White Lasagna Soup is like all the comfort of lasagna with none of the work of layering noodles and baking. This cozy soup combines tender pasta, creamy ricotta, savory Italian sausage, and plenty of melted cheese in a rich broth that feels like a warm hug on a chilly day. It’s packed with flavors you love from traditional lasagna but served up in a bowl that’s easy to enjoy any time.
I love making this soup when I want something filling but quick. It’s a crowd-pleaser every time because you get that cheesy, garlicky goodness with every spoonful. A little tip from me: stirring in fresh herbs at the end really brightens up the whole bowl. Plus, it’s fun to add a sprinkle of extra cheese and some crunchy bread for dipping.
My favorite way to enjoy White Lasagna Soup is curled up on the couch with a big spoon and a good movie. It’s the perfect meal when you want something warm and satisfying without the fuss. If you’re a fan of pasta dishes but want to keep things simple, this soup will quickly become one of your go-to recipes too!
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and richness. If you want a lighter option, ground turkey or chicken work well too. For a vegetarian version, try plant-based sausage or skip it and add extra mushrooms.
Mushrooms: They give a nice texture and earthy taste. You can swap them for zucchini or eggplant if you prefer, or leave them out entirely.
Lasagna Noodles: Breaking them into smaller pieces makes the soup easier to eat. No lasagna noodles? Use broken lasagna sheets or any wide pasta like pappardelle or even penne.
Ricotta Cheese: This is key for creaminess and that classic lasagna feel. You can substitute cottage cheese for a lighter touch or use a dairy-free ricotta alternative if needed.
Spinach: Adds freshness and color. Feel free to use kale or Swiss chard instead, just give them a little extra cooking time to soften.
How Do I Make the Soup Both Creamy and Well-Mixed Without Clumps?
The trick is to add the ricotta cheese carefully and mix gently. Follow these steps for a creamy soup:
- Lower the heat to medium-low before adding ricotta. High heat can cause it to separate.
- Add ricotta one spoonful at a time, stirring slowly and gently between additions.
- Avoid vigorous stirring, which can break the cheese texture and make the soup grainy.
- Once the ricotta is incorporated, stir in mozzarella and Parmesan cheeses until melted for extra creaminess.
Doing this patiently helps keep the soup smooth and luscious, just like classic lasagna filling in every spoonful.
Equipment You’ll Need
- Large pot – I prefer a big one to cook all the ingredients at once and prevent splashes.
- Wooden spoon or ladle – helpful for stirring and mixing everything smoothly.
- Measuring cups and spoons – to get the seasonings just right.
- Knife and cutting board – for slicing mushrooms and chopping greens.
- Soup ladle – makes serving easy and keeps portions tidy.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of sausage for a leaner option.
- Try different greens like kale or Swiss chard for more color and nutrients.
- Add a splash of heavy cream or milk during the cheese step for extra richness.
- Mix in cooked bacon or pancetta for smoky, savory bites on top.
White Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild or spicy, based on preference)
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper, to taste
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup crushed tomatoes or diced tomatoes
- 4 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes for prep and 20 minutes for cooking, so you’ll have a warm, cheesy bowl ready in around 30 minutes. It’s great for a quick weeknight dinner that feels like comfort food.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat olive oil in a large pot over medium heat. Add the ground Italian sausage and cook it until browned and cooked through, breaking it into small pieces as it cooks. When done, transfer the sausage to a plate and set aside.
2. Sauté the Mushrooms and Garlic:
In the same pot, add the sliced mushrooms and cook for about 4-5 minutes until they soften. Add the minced garlic and cook for 1 more minute until fragrant.
3. Add Broth and Seasonings:
Pour in the chicken broth, then stir in the Italian seasoning, salt, and pepper. Bring it all to a boil.
4. Add Lasagna Noodles:
Break the lasagna noodles into bite-sized pieces and add them to the boiling broth. Cook according to the package instructions (usually 7-9 minutes) until noodles are just tender.
5. Combine Sausage and Tomatoes:
When noodles are nearly done, add back the cooked sausage and stir in the crushed or diced tomatoes. Let everything simmer together for 2-3 minutes so the flavors blend.
6. Add Spinach:
Stir in the chopped spinach and cook until it wilts, about 2 minutes.
7. Stir in the Cheese:
Lower the heat to medium-low. Add the ricotta cheese by spoonfuls, stirring gently to create a creamy texture throughout the soup. Then, stir in the mozzarella and Parmesan cheeses until they melt and blend well.
8. Season and Serve:
Check the taste and add more salt or pepper if needed. Ladle the soup into bowls and garnish with fresh basil or parsley. For extra creaminess, add a little more ricotta on top before serving.
Can I Use Frozen Sausage or Meat for This Soup?
Yes, but make sure to fully thaw the sausage before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps it cook evenly and prevents excess moisture in the soup.
Can I Make White Lasagna Soup Ahead of Time?
Absolutely! You can prepare the soup up to the step before adding the cheeses. Refrigerate it in an airtight container for up to 2 days, then gently reheat and add the cheeses just before serving for best texture.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally to keep the cheese creamy. You might want to add a splash of broth or water if it thickens too much.
Can I Substitute the Lasagna Noodles with Other Pasta?
Yes! Any wide pasta like pappardelle, broken fettuccine, or penne works well. Just adjust cooking time according to the pasta type so it stays tender but not mushy.
