Want a dinner that feels like a million bucks but costs less than ten? This Fiery Spicy Italian Lasagna Soup is my secret weapon. It has all the rich, cheesy, soul-warming goodness of a classic lasagna, much like our zesty Italian spicy lasagna soup. But it comes together in one pot for a fraction of the cost and effort.
You don’t need expensive ingredients to eat well. This recipe is built on pantry staples and smart swaps. It turns a few humble items into a show-stopping meal. Let’s make a pot of comfort that will have everyone asking for seconds.
Recipe Overview
Here’s the quick look at what you’re making. It’s simpler than you think!
- Cuisine: Italian-American
- Category: Main Course Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 hearty bowls
Why This Recipe Saves You Money
I built this recipe from the ground up to be kind to your wallet. Every choice has a purpose.
First, we use broken lasagna noodles instead of whole sheets. You can buy the no-name brand or use up the broken pieces at the bottom of the box. No fancy pasta needed here.
Second, the “lasagna” feel comes from ricotta and mozzarella. We use a small amount mixed right into the soup. You get that creamy, cheesy bite in every spoonful without layering a whole pan.
Finally, it’s a one-pot wonder. You save on energy and cleanup. It also stretches a single pound of spicy sausage into six big servings. That’s the magic of a hearty soup.
My Tips for Smart Shopping on a Budget
I’ve learned a few tricks over the years to keep my grocery bill low. They make a huge difference.
Always buy your Italian sausage in bulk or family packs. It’s almost always cheaper per pound. You can freeze what you don’t use right away for another meal, like this spicy Italian sausage and pepper lasagna soup.
Fiery Spicy Italian Lasagna Soup Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade Fiery Spicy Italian Lasagna Soup Recipe!
Nutrition Information
For canned tomatoes and broth, store brands are your best friend. The quality is identical to name brands for soups like this. Stock up when they’re on sale.
Use dried herbs. A jar of dried basil and oregano lasts for months. It costs less than fresh for recipes that simmer for a while.
Grate your own cheese. Pre-shredded bags have anti-caking agents. A block of mozzarella is cheaper and melts much better.
The Budget-Friendly Ingredient List
Check your pantry first! You might already have half of this list.
- 1 tbsp olive oil
- 1 lb spicy Italian sausage, casings removed
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 6 cups chicken broth (low-sodium if possible)
- 2 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (use less if you’re sensitive to heat)
- Salt and black pepper to taste
- 8-10 regular lasagna noodles, broken into bite-sized pieces
- 1 cup whole milk ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- Fresh parsley or basil for garnish (optional)
How to Make It (Step-by-Step)
Follow these simple steps. In less than an hour, you’ll have dinner ready.
- Start by browning the sausage. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage. Cook it for 5-7 minutes, breaking it up with a spoon until it’s nicely browned.
- Build your flavor base. Add the diced onion to the pot with the sausage. Cook for 4-5 minutes until soft. Stir in the garlic and tomato paste. Cook for 1 more minute until fragrant.
- Create the soup broth. Pour in the crushed tomatoes and chicken broth. Add the dried basil, oregano, and red pepper flakes. Give it a good stir and bring it to a gentle boil.
- Season and simmer. Reduce the heat to a steady simmer. Let it cook for 10 minutes to let the flavors marry. Taste it and add salt and black pepper as needed.
- Cook the pasta. Add the broken lasagna noodles to the simmering soup. Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente (tender but with a bite).
- Finish with cheese. While the pasta cooks, mix the ricotta and 1 cup of the mozzarella in a small bowl. Once the pasta is done, turn off the heat. Stir in big dollops of the cheese mixture until it melts into the soup.
- Serve it up. Ladle the hot soup into bowls. Top with the remaining 1/2 cup of shredded mozzarella and a sprinkle of fresh herbs if you have them. The cheese will get all melty and perfect.
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. Here’s how to make sure nothing from this meal goes to waste.
If you have leftover soup, it stores beautifully. Let it cool and keep it in the fridge for up to 4 days. The pasta will soak up broth, so add a splash of water or broth when you reheat it.
You can also freeze it for up to 3 months. I recommend freezing it before adding the pasta. Just cook fresh noodles when you thaw and reheat the soup base.
Have a little ricotta left? Mix it with a scrambled egg and some herbs. Use it as a filling for stuffed pasta shells or spread it on toast.
Extra mozzarella? It’s perfect for homemade pizza night, quesadillas, or a simple caprese salad with those last few tomatoes.
Nutrition Notes
This is a filling, balanced meal in a bowl. Here’s a rough breakdown per serving.
- Calories: ~520
- Protein: 28g
- Carbohydrates: 42g
- Fat: 27g
- Fiber: 4g
Remember, these are estimates. They can change based on the specific brands you use. The protein from the sausage and cheese makes this soup very satisfying.
Common Questions About This Recipe
Here are answers to the questions I get asked the most.
Can I make this soup less spicy?
Absolutely! The heat comes from the spicy sausage and red pepper flakes. For a milder version, use mild Italian sausage. You can also leave out the red pepper flakes entirely. The dish will still be packed with flavor.
What can I use instead of ricotta cheese?
If you’re not a ricotta fan, cottage cheese is a great substitute. Just give it a quick blend in the food processor or with an immersion blender first. It will become smooth and creamy, just like ricotta.
My soup got too thick. What should I do?
This happens, especially with leftovers. The pasta keeps absorbing liquid. The fix is simple. Just add more broth or even a bit of water when you reheat it. Stir until you get your preferred soup consistency back.
This spicy Italian lasagna soup proves that budget cooking doesn’t mean boring cooking. It’s a total crowd-pleaser that looks and tastes like you spent all day in the kitchen. The best part is the cozy feeling it brings to your table without the stress. If you love this style, you might also enjoy our savory Italian chicken lasagna soup for another hearty variation.
I hope this recipe becomes a regular in your rotation. It’s my go-to when I need something reliable, delicious, and easy on my wallet. Give it a try and make it your own.
Let me know your own money-saving twists for this recipe in the comments below! Did you add extra veggies or try a different cheese? Please leave a rating!
