Creamy Mexican Lasagna Soup
This creamy Mexican lasagna soup is so incredibly delicious! It has all of the flavors of a typical lasagna, but in soup form. The mixture of cheeses gives it the perfect creamy consistency. This creamy Mexican lasagna soup is warming, comforting, and the perfect soup for chilly January nights!
Servings 6
Calories 578kcal
Equipment
- Soup pot
Ingredients
- 1 red bell pepper, diced
- 1 tbsp olive oil
- 1 white onion, diced
- 2 celery stalks, diced
- 3 tsp garlic, minced
- 1/2 lb. spicy Italian ground sausage
- 1 tbsp. Italian seasoning
- Sprinkle of red pepper flakes
- 6 oz. tomato paste
- 28 oz. crushed red tomatoes
- 4 cups chicken bone broth
- 15 oz. black beans, drained and rinsed
- 1/2 cup coconut milk
- 1/2 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, shredded
- 10 lasagna noodles
Instructions
- Start by adding the olive oil, diced bell pepper, onion, and celery to a large soup pot over medium-high heat. Cook until the veggies are softened, about 8-10 minutes. Add the garlic in and cook for 2 minutes.
- Meanwhile, cook your sausage in a separate pan. Be sure to drain as much grease as possible.
- Add the cooked sausage to the soup pot, along with the crushed tomatoes, black beans, tomato paste, salt, pepper, red pepper flakes, and italian seasoning. Stir together and then add the bone broth. Bring to a boil and simmer for 15 minutes.
- Stir in the coconut milk, mozzarella, and parmesan cheese. Simmer for 10 more minutes.
- Meanwhile, cook the noodles in a seperate pot until they are al dente, or slightly firm.
- Add the noodles to the soup pot and allow the soup to sit on low for 10 minutes.
- Serve the soup in bowls with extra parmesan on top!