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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
