White Lasagna Soup is like a cozy hug in a bowl with all the flavors you love from classic lasagna, but in a warm, easy-to-eat soup form. It’s creamy and cheesy with tender noodles, bits of sausage or ground beef, and a sprinkle of fresh herbs to finish it off. The creamy white sauce makes it feel extra special while still being comforting and satisfying.
I love making this soup on chilly nights when I want something filling but not too heavy. It’s one of those recipes where I can throw everything in one pot, and while it cooks, the house fills with the most welcoming smells. My favorite part is stirring in plenty of cheese at the end—it gives the soup a rich, melty texture that always makes me feel like I’m having a little treat.
Serving this soup with some garlic bread or a simple green salad makes for a perfect meal that’s quick to prepare but still feels like you’re sitting down to something homemade and thoughtful. My family always asks for seconds, and it’s such a winner during busy weeknights or when friends drop by. This soup feels cozy and special without any fuss, and that’s why I keep coming back to it again and again.
Key Ingredients & Substitutions
Italian Sausage: This gives the soup a hearty, flavorful base. You can swap it for ground turkey or chicken if you want a lighter option. For a vegetarian twist, use plant-based sausage or add extra mushrooms and beans.
Lasagna Noodles: Breaking the noodles into bite-sized pieces helps them cook faster and makes the soup easy to eat. If you don’t have lasagna noodles, try broken fettucine or wide egg noodles.
Cheeses (Ricotta, Mozzarella, Parmesan): These create the creamy, cheesy texture that defines the soup. If ricotta isn’t available, cottage cheese works as a substitute. Goat cheese adds a tangier note if you want to mix it up.
Spinach: Fresh spinach adds color and nutrition. You can replace it with kale or swiss chard — just add a bit more cooking time for toughness.
How Do I Keep the Cheese from Clumping in the Soup?
Adding cheese smoothly into soup can sometimes be tricky. Here’s how I do it for the creamiest texture:
- Lower the heat to a gentle simmer before adding milk or cream to avoid curdling.
- Add the ricotta first, stirring well to break it up into smaller pieces.
- Sprinkle in shredded mozzarella and Parmesan gradually while stirring constantly.
- Keep the soup moving as the cheese melts to prevent clumps.
- If the soup looks too thick, loosen it with a splash of broth or milk.
These simple steps help the cheese blend into the soup beautifully, keeping it smooth and creamy every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the sausage and simmering all the soup ingredients in one place.
- Wooden spoon or silicone spatula – great for breaking up the sausage and stirring without scratching your pot.
- Knife and cutting board – for chopping onion, carrots, mushrooms, and herbs easily.
- Measuring cups and spoons – to keep your broth, cheese, and spices balanced for the best flavor.
- Ladle – makes serving the soup into bowls neat and easy.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken for a lighter taste that still offers great texture.
- Add fresh basil or parsley at the end for a bright, fresh herb note that lifts the richness of the soup.
- Mix in some sun-dried tomatoes or roasted red peppers for a sweet, tangy punch.
- Stir in cooked Italian sausage meatballs or sliced grilled chicken to boost the protein and heartiness.
How to Make White Lasagna Soup?
Ingredients You’ll Need:
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, finely diced
- 8 oz (225g) mushrooms, sliced
- 6 cups chicken broth (preferably low sodium)
- 1 cup water
- 8 oz (225g) lasagna noodles, broken into bite-sized pieces
- 1 cup whole milk or heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 3 cups fresh spinach leaves
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and freshly ground black pepper, to taste
- Optional: red pepper flakes for heat
- Fresh basil or Italian seasoning for garnish
How Much Time Will You Need?
This tasty White Lasagna Soup takes about 10 minutes to prepare and roughly 25 minutes to cook. In about 35 minutes total, you’ll have a warm, creamy bowl of comfort ready to enjoy!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Use a slotted spoon to remove the sausage and set it aside.
2. Sauté the Vegetables:
In the same pot, add chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant. Next, add the diced carrots and sliced mushrooms, sautéing until tender, about 5 minutes.
3. Add Broth and Noodles:
Pour in the chicken broth and water, giving everything a good stir. Bring the mixture to a boil, then add the broken lasagna noodles and the cooked sausage back to the pot. Reduce heat to simmer and cook until noodles are tender, about 8-10 minutes. Remember to stir occasionally to prevent sticking.
4. Make it Creamy and Flavorful:
Turn the heat down low and gently stir in the milk or cream. Add ricotta, mozzarella, and Parmesan cheese, stirring until the cheese melts and the soup gets creamy and rich.
5. Add Spinach and Season:
Stir in fresh spinach leaves, dried oregano, and basil. Cook until the spinach wilts, about 1-2 minutes. Season the soup with salt, freshly ground black pepper, and optional red pepper flakes to your taste.
6. Serve and Enjoy:
Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh herbs like basil or Italian seasoning if you like. Serve hot and enjoy a cozy bowl of this cheesy, flavorful soup!
Can I Use Frozen Sausage in This Recipe?
Yes! Just make sure to thaw it completely before cooking. Thaw overnight in the refrigerator or use the defrost setting on your microwave. Pat it dry to prevent excess moisture in the pot.
Can I Substitute the Lasagna Noodles?
Absolutely! Broken wide egg noodles or broken fettuccine work great as alternatives. Just adjust the cooking time slightly based on the noodle type to avoid overcooking.
How Do I Store and Reheat Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. You may want to add a splash of broth or milk to loosen the soup if it thickened while chilling.
Can I Make This Soup Vegetarian?
Yes, you can omit the sausage and add extra mushrooms, beans, or plant-based sausage alternatives. Use vegetable broth instead of chicken broth to keep it fully vegetarian-friendly.
