There’s nothing cozier than a steaming bowl of Dutch Oven Lasagna Soup on a cold day. This easy lasagna soup recipe has all the rich flavors of classic lasagna, a hearty tomato broth, tender lasagna noodles broken into bite-sized pieces, creamy ricotta cheese, and savory lean ground beef, all simmered together in one large Dutch oven.
It’s the perfect comfort meal to enjoy with a slice of homemade sourdough bead or alongside another cozy favorite like sourdough discard mac & cheese. If you love hearty, warming dishes, this one pot lasagna soup will quickly become a family favorite on chilly evenings.
It’s a simple one pot lasagna soup that’s ready in under an hour, making it perfect for busy weeknights or slow weekends when you just want something comforting and delicious.
Why You’ll Love This Recipe
- One pot simplicity: Everything cooks in a single quart Dutch oven, which means less mess and more flavor.
- All the lasagna flavor: Creamy cheese, hearty sauce, and tender noodles in every bite.
- Easy to customize: Use ground beef, chicken, or even add Italian sausage for extra richness.
- Perfect for leftovers: It tastes even better the next day as the flavors deepen.
Ingredients
Variations & Add-Ins
- Turkey or chicken: Swap the ground beef for ground chicken or turkey for a lighter version.
- Add veggies: Stir in spinach, mushrooms, or zucchini for extra nutrition.
- Spicy version: Add a bit of Italian sausage or a pinch of chili flakes for a kick.
- Slow cooker: Brown the beef and onions first, then transfer everything to the slow cooker and cook on low for 6 hours.
Recipe Tips
Use lean ground beef: This keeps your soup flavorful but not greasy. If your beef is higher in fat, be sure to drain off the excess before adding the tomatoes and broth.
Toast the tomato paste: Cook the tomato paste for 1–2 minutes before adding the liquid. This deepens the flavor and gives the soup that rich, slow-simmered taste.
Break noodles by hand: Instead of chopping them, snap the lasagna noodles into uneven pieces, it makes the soup feel rustic and homemade.
Cook the noodles in the soup: Skip boiling them separately. Let the noodles cook right in the broth so they absorb all that tomato and herb flavor.
Add broth as needed: As the soup sits, the noodles soak up liquid. Add a splash of chicken broth or water when reheating to bring it back to the perfect consistency.
Don’t overcook the noodles: Stop cooking when they’re just tender. They’ll continue to soften as the soup cools or rests overnight.
Use crushed and diced tomatoes: The combination gives the soup both a smooth base and a bit of texture from the tomato chunks.
Add a touch of cream: A small amount of heavy cream gives the soup a silky, comforting texture without overpowering the tomato flavor.
Make the cheese topping fresh: Stir the ricotta, mozzarella, and parmesan together right before serving so it stays light and creamy when spooned over the hot soup.
Season as you go: Taste the broth before adding noodles and again at the end. Tomatoes can vary in acidity, so a little extra salt or sugar may balance the flavor perfectly.
Let it rest before serving: A few minutes off the heat allows the flavors to settle and the broth to thicken slightly, just like next-day lasagna.
Store separately for freezing: If you plan to freeze leftovers, set aside the soup before adding noodles. This keeps the pasta from getting soggy when reheated.
Instructions
- Brown the beef: Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic and cook for another 30 seconds. Add lean ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Build the base: Stir in tomato paste and cook for 1–2 minutes to deepen the flavor. Add crushed tomatoes, diced tomatoes, and chicken broth. Season with Italian seasoning, basil, oregano, salt, and pepper. Stir well and bring to a gentle boil.
- Simmer: Reduce the heat and let the soup simmer uncovered for about 15–20 minutes. This gives the flavors time to meld together.
- Add the noodles: Break the lasagna noodles into pieces and add them right into the pot. Cook for 10 minutes or until the noodles are tender, stirring occasionally so they don’t stick.
- Finish it off: Stir in heavy cream if using for a silky texture.
- Serve: In a small bowl, mix together the ricotta cheese, mozzarella, and parmesan. Ladle soup into bowls and top each with a generous spoonful of the cheese mixture. Garnish with fresh parsley and more parmesan if desired.
Freezing & Storage
Fridge: Store leftovers in a sealed container for up to 4 days. Add a splash of broth before reheating since the noodles absorb liquid.
Freezer: Freeze the soup without noodles for up to 3 months. Add freshly cooked noodles when reheating.
Reheat: Warm slowly over medium heat on the stove until hot. Avoid boiling so the noodles don’t get mushy.
Common Mistakes to Avoid
Not browning the beef properly: Take your time when cooking the lean ground beef. Let it brown nicely in your Dutch oven before adding the tomato paste or chicken broth. Browning builds a rich, meaty base that gives the soup that deep lasagna flavor.
Skipping the tomato paste step: Don’t just toss it in, let the tomato paste cook for a minute or two before adding liquids. This step brings out a sweeter, more concentrated tomato taste that’s key to a great lasagna soup recipe.
Overcooking the noodles: The lasagna noodles broken into pieces should be just tender when you turn off the heat. They’ll continue to soften as the soup rests. Overcooking them can make the texture mushy.
Forgetting to stir: As the noodles cook, give the soup a stir every few minutes. This keeps them from sticking together or settling to the bottom of your large Dutch oven.
Adding cream too early: If you’re using heavy cream, wait until the end of cooking. Adding it too soon can cause curdling, especially when simmering with acidic crushed tomatoes.
Serving Suggestions
Serve it hot and cozy: This Dutch oven lasagna soup is best served straight from the pot while it’s hot and bubbly. The creamy cheese mixture melts right into the soup, creating a comforting bowl that tastes like classic lasagna without the layers.
Add the cheese just before serving: Spoon a dollop of the ricotta cheese mixture on top of each bowl right before serving. The heat from the soup softens the cheese and creates that perfect, creamy contrast to the hearty tomato broth.
Garnish for a farmhouse finish: A sprinkle of fresh parsley, grated parmesan, or a drizzle of heavy cream gives this lasagna soup recipe a beautiful, rustic look. It’s a small touch that makes your bowl feel extra special.
Pair it with homemade bread:
A slice of crusty bread, garlic toast, or some crusty sourdough bread is perfect for dipping into the rich tomato sauce. The bread soaks up every last bit of flavor.
Add a light side: Since this one pot lasagna soup is hearty, pair it with a simple green salad dressed in olive oil and vinegar for balance. A small side of roasted vegetables also complements the flavors beautifully.
Make it a family meal: Serve this easy lasagna soup family-style, right from the large Dutch oven, and let everyone scoop their own. It makes for a cozy, shared dinner that’s just as comforting as traditional lasagna night.
Turn leftovers into lunch: Store any leftover soup in a sealed container and enjoy it the next day — it thickens slightly and the flavors become even richer. Add a splash of chicken broth before reheating to loosen it up.
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Similar Recipes
Dutch Oven Lasagna Soup
Equipment
- Large Dutch oven
- Wooden Spoon
- Ladle
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 lb lean ground beef
- 2 tbsp tomato paste
- 1 can 28 oz crushed tomatoes
- 1 can 14 oz diced tomatoes
- 4 cups chicken broth or beef broth
- 1 tsp Italian seasoning
- 1 tsp dried basil
- ½ tsp oregano
- Salt and pepper to taste
- 8 lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- ¼ cup heavy cream optional
- Fresh parsley chopped, for garnish
Instructions
- Sauté the aromatics: Heat olive oil in a large Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
- Brown the beef: Add the lean ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
- Build the soup base: Stir in tomato paste and cook for 1–2 minutes. Add crushed tomatoes, diced tomatoes, and chicken broth. Season with Italian seasoning, basil, oregano, salt, and pepper. Stir well and bring to a gentle boil.
- Simmer: Reduce heat and let the soup simmer for 15–20 minutes so the flavors can develop.
- Add the noodles: Break lasagna noodles into small pieces and stir them into the soup. Simmer uncovered for about 10 minutes, stirring occasionally, until the noodles are tender.
- Add the cream: Stir in heavy cream (optional) for a creamy texture.
- Serve: In a small bowl, mix ricotta, mozzarella, and parmesan. Ladle soup into bowls, top each with a spoonful of the cheese mixture, and sprinkle with parsley.
Notes
- Use lean beef: Keeps the broth rich without being greasy.
Cook noodles in the soup: It adds more flavor and saves a pot. - Adjust consistency: Add a splash of chicken broth when reheating if it thickens.
- Make it creamy: Stir in heavy cream at the end for a velvety texture.
- Add veggies: Spinach, mushrooms, or zucchini fit right in.
