White Lasagna Soup Recipe

If you’re craving the comforting flavors of lasagna but don’t want to spend hours assembling layers, this White Lasagna Soup is the perfect solution. With all the delicious elements of lasagna—rich and creamy white sauce, savory Italian sausage, and plenty of cheese—this soup is a cozy, one-pot meal that’s perfect for colder nights. The best part? It’s quick and easy to make, but still full of that lasagna flavor we all love!

What makes this soup so special is the creamy base made with ricotta and Parmesan cheese, combined with the savory depth of Italian sausage and the heartiness of lasagna noodles. It’s like a comforting bowl of lasagna in soup form, but much quicker to prepare! This White Lasagna Soup is flavorful, filling, and perfect for meal prep or a weeknight dinner.

I first made this White Lasagna Soup when I wanted to enjoy the taste of lasagna without all the effort of layering and baking. It’s a great way to satisfy those lasagna cravings in under 30 minutes, and the whole family loved it! The creamy broth, perfectly cooked sausage, and tender noodles make it feel indulgent, while the addition of fresh spinach or kale adds a pop of color and nutrition. It’s become a regular in our house, especially on chilly nights.

Why This White Lasagna Soup Will Be Your New Favorite

• Comforting and creamy: The rich and creamy broth made with ricotta and Parmesan cheese gives you all the lasagna flavors you love.
• Quick and easy: In under 30 minutes, you can have a hearty, satisfying soup on the table.
• Full of flavor: The savory Italian sausage, garlic, and herbs create a flavorful, comforting soup that’s perfect for chilly nights.
• Customizable: You can add extra veggies or protein to suit your tastes, making it an adaptable meal.

How to Make White Lasagna Soup

1. Cook the sausage: In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Remove excess fat if necessary.
2. Sauté the aromatics: Add the chopped onion and garlic to the pot and cook for 3-4 minutes, until the onion is soft and fragrant.
3. Add the broth and seasonings: Pour in the chicken broth and whole milk, stirring to combine. Add the dried basil, oregano, and salt and pepper to taste. Bring the mixture to a gentle simmer.
4. Cook the noodles: Stir in the broken lasagna noodles and simmer for 10-12 minutes, or until the noodles are tender. If you’re using spinach or kale, stir it in during the last few minutes of cooking.
5. Add the cheese: Once the noodles are cooked, stir in the ricotta and Parmesan cheeses until the soup becomes creamy and smooth. Adjust seasoning with salt, pepper, and crushed red pepper flakes for extra heat, if desired.
6. Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley, additional Parmesan, or a drizzle of extra olive oil for richness. Serve hot and enjoy!

Tips

• To make this soup even heartier, you can add mushrooms or bell peppers when sautéing the onions and garlic.
• If you prefer a thicker soup, reduce the amount of milk or let the soup simmer longer to allow it to reduce.
• You can easily make this soup vegetarian by using a plant-based sausage or omitting the meat and adding extra vegetables.
• For a lighter version, use low-fat ricotta cheese and reduced-fat milk.
• If you’re not a fan of ricotta, you can substitute it with cream cheese or mascarpone for a different creamy texture.

Substitutions and Variations

 

• Gluten-Free: Use gluten-free pasta or rice in place of lasagna noodles to make this soup gluten-free.
• Dairy-Free: Use dairy-free ricotta and a plant-based milk alternative to make this soup dairy-free.
• Meat-Free: Omit the sausage and add a plant-based protein or use more vegetables to make the soup vegetarian.
• Extra Veggies: You can add carrots, zucchini, or bell peppers to the soup for more nutrients and flavor.

Make a Healthier Version

• Lower Fat: Use fat-free ricotta cheese and skim milk for a lighter version.
• More Protein: Add cooked chicken breast or turkey sausage for a leaner source of protein.
• Lower Carb: Skip the noodles or use zucchini noodles for a low-carb version of this soup.

And there you have it! This White Lasagna Soup is a quick, creamy, and comforting dish that combines all the flavors of lasagna in a satisfying soup. With its rich broth, tender noodles, and flavorful sausage, it’s the perfect meal to warm you up on chilly days. Don’t forget to let us know how your soup turns out, and check out some of our other delicious, comforting soup recipes for more inspiration!

Frequently Asked Questions:

1. Can I make this soup ahead of time?
   Yes! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it on the stove, adding more broth or milk if necessary.
2. Can I freeze this soup?
   Yes, this soup freezes well. Let it cool completely and store in an airtight container for up to 2 months. Reheat on the stove when ready to serve.
3. Can I use regular pasta instead of lasagna noodles?
   Yes, you can substitute with any small pasta like penne or rotini. Just be sure to adjust the cooking time according to the pasta you use.
4. Can I add more vegetables?
   Absolutely! Feel free to add mushrooms, zucchini, or bell peppers for added flavor and nutrition.
5. How do I store leftovers?
   Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for later.
6. Can I make this soup without sausage?
   Yes! You can omit the sausage and use beans or extra vegetables for a vegetarian version of this soup.

White Lasagna Soup Recipe

0 from 0 votes

Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 tbsp 1 olive oil

• 1 lb 1 Italian sausage (mild or spicy, based on preference)

• 1 medium 1 onion, chopped

• 3 cloves 3 garlic, minced

• 4 cups 4 chicken broth

• 2 cups 2 whole milk

• 1 1/2 cups 1 1/2 ricotta cheese

• 1/2 cup 1/2 grated Parmesan cheese

• 8 oz 8 lasagna noodles, broken into pieces

• 2 cups 2 fresh spinach or kale, chopped (optional)

• 1 tsp 1 dried basil

• 1/2 tsp 1/2 dried oregano

• Salt and pepper to taste

• Crushed red pepper flakes (optional, for heat)

• Fresh parsley, chopped (optional, for garnish)

Directions

• Cook the sausage: In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Remove excess fat if necessary.
• Sauté the aromatics: Add the chopped onion and garlic to the pot and cook for 3-4 minutes, until the onion is soft and fragrant.
• Add the broth and seasonings: Pour in the chicken broth and whole milk, stirring to combine. Add the dried basil, oregano, and salt and pepper to taste. Bring the mixture to a gentle simmer.
• Cook the noodles: Stir in the broken lasagna noodles and simmer for 10-12 minutes, or until the noodles are tender. If you’re using spinach or kale, stir it in during the last few minutes of cooking.
• Add the cheese: Once the noodles are cooked, stir in the ricotta and Parmesan cheeses until the soup becomes creamy and smooth. Adjust seasoning with salt, pepper, and crushed red pepper flakes for extra heat, if desired.
• Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley, additional Parmesan, or a drizzle of extra olive oil for richness. Serve hot and enjoy!

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