You want lasagna. You want spicy shrimp. You also want to be done cooking in under an hour.
I see you. The clock is ticking, the family is hungry, and you need a hero. That hero is this Spicy Arrabbiata Shrimp Lasagna Soup. If you love the flavors of lasagna in a bowl, you have to try our classic Zesty Italian Spicy Lasagna Soup.
It’s your favorite Italian dinner, deconstructed into one pot. Maximum flavor, minimum effort. Let’s get it done.
Recipe Overview
- Cuisine: Italian-American
- Category: Main Course Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Ultimate Guide to Spicy Arrabbiata Shrimp Lasagna Soup
This is your only guide. Why? Because I built this recipe for speed and punch.
We use a jarred arrabbiata sauce as a flavor booster. It’s already packed with garlic, red chili, and herbs. That’s a huge time-saver.
We get creamy ricotta dollops right in the bowl. It’s like finding a treasure in every bite. You get all the cozy, cheesy layers of lasagna in a spoonable, steaming bowl.
This hot seafood soup is a total weeknight win. It feels fancy but is incredibly simple to make. For another incredibly easy version, our Crockpot Lasagna Soup delivers effortless comfort.
The Simple Ingredients
I bet you have half of this already. That’s the beauty of it. We’re building on pantry staples for a big payoff.
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 (24-ounce) jar spicy arrabbiata sauce
- 4 cups chicken or vegetable broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (use less if you’re sensitive!)
- 8-10 lasagna noodles, broken into rough pieces
- 1 pound large raw shrimp, peeled and deveined
- 2 cups fresh baby spinach
- 1/2 cup fresh basil, chopped, plus more for garnish
- Salt and black pepper to taste
For the Cheesy Topping:
Spicy Arrabbiata Shrimp Lasagna Soup Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Spicy Arrabbiata Shrimp Lasagna Soup Recipe!
Nutrition Information
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Let’s Get Cooking! (The Step-by-Step)
Grab your big soup pot. We’re doing this in one dish for easy cleanup. Follow these steps and dinner is served.
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the diced onion. Cook for 4-5 minutes, until soft.
- Add the minced garlic. Cook for just 1 minute until fragrant. Don’t let it burn!
- Pour in the entire jar of arrabbiata sauce, the broth, and the canned tomatoes. Add the oregano and red pepper flakes. Stir and bring to a simmer.
- Once simmering, add your broken lasagna noodle pieces. Stir them in. Let the soup cook for 12-15 minutes, stirring occasionally so the noodles don’t stick. The noodles should be just about al dente.
- While the soup simmers, mix your ricotta and Parmesan cheese in a small bowl. Set this aside.
- Season your raw shrimp with a pinch of salt and pepper. Add them to the simmering soup. Also stir in the fresh spinach and basil. Cook for 3-4 minutes. The shrimp will turn pink and opaque. This step is fast.
- Turn off the heat. Taste the broth. Add more salt or pepper if it needs it.
- Ladle the hot soup into bowls. Top each with a big dollop of the ricotta-Parmesan mixture. Sprinkle generously with shredded mozzarella. The residual heat will melt it perfectly.
What to Serve With This Dish
This soup is a full meal. But if you want to round it out, keep it easy.
Grab a bag of pre-washed salad and a bottle of dressing. Garlic bread is always a winner. Just toast some crusty bread with butter and garlic powder.
A simple, crisp white wine like Pinot Grigio cuts the spice beautifully. For the kids, some breadsticks for dipping are perfect.
Make This Recipe Your Own (Quick Swaps)
Make it work for you. Here are my favorite fast swaps.
No shrimp? Use cooked Italian sausage or shredded rotisserie chicken. Add it with the broth to heat through.
Want more veggies? Toss in sliced mushrooms or zucchini with the onions. They’ll add great texture.
Not a ricotta fan? Swap it for a scoop of mascarpone or even goat cheese. Creamy and dreamy.
How to Store Leftovers (If You Have Any!)
This soup stores great. Let it cool completely first.
Store it in an airtight container in the fridge for up to 3 days. The noodles will soak up broth, so you may need to add a splash of water or broth when reheating.
I don’t recommend freezing it. The noodles and shrimp can get mushy when thawed.
NUTRITION INFORMATION
- Calories: ~450
- Protein: 32g
- Carbohydrates: 45g
- Fat: 16g
- Saturated Fat: 7g
- Fiber: 4g
- Sugar: 8g
- Sodium: ~1200mg
*This is an estimate. Values will vary based on your specific ingredients.
FREQUENTLY ASKED QUESTIONS
Can I use a different pasta?
Absolutely! Mafalda, campanelle, or even medium shell pasta work great. Use what you have.
How can I make it less spicy?
Easy. Use a mild marinara instead of arrabbiata. Also, skip the extra red pepper flakes. The flavor will still be amazing.
Do I have to break the lasagna noodles?
You can leave them whole! They’ll just be fun and messy to eat. Breaking them makes it easier to get a bit of everything in one spoonful.
There you have it. A dinner that solves the “what to cook” crisis with serious style. It’s cozy, it’s spicy, and it’s on the table fast.
You just won your weeknight. Now go enjoy that tomato basil broth and all its cheesy, shrimp-filled glory. And if you’re looking for a delicious gluten-free option, our Gluten-Free Lasagna Soup is the perfect cozy, guilt-free indulgence.
Did you make this spicy lasagna soup? I need to know! Leave a comment and a star rating below to tell me how it turned out.
