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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.
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
Servings: 6
Calories Per Serving: 640 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
This post was originally published on October 20, 2025
Instructions say to add 2 cups of water, but water not listed in ingredients list.?
Hi Gigi,
Yes, that is correct, I never add water to the ingredients list:)
I hope you love this soup, let me know if you give it a try!
Tasted delicious, but should’ve used half the pasta. More like a casserole than soup.
Thanks so much! Love to hear this dish was enjoyed, I appreciate you making it!
Have a great Thursday!
This was so delicious and easy. We made it using ground Italian pork sausage and ground beef, because it is what I had on hand at the time. I used whole canned San Marzano tomatoes and crushed by hand. I couldn’t find mafalda or mafaldine, so we used radiatori. I thought this was a great substitute!
We served with fresh homemade French bread and Caesar salad. This is one recipe I cannot wait to make again.
Hey Cassidy,
Wonderful! I appreciate you making this recipe, I’m so glad to hear it turned out well for you!
Hey Tieghan,
What do you think about my idea for Jovial, Organic Gluten-Free Mafalda? Are there any instructions you would change, considering it’s gluten-free?
Hi JenniRae,
So sorry, I have never tested that, so I am not sure how it would turn out for you!
Sorry, I couldn’t be of more help!
This was SO good but didn’t turn out as soup but lasagna in a different form. What might I have done incorrectly? One diners comment, “reminds me of hamburger helper but with real ingredients!”
Hi Margaret! If you’d like this to be more soup-y, I’d suggest adding more broth! Sometimes the noodles soak up a lot of the broth, so you could also boil the noodles separately and serve them on top of the soup! xT
I’m curious what type of broth?
Hey Christine! I use chicken broth for this recipe! 🙂 xT
This was perfection! All three kids loved it. We will definitely serve this on repeat in our house.
Hey Amy,
Thanks for giving this recipe a whirl, I’m so glad it turned out nicely. Have a great Thursday!
awesome!
Thanks so much, Michelle!
This is delicious! Make it for your family.
Hey Claudia,
Awesome! Love to hear you enjoyed this recipe, thanks so much for making it and your comment!
I have been wanting to make this for awhile now, and tonight I did! This was so delicious, I will be making this for company next time. Fantastic recipe, and my kind of comfort food.
Hey Pamm,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
My wife made this and we loved it. We already had a go to lasagna soup recipe, but this has blown that away. Delicious
Thanks so much, Ken! Love to hear this!
Love this recipe dearly!
Hey Sarah,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
Hi Tieghan! I am looking forward to trying this recipe. I plan to make enough so we can have left overs for a few nights – do you recommend keeping the noodles separate so they do not get too soggy?
Hey Sara,
Yes, that would work best for you:) I hope you love this recipe, please let me know if you give it a try!
Made this today and it was so good. My husband loved it. 🙂
Hey Erna,
Happy Sunday! Thanks so much for making this recipe, love to hear it turned out well for you!
Delicious! Definitely will make again
Hey Erika,
Happy Friday!! Thrilled to hear this recipe turned out well for you, thanks so much for making it and taking the time to comment!