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–+ servings
hearty lasagna inspired soup

Dutch Oven Lasagna Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine Italian
Servings 6 servings

Equipment

  • 1 Dutch oven
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Chef's knife
  • 1 Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 6 cups chicken broth
  • 1 can crushed tomatoes (28 ounces)
  • 8 lasagna noodles broken into pieces
  • 1/2 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil chopped

Instructions
 

  • Heat olive oil in a Dutch oven over medium heat.
  • Add ground beef, salt, and pepper, cooking until browned.
  • Stir in onion and garlic, cooking until soft.
  • Mix in tomato paste, oregano, basil, and red pepper flakes.
  • Pour in chicken broth and crushed tomatoes; bring to a boil.
  • Add broken lasagna noodles, reduce heat, and simmer until tender.
  • Stir in ricotta cheese, allowing it to melt into the soup.
  • Remove from heat and let rest for 5 minutes.
  • Serve in bowls, topping with mozzarella, Parmesan, and fresh basil.

Notes

For best results, ensure the noodles are cooked al dente as they will continue to soften during resting time. Adjust seasoning to taste depending on the saltiness of your broth and crushed tomatoes.
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