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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.
Looking for soup recipes? Here are a few ideas:
Creamy Gnocchi Soup with Rosemary Bacon
Creamy French Onion and Mushroom Soup
Pesto Tortellini Zuppa Toscana
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
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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.
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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!
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