White Lasagna Soup is like all the cozy flavors of lasagna wrapped up in a warm, comforting bowl. It’s creamy and cheesy with tender noodles, ground meat, and spinach floating in a rich, garlicky broth. The combination of Italian herbs and melty cheese makes every spoonful feel like a warm hug on a chilly day.
I love making this soup when I want something easy but still special. It’s one of those dishes where you get the best parts of a lasagna without waiting for it to bake in the oven. Plus, it’s perfect for leftovers since the flavors only get better the next day. I usually add a sprinkle of Parmesan on top and some crusty bread on the side to soak up all that tasty broth.
Whenever I serve White Lasagna Soup, it always brings a smile to everyone’s face. It reminds me of cozy family dinners and the kind of food that makes you pause and just enjoy the moment. If you want a hearty but simple meal that feels like a classic Italian dinner in a bowl, this soup is the way to go!
Key Ingredients & Substitutions
Italian sausage: This adds great flavor and a bit of spice. For a milder option, use ground turkey or chicken. If you prefer vegetarian, try plant-based sausage or extra mushrooms for umami.
Lasagna noodles: Breaking them into bite-size pieces is key for soup. You can swap for broken fettuccine or even penne if you don’t have lasagna sheets handy.
Ricotta cheese: This gives the soup a creamy, rich feel. If you don’t have ricotta, cottage cheese or cream cheese can work, but ricotta’s texture is best.
Milk or heavy cream: Use whole milk for lighter soup or heavy cream for a richer finish. You can also use half-and-half or a non-dairy milk like oat or cashew for a dairy-free twist.
Spinach: Fresh spinach wilts quickly and adds brightness. If you prefer, use kale or Swiss chard, but remember they’ll need a slightly longer cooking time.
How Do You Prevent the Soup from Curdling When Adding Dairy?
Add the milk or cream at a low temperature to keep the soup smooth and creamy. High heat can cause curdling, which makes the soup less appealing.
- Lower the heat to low before stirring in the dairy.
- Add the milk or cream slowly, stirring constantly.
- Heat the soup gently after adding dairy — avoid boiling.
- If worried, temper the dairy by mixing some hot broth into it first, then add back to the pot.
Taking these steps helps keep your soup silky and delicious, just like a warm bowl of classic lasagna in soup form.
Equipment You’ll Need
- Large pot or Dutch oven – I like this for its size and even heat, which helps everything cook evenly.
- Wooden spoon or spatula – great for stirring all the ingredients without scratching your pot.
- Chef’s knife and cutting board – perfect for chopping onions, garlic, and mushrooms quickly and safely.
- Measuring cups and spoons – to keep your ingredients just right, especially with dairy and seasonings.
- Soup ladle – ideal for serving those comforting bowls of soup easily.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of sausage for a lighter, leaner soup.
- Mix in chopped cooked bacon or pancetta for extra savory flavor.
- Swap spinach for kale or Swiss chard for different greens and texture.
- Add a pinch of red pepper flakes or hot sauce if you like a bit of heat in your soup.
White Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casing removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups chicken broth
- 2 cups water
- 8 lasagna noodles, broken into bite-sized pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 ½ cups whole milk or heavy cream
- 2 cups fresh spinach leaves
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, plus extra for garnish
- Optional: red pepper flakes for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes to cook. So, in under 40 minutes, you’ll have a creamy and cozy White Lasagna Soup ready to enjoy.
Step-by-Step Instructions:
1. Cook the Sausage and Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it into small pieces as it cooks. Brown the sausage for about 5 to 7 minutes. Next, add chopped onion and cook for another 3 to 4 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking everything for about 5 minutes until the mushrooms become tender.
2. Add Broth and Noodles:
Pour in the chicken broth and water, then bring it all to a boil. Once boiling, add the broken lasagna noodles. Lower the heat to a simmer and cook for about 8 to 10 minutes, stirring occasionally, until the noodles are just tender.
3. Season and Add Dairy:
Stir in dried basil, oregano, salt, and black pepper. Reduce the heat to low and slowly mix in the milk or cream, warming the soup gently without boiling to keep it creamy. Add the fresh spinach leaves and cook for about 2 minutes until wilted.
4. Serve and Garnish:
Take the soup off the heat. Serve by ladling bowls of soup and adding a spoonful of ricotta cheese on top. Sprinkle shredded mozzarella and grated Parmesan over each bowl. Finish with freshly ground black pepper, extra Parmesan, and red pepper flakes if you like a touch of spice. Enjoy with crusty bread on the side for a filling meal.
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just be sure to fully thaw the sausage in the refrigerator overnight before cooking. This helps it brown evenly and cook safely.
Can I Substitute a Different Type of Pasta?
Absolutely! While broken lasagna noodles work best to keep that lasagna feel, you can use broken fettuccine, penne, or even broken spaghetti if needed.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the dairy.
Can I Make This Soup Dairy-Free?
Yes! Use your favorite plant-based milk like oat or cashew milk, and omit the ricotta or use a dairy-free cheese alternative to keep it creamy.
