Creamy White Lasagna Soup is a comforting bowl that brings all the best flavors of classic lasagna into a cozy, easy-to-eat soup. It’s packed with tender pasta, creamy cheese, and a rich broth that feels like a warm hug on chilly days. You’ll notice the smooth, cheesy texture that makes every spoonful so satisfying, along with hints of garlic, herbs, and a little bit of spinach for some green goodness.
I love making this soup when I want something familiar but a little quicker than traditional lasagna. It’s one of those recipes that feels special but is truly simple enough for a weeknight. I usually add extra Parmesan on top and a sprinkle of crushed red pepper for a gentle kick. It’s all about layering those flavors in a way that feels just right without too much fuss.
Serving it with a side of crusty bread for dipping is my favorite way to enjoy this creamy lasagna soup. It turns the meal into a full, cozy experience that’s perfect for sharing with family or friends. Whenever I make it, I find that people can’t help but ask for seconds—and sometimes I save a little extra just for lunch the next day!
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and richness. If you prefer, ground turkey or beef works well too. For a vegetarian option, use plant-based sausage or sauté mushrooms.
Ricotta Cheese: It gives creaminess and a mild tang. You can swap with cottage cheese or cream cheese if needed, but ricotta is best for that smooth texture.
Wonton Wrappers: These stand in for lasagna noodles and cook fast in the soup. If you can’t find them, broken no-boil lasagna noodles or small pasta shapes like mini shells work fine.
Spinach: Optional but adds color and nutrition. Fresh or frozen both work. You can also use kale or Swiss chard for a different green twist.
How Do You Get the Soup Creamy Without Curdling?
The secret is to add dairy gently and keep the heat low after adding milk and cheeses. Here’s how I do it:
- Lower the heat to a gentle simmer before stirring in ricotta, Parmesan, and milk or cream.
- Stir continuously but gently, so the cheese melts smoothly into the broth.
- Avoid boiling once the dairy is in, which helps prevent curdling.
- If your ricotta feels too thick, whisk it a bit before adding to make it blend easier.
Taking these steps ensures your soup stays rich and creamy, just like a comforting bowl of lasagna should be!
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for cooking the soup evenly and allowing plenty of room for stirring.
- Wooden spoon or silicone spatula – great for stirring the sausage and creamy soup without scratching your pot.
- Measuring cups and spoons – to get the broth, milk, and seasonings just right.
- Knife and cutting board – essential for chopping onion, garlic, and optional spinach.
- Grater – for fresh Parmesan cheese to sprinkle on top and mix into the soup.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground chicken or turkey for a lighter meat option that still adds great flavor.
- Stir in sun-dried tomatoes for a bit of tang and a deeper flavor layer.
- Add mushrooms or zucchini for extra veggies that soak up the creamy broth nicely.
- Mix in fresh basil or oregano instead of thyme for a different herbal note that brightens the soup.
Creamy White Lasagna Soup
Ingredients You’ll Need:
Soup Base:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces Italian sausage (mild or spicy), casings removed
- 4 cups chicken broth
- 1 ½ cups whole milk or heavy cream
Cheese & Pasta:
- 1 (15-ounce) container ricotta cheese
- 1 cup grated Parmesan cheese, plus extra for garnish
- 9-12 wonton wrappers or fresh lasagna sheets cut into squares
Vegetables & Seasonings:
- 2 cups fresh or frozen spinach, chopped (optional)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh thyme or basil sprigs, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and 20 minutes of cooking. In just around 30 minutes, you’ll have a creamy, delicious meal ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Aromatics and Sausage:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 6-8 minutes.
2. Cook the Pasta in Broth:
Pour the chicken broth into the pot and bring it to a boil. Carefully add the wonton wrappers or lasagna squares. Reduce heat to a simmer and cook for 3-4 minutes until the pasta is tender.
3. Make It Creamy and Finish:
Lower the heat to prevent boiling. Stir in the ricotta cheese, grated Parmesan, and milk or cream until fully combined and creamy. Add the chopped spinach, Italian seasoning, and crushed red pepper flakes if using. Simmer for 2 minutes more, until spinach is wilted. Season with salt and pepper to taste.
4. Serve and Garnish:
Ladle the soup into bowls. Top with extra Parmesan cheese and a sprig of fresh thyme or basil. Serve immediately with crusty bread for dipping.
Can I Use Frozen Spinach in This Recipe?
Yes! Just make sure to thaw and drain any excess liquid from the frozen spinach before adding it to the soup to avoid excess water making the broth thin.
Can I Substitute the Wonton Wrappers?
Absolutely! If you don’t have wonton wrappers, broken no-boil lasagna noodles or small pasta like mini shells or elbow macaroni work well too.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the soup creamy.
Can I Prepare This Soup Ahead of Time?
Yes! You can make the soup a day ahead. Just wait to add the spinach and pasta until reheating to keep everything fresh and prevent the pasta from overcooking.
