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A close-up of creamy lasagna soup topped with a dollop of ricotta cheese, grated parmesan, and a fresh basil leaf, served in a white bowl.
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Dutch Oven Lasagna Soup

This Dutch Oven Lasagna Soup is a cozy, one-pot version of the classic Italian favorite. Made with lean ground beef, lasagna noodles broken into tender bites, and a rich tomato broth, it’s everything you love about lasagna, just easier.
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Prep Time:10 minutes
Cook Time:35 minutes
Course: Dinner, lunch
Cuisine: American, farmhouse, Italian
Keyword: dutch oven soup, ground beef shepherd’s pie, lasagna soup recipe, lsagna soup, one pot recipes, soup recipe
Servings: 8 servings

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

  1. 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.
  2. Brown the beef: Add the lean ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
  3. 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.
  4. Simmer: Reduce heat and let the soup simmer for 15–20 minutes so the flavors can develop.
  5. 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.
  6. Add the cream: Stir in heavy cream (optional) for a creamy texture.
  7. 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.