If you’ve ever wished you could enjoy all the rich, comforting flavors of lasagna without the long wait or the fuss, you are in for a real treat with this Quick Dutch Oven Lasagna Soup Recipe. This soup brings together savory pork sausage, tangy marinara, tender lasagna noodles, and creamy cheeses all bubbling away in one pot. It’s like lasagna in a bowl—warm, hearty, and perfect for those nights when you want something delicious but don’t want to spend hours in the kitchen. Whether you’re cooking for yourself or feeding the family, this recipe is going to become your new favorite weeknight dinner shortcut.
Ingredients You’ll Need
With just a handful of simple but essential ingredients, this recipe balances flavors and textures beautifully. Each component has a purpose, from the spiced sausage adding savory depth, to the fresh spinach adding a touch of color and earthiness, and the cheeses bringing that signature creamy lasagna goodness.
- 1 lb pork sausage: I prefer Jimmy Dean mild for its perfect seasoning that builds a flavorful base.
- 1 onion (finely diced): Adds sweetness and aroma to the soup’s savory profile.
- 4 garlic cloves (minced): Infuses the broth with rich, robust flavor.
- 2 tbsp tomato paste: Concentrates the tomato flavor and adds thickness to the broth.
- 24 oz marinara sauce: I always reach for Rao’s Homemade to boost the soup with its authentic and rich taste.
- 1.5 tbsp Italian seasoning: A fragrant blend that ties all the flavors together beautifully.
- 6.5 cups chicken broth: The heart of the soup, providing a light yet savory base.
- 9 lasagna noodles (broken into bite-sized pieces): Cook right in the soup for that perfect pasta texture without the fuss.
- 2 cups fresh spinach: Adds a fresh pop of green and subtle earthiness.
- 1/4 tsp red pepper flakes: Just a hint of spice to elevate all the flavors.
- 10 oz ricotta cheese: Full-fat is my go-to to keep the soup decadently creamy.
- 1 cup shredded mozzarella: Melts perfectly for that classic cheesy pull.
- 1/2 cup grated parmesan: Adds a final touch of salty sharpness.
How to Make Quick Dutch Oven Lasagna Soup Recipe
Step 1: Brown the Sausage and Sauté the Aromatics
Start by heating your Dutch oven over medium heat. Add the pork sausage, breaking it apart with your spoon as it cooks until it’s nicely browned and a bit crispy on the edges. This step builds a rich, meaty foundation for the soup. Then, add the diced onion and cook until translucent, followed by the minced garlic until fragrant—this will fill your kitchen with an irresistible aroma.
Step 2: Add Tomato Paste and Marinara Sauce
Once your sausage and aromatics are perfectly cooked, stir in the tomato paste. Cook for about 1-2 minutes to really bring out its deep flavor. Then pour in the marinara sauce, which gives the soup that classic lasagna tomato goodness. Stir everything together so all those flavors marry beautifully.
Step 3: Season and Pour in Broth
Sprinkle in the Italian seasoning and red pepper flakes next. These add warmth and a subtle complexity that keeps every bite exciting. Pour in the chicken broth to create the soup’s base. Give everything a good stir to combine.
Step 4: Cook the Noodles
Break the lasagna noodles into bite-sized pieces and drop them into the broth. Let everything simmer gently for about 10 minutes or until the noodles are perfectly tender but still hold their shape. This step makes it feel like eating lasagna without the layers or waiting forever.
Step 5: Add Spinach and Cheeses
Stir in the fresh spinach so it just wilts in the hot soup, brightening up the dish visually and nutritionally. Off the heat, dollop in the creamy ricotta cheese and sprinkle the shredded mozzarella and parmesan on top. Stir gently—these cheeses melt into the soup, giving it a luscious, rich texture.
How to Serve Quick Dutch Oven Lasagna Soup Recipe
Garnishes
While the soup is delicious on its own, a sprinkle of fresh basil or parsley can add a lovely freshness and pop of color. For a little extra richness, try a drizzle of good-quality olive oil or a few grinds of black pepper. It’s a simple side kiss that takes the presentation to the next level.
Side Dishes
This soup pairs wonderfully with a crisp green salad or garlic bread to soak up every last savory drop. A crusty baguette can also be a fantastic side if you love dipping your bread right into the cheesy tomato broth.
Creative Ways to Present
If you want to make this Quick Dutch Oven Lasagna Soup Recipe feel extra special, serve it in rustic bread bowls or individual small Dutch ovens for a charming, restaurant-style presentation. Layering swirls of ricotta or dollops on top before serving creates an inviting and indulgent look.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the fridge for up to 3 days. Because the noodles absorb liquid over time, you might want to add a splash of broth or water when reheating to keep it nice and soupy.
Freezing
For longer storage, freeze the soup in portion-sized containers. Lasagna soup freezes well, but note that the noodles may soften more once thawed. To preserve texture, consider freezing the soup and the cheese separately if possible.
Reheating
Reheat gently on the stove over medium-low heat, stirring often and adding extra broth if the soup seems too thick. You can also microwave individual portions, but keep an eye on it to avoid drying out the noodles or cheese.
FAQs
Can I use ground beef instead of pork sausage?
Absolutely! Ground beef or even ground turkey works well, though sausages add a bit more seasoning and depth. If using plain ground meat, consider increasing the Italian seasoning for extra flavor.
Is it necessary to break the lasagna noodles? Can I use whole noodles?
Breaking the noodles into bite-sized pieces is key to the soup’s ease of eating and cooking. Whole noodles would take longer to cook and be harder to eat in a soup format.
Can I make this recipe vegetarian?
Yes! Swap out the sausage for plant-based ground meat or add extra mushrooms for a meaty texture, and use vegetable broth instead of chicken broth. The cheeses and seasonings will still give you plenty of flavor.
How spicy is this soup?
The red pepper flakes add a subtle touch of heat but won’t overpower the dish. You can adjust the amount or omit them entirely based on your preference.
What type of cheese works best for the creamy topping?
Full-fat ricotta delivers that silky texture, while mozzarella brings meltiness and parmesan gives a sharp, salty finish. Using all three in combination is what makes the soup irresistibly rich and cheesy.
Final Thoughts
I hope you’re as excited as I am to bring this Quick Dutch Oven Lasagna Soup Recipe into your kitchen. It’s a brilliant way to enjoy all the cozy, layered flavors of lasagna without the hours of work or washing endless dishes. Perfect for weeknight dinners or when you simply want a bowl of warm comfort, this soup will quickly become a delicious go-to. So grab your Dutch oven and give it a try—you won’t look back!
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Quick Dutch Oven Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Quick Dutch Oven Lasagna Soup captures all the comforting flavors of traditional lasagna in a warm, hearty soup form. Featuring savory pork sausage, robust marinara, tender broken lasagna noodles, and creamy ricotta, this dish comes together quickly for an easy weeknight dinner that satisfies all your lasagna cravings with minimal effort.
Ingredients
Meat and Vegetables
- 1 lb pork sausage (preferably Jimmy Dean mild for better seasoning)
- 1 onion, finely diced into 1/4-inch pieces
- 4 garlic cloves, minced
- 2 cups fresh spinach
Liquids and Sauces
- 24 oz marinara sauce (recommend Rao’s Homemade for best flavor)
- 6.5 cups chicken broth
- 2 tbsp tomato paste
Seasonings
- 1.5 tbsp Italian seasoning
- 1/4 tsp red pepper flakes
Pasta and Cheeses
- 9 lasagna noodles, broken into 1 to 2-inch bite-sized pieces
- 10 oz ricotta cheese, full-fat for creamier texture
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Brown the Sausage: Heat a Dutch oven over medium heat and add the pork sausage. Cook until browned and cooked through, breaking it into crumbles with a spoon as it cooks.
- Sauté Onion and Garlic: Add the finely diced onion to the browned sausage and sauté for about 3-4 minutes until translucent. Then stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Tomato Paste and Seasonings: Stir in the tomato paste, Italian seasoning, and red pepper flakes, mixing well to coat the sausage and onions. Cook for 1-2 minutes to deepen the flavor.
- Pour in Marinara and Broth: Add the marinara sauce and chicken broth to the Dutch oven. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat to a simmer.
- Add Broken Lasagna Noodles: Carefully add the broken lasagna noodles to the simmering soup and cook uncovered for about 9-11 minutes, or until the noodles are tender but still slightly firm.
- Stir in Spinach: Add the fresh spinach leaves to the pot and cook for 1-2 minutes until wilted.
- Add Cheeses and Finish: Remove the pot from heat. Stir in the ricotta cheese, mozzarella, and Parmesan until creamy and well combined. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with additional Parmesan or fresh basil if desired. Serve immediately for a comforting and hearty meal.
Notes
- You can substitute pork sausage with Italian chicken sausage or turkey sausage for a leaner option.
- If you prefer a vegetarian version, replace sausage with mushrooms or a plant-based sausage alternative and use vegetable broth.
- To make ahead, cook the soup up to the simmer step, cool, and refrigerate. Add noodles and cheeses when reheating.
- Feel free to customize spices, adding more red pepper flakes for extra heat or fresh herbs for brightness.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
