Next Post
30 Minute Indian Chicken Sweet Potato Curry.
This post may contain affiliate links, please see our privacy policy for details.
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.
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
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
All hail Queen Tieghan! This was incredible! You are so talented; I love a good tomato-based soup, but I’ve been stuck in the same old tomato basil recipes sans protein, and this totally changed the game. I felt like I was drinking and eating the most delicious Italian dinner! Thank you for always bringing your A-game to everything you cook. 🙂
Aww, thanks so much, Lindsay!! I am so glad you enjoyed this soup. Thanks for making it and your feedback!
Hi T! What would you suggest to make this a dairy free option? I have a daughter who is LI. I know i could just serve her a bowl and then add all the dairy for the rest of us, but would like coconut milk taste ok? We just figured out her LI issues and I’m trying to still make yummy meals but boy is it hard!
Hey Madison,
Sure, you could totally do coconut milk here! Let me know if you give this recipe a try, I hope you love it!
So yummy!! Perfect November meal! We added more spinach and some garlic when we cooked the meat. Used ground chicken and three sausages from Whole Foods – two mild chicken and one spicy. Thanks for the recipe – I think I like it better than regular lasagna!
Hey Stacey,
Fantastic! I appreciate you trying this recipe, I am so glad to hear it turned out well for you!
This was delicious, the teenagers loved it, and the leftovers were grand as well!
Hi Kerri,
Happy Sunday! Thanks so much for taking the time to comment, I am so glad to hear this recipe turned out nicely for you!
Perfection! We love this! I didn’t have chicken or pork so I used 2 pounds of ground beef and added your spicy chicken sausage spice mix to one of the pounds of beef. I chose your option of provolone rather than mozzarella so it wouldn’t be as stringy. I used 11 lasagna noodles because I can never have enough pasta. I did add a pinch or two of red pepper flakes. This is fantastic!! Thank you once again!!
Hey Lisa,
Love to hear this! Thanks a bunch for making this recipe and your comment. Have the best weekend!
Wow, followed recipe to T. What a flavorful, easy dish to make. Will become a regular meal. Easily feed family 6. Hardest part was waiting on my special order noodles, since no local stores carried. Worth the wait. Yumm!!
Yay! Thanks so much, Becky! I appreciate you trying this recipe and your feedback! Have a great week!
So delicious!! Adored this recipe. Used Rao’s Roasted Garlic marinara since there was no garlic in the recipe itself. I think this would also work (and still be delicious) for those looking to skip/reduce the cream for health purposes – though personally I loved it with! Easy ingredients and doesn’t take very long to make, will be adding this to our fall soup rotation!
Hi Diana,
Happy Monday! I’m so glad to hear you enjoyed this recipe. Thanks a lot for making it and your comment!
Can I substitute something for the heavy creamy? I’m lactose intolerant. I have used fairlife milk for other recipes.
Hi Kristina,
I would use coconut cream, that will work nicely for you!
I hope you love this recipe, please let me know if you give it a try!
11/10. This is by far the best Italian soup recipe I’ve found yet and it will definitely be my go to from now on! I did swap the cheese out for ricotta mixed with Italian seasoning and just did a dollop on top but I know for a fact it would be just as delish if followed to a T.
Hi Brittany,
Yay! Thank you so much:) I love to hear this recipe was a hit, I appreciate you making it.
Have a wonderful weekend!
I was craving lasagna soup and I received this recipe in my email. I decided to give it a try because I had a majority of the ingredients already. This is a perfect fall dish! I did add extra seasonings and noodles. It had rich and flavorful layers and captures the essence of lasagna in liquid form.
Thanks so much, Ashley! Love to hear this recipe was enjoyed:) Have a great weekend!
Delicious! Plenty to serve a party of six and hearty enough to leave everyone satisfied.
Thanks a bunch, Pam! I’m so glad to hear everyone enjoyed this recipe! Thanks for making it!
Tieghan, This soup was AMAZING! So easy and oh my goodness so delicious! Adding it to our dinner rotation!
Thanks a bunch, Sarah! So glad your family enjoyed this soup, thanks for making it and your comment!
What type of broth is best? Can’t wait to make it!
Hi Sarah,
I like to use chicken or veggie broth in this recipe:)
Please let me know if you give it a try!
Third night in a row making one of your recipes and we’ve been a happy crowd! This soup is perfect this time of year with half the hassle! I used cream cheese since we didn’t have heavy cream. We also don’t eat pork so I season all our other ground meats myself and they work out wonderfully!
Aww, thanks so much Sommer! I appreciate you making so many recipes:) Love to hear this was a hit! Happy Fall!
I made this for the first time this week. It was SOOO good. When having leftovers the next day my husband said “THIS IS REALLY GOOD!” I am not much of a cook, so to find something I can make that he likes makes me so happy! Thank you Tieghan!
Awww thanks so much, Kerri! I love to hear this recipe was enjoyed by your family. Thanks for making it!
Another delicious recipe! I used spicy pork sausage (wish it wasn’t so greasy) and 1 lb of ground beef—extra meaty for the guys! Also, I used 12 broken lasagna noodles. Everyone loved it! Had leftovers to freeze for another cold night. Yum!
Hey Joy,
Fantastic! Thanks a bunch for making this dish and your feedback, I’m so glad to hear it turned out well!