One-Pot Creamy Italian Lasagna Soup Recipe

Introduction

This One-Pot Creamy Italian Lasagna Soup brings all the comforting flavors of classic lasagna into a hearty, easy-to-make soup. Packed with savory Italian sausage, tender pasta, and creamy cheeses, it’s a perfect cozy meal for any night.

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, to taste
• 1 can (28 ounces) 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. Step 1: In a large Dutch oven, cook the sausage, ground beef, chopped onions, and Italian seasoning over medium heat until the meat is browned all over, about 5 to 10 minutes.
2. Step 2: Add the crushed tomatoes, marinara sauce, and broth to the pot. Season with sea salt and pepper. Let the mixture simmer for 10 minutes to thicken slightly.
3. Step 3: Stir in 2 cups of water and bring the soup to a boil. Add the chopped spinach and pasta, and cook until the pasta is tender, about 10 minutes.
4. Step 4: Reduce heat and stir in the heavy cream, mozzarella (or provolone), and parmesan cheeses until melted and creamy.
5. Step 5: Ladle the soup into bowls and garnish with extra parmesan and fresh chopped basil or parsley before serving. Enjoy!

Tips & Variations

• Use ground turkey instead of beef for a leaner option.
• For a vegetarian version, omit the meat and add more vegetables like mushrooms and zucchini.
• If mafaldine pasta isn’t available, broken lasagna noodles or rigatoni work well.
• Add a pinch of red pepper flakes for extra heat.
• Leftover soup freezes well—cool completely before storing in airtight containers.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. Avoid overcooking when reheating to keep the pasta from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup up to a day in advance. Keep it refrigerated and reheat gently before serving. For best texture, consider cooking the pasta separately and adding it when reheating.

What can I substitute for heavy cream?

You can use half-and-half or whole milk for a lighter version, but the soup will be less rich and creamy. For a dairy-free option, try coconut milk or a cashew cream substitute.

One-Pot Creamy Italian Lasagna Soup Recipe

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★★★★★

5 from 53 reviews

• Author: Cleo
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This One-Pot Creamy Italian Lasagna Soup combines the rich flavors of classic lasagna in a comforting, easy-to-make soup. Featuring spicy Italian sausage, ground beef, hearty mafaldine pasta, fresh spinach, and a creamy tomato base, this dish delivers all the lasagna goodness with less fuss and cleanup.

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Ingredients

Scale 1x2x3x

Meat and Aromatics

• 1 pound spicy Italian chicken sausage
• 1/2 pound ground beef or ground chicken
• 1 yellow onion, chopped

Seasonings and Liquids

• 3 tablespoons Italian seasoning
• Sea salt and pepper, to taste
• 1 can (28 ounce) crushed tomatoes
• 1–2 cups marinara sauce
• 4 cups broth (chicken or vegetable)
• 2 cups water

Vegetables

• 4 cups chopped baby spinach

Pasta

• 1 pound mafaldine pasta or 8 lasagna noodles, broken into pieces

Dairy

• 1 cup heavy cream
• 1 cup grated mozzarella or provolone cheese
• 1/2 cup grated parmesan cheese, plus extra for serving

Garnish

• Chopped basil or parsley for serving

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Instructions

1. Brown the Meats and Cook Aromatics: In a large Dutch oven or heavy-bottomed pot, cook the spicy Italian chicken sausage, ground beef, and chopped onion over medium heat. Add the Italian seasoning during cooking and stir frequently until the meat is browned all over and onions are softened, about 5 to 10 minutes.
2. Add Tomatoes, Marinara, and Broth: Pour in the crushed tomatoes, marinara sauce, and broth. Season with sea salt and pepper to taste. Stir well and let the mixture simmer for about 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
3. Add Water and Boil: Stir in 2 cups of water to thin the soup slightly, then bring the mixture to a rolling boil over medium-high heat.
4. Cook Pasta and Spinach: Add the chopped baby spinach and mafaldine pasta (or broken lasagna noodles) to the boiling soup. Cook until the pasta is tender and spinach is wilted, approximately 10 minutes.
5. Finish with Cream and Cheese: Lower the heat to medium-low and stir in the heavy cream, grated mozzarella or provolone, and parmesan cheese. Continue stirring until cheeses are melted and the soup is creamy and well combined.
6. Serve: Ladle the hot soup into serving bowls. Garnish each bowl with extra grated parmesan and chopped fresh basil or parsley. Enjoy immediately.

Notes

• If you prefer a milder soup, use mild Italian sausage instead of spicy.
• Mafaldine pasta can be substituted with broken lasagna noodles or your favorite short pasta shape.
• For a thicker soup, reduce the amount of broth or water added.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to prevent curdling of the cream.
• To make the recipe gluten-free, use gluten-free pasta and verify marinara and broth are gluten-free.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Italian lasagna soup, creamy lasagna soup, one-pot soup, Italian sausage soup, comforting soup, easy dinner recipe