This decadent White Lasagna Soup transforms the classic Italian dish into a comforting, creamy soup that’s perfect for cold evenings. Loaded with Italian sausage, broken lasagna noodles, and a trio of cheeses, this soup delivers all the flavors of traditional lasagna in a spoonable form.
Why You’ll Love This Recipe
This White Lasagna Soup is the ultimate comfort food that brings together the best elements of lasagna without all the layering work. The rich, velvety broth carries the perfect balance of savory sausage, aromatic vegetables, and three kinds of cheese. It’s a one-pot wonder that comes together in just 30 minutes, making it ideal for busy weeknights when you crave something hearty but don’t have time for traditional lasagna. The broken lasagna noodles cook directly in the soup, absorbing all those wonderful flavors while releasing starch that helps thicken the broth. Whether you’re feeding a family or looking for delicious leftovers, this soup is guaranteed to become a new favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil provides the perfect base for sautéing your aromatics and searing the sausage, adding a subtle fruity note that complements the richness of the dish.
Italian sausage brings savory depth and seasoning to the soup, essentially flavoring the entire dish with its blend of herbs and spices. You can use mild or hot varieties depending on your preference for heat.
Onion and garlic form the aromatic foundation of the soup, adding a layer of savory flavor that balances the richness of the dairy ingredients. They become sweet and mellow as they cook.
Chicken broth serves as the liquid base, providing a savory backbone that carries all the other flavors throughout the soup. Use low-sodium if you’re watching salt intake.
Heavy cream transforms this from a regular soup into a luxurious, velvety creation. It adds richness and body while tempering any acidity from the other ingredients.
Ricotta cheese brings a subtle sweetness and distinctive texture to the soup, creating little pockets of creaminess throughout. It’s what makes this soup truly reminiscent of lasagna.
Mozzarella cheese adds that stretchy, melty quality that’s characteristic of a good lasagna. It incorporates beautifully into the hot soup, creating a silky texture.
Parmesan cheese contributes a sharp, nutty flavor that adds complexity and depth. It also helps thicken the soup slightly as it melts.
Lasagna noodles are the star carbohydrate, cooked directly in the broth where they absorb flavor while releasing starch that naturally thickens the soup. Breaking them makes the soup easier to eat.
Salt and pepper are essential for bringing all the flavors into balance and enhancing the natural taste of each ingredient.
Fresh basil or parsley adds a bright, fresh note that cuts through the richness of the soup and provides visual appeal with its vibrant green color.
Directions
- Heat olive oil in a large pot over medium heat. Add the crumbled sausage and cook until browned, about 6-8 minutes. Remove from the pot and set aside.
- In the same pot, sauté the onion and garlic until softened, about 3 minutes.
- Add the chicken broth, heavy cream, and ricotta cheese. Stir until combined and bring the mixture to a simmer.
- Add the broken lasagna noodles to the soup and cook for about 10 minutes, until the noodles are tender.
- Stir in the mozzarella and Parmesan cheeses, and season with salt and pepper.
- Return the sausage to the pot and let the soup cook for another 2-3 minutes, until everything is well combined.
- Serve hot, garnished with fresh basil or parsley.
Servings and Timing
This White Lasagna Soup recipe yields 4 generous servings, making it perfect for a family dinner or a couple of meals with leftovers. The preparation takes just 10 minutes, followed by 20 minutes of cooking time, bringing the total time to a mere 30 minutes. Each serving contains approximately 450 calories, offering a satisfying and hearty meal without being overly heavy.
Variations
Vegetarian Version: Skip the Italian sausage and use vegetable broth instead of chicken broth. Add sautéed mushrooms, zucchini, and bell peppers for substance and flavor.
Chicken Lasagna Soup: Substitute the Italian sausage with 1 pound of diced chicken breast or rotisserie chicken for a lighter option.
Spinach Addition: Stir in 2 cups of fresh spinach during the last 2 minutes of cooking for added nutrition and color.
Gluten-Free Option: Use gluten-free lasagna noodles or substitute with your favorite gluten-free short pasta.
Spicy Variation: Add red pepper flakes or a diced jalapeño with the onions and garlic for a soup with a kick.
Seafood Twist: Replace the sausage with cooked shrimp or crab meat for a luxurious seafood version.
Low-Carb Version: Skip the lasagna noodles and add extra vegetables like cauliflower florets or diced zucchini.
Storage/Reheating
Refrigeration: Store leftover White Lasagna Soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken considerably as it cools because the noodles will continue to absorb liquid.
Freezing: This soup can be frozen, though the texture of the noodles and dairy may change slightly upon thawing. For best results, freeze in individual portions in freezer-safe containers for up to 2 months.
Reheating: When reheating from refrigerated, warm gently on the stovetop over medium-low heat, stirring occasionally. You’ll likely need to add a splash of chicken broth or water as the noodles will have absorbed much of the liquid. For frozen soup, thaw overnight in the refrigerator before reheating.
Meal Prep Tip: If planning to make ahead, consider cooking the noodles separately and adding them only to the portion being served immediately. Store the soup base and noodles separately to prevent the noodles from becoming too soft.
FAQs
Can I use pre-shredded cheese for this recipe?
While pre-shredded cheese is convenient, freshly grated cheese melts better and provides a smoother texture. Pre-shredded varieties often contain anti-caking agents that can make the soup slightly grainy. If possible, grate your own cheese for the best results.
What can I substitute for heavy cream?
Half-and-half or whole milk can work as substitutes, though the soup won’t be quite as rich. For a dairy-free option, full-fat coconut milk provides similar creaminess, though it will add a slight coconut flavor to the dish.
Can I make this soup in a slow cooker?
Yes, brown the sausage and sauté the aromatics first, then transfer to a slow cooker with the broth. Cook on low for 4-6 hours, then add the cream, cheeses, and noodles during the last 30 minutes of cooking.
My soup is too thick. How can I thin it out?
Simply add more chicken broth, a quarter cup at a time, until you reach your desired consistency. Remember that the soup will continue to thicken as it sits due to the noodles absorbing liquid.
Can I use different pasta shapes instead of lasagna noodles?
Absolutely! Any short pasta works well, such as bowtie, penne, or rotini. Adjust cooking time according to the pasta package instructions.
Is it possible to make this soup ahead of time for a party?
Yes, but prepare it without the noodles and store in the refrigerator for up to 2 days. When ready to serve, reheat the soup, add the noodles, and cook until tender before serving.
Why did my cheese clump instead of melting smoothly?
This typically happens when cheese is added to a very hot liquid or when it’s added all at once. To prevent clumping, reduce heat to low before adding cheese, and incorporate it gradually while stirring constantly.
Can I use cottage cheese instead of ricotta?
Yes, cottage cheese can be substituted for ricotta. For a smoother texture, blend the cottage cheese briefly before adding it to the soup.
What side dishes pair well with White Lasagna Soup?
A simple green salad with vinaigrette, garlic bread, or focaccia makes excellent accompaniments to balance the richness of the soup.
How can I make this recipe healthier?
Use turkey Italian sausage, substitute half-and-half for the heavy cream, use part-skim cheeses, and incorporate extra vegetables like spinach, zucchini, or bell peppers.
Conclusion
White Lasagna Soup reimagines a beloved Italian classic in a form that’s quicker to prepare but doesn’t sacrifice any of the comfort or flavor. The combination of savory Italian sausage, aromatic vegetables, tender pasta, and a trio of cheeses creates a bowl of warmth that feels like a hug from an Italian grandmother. What makes this recipe truly special is how it balances convenience with indulgence, allowing you to enjoy the essence of lasagna on a weeknight without hours of preparation. Whether you’re serving it for a family dinner, entertaining guests, or simply treating yourself to something special, this creamy, cheesy soup is sure to become a staple in your recipe collection. With endless variations possible and straightforward preparation, White Lasagna Soup proves that sometimes the most comforting meals come in a bowl rather than a baking dish.
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White Lasagna Soup
A creamy and comforting white lasagna soup made with Italian sausage, cheeses, and lasagna noodles. Perfect for a hearty meal.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, crumbled
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can (15 oz) ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 8 lasagna noodles, broken into pieces
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the crumbled sausage and cook until browned, about 6-8 minutes. Remove from the pot and set aside.
- In the same pot, sauté the onion and garlic until softened, about 3 minutes.
- Add the chicken broth, heavy cream, and ricotta cheese. Stir until combined and bring the mixture to a simmer.
- Add the broken lasagna noodles to the soup and cook for about 10 minutes, until the noodles are tender.
- Stir in the mozzarella and Parmesan cheeses, and season with salt and pepper.
- Return the sausage to the pot and let the soup cook for another 2-3 minutes, until everything is well combined.
- Serve hot, garnished with fresh basil or parsley.
Notes
- Adjust the seasonings to your taste by adding more salt or black pepper.
- Feel free to substitute the Italian sausage with turkey sausage for a lighter option.
- You can use gluten-free lasagna noodles for a gluten-free version.
- If the soup thickens too much, add an additional splash of chicken broth or cream to reach your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
