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The ultimate comfort dish, just in time for soup season! This Dutch oven lasagna soup is creamy, flavorful, and warming. It’s an easy-to-make one-pot meal that will have the whole family asking for seconds.
The weather is getting chillier in my part of the world, and that means it’s officially soup season!
Soup is a major food group in my house during the fall and winter. Everything from soup de maiz (Mexican corn soup) to pork neck bone soup makes a regular appearance on our table.
Creamy Dutch oven lasagna soup has been a favorite this season, and it’s no wonder why.
This soup combines the best parts of my dutch oven lasagna with a rich tomato broth to make a unique, comforting soup that is sure to be a crowd-pleaser.
Give it a try, and don’t skip the cheese! Trust me — it’s a game-changer.
Table of Contents
Why You’ll Love This Recipe
- One-pot meal: I love making dinnertime easier with one-pot meals. Everything you need for a balanced meal in one neat package is peak simplicity! And this lasagna soup is so good, you won’t miss the side dishes.
- Flexible: Soup is perfect for using what you have. You can swap the meat, greens, noodles, and more with whatever’s in your fridge.
- Cozy: When it’s cold outside, I crave comfort food. This lasagna soup is as comforting as it comes! Any bowl of soup is incredibly nourishing, but a lasagna-inspired soup is the ultimate nostalgic and cozy meal.
- Quick dinner: You’ll be amazed at how quickly this soup comes together! Perfect for busy nights when you need dinner on the table fast. For another super quick dinner, try my Polish sauerkraut and sausage soup.
Ingredients
- Ground pork sausage: I used pre-seasoned Italian sausage. You can substitute ground beef or unseasoned sausage, but see my ‘tips + notes’ section first!
- Aromatics: Onion and garlic make the perfect base for this Italian-inspired soup.
- Tomato products: A jar of your favorite marinara sauce and some tomato paste will give this soup the perfect thickness, acidity, and seasoning.
- Italian seasoning: I keep mixed Italian seasoning on hand for simplicity, but you can also use a blend of basil, oregano, thyme, and rosemary.
- Broth: I used regular chicken broth. Feel free to substitute veggie broth, beef broth, or even homemade bone broth.
- Spinach: Fresh spinach leaves have the best texture in the soup, but you can use frozen as well. Feel free to substitute other greens, like kale or swiss chard.
- Cheese: We will be whipping up a delicious mixture of ricotta cheese, mozzarella, and parmesan cheese to add to each bowl of soup.
How to Make Lasagna Soup in a Dutch Oven
Step 1: In a cast iron skillet over medium-high heat, cook the sausage until browned. While the sausage is cooking, add in the diced onion and minced garlic.
Step 2: In a large Dutch oven, stir together the tomato paste, marinara sauce, and Italian seasoning.
Step 3: Add the browned sausage and chicken broth to the pot and bring everything to a boil.
Step 4: Once boiling, add the lasagna noodles (broken into 3–4 pieces each). Reduce the heat to medium-low and cook, stirring occasionally, until the noodles are tender. Around 10 minutes.
Step 5: Once noodles are cooked, remove from the heat and stir in spinach.
Step 6: In a small bowl, mix together the ricotta, mozzarella, and Parmesan cheeses. Serve the lasagna soup hot and top each bowl with a generous scoop of the cheese mixture.
Tips + Notes
- Add salt and pepper to taste! I use ground Italian pork sausage, and it already has plenty of seasonings. If you swap it out with ground beef or use unseasoned sausage, you may want to add some salt and pepper.
- I don’t drain the meat before adding it to the Dutch oven. If you have a lot of grease or if you use ground beef, you’ll definitely want to drain off some of the excess grease.
- You can use any marinara sauce you like, but I really recommend using a plain, organic option. Flavored sauces—those with cheese or meat already in them—can interfere with the final taste of your soup.
- If whole grains are your thing, try swapping out the packaged pasta with homemade whole wheat noodles! You can cut them wider to make lasagna noodles.
- For an even creamier soup, you can add a splash of heavy cream or half and half to the broth.
Storage and Reheating
Leftover soup can be stored in the fridge for up to 5 days. Reheat the soup in a pot over low heat, stirring regularly. Much of the broth will have been absorbed into the noodles during storage, so you’ll need to add more broth so the soup doesn’t stick to the bottom of the pot.
When storing your soup, it’s best to keep the cheese mixture separate. Add the mixture to each person’s individual bowl when serving.
Best Sides for Lasagna Soup
The beauty of this Dutch oven lasagna soup is that it’s a one-pot meal! That means you get your protein, carbs, fat, and veggies in one delicious bowl. Of course, that doesn’t mean you can’t serve it with a side or two to make the meal a little fancier.
Here are my favorite sides to serve with lasagna soup:
Veggies: A side salad or warm vegetable dish such as cheesy bacon butternut squash or roasted brussel sprouts.
Bread: I just love bread on the side of a big bowl of soup! Try cream cheese garlic bread, whole grain seeded bread, or Dutch oven cheese bread.
Appetizers: It’s fun to add an appetizer to your meal and make it feel like you’re at a restaurant. This dish would go well with balsamic bruschetta, warm spinach artichoke dip, or baked pizza rolls.
Dessert: You can’t forget dessert! A cozy soup deserves a cozy dessert, like Dutch oven apple crisp or a whole grain pumpkin roll.
Recipe FAQs
You sure can! I prefer broken-up lasagna noodles in this soup, but other noodles will work too. It would be delicious with pappardelle, small shells, or macaroni noodles. Stuffed pasta is a fun and unique addition, too, like I use in my sausage tortellini soup.
This soup is a great vegetarian meal! Simply omit the Italian sausage and swap the chicken broth for vegetable broth to make it meatless. You can substitute beans, a vegetarian meat substitute, or your favorite plant-based protein if you’d like.
You can, but I recommend monitoring them as they cook so you can adjust accordingly. They will take less time to soften than regular noodles, so be careful not to overcook them.
Yes, you absolutely can! That is a common swap in traditional lasagna that can certainly apply to lasagna soup. You may want to blend up the cottage cheese to give it a similar texture to ricotta, but if you don’t mind the curds in your soup, feel free to use it as is! Keep in mind, cottage cheese has more salt than ricotta, so your soup may end up being saltier with this swap.
I don’t recommend freezing the finished soup because the noodles can become mushy and the cheese may separate. If you do want to do some freezer meal prep, you can prepare the soup up until it’s time to add the noodles and freeze that as a soup base. When you’re ready to thaw and serve it, add the noodles, spinach, and cheese mixture according to the instructions.
More Italian-Inspired Dinners
- One Pan Chicken Alfredo
- The Best Venison Pasta Recipe
- Gluten-Free Zucchini Lasagna
- Simple Dutch Oven Pizza Recipe
- Homemade Creamy Alfredo Sauce
If you tried this Dutch Oven Lasagna Soup or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Dutch Oven Lasagna Soup
Equipment
- Large dutch oven
Ingredients
- 1 pound ground pork sausage
- 1 onion chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 24 ounces marinara sauce 1 jar
- 1 tablespoon Italian seasoning
- 6 cups chicken broth
- 9 lasagna noodles broken into pieces
- 2 cups fresh spinach leaves
- 10 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- In a cast iron skillet over medium-high heat, cook the sausage until browned. While the sausage is cooking, add in the diced onion and minced garlic.
- In a large Dutch oven, stir together the tomato paste, marinara sauce, and Italian seasoning.
- Add the browned sausage and chicken broth to the pot and bring everything to a boil.
- Once boiling, add the lasagna noodles (broken into 3–4 pieces each). Reduce the heat to medium-low and cook, stirring occasionally, until the noodles are tender. Around 10 minutes.
- Once noodles are cooked, remove from the heat and stir in spinach.
- In a small bowl, mix together the ricotta, mozzarella and Parmesan cheeses.
- Serve the lasagna soup hot and top each bowl with a generous scoop of the cheese mixture.
Video
Notes
- Add salt and pepper to taste! I use ground Italian pork sausage, and it already has plenty of seasonings. If you swap it out with ground beef or use unseasoned sausage, you may want to add some salt and pepper.
- I don’t drain the meat before adding it to the Dutch oven. If you have a lot of grease or if you use ground beef, you’ll definitely want to drain off some of the excess grease.
- You can use any marinara sauce you like, but I really recommend using a plain, organic option. Flavored sauces—those with cheese or meat already in them—can interfere with the final taste of your soup.
- If whole grains are your thing, try swapping out the packaged pasta with homemade whole wheat noodles! You can cut them wider to make lasagna noodles.
- For an even creamier soup, you can add a splash of heavy cream or half and half to the broth.
My favorite dutch oven lasagna soup!
Looks good! Can’t wait to try it!
Thanks! Let me know how it turns out!
oh my, i can’t wait to try this! it looks soo good!
Thanks, let me know how it turns out!