You know those nights when you want lasagna? Like, really want lasagna, but the thought of all that layering and baking and waiting feels like climbing a mountain. Yeah, me too.
What if I told you that you could have all that creamy, cheesy, comforting flavor in a bowl, ready in about 30 minutes? This White Lasagna Soup is the answer. It’s everything you love about the classic dish, but way, way easier.
What You’ll Need
Getting your ingredients ready first is like 90% of the work, I swear. It makes everything else go so much smoother. This is called “mise en place” in fancy kitchens, but I just call it “not panicking later.”
For the Soup Base
This is where all the main flavor comes from. Don’t skimp here.
| Ingredient | Amount |
|---|---|
| Olive Oil | 1 tbsp |
| Mild Italian Sausage | 1 lb |
| Yellow Onion | 1 medium |
| Garlic | 4 cloves |
| All-Purpose Flour | 2 tbsp |
| Chicken Broth | 6 cups |
| Heavy Cream | 1 cup |
| Lasagna Noodles | 8 sheets |
| Baby Spinach | 5 oz |
A little note on the sausage: I use the bulk kind, not the links. It’s just easier to crumble up. If you like a little kick, go for hot Italian sausage. And for the lasagna noodles, you literally just break them into bite-sized pieces. It feels wrong, but trust me, it’s right.
For the Cheesy Goodness
This is the part that makes it taste like actual lasagna. It’s the secret weapon.
| Ingredient | Amount |
|---|---|
| Whole Milk Ricotta | 1 cup |
| Grated Parmesan | ½ cup |
| Shredded Mozzarella | ½ cup |
| Fresh Parsley | ¼ cup |
| Salt & Black Pepper | To taste |
Seriously, grate your own Parmesan if you can. The stuff in the green can has anti-caking stuff that makes it melt weirdly. It’s a small step that makes a big difference. You’ll thank me later.
The Tools for the Job
You don’t need anything crazy fancy for this one, which is another reason I love it.
| Tool | Purpose |
|---|---|
| Large Pot or Dutch Oven | For making the soup |
| Wooden Spoon | For stirring & crumbling |
| Sharp Knife | For chopping |
| Cutting Board | Prep surface |
| Small Bowl | For the ricotta mix |
| Ladle | For serving |
That’s pretty much it. A Dutch oven is great because it holds heat so well, but any big soup pot will work just fine.
How to Make White Lasagna Soup, Step-by-Step
Alright, let’s get cooking. I’ll walk you through it. Just follow along, and you’ll be golden.
Step 1: Brown the Sausage
Heat your olive oil in the Dutch oven over medium-high heat. Once it’s shimmering a little, add the Italian sausage. Break it up with your wooden spoon and let it cook until it’s nicely browned, which usually takes about 5-7 minutes. Don’t rush this part; the brown bits are pure flavor.
Step 2: Cook the Veggies
Add your chopped onion to the pot with the sausage and its rendered fat. Cook that for about 4-5 minutes, stirring occasionally, until the onion gets soft and kind of see-through. Then, toss in the minced garlic and cook for just one more minute until you can smell it. (Don’t let the garlic burn, it gets bitter!)
Step 3: Make the Roux
Sprinkle the flour over the sausage and onion mixture. Stir it all together and let it cook for about a minute. This is going to help thicken the soup later so it’s not watery. It’ll look a little pasty, and that’s totally normal.
Step 4: Add the Broth and Noodles
Slowly pour in the chicken broth, a little at a time, while scraping up any browned bits from the bottom of the pot. Those bits are flavor gold. Once all the broth is in, bring it to a gentle boil. Now, add your broken lasagna noodles. Give it a good stir.
Step 5: Simmer the Soup
Turn the heat down to a simmer and let the soup cook for about 10-12 minutes, or until the noodles are tender but still have a little bite (al dente). The noodles will soak up a lot of the broth. Stir it every few minutes so the noodles don’t stick to the bottom.
Step 6: Make it Creamy
While the noodles are cooking, grab that small bowl. Mix together the ricotta cheese, grated Parmesan, and chopped fresh parsley. Add a pinch of salt and pepper. This mixture is what you’ll dollop on top when you serve it.
Step 7: Finish with Cream and Spinach
Once the noodles are cooked, reduce the heat to low. Slowly stir in the heavy cream. You don’t want to boil the soup after adding the cream. Then, add the whole bag of fresh spinach. It will look like a ton of spinach, but just stir it for a minute or two, and it will wilt down to almost nothing.
Step 8: Serve it Up!
Ladle the hot soup into bowls. Top each bowl with a big spoonful of the ricotta mixture and a sprinkle of shredded mozzarella. The cheese will get all melty and amazing.
Pro Tips from My Kitchen
I’ve made this soup more times than I can count, and I’ve learned a few things along the way.
- Don’t Pre-Cook the Noodles. It might feel like you should, but please don’t. Cooking the noodles right in the broth lets them soak up all that amazing flavor from the sausage and aromatics. It also releases starches that help give the soup a thicker, silkier texture.
- Use Full-Fat Dairy. This isn’t the place for skim milk or low-fat cheese. The full-fat ricotta and heavy cream are what make this soup rich and satisfying. They also are less likely to curdle when heated. You’re making comfort food, so just go for it.
- Taste and Season at the End. Chicken broth and sausage can both be pretty salty. Wait until the very end, right before you serve, to taste the soup and decide if it needs more salt or pepper. It’s easy to add salt, but impossible to take it out.
Substitutions and Fun Variations
This recipe is pretty forgiving. You can swap things out based on what you have or what you like.
- Different Protein: Ground chicken or turkey would work well. For a vegetarian version, you could use crumbled plant-based sausage or sautéed mushrooms with some fennel seed to mimic the sausage flavor.
- Change the Greens: Don’t have spinach? A handful of chopped kale (stems removed) would be great. Just add it a few minutes earlier since it takes longer to soften.
- Spice it Up: If you want more heat, use hot Italian sausage or add a pinch (or more!) of red pepper flakes when you add the garlic.
- Different Pasta: If you can’t find lasagna noodles, any short, sturdy pasta works. Try mafalda, campanelle, or even broken fettuccine.
Make-Ahead and Storage Tips
Let’s be honest, leftovers are sometimes the best part.
The noodles in this soup will continue to soak up the liquid as it sits in the fridge. It will be much thicker the next day, more like a stew. It still tastes amazing, but just be aware of the texture change.
If you want to avoid this, you can cook the pasta separately and store it separately from the soup base. Just add the noodles to your bowl before ladling the hot soup over them.
To Store: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
To Reheat: Gently reheat on the stovetop over medium-low heat until warmed through. You may need to add a splash of broth or water to thin it out a bit.
Frequently Asked Questions
Q1. Can I make this soup gluten-free?
Ans: Yes, definitely. Just use your favorite brand of gluten-free lasagna noodles. Follow the package directions for cooking time, as it might be slightly different.
Q2. Can I freeze this soup?
Ans: You can, but it’s a little tricky. Dairy-based soups can sometimes separate when they thaw, and the pasta can get really soft. If you want to freeze it, I suggest making the soup base without the cream, pasta, or spinach and freezing that. Then, when you’re ready to eat, thaw the base, bring it to a simmer, and proceed with steps 5 through 7.
Q3. My soup seems too thin. How can I thicken it?
Ans: The easiest way is to just let it simmer for a few more minutes with the lid off. This will allow some of the excess liquid to evaporate. The soup will also naturally thicken as it cools.
Q4. What should I serve with this soup?
Ans: This soup is a meal all on its own! But if you want to round it out, some crusty garlic bread for dipping is an absolute must. A simple side salad with a light vinaigrette would also be a perfect pairing.
Wrapping Up
See? That wasn’t so bad, was it? You get a big, comforting bowl of everything that makes lasagna great, without having to turn on your oven. It’s perfect for a busy weeknight when you need something that feels a little special.
Now it’s your turn. Give this recipe a try and see how easy it is. I’d love to hear how it goes for you. Drop a comment below and tell me if you made any fun changes or if you have any questions. Happy cooking
