EASY WHITE LASAGNA SOUP

Tired of the same old soup routine and craving something truly comforting? This White Lasagna Soup brings all the cheesy, creamy goodness of lasagna into a bowl, without all the layering fuss and lengthy bake time! Get ready for a flavor explosion that’s both satisfying and surprisingly simple—I promise you’ll be hooked from the very first spoonful!

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 pound Italian sausage, removed from casings
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 (15 ounce) container ricotta cheese
• 1/2 cup heavy cream
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 8 ounces lasagna noodles, broken into bite-sized pieces
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 2 cups chopped fresh spinach
• Fresh basil, for garnish

Optional Toppings:

• Red pepper flakes
• Extra Parmesan cheese
• Dollop of ricotta cheese

Let’s Make Some Magic: Getting Started

Okay, friend, before we dive into the step-by-step, let’s talk about a few things. First, don’t be intimidated! This White Lasagna Soup is easier than it looks. Second, substitutions are your friend! If you don’t have Italian sausage, ground beef or even ground turkey will work. No spinach? Kale is a great alternative. Let’s get cooking!

Step-by-Step Instructions

Step 1: Brown the Sausage

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.

Pro-Tip: Make sure to really break up the sausage into small pieces. You want a nice, even distribution of flavor throughout the soup.

Step 2: Sauté the Aromatics

1. Add the chopped onion and minced garlic to the pot. Cook until the onion is softened and translucent, about 3-5 minutes.

Pro-Tip: Don’t rush this step! Sautéing the onion and garlic properly releases their flavors and builds a delicious base for the soup.

Step 3: Build the Broth

1. Pour in the chicken broth and bring to a simmer.
2. Stir in the dried oregano, salt, and pepper.

Step 4: Time for the Noodles

1. Add the broken lasagna noodles to the pot. Cook according to package directions, or until al dente (usually about 8-10 minutes). Be sure to stir frequently to prevent sticking.

Pro-Tip: Keep an eye on the noodles and adjust the cooking time as needed. You want them to be tender but not mushy.

Step 5: The Creamy Dream

1. Reduce the heat to low.
2. In a separate bowl, whisk together the ricotta cheese and heavy cream until smooth. This prevents clumps!
3. Slowly stir the ricotta mixture into the soup until well combined.

Troubleshooting: If your ricotta mixture seems a bit thick, add a tablespoon or two of broth to thin it out before adding it to the soup.

Step 6: Cheese Please!

1. Stir in the mozzarella cheese and Parmesan cheese until melted and creamy.
2. Add the chopped spinach and cook until wilted, about 2-3 minutes.

Important: Don’t boil the soup after adding the cheese! High heat can cause the cheese to separate and become grainy.

Step 7: Serve and Garnish

1. Ladle the White Lasagna Soup into bowls.
2. Garnish with fresh basil, extra Parmesan cheese, and red pepper flakes (if desired).
3. Serve immediately and enjoy!

Variations & Substitutions: Make it Your Own!

This recipe is a fantastic base, but feel free to get creative and customize it to your liking!

• Vegetarian Option: Omit the sausage and add extra vegetables like mushrooms, zucchini, or bell peppers.
• Spicy Kick: Add a pinch of red pepper flakes to the soup or use spicy Italian sausage.
• Different Greens: Kale, Swiss chard, or even arugula can be used instead of spinach.
• Cheese Swaps: Fontina, provolone, or Asiago cheese would all be delicious additions.

Serving Suggestions: What to Serve with Your Soup

While this White Lasagna Soup is hearty enough to be a meal on its own, it pairs perfectly with a few simple sides.

• Crusty Bread: For dipping into the creamy broth.
• Side Salad: A simple green salad with a vinaigrette dressing.
• Garlic Bread: Because, why not?

Storing & Reheating: Making it Last

Got leftovers? Lucky you! Here’s how to store and reheat your White Lasagna Soup.

• Storing: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheating: Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of broth if it has thickened too much. You can also reheat it in the microwave, but be sure to stir it every minute or so to prevent hot spots.

Important Note: The noodles may absorb some of the broth as the soup sits. If this happens, just add a little extra broth when reheating to restore the desired consistency.

More Cozy Recipes to Explore

If you’re loving this White Lasagna Soup, then I know you’ll adore these other comforting recipes too! For a creamy and delicious pasta dish, you HAVE to try Marry Me Chicken Pasta. It’s a guaranteed crowd-pleaser! And on a chilly day, nothing beats a warm bowl of Butternut Squash Soup. If you are looking for a great and hearty soup, you have to try this Minestrone Soup! Plus, If you love lasagna then you should check out this Spinach Mushroom Lasagna for a different spin. Or, for another quick and easy pasta dish, give Garlic Parmesan Spaghetti a try. If you are looking for another way to make the amazing Marry Me Chicken, then you should try this amazing Marry Me Chicken Pasta!

Why This Recipe Works: My Final Thoughts

What I truly love about this White Lasagna Soup is that it captures the essence of lasagna – that rich, cheesy, and comforting flavor – in a fraction of the time. The creamy ricotta base combined with the savory Italian sausage and tender lasagna noodles is a match made in culinary heaven. It’s also a fantastic way to use up leftover ingredients and customize it to your family’s preferences. Don’t be afraid to experiment and make it your own!

So go ahead, give this recipe a try. I’m confident that you and your family will absolutely love it. Happy cooking, my friend!

EASY WHITE LASAGNA SOUP

This White Lasagna Soup delivers all the comforting, cheesy flavor of lasagna in a fraction of the time. It’s a simple and satisfying recipe that combines Italian sausage, ricotta cheese, mozzarella, and lasagna noodles in a creamy chicken broth base. Garnish with fresh basil and Parmesan for a flavorful and easy-to-make meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian-American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 pound Italian sausage, removed from casings
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 8 ounces lasagna noodles, broken into bite-sized pieces
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 2 cups chopped fresh spinach
• Fresh basil, for garnish
• Optional: Red pepper flakes, for garnish

Equipment

• Large pot or Dutch oven
• measuring cups and spoons
• cutting board
• knife
• Spoon
• whisk
• mixing bowl
• Ladle

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
3. Add the chopped onion and minced garlic to the pot. Cook until the onion is softened and translucent, about 3-5 minutes.
4. Pour in the chicken broth and bring to a simmer.
5. Stir in the dried oregano, salt, and pepper.
6. Add the broken lasagna noodles to the pot. Cook according to package directions, or until al dente (usually about 8-10 minutes). Be sure to stir frequently to prevent sticking.
7. Reduce the heat to low.
8. In a separate bowl, whisk together the ricotta cheese and heavy cream until smooth.
9. Slowly stir the ricotta mixture into the soup until well combined.
10. Stir in the mozzarella cheese and Parmesan cheese until melted and creamy.
11. Add the chopped spinach and cook until wilted, about 2-3 minutes.
12. Ladle the White Lasagna Soup into bowls.
13. Garnish with fresh basil, extra Parmesan cheese, and red pepper flakes (if desired).
14. Serve immediately and enjoy!

Notes

For a vegetarian option, omit the sausage and add extra vegetables like mushrooms, zucchini, or bell peppers. You can add a pinch of red pepper flakes or use spicy Italian sausage for a spicy kick. Kale, Swiss chard, or arugula can be used instead of spinach. Fontina, provolone, or Asiago cheese would all be delicious additions. Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently over medium-low heat, stirring occasionally, adding broth if needed.