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Make this when you’re craving all the rich, slow-simmered flavors of classic lasagna but you’re short on time. It’s the perfect fall-and-winter bowl—made with spicy Italian chicken sausage, ground beef (or chicken), Italian seasoning, crushed tomatoes, spinach, a splash of cream, and a melty mix of mozzarella, provolone, and Parmesan. Break the lasagna noodles right into the pot for a true one-pot dinner. Even better with garlicky bread and a simple green salad.
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It’s been chilly here—winter days are settling in—and I’m feeling like it’s going to be a cold end to the year. Cozy season is my favorite, and honestly, I think I do my best cooking right now.
This soup is a perfect example. We had family in town, and I wanted something everyone would love. On our first snowy day last week, I made this—two big pots, plenty of noodles, lots of cheese—plus garlicky bread and my house fall salad.
Instant hit. It was exactly what we needed on one of the first snowy nights of the season.
Let’s Dive Into The Details
The Ingredients
- spicy Italian chicken/pork sausage
- ground beef
- a yellow onion
- Italian seasoning
- crushed tomatoes
- marinara sauce
- broth
- baby spinach
- broken lasagna noodles
- heavy cream
- mozzarella or provolone cheese – I used a mix
- fresh parmesan
- parsley or basil – for topping
Kitchen Tools Needed
To make this recipe, you need a large Dutch oven. That’s pretty much it. Nothing fancy or complicated today!
The Steps
Step 1: Cook the meat
Set a large Dutch oven over medium-high heat. Add the Italian sausage, ground beef, onion, and Italian seasoning. Cook, breaking up the meat, until browned and the onions are soft, 6–8 minutes. The sausage/beef fat is usually enough—no extra oil needed. Spoon off a little fat if there’s a lot.
Step 2: Add the tomatoes & broth
Stir in the crushed tomatoes, marinara, broth, and 2 cups of water. Bring to a boil, then reduce to a lively simmer. Taste and season with salt and pepper.
Step 3: Cook the pasta
Stir in the spinach and dry noodles, mafaldine (Whole Foods carries this too), skinny lasagna, or broken lasagna sheets all work.) Cook, stirring often so the pasta doesn’t clump, until just al dente, 8–10 minutes. Add a splash of water if the soup gets too thick.
Step 4: Finish the soup
Turn the heat to low. Stir in the cream, then the mozzarella, provolone, and Parmesan until melty and creamy. Add fresh basil or parsley.
Serving
Ladle into warm bowls. Top with extra Parmesan and more herbs. Serve right away with garlicky bread and a simple green salad.
One last tip (freezer-friendly)
For make-ahead, freeze the soup without the pasta, cream, or cheese. When ready to serve, thaw in a pot, add the noodles with an extra cup of water, simmer until tender, then stir in the cream and cheeses.
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Lastly, if you make this One Pot Creamy Italian Lasagna Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One-Pot Creamy Italian Lasagna Soup
Ingredients
- 1 pound spicy Italian chicken sausage
- 1/2 pound ground beef or chicken
- 1 yellow onion, chopped
- 3 tablespoons Italian Seasoning
- sea salt and pepper
- 1 can (28 ounce) crushed tomatoes
- 1-2 cups marinara sauce
- 4 cups broth
- 4 cups chopped baby spinach
- 1 pound mafaldine pasta, or 8 lasagna noodles
- 1 cup heavy cream
- 1 cup grated mozzarella or provolone
- 1/2 cup grated parmesan
- chopped basil or parsley, for serving
Instructions
- 1. In a large Dutch oven, cook the sausage, beef, onions, and Italian seasonings until the meat is browned all over, 5-10 minutes. 2. Add the crushed tomatoes, marinara sauce, and broth. Season with salt and pepper. Cook 10 minutes until thickened slightly. Stir in 2 cups of water, and bring to a boil. 3. Add the spinach and pasta, cooking until soft, 10-ish minutes. Str in the cream, and both cheeses. 4. Ladle the soup into bowls and serve topped with parmesan and fresh herbs. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Oh man this soup is so simple but so amazing! Reminiscent of the Hamburger Helper lasagna days from my childhood but much much better with real ingredients. Thank you for this recipe!
Thanks so much, Julie! Love to hear this soup was enjoyed! Have a great Friday!
Hi – I am excited to try this recipe for NYE. I’ve made your spicy lasagna soup, creamy white lasagna soup, and your sun dried tomato lasagna soup- ALL DELICIOUS! But this recipe calls for Bone Broth, Should you use bone broth or does chicken broth work as well?
Thanks so much, Sabina! You can use bone broth or chicken broth, either works great! I hope you love this recipe!
Happy New Year!
This soup is very comforting and delicious. I used ground beef since thats what I had on hand and it was great. I paired this with her christmas tree garlic bread for a festive lunch.
Thanks so much, Erin! Love to hear this recipe turned out well for you! Thanks for making it!
Can this be made vegetarian?
Hi Kristen,
Sure, you can omit the meat. I might add some extra veggies in place of that like mushrooms and peppers. I hope you love this recipe!
Hi!! We made this in the crockpot and and it was SO easy and amazing! What are your thoughts on subbing blended cottage cheese for the heavy cream? To give more protein?
Hi Lacy,
Wonderful! I appreciate you making this recipe and your comment, love to hear it was enjoyed! Sure, that sounds like a good idea!🎄
Fantastic! I used 1.5lbs Italian Sausage and omitted the ground beef. I used beef broth. I shredded 1.5 cups of parmessan and omitted the mozzarella. I used 1lb of broken lasagna noodles. I finely chopped the spinach because of the kids. Would absolutely make again. All enjoyed the meal!
Hey Erin,
Perfect! I’m so glad to hear this dish turned out well for you, thanks for making it!
Have a great week!
Could there be any swaps for the heavy cream?
Hi Mikayla,
Sure, you could use a milk that you enjoy as well.
I hope you love this recipe!
I use a brick of cream cheese!
What would you differently for crockpot version?
Hi Caroline,
I haven’t tested this recipe in the crockpot, but I would probably cook on low for 6 hours then add the noodles and spinach during the last 30 minutes of cooking.
Let me know if you give this recipe a try!
This was delicious, my adult kids loved it!
Hey Ramona,
Happy Monday! Thanks a bunch for making this recipe and your comment, so glad it was enjoyed!
I used turkey sausage instead of italian sausage to make it a bit healthier and it was still delcious!
Hi Aaliyah,
Awesome! So glad to hear this recipe turned out well for you! Thanks for making it!
Happy Thanksgiving!
Could this be made and frozen? Maybe without the cream? I would like to make ahead and freeze for the day after Thanksgiving when we crave something zippy!
Hey Susan,
Totally! I would just wait to add the cream and noodles, that will work nicely for you. I hope you love this recipe!
Happy Thanksgiving!
My husband and 12 yr old loved this! I did the pasta separate because my dutch oven wasn’t large enough to handle the pasta as well as everything else. It made enough for 4 meals and I froze in small containers.
Hey Courtney,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
Need some help. Decided to do this in the crockpot. Forgot to get the lasagna noodles, so wonder if small macaroni pasta would work? Should I pre-cook them a little prior to throwing them in the crockpot later?
Hey Jeanna,
Totally! Any noodle will work:) The noodles will cook in the soup. I hope you love this recipe!
If Italian Wedding Soup and Lasagna had a baby! This was very good and easy to come together on a chilly weeknight!
Hey Caitlin,
Wonderful! Love to hear this recipe turned out nicely for you, thanks for making it!
Would subbing Mafalde corte pasta work so the noodles aren’t super long but you still you get the ruffles? Excited to try this!
Hey Erin,
Sure, sounds like a great idea! I hope you love this recipe, please let me know if you give it a try!