This spicy lasagna soup became my favorite cold-weather rescue the first winter I tried turning lasagna into something faster and more forgiving. I was short on time but craving the layered flavors of a classic lasagna: garlic, tomato, Italian herbs, and plenty of cheese. The moment the kitchen filled with the smell of sautéed peppers and garlic, I knew this would be the kind of dish that warms more than just the body. My family calls it lasagna in a bowl and asks for it the night after I make it because the depth of flavor improves the next day.

I discovered this version while cleaning out the pantry and wanting something with a peppery lift. Using spicy Italian sausage balances the acidity of the tomatoes and the sweetness of red bell peppers, while a splash of dry white wine lifts the sauce. The texture is a satisfying combination of tender broken noodle pieces, creamy provolone, and a final sprinkle of sharp parmesan. On busy weeknights, this is the dish I turn to when I want robust comfort food without the fuss of layering sheets of pasta.

Ingredients

• Extra-virgin olive oil, 2 tablespoons: Use a good-quality oil such as California or Italian brand for flavor stability at medium-high heat; it forms the base for sautéing vegetables and blooms the herbs.
• Yellow onion, 1 medium, chopped: A sweet yellow onion adds body and natural sweetness; look for firm bulbs without soft spots to avoid bitterness.
• Celery, 1/2 cup chopped: Adds subtle aromatic crunch and balances the sweetness of peppers; trim ends and dice evenly for even cooking.
• Red bell peppers, 2 medium, chopped: Roasted-sweet red peppers contribute depth and color; choose glossy skins and firm flesh for best texture.
• Garlic, 6 cloves, chopped: Fresh garlic gives pungency that mellows with cooking; crush or finely chop and add after the vegetables to avoid burning.
• Ground meat, 1/2 pound: Ground beef, bison, or chicken all work; beef gives the richest flavor while chicken keeps it lighter.
• Spicy Italian sausage, 1/2 pound: Use casing removed; the fennel and chili in the sausage are central to the heat and signature flavor.
• Dried basil, 1 tablespoon; dried oregano, 1 tablespoon; dried thyme, 2 teaspoons: These Italian herbs create the aromatic backbone; add earlier to bloom their oils in the fat.
• Red pepper flakes, 1/2 teaspoon: Adjust to taste; this adds layered heat beyond the sausage for a lively finish.
• Tomato paste, 1/2 cup: Provides concentrated tomato umami and body; cook it a few minutes to caramelize and remove raw tinny notes.
• Dry white wine, 1/2 cup: A Sauvignon Blanc or Pinot Grigio adds brightness and deglazes the pan; use cooking wine only if it is a brand you would drink.
• Low-sodium chicken broth, 4 cups: Low sodium lets you control the final seasoning; use homemade or a trusted brand for cleaner flavor.
• Crushed tomatoes, 1 can (28 ounces): Use good quality canned tomatoes with basil or San Marzano-style for sweet acidity and fewer skins.
• Milk, coconut milk, or cream, 1/2 cup: Adds silkiness to the broth; full-fat dairy cream gives the richest result while unsweetened coconut milk keeps it lactose free.
• Provolone, 1 cup shredded: Melts into the soup for a stretchy finish; use whole-milk provolone for best melt.
• Parmesan, 1/2 cup grated: Finishes the bowls with sharp, salty umami; grate fresh from the wedge for superior flavor.
• Lasagna noodles, 8 to 12, broken into pieces: Regular lasagna sheets provide the familiar chew; broken pieces mimic the mouthfeel of cut pasta in a soup.

Instructions

Heat and soften aromatics: Warm 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium-high heat. Add the chopped yellow onion, 1/2 cup chopped celery, and 2 chopped red bell peppers. Sauté until softened and slightly translucent, about five minutes, stirring occasionally to avoid browning. Add the chopped garlic and cook one minute until fragrant. Properly softened vegetables create a sweeter, less metallic tomato base. Brown the meat: Add 1/2 pound ground meat and 1/2 pound spicy Italian sausage with the heat at medium-high. Season lightly with salt and fresh cracked pepper. Break up the meat with a wooden spoon and cook until no longer pink and edges are browned, about 8 to 10 minutes. Browning creates Maillard flavors that deepen the broth. Build the tomato base: Stir in 1/2 cup tomato paste, 1 tablespoon dried basil, 1 tablespoon dried oregano, 2 teaspoons dried thyme, and 1/2 teaspoon red pepper flakes. Cook and stir for five minutes to caramelize the paste and bloom the dried herbs. Pour in 1/2 cup dry white wine to deglaze, scraping up browned bits, and let the alcohol reduce two to three minutes. Simmer the broth: Add one 28-ounce can crushed tomatoes and 4 cups low-sodium chicken broth. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 10 to 20 minutes until the broth thickens slightly and flavors concentrate. Taste and adjust salt and pepper. Gentle simmering melds the acids and herbs for a balanced profile. Add cream and pasta: Stir in 1/2 cup milk, coconut milk, or cream and warm through for about 10 minutes. Meanwhile, cook 8 to 12 lasagna noodles in a large pot of boiling salted water until al dente following the package timing. Drain and return the pasta to the pot. Add the drained noodles and 1 cup shredded provolone to the Dutch oven, stirring to combine so the cheese melts into the broth and coats the broken noodles evenly. Finish and serve: Ladle soup into bowls, sprinkle with 1/2 cup grated parmesan and optional fresh herbs such as basil or parsley. Serve immediately with crusty bread or a simple green salad. The first spoonful should have a balance of tomato brightness, herb warmth, and a cheesy finish.

Storage Tips

Cool leftovers to room temperature no longer than two hours and transfer to airtight containers. Refrigerate for up to four days. If freezing, remove the cooked noodles and freeze the broth and meat mixture separately for up to three months; freeze the noodles in a separate bag for best texture. To reheat refrigerated portions, warm gently on the stove over low heat with a splash of chicken broth or water to restore looseness. If reheating from frozen, thaw overnight in the refrigerator or rewarm in a covered pot on low heat until steaming.

Ingredient Substitutions

Swap the spicy Italian sausage for mild sausage or omit it and increase the chili flakes for controlled heat. Use ground turkey or plant-based crumbles for a leaner or vegetarian version; add a tablespoon of soy sauce or mushroom powder to boost umami when omitting meat. For a gluten-free adaptation, use gluten-free lasagna noodles or gluten-free short pasta. Replace provolone with fontina or mozzarella for a different melt character. If you prefer less acidity, stir in an extra tablespoon of tomato paste or a teaspoon of sugar to round the flavor.

Serving Suggestions

Serve in shallow bowls to show off the noodles and melted cheese. Garnish with chopped fresh basil, torn oregano leaves, or a drizzle of good olive oil. Pair with a crisp salad of arugula, lemon, and shaved parmesan to cut through the richness. For a heartier meal, offer roasted vegetables or garlic bread. For wine pairings, choose a medium-bodied red like a Sangiovese or a chilled dry white if you used white wine in the soup.

Cultural Background

This dish is an Americanized, deconstructed take on classic Italian lasagna, inspired by the Italian tradition of layering pasta with ragù and béchamel or ricotta. Transforming the layered casserole into a brothy bowl draws from peasant techniques of stretching ingredients into soups that feed a family. The use of spicy Italian sausage adds a regional American twist, taking cues from Italian-American foodways where cured and spiced pork often flavors tomato-based dishes.

Seasonal Adaptations

In summer, roast the red peppers and use fresh tomatoes when they are at peak ripeness for a brighter finish. In winter, choose canned crushed tomatoes and consider adding a handful of chopped kale or spinach during the last five minutes of simmering for added color and nutrition. For holiday gatherings, bulk up the pot and provide toppings station with extra cheeses, fresh herbs, and chili oil so guests can customize bowls.

Meal Prep Tips

Make a double batch and freeze half of the broth and meat mixture for quick meals. Cook and cool noodles separately and store in an airtight container with a light drizzle of olive oil to prevent sticking. Assemble bowls on busy nights by reheating broth and tossing in the pre-cooked noodles and shredded provolone to melt. Store grated parmesan in the refrigerator and bring to room temperature briefly before serving for best grating and melting.

This spicy lasagna soup is welcoming, flexible, and reliably delicious. Whether you are feeding a family or meal prepping for the week, it offers the familiar comforts of lasagna in an easier, faster form. Give it a try and make it your own with favorite proteins, cheeses, and heat levels.