or a bit of tomato juice to scrape up the caramelized bits from the bottom of the pan. These brown bits, known as fond, are concentrated with flavor and will significantly improve the complexity of your broth. Simply stir well while the liquid bubbles to release them before proceeding with the tomato paste.

Customizing the Tomato Base

If you find that your crushed tomatoes are particularly acidic, a small pinch of sugar or a finely grated carrot can help mellow the flavor. If you prefer a smoother, more uniform soup base, you can blend the crushed tomatoes with an immersion blender before adding them to the pot. This creates a silkier texture that mimics a classic lasagna sauce much more closely.

Serving and Presentation

Accompaniments for a Complete Meal

A heavy soup like this pairs beautifully with lighter sides that provide contrast. A crisp garden salad tossed with a light vinaigrette cuts through the richness of the ricotta and mozzarella. Toasted crusty bread or garlic-rubbed crostini are essential for scooping up the remaining broth and melted cheese at the bottom of the bowl.

Individual Plating Techniques

For an elevated presentation, place a single large scoop of ricotta directly into the center of the serving bowl before pouring the soup around it. This keeps the cheese distinct rather than mixing it entirely into the broth. Top with the parsley just before serving to maintain its bright color and aroma.

Storage and Make-Ahead

Managing Leftovers

If you plan on having leftovers, keep in mind that the noodles will continue to absorb liquid even after the heat is turned off. To maintain the best texture, store the pasta and the broth separately if possible, or expect the soup to thicken significantly in the refrigerator. If it becomes too thick, simply stir in a splash of warm chicken broth or water during the reheating process.

Freezing Considerations

Freezing this soup can be challenging due to the delicate nature of the noodles and the dairy content. If you must freeze it, do so without the cheese. Once thawed and reheated on the stove, whisk in the fresh mozzarella and top with the ricotta as you would with a fresh batch. This prevents the dairy from separating into a grainy texture when exposed to extreme temperature changes.

Frequently Asked Questions

Can I use a different type of noodle?

Yes, any wide, flat pasta shape works well in this dish. Mafalda, Campanelle, or even broken fettuccine can stand in for lasagna noodles. The key is to select a pasta that can withstand a 15-minute boil without falling apart.

Is this soup suitable for vegetarians?

Absolutely, you can omit the ground meat entirely or replace it with a plant-based crumble. Be sure to use a high-quality vegetable broth to maintain the savory profile of the dish. For the cheese, ensure you are using a variety that does not contain animal-derived rennet if you are following strict vegetarian requirements.

How can I make the soup thicker?

If you prefer a stew-like consistency, you can reduce the amount of chicken broth by one cup. Alternatively, mashing a few of the cooked noodles against the side of the pot will release starches into the liquid, naturally thickening the broth to your preferred level.

What should I do if the soup gets too salty?

If the broth becomes too salty, add a few chunks of peeled potato to the pot and let them simmer for 10 minutes. The potatoes will absorb the excess salt, and you can simply remove them before serving. Adding a small amount of extra crushed tomatoes or water can also help dilute the saltiness if the potatoes are not available.