White Lasagna Soup Recipe

This creamy White Lasagna Soup Recipe is made with savory Italian sausage, broken lasagna noodles, tender spinach, and a rich blend of ricotta and Parmesan cheese. The result is a decadent and hearty soup that captures all the flavor of traditional white lasagna in a single, comforting bowl. This recipe is perfect for a chilly weeknight dinner, offering a cozy one-pot meal that serves about 6 people and comes together in less than an hour.

White Lasagna Soup Recipe Ingredients

For the Soup:

• 1 tbsp olive oil
• 1 lb mild or hot Italian sausage, casings removed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 6 cups chicken broth
• 8-10 lasagna noodles, broken into bite-sized pieces
• 1 cup heavy cream
• 3 cups fresh spinach
• Salt and freshly ground black pepper, to taste

For the Cheesy Topping:

• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

How To Make White Lasagna Soup Recipe

1. Brown the sausage and aromatics: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and Italian seasoning and cook for one more minute until fragrant.
2. Build the soup base: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the soup to a simmer.
3. Cook the noodles: Add the broken lasagna noodles to the simmering broth. Cook for 10-12 minutes, or until the noodles are tender (al dente), stirring occasionally to prevent them from sticking.
4. Add the cream and spinach: Reduce the heat to low. Slowly stir in the heavy cream. Add the fresh spinach and stir until it has just wilted, about 1-2 minutes. Season with salt and pepper to your liking.
5. Prepare the cheese topping: While the soup simmers, combine the ricotta cheese, Parmesan cheese, and fresh parsley in a small bowl. Mix until well combined.
6. Serve and garnish: Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta cheese mixture.

Recipe Tips

• Use Quality Sausage: The flavor of your Italian sausage is a key component. Whether you choose mild or hot, using a good quality sausage will make a big difference in the final taste of the soup.
• Break Noodles into Bite-Sized Pieces: Before cooking, break the dry lasagna noodles into 1- to 2-inch pieces. This ensures they are easy to eat with a spoon and get evenly distributed throughout the soup.
• Don’t Boil the Cream: Add the heavy cream at the very end over low heat. Bringing cream to a rolling boil can cause it to curdle or separate, which would ruin the soup’s smooth texture.
• Serve Cheese Topping Separately: The cheesy ricotta topping provides a wonderful contrast when added to the hot soup just before eating. If you stir the entire mixture into the pot, it will dissolve and you’ll lose that delicious, distinct dollop of creamy cheese.

What To Serve White Lasagna Soup

This rich and creamy soup is a hearty meal all on its own. However, it pairs wonderfully with a side of crusty garlic bread or warm breadsticks for dipping into the savory broth. To add a bit of freshness and cut through the richness, a simple green salad with a light Italian or lemon vinaigrette makes an excellent companion.

How To Store White Lasagna Soup Leftovers

Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Be aware that the lasagna noodles will continue to absorb liquid as they sit, making the leftover soup thicker. Store the ricotta topping in a separate container and add it when you reheat individual portions. Freeze: Freezing is not recommended for this soup. Dairy-based soups, especially those with heavy cream and soft cheeses like ricotta, can separate and become grainy upon thawing, which negatively affects the texture.

White Lasagna Soup Recipe Nutrition Facts

• Serving size: 1 bowl (approx. 1/6th of the recipe)
• Calories: 520 kcal
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 105mg
• Sodium: 1250mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 24g

Frequently Asked Questions

• Can I use chicken instead of sausage? Yes, cooked, shredded chicken is a great substitute for sausage. You can use about 2-3 cups of shredded rotisserie chicken or cooked chicken breast. Since it’s already cooked, stir it in at the end with the heavy cream and spinach just to heat it through.
• Can I make this soup gluten-free? Absolutely. To make this recipe gluten-free, simply use your favorite brand of gluten-free lasagna noodles. Also, double-check that your chicken broth is certified gluten-free.
• What if I don’t have lasagna noodles? No problem. You can easily substitute other pasta shapes. Mafalda corta (mini lasagna noodles), rotini, or farfalle (bow-tie pasta) are excellent choices that hold the creamy sauce well. Cook according to the package directions for that specific pasta.

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