White Lasagna Soup is a cozy twist on the classic comfort food we all know and love. It’s packed with creamy ricotta, tender noodles, and a rich broth flavored with garlic and herbs, all coming together with bites of savory sausage or chicken. This soup feels like a warm hug on a chilly day, with all the delicious layers of traditional lasagna but in a bowl.
I love making this soup when I want something that’s easy to share but still feels special. It’s one of those recipes that fills the house with mouthwatering smells and makes everyone gather around the table. I find that stirring in fresh spinach just before serving adds a nice pop of color and a bit of fresh flavor that brightens up the creamy broth.
Serving this with some crusty bread or garlic toast on the side makes it a perfect weeknight dinner or a comforting meal when you need a little extra warmth. I always make extra because it tastes even better the next day, and it’s great to have leftovers that feel like a treat. White Lasagna Soup is one of those meals that feels homemade and heartfelt every time I make it.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and some spice. I like using mild for a gentler taste. You can swap for ground turkey or chicken if you want a lighter option.
Lasagna Noodles: Breaking lasagna noodles into pieces works well here, but mafaldine or other ribbon-like pasta also hold up nicely. Gluten-free pasta is a good alternative if needed.
Ricotta Cheese: It gives the soup its creamy, rich texture. If you don’t have ricotta, cream cheese or cottage cheese work too, just blend cottage cheese for smoothness.
Spinach: Adds freshness and color. You can replace it with kale or Swiss chard—just add them a bit earlier so they soften well.
How Do You Make the Soup Creamy Without It Splitting?
Adding cream or half-and-half gives this soup its silky, creamy body, but it can split if the heat is too high.
- After the pasta is cooked, reduce the heat to low before stirring in cream to avoid curdling.
- Gently stir the ricotta cheese in off the heat to keep it smooth.
- Use a wooden spoon or silicone spatula for gentle stirring.
- If the soup seems too thick, add a splash of chicken broth or water to loosen it up.
Taking it slow and gentle with dairy helps keep your soup smooth and creamy, just as it should be.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking sausage, veggies, and simmering the soup all in one place.
- Wooden spoon – great for breaking up sausage and stirring without scratching your pot.
- Chef’s knife – sharp and reliable for chopping onions, garlic, mushrooms, and breaking noodles.
- Measuring cups and spoons – helps you keep the broth, cream, and seasonings balanced.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Use ground chicken or turkey instead of sausage for a lighter, milder taste.
- Add crushed red pepper or a pinch of cayenne for extra heat when you want it spicy.
- Stir in kale or sliced zucchini for more veggies and texture.
- Swap ricotta for goat cheese for a tangier, creamier twist that changes up the flavor.
How to Make White Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups chicken broth
- 2 cups water
- 2 teaspoons dried Italian seasoning
- Salt and pepper, to taste
- 6 ounces broken lasagna noodles or mafaldine pasta (cut into bite-sized pieces)
- 1 cup heavy cream or half-and-half
- 1 cup fresh spinach leaves
- 1/2 cup ricotta cheese, plus extra for serving
- Freshly grated Parmesan cheese, for serving
- Crushed red pepper flakes (optional, for heat)
- Fresh basil or dried basil (optional, for garnish)
Time Needed
This recipe takes about 10 minutes of active prep and around 25 minutes to cook, making for a total of approximately 35 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Sausage and Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it with a spoon, and cook until browned and fully cooked, about 5-7 minutes. Then add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant. Add the sliced mushrooms and cook until they start to soften, about 5 minutes.
2. Add Broth, Seasoning, and Pasta:
Pour in the chicken broth and water. Stir in the dried Italian seasoning, salt, and pepper to taste. Bring the mixture to a boil. Break the lasagna noodles into smaller pieces and add them to the boiling broth. Reduce heat and simmer, stirring occasionally, until the pasta is tender, about 10 minutes.
3. Finish with Cream, Spinach, and Ricotta:
Stir in the heavy cream and fresh spinach leaves. Cook for 2-3 minutes until the spinach wilts and the soup is heated through. Turn off the heat, then gently stir in ½ cup of ricotta cheese to add creaminess and richness.
4. Serve and Garnish:
Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkling of freshly grated Parmesan, cracked black pepper, and if you like, crushed red pepper flakes or fresh basil for extra flavor. Serve warm with crusty bread or garlic toast on the side to enjoy every comforting bite.
Can I Use Frozen Sausage for White Lasagna Soup?
Yes, you can! Just make sure to fully thaw the sausage in the refrigerator overnight before cooking. This ensures even cooking and helps maintain the best texture and flavor.
Can I Make This Soup Ahead of Time?
Absolutely! The soup actually tastes great the next day. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally. You might want to add a splash of broth or cream to refresh the texture.
What Can I Use Instead of Ricotta Cheese?
If you don’t have ricotta, cream cheese or blended cottage cheese make good substitutes. Just soften cream cheese before stirring it in to maintain that creamy texture.
How Do I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm slowly over low heat to help the cream stay smooth and avoid curdling.
