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Dutch Oven Lasagna Soup


Units Scale
  • 1 pound ground beef (or your preferred meat substitute)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 teaspoons of tomato paste
  • 1 can (15 ounces) tomato sauce
  • 3 cups of chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 3 teaspoons dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional for a kick)
  • 1 teaspoon of garlic powder
  • 1 cup broken lasagna noodles
  • 1 cup fresh mozzarella cheese
  • Ricotta cheese for garnish


  1. Heat your Lodge Dutch Oven over medium heat and add the chopped onion, garlic and ground beef. Season with salt, pepper, garlic powder, dried basil, dried oregano, dried parsley and garlic powder.
  2. Brown the ground beef until it’s no longer pink. Drain excess fat if necessary.
  3. Add in tomato paste and stir beef. Add in can of tomato sauce and stir. Allow to cook for 2-3 minutes on medium low heat.
  4. Add in Chicken Broth and bring to a low boil.
  5. Add broken lasagna noodles, broken into 1/3, to the pot and cook until they are al dente, stirring occasionally.
  6. Once your noodles are al dente, add in slices of fresh mozzarella on top of the soup. Cover with lid and let simmer for 3-4 minutes. Take off the lid and stir lightly into soup.
  7. Scoop out your soup in bowls and place a scoop of ricotta cheese on top. Garnish with dried parsley and enjoy!