This Arrabbiata Lasagna Soup mixes the bold flavors of spicy tomato sauce with tender pasta. It’s warm, hearty, and oh-so-satisfying in a bowl!
Mixing lasagna with soup is a genius idea! I love topping it with gooey cheese. It makes every bite a little slice of heaven. Who doesn’t love cheesy goodness? 🧀
Key Ingredients & Substitutions
Olive Oil: Olive oil brings richness to the soup. You can substitute it with vegetable oil or avocado oil if you prefer a different flavor or have dietary restrictions.
Garlic: Fresh garlic is a must for flavor, but if you’re in a pinch, garlic powder can work. Use 1/8 teaspoon of garlic powder for each clove.
Red Pepper Flakes: These add the heat that makes the soup ‘Arrabbiata.’ If you’re sensitive to spice, use less or substitute with sweet paprika for flavor without heat.
Crushed Tomatoes: This is your base. You can swap it with diced tomatoes or tomato purée. For a fresher taste, use fresh tomatoes—blend and simmer them first.
Lasagna Noodles: I prefer using traditional lasagna noodles broken up, but you can also use any pasta, such as fusilli or penne; just adjust the cooking time.
Ricotta Cheese: This adds creaminess. If you’re out, cottage cheese works too—just blend it for a smoother texture. For a dairy-free option, try cashew cream.
How Can I Get My Noodles Perfectly Cooked in Soup?
Cooking the noodles in soup can be tricky. You want them tender but not mushy. Here’s how to get them just right:
- Use a high heat when adding the noodles, as it helps them cook faster.
- Stir occasionally to prevent sticking. Ensure they’re submerged in the liquid.
- Cook for just enough time—8 to 10 minutes should keep them al dente. Check them a minute or two before the stated time to avoid overcooking.
- If you plan to have leftovers, consider cooking the noodles separately and adding them to each bowl before serving to keep them from getting too soft.
Enjoy your cozy bowl of Arrabbiata Lasagna Soup!
Arrabbiata Lasagna Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Fresh basil leaves, for garnish
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This delicious Arrabbiata Lasagna Soup takes about 15 minutes to prep and around 25 minutes to cook, making a total of around 40 minutes from start to finish. Perfect for a cozy dinner any night of the week!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, heat the olive oil over medium heat. Once it’s hot, add the minced garlic and red pepper flakes. Sauté them for about 1 minute, just until fragrant. Be careful not to let the garlic brown, as it can become bitter.
2. Build the Soup Base:
Next, stir in the crushed tomatoes and broth. Add the dried oregano, dried basil, and a generous pinch of salt and freshly ground black pepper. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 10 minutes. This helps all the flavors to meld together beautifully.
3. Cook the Lasagna Noodles:
Turn the heat back up to medium-high and carefully add the broken lasagna noodles to the pot. Cook them for about 8 to 10 minutes, stirring occasionally so they don’t stick to the bottom of the pot. The noodles should be tender but still have a bit of bite.
4. Add the Creaminess:
Once the noodles are al dente, lower the heat again. Stir in the ricotta cheese and grated Parmesan cheese, mixing well until both cheeses are melted and you get a pleasant, creamy texture throughout the soup.
5. Final Seasoning:
Give your soup a taste and adjust the seasonings if needed. You can add more salt, black pepper, or red pepper flakes to reach your desired spice level.
6. Serve and Garnish:
Now, it’s time to serve! Ladle the soup into bowls, and for each one, add a dollop of ricotta on top, sprinkle with extra Parmesan cheese, and garnish with fresh basil leaves. It’s all about that beautiful presentation!
7. Enjoy Your Meal:
Serve the soup hot with slices of crusty bread on the side for dipping. Enjoy this cozy and flavorful dish that captures the essence of classic lasagna in a new, comforting way!
This soup seamlessly blends the spicy, garlicky essence of arrabbiata sauce with the warmth of lasagna noodles and creamy cheese, making it perfect for a cozy meal on any day!
Can I Use Whole Wheat or Gluten-Free Lasagna Noodles?
Yes, you can use whole wheat lasagna noodles for a healthier twist or gluten-free pasta if you have dietary restrictions. Just remember to adjust the cooking time based on the type of noodles you choose, as some gluten-free pastas may cook faster or slower than traditional noodles.
Can I Make This Soup Vegetarian?
Absolutely! The recipe is already vegetarian if you use vegetable broth. Just ensure all your other ingredients, like cheese, are also vegetarian-friendly if that’s a consideration for you.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave, adding a splash of water or broth to loosen it up if it thickens too much.
Can I Freeze Arrabbiata Lasagna Soup?
Yes, you can freeze the soup! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove.
