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Quick Dutch Oven Lasagna Soup

A comforting bowl of soup that captures the rich flavors of lasagna, combining tender noodles, melty cheeses, and hearty sausage in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb pork sausage Mild Italian sausage recommended; substitute with turkey or plant-based sausage for a healthier option.
  • 1 onion finely diced
  • 4 cloves garlic Minced for best flavor.
  • 2 tbsp tomato paste Adds richness.
  • 24 oz marinara sauce Use your favorite brand or homemade.
  • 1.5 tbsp Italian seasoning
  • 6.5 cups chicken broth Vegetable broth can be used for a vegetarian option.
  • 9 pieces lasagna noodles Broken into pieces.
  • 2 cups spinach Fresh recommended, frozen is a substitute.
  • 1/4 tsp red pepper flakes Adjust based on spice preference.
  • 10 oz ricotta
  • 1 cup mozzarella Shredded.
  • 1/2 cup parmesan Freshly grated is recommended.

Method
 

Cooking
  1. Heat a large Dutch oven over medium-high heat. Add the pork sausage and break it into small crumbles, cooking for 5-7 minutes until nicely browned.
  2. Add the finely diced onion and sauté for 2-3 minutes until softened. Stir in the minced garlic for about 30 seconds until fragrant.
  3. Mix in the tomato paste and let it cook for 1 minute to caramelize slightly.
  4. Stir in the marinara sauce, Italian seasoning, and red pepper flakes, letting it simmer for 1-2 minutes.
  5. Pour in the chicken broth and bring to a boil.
  6. Carefully add the broken lasagna noodles, stirring them in. Let them simmer for about 10 minutes, or until al dente.
  7. Toss in the spinach and stir to allow it to wilt.
  8. In a separate bowl, combine ricotta, mozzarella, and parmesan cheeses.
  9. Ladle the soup into bowls and top with the cheesy mixture.

Notes

Adjust broth based on desired soupiness. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop.