Oxtail Lasagna Soup (Jamaican-Italian Comfort Fusion)
Our Oxtail Lasagna Soup is the ultimate Jamaican-Italian comfort food fusion. Tender, fall-off-the-bone oxtail is simmered in a rich tomato broth with Jamaican seasonings, then combined with broken lasagna noodles, ricotta, mozzarella, and Parmesan for a cheesy, hearty soup that feels like lasagna in a bowl. It’s bold, cozy, and perfect for family dinners, Sunday gatherings, or when you want to wow guests with something unique.
Ingredients
For the Oxtail Stew Base:
- 2 ½-3 lbs oxtail
- 1 tbsp complete seasoning all purpose
- 1 tbsp adobo
- 1 tbsp jerk seasoning
- 3 tbsp mushroom soy sauce
- 2 tbsp oil
- 1 large onion , chopped
- 4 cloves garlic , minced
- 2 scallions , chopped
- 1 sprig thyme
- 1 scotch bonnet pepper (optional)
- 2 carrots , chopped
- 2 celery stalks , chopped
- 1 can diced tomatoes (28 oz)
- 2 tbsp tomato paste
- 8 cups beef broth
- 2 bay leaves
- 1 tsp salt , to taste
- 1 tsp black pepper , to taste
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tbsp all-purpose/complete seasoning , to taste
For the Lasagna Soup Add-Ins:
- 8-10 lasagna noodles
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella
- ½ cup grated Parmesan
- Fresh basil or parsley
Instructions
Step 1: Season & Brown the Oxtail
- Clean and season the oxtail with salt, pepper, complete seasoning (all-purpose), jerk seasoning, mushroom soy sauce, and adobo. Heat oil in a Dutch oven and brown oxtail on all sides until golden. Browning is key—it locks in flavor. Remove and set aside.
Step 2: Build the Flavor Base
- In the same pot, sauté onion, garlic, scallion, carrots, celery, thyme, and scotch bonnet until fragrant. Stir in tomato paste complete, adobo, black pepper and paprika to deepen the flavor.
Step 3: Slow-Simmer the Oxtail
- Add oxtail back to the pot along with diced tomatoes, beef broth, and bay leaves. Bring to a boil, then reduce to low and let simmer for 2–3 hours, until the oxtail is fall-off-the-bone tender.
- add water if needed ( add acup at at time until meat is tender)
Step 4: Add the Pasta
- Re-season soup with 1 tsp adobo, 1 tsp complete, black pepper, and salt to to taste.
- Shred oxtail meat (you can remove bones if desired). Stir in broken lasagna noodles and cook until al dente, about 10–12 minutes.
Step 5: Make It Cheesy
- Stir in mozzarella and Parmesan until melted into the broth. Serve hot, topped with a dollop of ricotta, fresh basil, and extra cheese.
Notes
Final Thoughts
This Oxtail Lasagna Soup is pure comfort food, bringing together the bold, slow-cooked richness of Jamaican oxtail with the cheesy, saucy goodness of Italian lasagna. Every spoonful is filled with tender meat, pasta, and melty cheese—satisfying in the best way possible.
If you’re looking for a one-of-a-kind dish that blends cultures and flavors beautifully, this soup is it. Add it to your Sunday dinner lineup, share it with loved ones, and watch how quickly it becomes a new favorite.
Nutrition
Serving: 4gCalories: 3748kcalCarbohydrates: 245gProtein: 284gFat: 181gSaturated Fat: 80gPolyunsaturated Fat: 15gMonounsaturated Fat: 71gTrans Fat: 0.1gCholesterol: 809mgSodium: 10919mgPotassium: 4067mgFiber: 22gSugar: 36gVitamin A: 25493IUVitamin C: 88mgCalcium: 2373mgIron: 34mg
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