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Quick Dutch Oven Lasagna Soup

A comforting and quick one-pot soup that combines the classic flavors of lasagna with the ease of a hearty soup, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb pork sausage Italian sausage recommended for robust flavor
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced Fresh garlic makes a difference!
  • 2 tbsp tomato paste Adds a deeper tomato flavor
  • 24 oz marinara sauce Look for brands with no added sugar
  • 1.5 tbsp Italian seasoning Homemade blend is even better!
  • 6.5 cups chicken broth Homemade if available, otherwise low-sodium works
  • 9 pieces lasagna noodles, broken Use gluten-free if needed
  • 2 cups spinach, fresh Adds a beautiful touch
  • 1/4 tsp red pepper flakes Adjust to taste for heat
  • 10 oz ricotta Use whole milk for creaminess
  • 1 cup mozzarella Fresh or shredded works great
  • 1/2 cup parmesan Freshly grated is always best

Method
 

Cooking
  1. Heat a large Dutch oven over medium-high heat. Add the pork sausage, breaking it into small crumbles as it cooks for 5-7 minutes until browned.
  2. Add the finely diced onion and cook for 2-3 minutes until soft and translucent. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
  3. Stir in tomato paste and cook for 1 minute.
  4. Pour in the marinara sauce, sprinkle in Italian seasoning and red pepper flakes, stir and let simmer for 1-2 minutes.
  5. Add chicken broth and bring to a robust boil.
  6. Toss in broken lasagna noodles and simmer for about 10 minutes, stirring occasionally until al dente.
  7. Remove from heat and gently stir in fresh spinach until wilted.
  8. In a separate bowl, combine ricotta, mozzarella, and parmesan.
  9. Ladle the soup into bowls and top with the cheesy mixture. Serve and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The soup can be frozen without noodles for up to 3 months.