White Lasagna Soup is a comforting twist on the classic lasagna you know and love, all packed into a warm, cozy bowl. It features tender noodles, creamy ricotta, savory Italian sausage, and plenty of garlic and herbs, all swimming in a rich, cheesy broth. It’s like lasagna, but quicker to make and perfect for those nights when you want something hearty yet simple.
I love making this soup when I want the flavors of lasagna without the fuss of layering and baking. It’s a great way to enjoy all the best parts of lasagna in a spoonful of soup, especially when topped with a sprinkle of fresh Parmesan and a handful of fresh spinach or basil for a pop of color. It’s also a crowd-pleaser—everyone always asks for the recipe!
One of my favorite ways to serve this soup is with some crusty garlic bread on the side to soak up all that cheesy goodness. It feels like a warm hug on a chilly day, and I find myself making it over and over when I need something cozy, filling, and delicious. Whether it’s a weeknight dinner or a casual get-together, this soup always hits the spot.
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Key Ingredients & Substitutions
Italian Sausage: This adds a lot of flavor and a bit of spice. You can swap it with ground turkey or chicken if you want something leaner. For a vegetarian version, try plant-based sausage or mushrooms.
Ricotta Cheese: It gives the soup creaminess and that classic lasagna feel. If you don’t have ricotta, cottage cheese works well, just blend it slightly for smoothness.
Spinach: Fresh spinach adds color and freshness. If frozen spinach is easier for you, just thaw and drain it well before adding.
Noodles: Egg noodles or broken lasagna noodles work great here. Feel free to use gluten-free pasta if needed; just watch the cooking time so they don’t get mushy.
How Can I Make the Soup Creamy Without Scrambling the Cheese?
Adding fresh cheese directly into hot soup can sometimes cause clumps. Here’s how to keep it smooth and creamy:
- Remove the pot from heat before stirring in ricotta, mozzarella, and Parmesan. This helps prevent curdling.
- Gently fold the cheese into the soup instead of stirring vigorously.
- If you want extra smoothness, whisk the ricotta with a bit of broth in a small bowl before adding it.
Following these steps will give you a velvety soup with melted cheese that blends beautifully into the broth.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for browning sausage and simmering the soup all in one place.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Chef’s knife and cutting board – for chopping onions, carrots, garlic, and spinach easily.
- Measuring cups and spoons – to keep your broth and seasonings balanced every time.
- Ladle – makes serving the soup smooth and mess-free.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground chicken or turkey for a leaner protein option that still adds great flavor.
- Add mushrooms or zucchini for extra veggies and texture without overpowering the classic taste.
- Stir in fresh basil or oregano instead of dried Italian seasoning for a brighter, herb-forward soup.
- Top with crispy bacon bits or toasted pine nuts to add a crunchy contrast to the creamy soup.
White Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 4 cups chicken broth
- 2 cups water
- 8 oz egg noodles or broken lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- Cooked, crumbled bacon (optional for garnish)
Time You’ll Need:
This soup takes about 10 minutes to prepare and about 25 minutes to cook, for a total time of roughly 35 minutes. It’s a quick and satisfying meal perfect for busy days.
Step-by-Step Instructions:
1. Cook the Sausage and Vegetables:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 6-8 minutes. If there’s excess grease, carefully remove some. Add diced onion and carrots, sauté until softened, about 4-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
2. Add Broth and Seasonings, Then Cook Noodles:
Pour in chicken broth and water. Stir in dried Italian seasoning, crushed red pepper flakes (if you like a bit of heat), and season with salt and pepper. Bring to a boil. When boiling, add noodles and cook according to package directions until al dente, around 6-8 minutes.
3. Add Spinach and Cheese:
Reduce heat to low, stir in chopped spinach until wilted. Remove pot from heat, then gently stir in ricotta, mozzarella, and Parmesan cheeses until melted and creamy. Taste and adjust seasoning if needed.
4. Serve and Garnish:
Ladle soup into bowls and garnish with extra Parmesan, fresh parsley, and crumbled bacon if desired. Serve hot with crusty or garlic bread for dipping.
Enjoy this creamy, comforting White Lasagna Soup made easy with all the flavors of classic lasagna in a warm bowl!
Can I Use Turkey or Chicken Instead of Italian Sausage?
Absolutely! Ground turkey or chicken works well as a leaner alternative. Just brown it the same way you would the sausage for great flavor.
Can I Make White Lasagna Soup Ahead of Time?
Yes! Make the soup up to 2 days in advance and store it in an airtight container in the fridge. Reheat gently on the stove, adding a splash of broth if it’s too thick.
What’s the Best Way to Store Leftovers?
Keep leftovers in the refrigerator in a sealed container for up to 3 days. To reheat, warm over low heat on the stove, stirring occasionally for even reheating.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just thaw and squeeze out any excess water before adding it to the soup to avoid sogginess.
