Pin 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 with cheesy jalapeño topping, my family couldn't stop raving about how fun it was to enjoy all the classic lasagne flavors with a spicy punch. It has quickly become our favorite comfort soup especially when we crave something cozy yet bold.
Ingredients
- Lean ground beef: 500 g (1 lb)
- Italian sausage, casing removed: 150 g (5 oz)
- Onion, diced: 1 medium
- Garlic, minced: 2 cloves
- Carrot, diced: 1 large
- Red bell pepper, diced: 1
- Jalapeños, seeded and finely chopped: 2 (plus extra for garnish, optional)
- Beef or vegetable broth: 800 ml (3 ⅓ cups)
- Canned crushed tomatoes: 800 g (28 oz)
- Tomato paste: 2 tbsp
- Dried oregano: 1 tsp
- Dried basil: 1 tsp
- Crushed red pepper flakes (optional): ½ tsp
- Salt and black pepper: to taste
- Lasagne noodles, broken: 200 g (7 oz)
- Ricotta cheese: 200 g (7 oz)
- Mozzarella cheese, shredded: 100 g (3.5 oz)
- Parmesan cheese, freshly grated: 50 g (1.8 oz)
- Fresh parsley, chopped: 1 tbsp
- Jalapeño, finely diced (optional): 1 small (for cheesy mixture)
- Extra chopped parsley: for garnish
- Sliced jalapeños: for garnish
- Additional grated Parmesan: for garnish
Instructions
- Brown the meats:
- Heat a large soup pot over medium-high heat. Add ground beef and sausage. Cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if needed.
- Sauté vegetables:
- Add onion, garlic, carrot, red bell pepper, and jalapeños. Sauté for 5 to 6 minutes until softened and fragrant.
- Add seasonings:
- Stir in tomato paste, oregano, basil, red pepper flakes, salt and black pepper. Cook for 1 minute.
- Simmer the soup:
- Pour in crushed tomatoes and broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 10 minutes to allow flavors to meld.
- Cook the pasta:
- Add broken lasagne noodles. Simmer for 10 to 12 minutes, stirring occasionally, until pasta is al dente.
- Prepare cheese mixture:
- In a bowl, combine ricotta, mozzarella, Parmesan, parsley, and diced jalapeño. Mix well.
- Finish and serve:
- Taste soup and adjust seasoning. Remove from heat. Ladle into bowls and top each serving with a dollop of cheesy jalapeño mixture. Garnish with parsley, sliced jalapeños, and Parmesan. Serve hot.
Pin We love ladling up big bowls of this soup for Sunday family dinners. The extra cheesy topping and jalapeños always make everyone smile—kids love swirling the cheese in.
Required Tools
Large soup pot or Dutch oven, chef's knife, cutting board, wooden spoon, mixing bowl, ladle
Allergen Information
Contains milk (ricotta, mozzarella, Parmesan) and wheat (lasagne noodles). Verify all labels if sensitive and check sausage and broth for extra allergens.
Nutritional Information
Per serving: Calories 480, Total Fat 20 g, Carbohydrates 44 g, Protein 29 g.
Pin This soup brings all the lasagne comfort in one cozy bowl with a zingy jalapeño finish. It's a perfect meal to warm up your weeknight or impress guests!
Recipe FAQ
- → Can I adjust the level of spiciness?
Absolutely! Increase or decrease the amount of jalapeños based on your spice preference. You can also omit them entirely for a milder dish.
- → What can I use instead of meat?
Swap out the beef and sausage for plant-based options and extra vegetables like mushrooms or spinach for a vegetarian version.
- → How do I prevent noodles from overcooking?
Add the broken lasagne noodles during the final simmer and monitor closely. Stir occasionally and test for al dente doneness.
- → What cheese alternatives work best?
Substitute with cottage cheese or use dairy-free cheese blends for a different texture or to accommodate dietary needs.
- → Can leftovers be stored and reheated?
Yes. Let the soup cool, then refrigerate in airtight containers up to 3 days. Reheat gently and add fresh cheese topping to serve.
- → Which wine pairs well?
A light Italian red wine such as Chianti complements the robust flavors and spicy kick of the dish beautifully.