This Arrabbiata Lasagna Soup is a warm hug in a bowl! With zesty tomato sauce, pasta, and gooey cheese, it packs a punch of flavor that’s oh-so-comforting.
Picture this: slurping up delicious noodles while the spicy aroma fills your kitchen. I love how it’s like lasagna but in a cozy soup form—just less fuss and more yum!
Key Ingredients & Substitutions
Olive Oil: A staple for sautéing. If you’re looking for a different flavor, try avocado oil or a light flavored vegetable oil.
Onion: Small onions enhance the flavor foundation. Red onion can work, too, for a sweeter taste. Green onions can be a fresher substitute if you’re in a pinch.
Red Chili Flakes: These bring the spice! If you want it milder, reduce the amount or try sweet paprika for warmth without heat.
Crushed Tomatoes: For the best taste, use San Marzano crushed tomatoes. In a hurry, diced tomatoes work well too—just blend them for a smoother texture.
Pasta: Lasagna sheets bring a unique touch, but feel free to use any short pasta like penne or rigatoni. Gluten-free pasta can be a great alternative if needed!
Heavy Cream: This adds richness. For a lighter version, try half-and-half or a non-dairy milk like coconut milk for a hint of sweetness.
How Can You Get More Flavor from Your Soup?
Building flavor is key! Start with sautéing ingredients properly. Brown the onions until they’re soft to develop a sweet base, and allow the garlic to get aromatic but not burnt. Adding spices early releases their oils, enhancing overall taste.
- Cook the onions until translucent before adding garlic and chili flakes.
- Simmer the crushed tomatoes and broth for a while to blend flavors.
- Don’t rush adding pasta—let it absorb the delightful sauce for better taste.
Lastly, taste and adjust seasoning before serving! A dash of salt or extra herbs can elevate the flavor even more.
Arrabbiata Lasagna Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red chili flakes (adjust to taste)
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 8 ounces lasagna sheets or broken lasagna noodles
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or fresh for garnish)
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream (optional)
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Fresh basil leaves, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prep and 20 minutes to cook, making a total of roughly 35 minutes from start to finish. It’s a perfect weeknight dish that’s quick yet full of flavor!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion. Cook for about 5 minutes until the onion is soft and translucent. This step lays the foundation of flavor for your soup!
2. Add Garlic and Spices:
Next, mix in the minced garlic and red chili flakes. Allow the mixture to cook for an additional 1-2 minutes until you smell those lovely aromas. Keep an eye on it, as you don’t want the garlic to burn!
3. Build the Base:
Now it’s time to pour in the crushed tomatoes and broth. Stir in the dried oregano and basil. Season with salt and freshly ground black pepper to taste. Bring the soup to a gentle simmer and let it cook for about 10 minutes; this lets all the flavors blend beautifully.
4. Cook the Pasta:
If you’re using whole lasagna sheets, break them into bite-sized pieces and add them to the soup. Let the pasta cook according to package instructions, usually about 8-10 minutes, until it’s tender. Stir occasionally to prevent sticking!
5. Finish with Cream and Cheese:
If you’re adding cream, stir it in now for a rich, smooth texture. Then, mix in the grated Parmesan cheese. Give it a little taste and adjust the seasoning if needed! You’re so close to enjoying this delicious soup!
6. Serve and Enjoy:
Pour the soup into bowls, and don’t forget to garnish with extra Parmesan cheese and fresh basil leaves on top. Serve with a side of crusty bread for dipping, and dig in!
Enjoy the spicy, comforting flavors of this unique take on lasagna made into a hearty soup! It’s sure to be a comforting favorite that warms your soul!
Can I Use Different Types of Pasta?
Absolutely! While lasagna sheets add a unique twist, you can easily substitute them with any short pasta like penne or rigatoni. Just follow the cooking time on the pasta package to ensure it cooks perfectly in the soup.
What If I Don’t Have Heavy Cream?
No worries! If you want to keep it lighter, you can use half-and-half or even a splash of whole milk. For a dairy-free option, try coconut milk; it will add a hint of sweetness and creaminess!
How Do I Store Leftovers?
After you’ve savored your soup, store leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it on the stove over low heat, adding a splash of broth or water if it’s too thick.
Can I Make This Soup Ahead of Time?
Yes! This soup can be made ahead and stored in the fridge. You can also prepare the base and add the pasta just before serving to prevent it from becoming too soft. Enjoy it as a meal prep option and reheat when ready!
