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A bowl of creamy White Lasagna Soup, perfect as a featured image for a cozy recipe article.

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.