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

Scale

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

Cook Mode Prevent your screen from going dark

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.