It’s 6 PM. You’re hungry. The family is hungry. The idea of layering a lasagna feels like a marathon you didn’t train for.
I get it. I live it. That’s why we’re making Spicy Arrabbiata Shrimp Lasagna Soup tonight. If you love a good zesty and spicy lasagna soup, you’re going to adore this shrimp twist.
We’re taking all the cozy, cheesy, tomato-y goodness of lasagna and all the kick of spicy shrimp arrabbiata. Then we’re dumping it all into one pot. No layering. No fuss. Maximum flavor, minimum effort. Let’s turn that hectic weeknight into a win.
Recipe Overview
- Cuisine: Italian-Inspired
- Category: Main Course Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4-6
Ultimate Guide to Spicy Arrabbiata Shrimp Lasagna Soup
This is your one-stop guide to dinner victory. Why? Because it solves three big problems at once.
First, flavor. We get heat from red pepper flakes, richness from tomato, and a savory depth from the shrimp and cheese. Second, speed. We’re done in about half an hour. Third, ease. One pot, a few chops, and you’re there.
This recipe is your weeknight hero. It delivers that “slow-cooked” taste on a fast-cooked schedule. Let’s make it.
The Simple Ingredients
I bet you have half of this already. That’s the beauty of it. We’re building on pantry and freezer staples for a last-minute lifesaver of a meal.
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 to 1 tsp red pepper flakes (adjust for your heat level!)
- 1 (24-oz) jar good-quality arrabbiata pasta sauce
- 4 cups chicken or vegetable broth
- 1 (14.5-oz) can diced tomatoes, undrained
- 8-10 lasagna noodles, broken into rough pieces
- 1 lb raw medium shrimp, peeled and deveined
- 1 cup fresh spinach, roughly chopped
- 1/2 cup fresh basil, chopped, plus more for garnish
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
Let’s Get Cooking! (The Step-by-Step)
Grab your big soup pot or Dutch oven. This is where the magic happens. We’re building layers of flavor, fast.
- Heat the olive oil in your pot over medium heat. Add the diced onion. Cook for 3-4 minutes, until it starts to soften.
- Add the minced garlic, oregano, and red pepper flakes. Stir and cook for just 1 minute. You’ll smell the amazing aroma. Don’t let the garlic burn!
- Pour in the entire jar of arrabbiata sauce, the broth, and the can of diced tomatoes. Give it a good stir and bring it to a simmer.
- Once simmering, add your broken lasagna noodle pieces. Stir them in. Let the soup cook for 12-15 minutes, stirring occasionally, until the noodles are tender.
- While the noodles cook, season your shrimp with a pinch of salt and pepper. This is a flavor-boosting step you don’t want to skip.
- When noodles are done, add the seasoned shrimp and chopped spinach to the pot. Cook for 3-4 minutes, just until the shrimp turn pink and opaque.
- Turn off the heat. Stir in the fresh basil. Taste the broth. Add more salt or pepper if you like.
- Now, the cheesy finish! In a small bowl, mix the ricotta and mozzarella cheeses together.
- Ladle the hot soup into bowls. Top each serving with a big dollop of the cheesy mixture. It will get all melty and wonderful. Garnish with extra basil.
What to Serve With This Dish
This soup is a full meal. But if you want to round it out, keep it simple and fast.
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
A quick green salad with Italian dressing is perfect. So is a slice of crusty garlic bread for dipping. For another hearty, sausage-based option, try this classic spicy sausage and pepper lasagna soup.
Need something lighter? Just some simple crackers or a slice of toasted baguette will do the trick. Dinner is served, just like that.
Make This Recipe Your Own (Quick Swaps)
No shrimp? No problem. Use cooked Italian sausage or shredded rotisserie chicken instead.
Out of lasagna noodles? Any short pasta works. Try broken fettuccine, mafalda, or even rigatoni.
Want it creamier? Stir in a 1/4 cup of heavy cream or half-and-half with the basil at the end. It adds a lovely richness.
How to Store Leftovers (If You Have Any!)
This soup stores great. Let it cool completely, then put it in an airtight container in the fridge.
It will keep for up to 3 days. The noodles will soak up more broth, so you may need to add a splash of water or broth when you reheat it.
Reheat gently on the stove or in the microwave until piping hot. I don’t recommend freezing, as the noodles can get mushy.
NUTRITION INFORMATION
- Calories: ~450
- Carbohydrates: 45g
- Protein: 32g
- Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 165mg
- Sodium: 1200mg
- Fiber: 4g
- Sugar: 8g
*Nutrition is an estimate per serving and will vary based on ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I make this less spicy?
Absolutely! Just use a mild marinara sauce instead of arrabbiata. Also, reduce or omit the red pepper flakes. You control the heat.
Can I use frozen shrimp?
Yes! Thaw them first. The best way is to put them in a bowl of cold water for 15-20 minutes. Pat them dry before seasoning and adding to the soup.
Do I have to break the lasagna noodles?
You can leave them whole, but breaking them makes the soup easier to eat and helps them cook more evenly. It’s the weeknight hack we all need.
So there you have it. A crazy-flavorful dinner that fights back against the busiest night. You get the comfort of lasagna and the zing of spicy shrimp arrabbiata, all in one cozy bowl. It’s a fantastic alternative to a more traditional spicy sausage and pepper lasagna soup.
No fancy skills needed. Just one pot and about 35 minutes. You’ve totally got this.
Go make this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
