This spicy lasagna soup has been the kind of recipe that turns a hectic weeknight into a warm family moment. I first developed this version on a chilly evening when I wanted all the familiarity of lasagna but had no time to layer sheets and bake. The result was an immediate favorite: the same savory, herby, and cheesy profile of classic lasagna concentrated into a bubbling pot. The heat from the spicy Italian sausage and red pepper flakes gives it personality, while the coconut milk or cream smooths the acidity and keeps every spoonful silky.

I remember the first time I served it to a picky teenage niece—she came back for seconds before I could finish plating. The texture balance is what sells it: softened vegetables for a sweet crunch, browned meat for depth, broken lasagna noodles that hold sauce beautifully, and gooey provolone folded through at the end. This is the kind of dish you can make with pantry staples and still impress people who expect the full lasagna experience.

Ingredients

• Extra virgin olive oil (2 tablespoons): Use a fruity, medium-intensity oil for sautéing; I like California or Italian blends from well-known brands for consistent flavor. The oil is the flavor carrier for the aromatics.
• Yellow onion (1, chopped): Choose a medium yellow onion for its balance of sweetness and savory depth. Dice evenly so it softens at the same rate as the celery and peppers.
• Celery (1/2 cup, chopped): Adds aromatic backbone and texture contrast; remove tough strings if present and chop fine for even cooking.
• Red bell peppers (2, chopped): Bring sweetness, color, and a hint of smoky flavor when sautéed. Choose firm peppers with glossy skin.
• Garlic (6 cloves, chopped): Fresh garlic is essential; press or finely chop and add near the end of the sauté to preserve its bright flavor.
• Ground protein (1/2 pound): Lean ground beef, ground bison, or ground chicken all work. I like a 80/20 beef for richness or bison for a leaner, slightly sweet note.
• Spicy Italian sausage (1/2 pound): Use casings removed and crumbled; the fennel and chili in the sausage are crucial to the lasagna-like profile. For milder heat, choose sweet Italian sausage.
• Dried herbs & spices: 1 tablespoon dried basil, 1 tablespoon dried oregano, 2 teaspoons dried thyme, 1/2 teaspoon red pepper flakes. These replicate the classic Italian herb combination—toast them briefly in the pan with tomato paste for better aroma.
• Tomato paste (1/2 cup): Tomato paste caramelized in the pan adds deep umami. Look for double-concentrated paste in a tube for freshness.
• Dry white wine (1/2 cup): A splash deglazes the pan and lifts browned bits; use a neutral dry wine like Pinot Grigio or Sauvignon Blanc. Substitute extra broth if you prefer no alcohol.
• Low sodium chicken broth (4 cups): Use low-sodium to control salt; a good-quality boxed or homemade broth improves depth.
• Crushed tomatoes (1 14-ounce can): Choose San Marzano-style crushed tomatoes for bright, consistent texture.
• Milk, coconut milk, or cream (1/2 cup): Adds silkiness—use full-fat dairy for richness, or canned coconut milk for a dairy-free spin (note flavor change).
• Shredded provolone (1 cup): Melts beautifully into the soup for that lasagna cheese pull; pre-shredded is convenient but freshly shredded melts better.
• Grated Parmesan (1/2 cup): Sprinkle on top for tang and umami; use Parmigiano-Reggiano if possible.
• Lasagna noodles (8 to 12, broken): Break into 2 to 3-inch pieces before boiling. Use 8 for a lighter noodle presence, 12 for a heartier, pasta-forward bowl.

Instructions

Heat and sweat the aromatics: Warm 2 tablespoons extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chopped onion, celery, and red bell peppers and cook, stirring occasionally, until softened and slightly translucent, about 5 minutes. A light golden color is fine; avoid browning the vegetables too much. Stir in the chopped garlic and cook just 30 to 60 seconds until fragrant—this preserves garlic s bright flavor without bitterness. Brown the meat: Add the ground meat and crumbled spicy Italian sausage to the pot, seasoning lightly with salt and freshly ground black pepper. Increase heat to medium-high and break up the meat as it browns so you get small, evenly cooked crumbles. Cook for about 8 to 10 minutes until no longer pink and nicely caramelized in spots. Proper browning develops savory depth and is worth the extra minute of attention. Develop the tomato base: Push the meat to one side and add the tomato paste directly to the hot pan. Let the paste cook undisturbed for 1 to 2 minutes, then stir it through the meat and vegetables. Add the dried basil, oregano, thyme, and red pepper flakes and cook for an additional 2 to 3 minutes to toast the herbs and reduce raw tomato paste flavors. Pour in 1/2 cup dry white wine to deglaze, scraping the bottom of the pot to release fond. Allow the wine to reduce by half, about 1 to 2 minutes. Simmer: Stir in the crushed tomatoes and 4 cups low-sodium chicken broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 to 20 minutes until the sauce thickens slightly and the flavors meld. Taste and adjust salt and pepper. Simmering concentrates the tomatoes and lets the dried herbs hydrate and bloom. Finish the soup: Stir in 1/2 cup milk, coconut milk, or cream and warm through over low heat for about 10 minutes. The dairy softens acidity and yields a luscious mouthfeel; if using coconut milk, expect a subtle tropical note that pairs surprisingly well with the sausage spices. Cook the noodles and assemble: While the soup simmers, bring a large pot of salted water to a boil and cook the broken lasagna noodles until just al dente according to package directions. Drain well and return noodles to the empty pot. Ladle several cups of hot soup over the noodles, stir in 1 cup shredded provolone so it melts into ribbons, and then portion into bowls. Top each serving with grated parmesan and chopped fresh herbs like basil or parsley.

Storage Tips

Allow the pot to cool completely before storing. Transfer soup (without noodles and cheese if you plan to freeze) to airtight containers. Refrigerate up to 3 days; reheat gently on the stove over low heat, adding a splash of broth to loosen. For longer storage, freeze the broth and meat base in portioned containers for up to 3 months. Thaw overnight in the refrigerator and add fresh cooked noodles and cheese when warming so textures remain optimal. Use glass or BPA-free plastic containers and leave a small headspace for expansion if freezing.

Ingredient Substitutions

To reduce heat, use sweet Italian sausage or omit the red pepper flakes and add a teaspoon of smoked paprika for smoky flavor instead. For a leaner version, substitute ground chicken or turkey for the beef and choose a mild chicken sausage. Swap dairy for canned full-fat coconut milk to make it dairy-free; the coconut character pairs well with the sausage, though the flavor shifts slightly. For gluten-free, use gluten-free lasagna noodles or brown rice pasta, but adjust cooking time carefully to avoid overcooking.

Serving Suggestions

Serve with a simple green salad dressed in lemon vinaigrette to cut richness, and offer crusty bread for dipping. Garnish with fresh torn basil or chopped parsley and an extra sprinkle of grated parmesan. For a heartier meal, pair with a roasted vegetable side—roasted Brussels sprouts or a pan of garlicky green beans complement the soup s spice and tomato base.

Cultural Background

This bowl is an American interpretation inspired by Italian lasagna. Lasagna in Italy varies regionally, but the essential idea—pasta, cheese, sauce—is universal. Converting it into a soup is common in home kitchens because it keeps the flavors intact while making the dish faster and more flexible. The addition of spicy Italian sausage channels the bold flavors many home cooks associate with American-Italian comfort food.

Seasonal Adaptations

In summer, use fire-roasted canned tomatoes or add roasted cherry tomatoes and fresh basil for brightness. In colder months, double the dried herbs and add a tablespoon of tomato paste early for concentrated warmth. For holiday gatherings, serve in small bowls as a first course, or make a larger pot and keep it warm in a slow cooker for guests.

Meal Prep Tips

Make the full base (through simmer) and cool, then refrigerate for up to 3 days. When ready to eat, cook noodles fresh and stir them with shredded provolone right before serving to preserve texture and melty cheese. Portion into individual microwave-safe containers for lunches and reheat with a splash of broth to return to soup consistency. This recipe scales well for batch cooking and freezes reliably when noodles and cheese are omitted.

There is something joyful about ladling this into bowls on a blustery evening, sharing a simple meal that tastes indulgent yet humble. I encourage you to experiment with heat and cheese ratios to make it yours.