Save A hearty, comforting soup that transforms classic lasagne into a bowl, with spicy jalapeños and a rich, cheesy topping for an extra kick.
I first made this soup for a family gathering, and everyone loved how the jalapeños added a unique warmth to a traditional favorite. It quickly became a requested comfort meal in our home!
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)
- 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: 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)
- Shredded mozzarella cheese: 100 g (3.5 oz)
- Freshly grated Parmesan cheese: 50 g (1.8 oz)
- Fresh parsley: 1 tbsp, chopped
- Jalapeño: 1 small, finely diced (optional, for extra kick)
- Extra chopped parsley, sliced jalapeños, additional grated Parmesan: for garnish
Instructions
- Brown meats:
- Heat a large soup pot or Dutch oven 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.
- Add vegetables:
- Add onion, garlic, carrot, red bell pepper, and jalapeños. Sauté for 5–6 minutes until softened and fragrant.
- Layer in flavors:
- Stir in tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Cook for 1 minute.
- Add liquids:
- Pour in crushed tomatoes and broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 10 minutes to allow flavors to meld.
- Cook the noodles:
- Add broken lasagne noodles and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente.
- Mix cheese topping:
- Meanwhile, in a medium bowl, combine ricotta, mozzarella, Parmesan, parsley, and diced jalapeño. Mix well.
- Season and finish:
- Taste soup and adjust seasoning as needed. Remove from heat.
- Serve:
- Ladle soup into bowls. Top each serving with a generous dollop of the cheesy jalapeño mixture and sprinkle with extra parsley, sliced jalapeños, and Parmesan as desired. Serve hot.
Save My kids especially love swirling the cheesy topping into the steaming soup, and we always pass extra sliced jalapeños around the table for those who love more spice!
Required Tools
Large soup pot or Dutch oven, wooden spoon, chef’s knife, cutting board, mixing bowl, ladle
Nutritional Information
Each serving has about 480 calories, with 20 g total fat, 44 g carbohydrates, and 29 g protein.
Notes & Pairings
For a vegetarian version, omit meat and use plant-based sausage or extra vegetables. Pair with a light Italian red wine for a complete meal.
Save This Lasagne Soup makes chilly nights cozy. The cheesy jalapeño swirl sets it apart every time!
Recipe Questions & Answers
- → How can I adjust the spice level?
Simply reduce or omit the jalapeños and crushed red pepper flakes for a milder flavor, or add more for extra heat.
- → Can this dish be made vegetarian?
Yes, leave out the meat and substitute Italian sausage with plant-based alternatives or additional vegetables.
- → What is the best cheese for the topping?
A combination of ricotta, mozzarella, and Parmesan creates a creamy, flavorful topping for the soup.
- → How do I ensure the pasta doesn’t overcook?
Check the lasagne noodles a few minutes before the suggested time and serve as soon as they reach al dente.
- → Can the soup be prepared ahead?
Yes, prepare the soup base ahead and reheat gently. Add cheese mixture and garnishes just before serving.
- → What wine pairs well with this dish?
Try a light Italian red wine such as Chianti to complement the rich, hearty flavors.