This Spicy Lasagna Soup is a cozy, fall-ready meal that combines hot Italian sausage, creamy ricotta, and textured pasta that soaks up the rich tomato broth. It’s an easy way to enjoy lasagna flavors in a bowl.
Lasagna-inspired dishes are a favorite on Cookie Dough and Oven Mitt — and for good reason. If you enjoy this soup, you might also like other lasagna-style recipes from the site. This soup keeps things simple while delivering the same comforting combination of meat, herbs, tomato, and cheese.
When the weather cools, a hearty soup is just what the family needs. This lasagna soup is one of my go-to comfort bowls, along with other favorites like a creamy broccoli cheddar soup.
Ingredients
See the recipe card below for exact quantities and the full ingredient list.
- Pasta – Radiatore works well because its ridges catch the sauce, but broken lasagna noodles or any short pasta will do.
- Italian sausage – Hot sausage adds a spicy kick; swap for sweet if you prefer a milder flavor.
- Marinara sauce – Use your favorite jarred marinara or spaghetti sauce.
- Beef broth – Adds depth and thins the sauce into a satisfying soup base.
- Italian seasoning – A blend of dried herbs; substitute oregano, thyme, and basil if needed.
- Crushed red pepper flakes – For extra heat. Use cayenne if you want a different heat profile.
- Cheeses – A mix of ricotta, grated Parmesan, and shredded mozzarella makes a creamy, melty topping.
How to Make Lasagna Soup
Step 1: Start by cooking the pasta in salted boiling water until just al dente. Drain and rinse under cold water to stop the cooking so it won’t become mushy in the soup.
Step 2: In a large saucepan or pot, heat olive oil and brown the Italian sausage, breaking it into pieces as it cooks.
Step 3: Add the chopped onion and cook until softened.
Step 4: Stir in minced garlic and cook briefly until fragrant, about a minute.
Step 5: Pour in the marinara sauce and beef broth, then add bay leaves, Italian seasoning, crushed red pepper, and a touch of sugar. Bring to a simmer and let the flavors meld for about 30 minutes.
Step 6: Remove the bay leaves, add the cooked pasta to the soup, and simmer 4–5 minutes more to warm the noodles through.
Step 7: While the soup finishes, combine the ricotta, grated Parmesan, shredded mozzarella, chopped fresh parsley, and salt and pepper in a bowl to make the cheesy topping.
Step 8: Ladle the soup into bowls and top each serving with a generous dollop of the ricotta mixture. Serve hot.
Recipe FAQ’s
Yes. You can stir the ricotta mixture into the soup if you prefer it fully incorporated, though adding it on top lets each bowl keep a creamy contrast and helps temper the spice and acidity.
Absolutely. Choose a short, shaped pasta that holds sauce. Using about 2 cups uncooked pasta keeps the balance between noodles and soup so it stays brothy rather than dry.
Yes — ground beef works well. If you skip the sausage, you may want to add extra crushed red pepper or Italian seasoning to boost the flavor.
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Spicy Lasagna Soup Recipe
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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
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Fill a large saucepan with water and bring to a boil.
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Cook the pasta about 8 minutes or until al dente, then drain and rinse under cold water to stop the cooking.
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In the same pot, heat olive oil and brown the Italian sausage, breaking it into pieces. Cook 5–10 minutes until browned.
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Add the chopped onion and cook until softened, then add garlic and cook one more minute.
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Stir in the marinara sauce, beef broth, bay leaves, Italian seasoning, crushed red pepper, and sugar. Bring to a simmer and cook for 30 minutes.
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Remove the bay leaves, add the pasta, and simmer another 5 minutes to heat through.
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Mix ricotta, Parmesan, mozzarella, parsley, salt, and pepper in a bowl until combined to make the cheesy topping.
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Ladle soup into bowls, top with the ricotta mixture, and serve hot.
Nutrition
(Nutrition facts are estimates and not guaranteed. Consult a registered dietitian for specific dietary advice.)