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Quick Dutch Oven Lasagna Soup

A speedy and comforting dish that combines all the flavors of traditional lasagna into a hearty soup, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb pork sausage Can substitute with turkey or plant-based sausage.
  • 1 each onion (finely diced) Fresh yellow onion gives the best flavor.
  • 4 cloves garlic (minced) Fresh garlic is recommended.
  • 2 tbsp tomato paste Use organic brands for better flavor.
  • 24 oz marinara sauce Use your favorite jarred sauce or homemade.
  • 1.5 tbsp Italian seasoning Good quality herbs elevate the flavor.
  • 6.5 cups chicken broth Low-sodium preferred.
  • 9 each lasagna noodles (broken into 1 to 2-inch pieces) Barilla is recommended for texture.
  • 2 cups spinach Fresh spinach is best.
  • 1/4 tsp red pepper flakes Add more for extra spice.
  • 10 oz ricotta Whole milk ricotta is ideal.
  • 1 cup mozzarella Use shredded for stretchy texture.
  • 1/2 cup parmesan Freshly grated recommended.

Method
 

Preparation
  1. Heat your large Dutch oven over medium-high heat. Once hot, add the pork sausage and break it into small crumbles as it cooks for about 5-7 minutes until browned.
  2. Add the diced onion and cook for another 2-3 minutes until softened and translucent. Then, stir in the garlic and cook for an additional 30 seconds until fragrant.
  3. Stir in the tomato paste and allow it to cook for 1 minute.
  4. Pour in the marinara sauce, followed by the Italian seasoning and red pepper flakes. Stir and let simmer for 1-2 minutes.
  5. Pour in the chicken broth, bring to a rolling boil.
  6. Add the broken lasagna noodle pieces and reduce heat to a gentle simmer. Cook for about 10 minutes until the noodles are al dente, stirring occasionally.
  7. Stir in the spinach and let it wilt in the hot soup.
  8. In a bowl, mix the ricotta, mozzarella, and Parmesan to create a creamy topping.
  9. Ladle the soup into bowls and top with dollops of the cheese mixture.

Notes

Store leftovers in the fridge for up to 3 days. You can prepare the soup base a day in advance and add the noodles and spinach just before serving.