Save to Pinterest A hearty, comforting soup that transforms classic lasagne into a bowl, with spicy jalapeños and a rich, cheesy topping for an extra kick.
The first time I made this lasagne soup, my friends could not stop raving about the cheesy jalapeño topping. It was so satisfying to watch empty bowls stacking up after dinner, with everyone eagerly asking for second helpings.
Ingredients
- Lean ground beef: 500 g (1 lb)
- Italian sausage: 150 g (5 oz), casing removed
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Carrot: 1 large, diced
- Red bell pepper: 1, diced
- Jalapeños: 2, seeded and finely chopped (plus extra for garnish, optional)
- Broth: 800 ml (3 ⅓ cups) beef or vegetable
- Crushed tomatoes: 800 g (28 oz) canned
- Tomato paste: 2 tbsp
- Dried oregano: 1 tsp
- Dried basil: 1 tsp
- Crushed red pepper flakes: ½ tsp (optional)
- Salt and black pepper: to taste
- Lasagne noodles: 200 g (7 oz), broken into bite-sized pieces
- Ricotta cheese: 200 g (7 oz)
- Mozzarella cheese: 100 g (3.5 oz) shredded
- Parmesan cheese: 50 g (1.8 oz) freshly grated
- Parsley: 1 tbsp fresh, chopped
- Jalapeño: 1 small, finely diced (optional, for extra kick)
- Garnish: Extra chopped parsley, sliced jalapeños, additional grated Parmesan
Instructions
- Brown the meats:
- Heat a large soup pot over medium-high heat. Add ground beef and Italian sausage. Cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if needed.
- Cook aromatics:
- Add onion, garlic, carrot, red bell pepper, and jalapeños. Sauté for 5 minutes until softened and fragrant.
- Build flavor:
- Stir in tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Cook for 1 minute.
- Simmer soup:
- Pour in crushed tomatoes and broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 10 minutes.
- Add pasta:
- Add broken lasagne noodles and simmer for 10 minutes, stirring occasionally, until pasta is al dente.
- Make cheesy mixture:
- In a bowl, combine ricotta, mozzarella, Parmesan, parsley, and diced jalapeño. Mix well.
- Adjust and finish:
- Taste soup and adjust seasoning. Remove from heat.
- Serve:
- Ladle soup into bowls. Top with cheesy jalapeño mixture, extra parsley, sliced jalapeños, and Parmesan as desired. Serve hot.
Save to Pinterest Sharing this soup at our family dinner brought everyone together. Even picky eaters loved the spicy cheese topping, and we laughed about who could handle the most jalapeños!
Required Tools
Large soup pot, chef’s knife, mixing bowl, wooden spoon, ladle, and a cutting board for easy prep and serving.
Allergen Information
Contains milk from ricotta, mozzarella, Parmesan and wheat from lasagne noodles. Always check food labels for additional allergens.
Nutritional Information
Per serving, this soup provides approximately 480 calories, 20 g total fat, 44 g carbohydrates, and 29 g protein.
Save to Pinterest Serve this lasagne soup piping hot and top with as much spicy cheese and fresh herbs as you like. Enjoy with warm bread or a glass of Italian red for extra comfort!
Common Recipe Questions
- → How spicy is this dish?
The heat comes mainly from jalapeños and red pepper flakes. Adjust these to suit your taste; less for mild, more for spicy.
- → Can I make this vegetarian?
Yes, simply omit the meats and use plant-based sausage or add extra vegetables for a hearty, meat-free version.
- → What cheese works best in the topping?
A mix of ricotta, mozzarella, and Parmesan creates a creamy, savory topping that melts beautifully over the soup.
- → Can I prepare this ahead of time?
The soup base can be made in advance and refrigerated. Add the cheese topping fresh before serving for best texture.
- → How do I prevent noodles from getting too soft?
Add lasagne noodles only towards the end and simmer until just al dente. Serve promptly to maintain texture.
- → What can I serve with this dish?
Pair with a crisp green salad or a light Italian red wine for a well-rounded meal.