I’ve had many requests for lasagna soup, so of course I had to put my own spin on a traditional recipe! Spicy, cheesy, and totally addicting!
Anything “buffalo” has always been a hit with my friends, family, and all of you! I mean, what’s not to like? It’s not overpoweringly hot, but gives you that little kick of spice that’s extremely flavorful. Want more buffalo goodness? Make sure to check out my Buffalo Meatball Taquitos, this Sweet and Sassy Buffalo Chicken Tortilla Soup, and my Buffalo Chicken Baked Pasta!
INGREDIENTS YOU’LL NEED:
Per the usual, you can swap where you feel necessary and make this recipe your own. Here’s what I used.
- Yellow Onion
- Spicy Italian Sausage
- Buffalo Sauce
- Chicken Bone Broth
- Crushed Tomatoes
- Cream Cheese
- Ranch Dressing Packet
- Lasagna Noodles
- Monterey Jack Cheese
- Blue Cheese Crumbles
- Poblano Peppers
- Fresh Cilantro
Not a fan of blue cheese? Go ahead and skip it (and add extra Monterey Jack!). I love the addition of poblano peppers as a garnish, but they’re not mandatory. If those are too spicy you can always sub with regular green peppers. I chose to use Bone Broth in recipes because of the extra protein, but if you prefer regular stock or broth, go for it! Black beans or corn would be an excellent addition if you have them on hand.
PERSONAL NOTE: I like to keep my peppers separate from the soup so they don’t get soggy. I use them as a garnish, so they’re crispy and pack on a bit of heat.
WHY I LOVE FUSION RECIPES:
Traditional lasagna soup is delicious, yes. However, it’s football season… the leaves are turning red and falling to the ground… and BUFFALO lasagna in general is screaming my name (I need to make the actual lasagna next). However, since it’s soup season I decided to revamp this idea into a brothy bowl of YUM. It’s got a bit of a Mexican flair… so do I call this Italia-Mexicana? Ha. I crack myself up. Whether it’s Italian or Mexican… I promise you that this is DELICIOUS.
OTHER RECIPES YOU MIGHT ENJOY:
- 16 oz. Lasagna Noodles, broken
- 1 lb. Spicy Italian Sausage
- 1 tbsp. Butter
- 1 Yellow Onion, sliced
- 28 oz. Can Crushed Tomatoes
- 1 cup Buffalo Sauce
- 1 ounce Ranch Dressing Packet
- 3 cups Chicken Bone Broth
- 4 oz. Cream Cheese
- 1 cup Shredded Monterey Jack Cheese
- ½ cup Blue Cheese Crumbles
- 2 Poblano Peppers, chopped and sautéed
- Chopped Cilantro, as needed
- Lime Wedges, optional
- Bring a large pot of water to a boil. Add a generous amount of salt and cook the lasagna noodles according to the packaged directions. About 10 minutes. Gather 1 - 2 cups pasta water, then drain and set aside.
- While the pasta cooks, brown the ground sausage in a large skillet over medium-high heat. Once fully browned, drain and set aside.
- In the same pot you boiled the noodles in, melt the butter and add the sliced yellow onion. Sauté, adding a little pasta water, until softened.
- While the onion sautés, brown the poblano peppers in a separate skillet until golden. Set aside.
- Add the crushed tomatoes, buffalo sauce, ranch packet, bone broth, remainder of the reserved pasta water, and cream cheese to the pot with the softened onions. Simmer and stir for at least 10 minutes, allowing flavors to combine and the cream cheese to melt. Then add the browned sausage crumbles and fold-in the lasagna noodles.
- Serve immediately, topping each bowl with shredded cheese, blue cheese crumbles, sautéed peppers, cilantro, and lime wedges on the side.
NOTES ON THIS RECIPE:
- I cook the lasagna noodles separately and then add them into the soup at the end. This keeps them al dente and prevents them from getting soggy.
- You can use any shape pasta in this recipe, I personally just enjoy the broken up lasagna noodles… I think it’s a fun twist on traditional pasta recipes!
- I highly recommend squeezing lime juice over the bowl before consuming. It adds a touch of freshness and zing. I’m serious, it’s sooooooo good.