White Lasagna Soup is like all the flavors of a classic lasagna rolled into a cozy, comforting bowl. It’s creamy, cheesy, and packed with tender noodles, savory sausage, and spinach, all swimming in a rich garlic and Parmesan broth. If you love lasagna but want something a little quicker and easier to eat, this soup hits the spot perfectly.
I always love making this soup on chilly nights when I want something warm and satisfying without all the fuss of layering a traditional lasagna. I like to add a sprinkle of extra Parmesan and a handful of fresh basil on top—just that little touch makes it feel extra special. And it reheats so well! Leftovers turn out just as good the next day, which is great for busy weeks.
My favorite way to enjoy White Lasagna Soup is with crunchy garlic bread for dipping. The bread soaks up the broth in the best way, adding a little crunch to each spoonful. It’s a wonderful meal to share with family or friends, and it always gets a bunch of smiles around the table. I think you’ll love how this soup feels like a hug in a bowl!
Key Ingredients & Substitutions
Ground Italian Sausage: This adds great flavor and a bit of spice. You can swap it for ground turkey or chicken for a leaner option. For a vegetarian version, try seasoned plant-based sausage or mushrooms alone.
Lasagna Noodles: Breaking them into pieces makes this soup easy to eat. Feel free to use any short pasta like penne or broken spaghetti if you don’t have lasagna noodles.
Cheeses: Ricotta, mozzarella, and Parmesan create a creamy, cheesy broth. If you can’t find ricotta, cottage cheese works in a pinch. For dairy-free, try vegan cheese alternatives and coconut milk instead of cream.
Spinach: Adds a fresh, green touch to the soup. You can substitute kale or Swiss chard for a different texture and flavor.
How Do You Make the Soup Creamy without It Separating?
Adding cream and cheeses to hot broth can sometimes cause curdling. To avoid this, follow these tips:
- Lower the heat to gentle simmer before stirring in dairy ingredients.
- Temper the ricotta by mixing it with a few spoonfuls of warm broth first, then add back to the pot.
- Stir gently and avoid boiling after adding cheese and cream.
These simple steps help keep the soup smooth and creamy, just like classic lasagna sauce!
Equipment You’ll Need
- Large heavy-bottomed pot – I recommend this so it heats evenly and prevents burning.
- Wooden spoon or spatula – perfect for stirring and breaking apart the sausage.
- Measuring cups and spoons – to keep everything precise and easy to follow.
- Knife and cutting board – for chopping the onion, garlic, and herbs.
- Soup ladle – to serve the soup easily into bowls.
Flavor Variations & Add-Ins
- Use cooked chicken or turkey instead of sausage for a leaner soup.
- Add a pinch of red pepper flakes to give it a little heat.
- Stir in sautéed mushrooms or roasted zucchini for extra veggies.
- Sprinkle fresh basil or parsley on top for a fresh herbal flavor.
White Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild or spicy, as preferred)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 8 ounces lasagna noodles, broken into bite-sized pieces (about 3 cups)
- 2 cups fresh spinach leaves
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup half-and-half or heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This White Lasagna Soup takes about 30 minutes from start to finish. Prep like chopping and slicing takes around 10 minutes, and the cooking including simmering and melting cheese takes another 20 minutes. It’s a quick and hearty meal perfect for busy days!
Step-by-Step Instructions:
1. Brown the Sausage and Sauté Aromatics:
Heat the olive oil in a large pot over medium heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and fully cooked. If there’s excess fat, drain it out. Then add the chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in garlic and sliced mushrooms and cook until mushrooms are tender, about 5 minutes.
2. Simmer the Broth and Noodles:
Add the chicken broth, water, oregano, and thyme. Bring the broth to a boil. Carefully add the broken lasagna noodles and cook according to package directions, typically 7–9 minutes, until al dente.
3. Add Spinach and Finish with Cheese:
When the noodles are nearly done, stir in the fresh spinach and cook until wilted, about 1-2 minutes. Reduce the heat to low, then gently stir in the half-and-half (or heavy cream), ricotta, mozzarella, and Parmesan cheeses. Mix until everything is melted and creamy. Taste and season with salt and pepper as needed.
4. Serve and Garnish:
Ladle the soup into bowls. Garnish with chopped fresh parsley and a crack of black pepper. For an extra touch, add a dollop of ricotta or sprinkle a little more Parmesan. Serve hot with crusty or garlic bread for dipping to complete your cozy meal.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just be sure to thaw and drain the frozen spinach well before adding it to the soup to avoid extra water. Stir it in during the last few minutes of cooking until heated through.
How Can I Make This Soup Vegetarian?
Swap the Italian sausage for plant-based sausage or add extra mushrooms and vegetables like zucchini or bell peppers. Use vegetable broth instead of chicken broth for a fully vegetarian version.
Is It Okay to Use Store-Bought Ricotta and Mozzarella?
Absolutely! Store-bought ricotta and mozzarella work perfectly in this recipe. For best results, choose fresh, high-quality cheeses for a creamier texture and richer flavor.
What’s the Best Way to Store Leftovers?
Let the soup cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cheese smooth.
