Dice the onion into medium pieces, chop the celery into 1/2-inch pieces, and cut the red bell peppers into bite-sized chunks. Mince the garlic fresh (this makes a real difference in flavor intensity). Heat the olive oil in a large pot or Dutch oven over medium heat, then add the onion, celery, and bell peppers. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics. This foundation creates the flavor backbone for the entire soup.

Add the minced garlic to the pot and cook for 1 minute until fragrant, being careful not to burn it. Increase the heat to medium-high and add the ground beef and spicy sausage, breaking them into small pieces as they cook. Season with salt and pepper, then cook for 10 minutes, stirring frequently, until the meat is completely browned and any excess moisture has evaporated. This browning step develops deep savory flavors through the Maillard reaction, which is crucial for a rich-tasting soup.

Stir in the tomato paste, basil, oregano, thyme, and red pepper flakes, cooking for 5 minutes. This toasting of the herbs and paste deepens their flavors and distributes them evenly throughout the meat mixture. Pour in the white wine, scraping up any flavorful browned bits from the bottom of the pot (this deglazing step adds complexity), and let it simmer for 1-2 minutes to reduce slightly and cook off the raw alcohol taste.

Add the crushed tomatoes and chicken broth to the pot, stirring well to combine. Bring the soup to a gentle boil, then reduce the heat to medium-low and simmer for 10-20 minutes, allowing the flavors to meld and intensify. I like to simmer for closer to 20 minutes when I have the time—the longer cooking lets the spice from the sausage and pepper flakes integrate more smoothly into the broth rather than sitting sharp on the palate.

While the soup simmers, bring a separate pot of salted water to a boil and cook the lasagna noodles until just tender (usually 8-10 minutes), then drain and set aside. While the noodles cook, stir the coconut milk into the soup and simmer for another 10 minutes. The coconut milk enriches the broth and adds a subtle sweetness that balances the spice beautifully. Break the cooked noodles into 2-inch pieces just before adding them to the soup.

Add the cooked noodle pieces from Step 5 to the pot of soup and stir gently to distribute them evenly. Ladle the soup into bowls and top each serving with a generous spoonful of ricotta cheese, a sprinkle of provolone, and a dusting of parmesan. The cheeses add creaminess and richness that transforms this spicy soup into something truly luxurious, making the heat more rounded and less aggressive.