Spicy Lasagna Soup
This Spicy Lasagna Soup is the perfect comfort food for this fall! It's loaded with hot Italian sausage, ricotta, and fun noodles with lots of grooves to catch the sauce in.

Aside from just eating soup, it's nice to throw in a non-dessert-related recipe on Cookie Dough and Oven Mitt. Lasagna inspired recipes seem to be a recurring option for me. I have this over-the-top lasagna grilled cheese and this lasagna dip that are just as good as this soup.
It's getting to be that time of the year when we can have soup and this mama loves soup! Lately, my favorites have been this lasagna soup and easy creamy broccoli cheddar soup.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- pasta - You can opt to use the radiatore pasta like I did or any other pasta. Broken lasagna noodles are a great option too.
- Italian sausage - I love hot Italian sausage, but you can go with the sweet if you would like.
- marinara sauce - You can use either marinara sauce or spaghetti sauce.
- beef broth - This thins out the sauce and gives the soup a hearty beef flavor.
- Italian seasoning - A great combination of herbs that pack some flavor. If you don't have Italian seasoning you can use dried oregano, dried thyme, and dried basil.
- crushed red pepper flakes - To add extra spice! You can also use cayenne pepper.
- cheese - ricotta, parmesan, and mozzarella cheese are combined to make the perfect cheese topper for this lasagna soup.
How to Make Lasagna Soup
Step 1: To whip up this spicy lasagna soup, you'll need to start by cooking the pasta. Once it's cooked to al dente, run it under cold water to keep it from continuing to cook.
Step 2: Next, using a large saucepan, cook up the Italian sausage with some olive oil until browned.
Step 3: Add the onions and cook until softened.
Step 4: Add in the garlic and cook for an additional minute.
Step 5: Stir in the pasta sauce, beef broth, bay leaves, Italian seasoning, crushed red peppers, and sugar and let simmer for 30 minutes.
Step 6: Add in the noodles and let simmer for an additional 5 minutes.
Step 7: While the soup is simmering, whip up the cheese topping. Stir until the ricotta, parmesan cheese, mozzarella, fresh parsley, salt, and pepper.
Step 8: Serve up a bowl of soup topped with the cheese mixture!

Recipe FAQ's
The cheesy ricotta mixture on top could easily be mixed in, but I didn't want all my juice to get absorbed. Instead, I placed it on top and enjoyed with with every bite that way. It evens out the spiciness and the acid from the tomatoes.
I wanted a wavy noodle that would resemble the waves on a lasagna noodle so I went with radiatore pasta. You could go with any noodle you prefer, but only use 2 cups of the uncooked pasta that way there is juice left.
Sure can! You may want to add more crushed red peppers to spice up the soup though.
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Spicy Lasagna Soup Recipe
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
- ยฝ teaspoon crushed red peppers
- 3 teaspoons granulated sugar
- 15 ounces full-fat ricotta
- ยฝ cup parmesan cheese grated
- 1 cup shredded mozzarella
- ยฝ teaspoon fresh parsley chopped
- salt and pepper to taste
Instructions
- Fill a large saucepan with water and place over medium/high heat. Let it come up to a boil.
- Add in the pasta and boil for 8 minutes or until al dente.
- Strain the pasta off and run cold water over the pasta to stop the cooking. We didn't season it, so it'll be okay.
- In the same saucepan, add in the olive oil and italian sausage. If your sausage has a casing on it, remove the sausage from it. Break the sausage apart and let it brown up. It will take 5 - 10 minutes.
- Once the sausage is brown, add in the chopped onion. Let the onions cook until they are softened.
- Add in the garlic and let cook another minute.
- Add in the pasta sauce, beef broth, bay leaves, Italian seasoning, crushed red peppers, and sugar. Stir to combine.
- Let it come up to a boil and reduce to a simmer. Let it simmer for 30 minutes.
- Remove the 2 bay leaves and add in the pasta. Let it simmer for another 5 minutes.
- While the soup is simmering, prepare the cheesy ricotta topping.
- In a medium bowl, add in the ricotta, parmesan cheese, mozzarella, fresh parsley, salt and pepper. Mix until combined.
- Scoop the soup out into a bowl. Add a desired amount of cheesy ricotta to the top. Serve.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Gotta try this one!!!!
I'm a big fan of the Ragu Homestyle Sauces. Your recipe sounds delicious. Thanks for sharing with us at Merry Monday.
hooray for soup weather. we LOVE lasagna soup
What a delicious looking soup- it looks nice and hearty for fall!