Spicy Sausage Lasagne Soup

We’re loving trying out TikTok trends lately, and this is no exception – lasagna soup is the perfect comfort food for any day of the week.

Done in 1 hour

Serves 4



for the soup

400gyour favourite sausages

2red chillies, finely chopped

1onion, diced

5garlic cloves, minced

1 tbsptomato paste

800gtinned tomatoes

500mlbeef or chicken stock

1 tbspbalsamic vinegar

1 tspdried oregano

1 tspsugar

1 tspchilli flakes

250glasagne sheets

Salt and pepper, to taste

Olive oil

Unsalted butter

for the topping


100glow moisture mozzarella, shredded

1 tbspbasil, finely chopped

1/2 tsponion powder

Salt and pepper, to taste

Basil leaves, to serve

Parmesan, to serve

This is a hearty and flavourful soup that tastes like lasagna in a bowl. I've just used sausage meat here but feel free to use beef or pork mince, and adjust the spice level to your preference.


In a dutch oven, add a splash of oil over a medium/high heat. Squeeze the sausage meat out of the casings, brown the meat, and remove with a slotted spoon.

Add the chopped onion, garlic, and chilli along with a knob of butter. Scrape up all the sausage fond from the bottom - if you need help deglazing, add a splash of stock.

Once the veggies are fragrant and soft, add the meat back in along with tomato paste. Cook this for a couple of minutes, then add in the tomatoes and beef stock.

Add all the seasonings, turn down to medium/low, cover, and leave to cook for 20-30 minutes.

Break up the lasagne sheets, add to soup, cover, leave to cook until soft.

Mix together the ricotta, mozzarella, basil, onion powder, salt, and pepper.

Serve the soup in bowls and dollop the cheese mixture on top, sprinkle over basil, grate over fresh parmesan, and finish with chilli flakes. Enjoy!

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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