Cheesy Buffalo Blue Lasagna Soup
 
Prep time
Cook time
Total time
 
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!
Serves: 6
Ingredients
FOR THE SOUP:
  • 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
FOR SERVING:
  • 1 cup Shredded Monterey Jack Cheese
  • ½ cup Blue Cheese Crumbles
  • 2 Poblano Peppers, chopped and sautéed
  • Chopped Cilantro, as needed
  • Lime Wedges, optional
Instructions
  1. 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.
  2. While the pasta cooks, brown the ground sausage in a large skillet over medium-high heat. Once fully browned, drain and set aside.
  3. 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.
  4. While the onion sautés, brown the poblano peppers in a separate skillet until golden. Set aside.
  5. 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.
  6. Serve immediately, topping each bowl with shredded cheese, blue cheese crumbles, sautéed peppers, cilantro, and lime wedges on the side.
Recipe by Slice of Jess at https://sliceofjess.com/cheesy-buffalo-blue-lasagna-soup/