Creamy White Lasagna Soup – A Cozy, Cheesy Twist on the Classic Recipe

Introduction

Creamy White Lasagna Soup offers a cozy, cheesy twist on the classic lasagna, combining tender noodles, rich cheeses, and savory sausage in a luscious broth. This comforting soup comes together in under an hour, making it perfect for a satisfying weeknight meal.

Ingredients

• 1 lb ground Italian sausage (or ground turkey for a lighter version)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream (or half-and-half for a lighter option)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 9-12 lasagna noodles, broken into pieces
• 2 cups fresh spinach (or kale for a heartier green)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese (for topping)
• 1/2 cup grated Parmesan cheese (for topping)
• Fresh parsley, for garnish
• Optional: crushed red pepper flakes (for a spicy kick)
• Optional: zucchini or mushrooms (for added veggies)

Instructions

1. Step 1: In a large pot or Dutch oven, heat over medium heat and add the ground Italian sausage. Cook until browned, breaking it apart with a wooden spoon, about 5–7 minutes. Drain any excess grease if necessary.
2. Step 2: Add the chopped onion and minced garlic to the pot. Sauté for 3–4 minutes until the onions are translucent and fragrant.
3. Step 3: Pour in the chicken broth and add dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer.
4. Step 4: Stir in the heavy cream and broken lasagna noodles once the soup is simmering. Cook for 10–12 minutes, until noodles are tender but not overcooked, stirring occasionally to prevent sticking.
5. Step 5: Fold in fresh spinach or kale, ricotta cheese, and half of the mozzarella and Parmesan cheeses. Let the soup simmer for another 2–3 minutes until the greens wilt and cheeses melt.
6. Step 6: Taste and adjust seasoning as needed. For a spicy kick, sprinkle in crushed red pepper flakes.
7. Step 7: Ladle the soup into bowls, topping each with the remaining mozzarella and Parmesan cheeses. Garnish with fresh parsley before serving.

Tips & Variations

• For a lighter soup, use ground turkey and substitute half-and-half for heavy cream.
• Add zucchini or mushrooms when sautéing onions for extra vegetables.
• Use gluten-free lasagna noodles to make the soup gluten-free.
• Stir in fresh basil or switch dried herbs for fresh for a brighter flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. If the soup thickens too much after storage, thin it with a splash of chicken broth or cream before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, omit the sausage and sauté extra vegetables like mushrooms and zucchini for added flavor and texture. Use vegetable broth instead of chicken broth.

Can I prepare this soup in advance?

You can prepare the soup up to step 5 and refrigerate it before adding the cheeses and greens. Finish cooking and add the final ingredients just before serving for best freshness.

Creamy White Lasagna Soup – A Cozy, Cheesy Twist on the Classic Recipe

Print Recipe

★★★★★

4.5 from 115 reviews

This Creamy White Lasagna Soup offers a comforting and cheesy twist on traditional lasagna, featuring browned Italian sausage, tender noodles, fresh greens, and a blend of creamy cheeses all simmered together in a flavorful broth. Perfect for cozy dinners, this hearty soup combines the best elements of lasagna in an easy-to-make, one-pot meal.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Core Ingredients:

• 1 lb ground Italian sausage (or ground turkey for a lighter version)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream (or half-and-half for a lighter option)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 9–12 lasagna noodles, broken into pieces
• 2 cups fresh spinach (or kale for a heartier green)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese (for topping)
• 1/2 cup grated Parmesan cheese (for topping)
• Fresh parsley, for garnish

Optional Ingredients:

• Crushed red pepper flakes (for a spicy kick)
• Zucchini or mushrooms (for added veggies)

Instructions

1. Brown the Sausage: In a large pot or Dutch oven, heat over medium heat and add the ground Italian sausage. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess grease if necessary to keep the soup from getting too oily.
2. Sauté the Vegetables: Add the chopped onion and minced garlic to the pot and sauté for 3-4 minutes until the onions become translucent and aromatic, enhancing the base flavor of the soup.
3. Add the Broth and Seasonings: Pour in the chicken broth and stir in dried oregano, dried basil, salt, and pepper. Bring the mixture to a gentle simmer to develop the soup’s flavors.
4. Incorporate the Cream and Noodles: Once the broth is simmering, stir in the heavy cream along with the broken lasagna noodles. Allow the soup to cook for 10-12 minutes, or until the noodles are tender but still hold their shape. Stir occasionally to prevent the noodles from sticking to the bottom.
5. Add the Greens and Cheeses: Fold in fresh spinach (or kale), ricotta cheese, and half of the shredded mozzarella and grated Parmesan cheeses. Simmer the soup for an additional 2-3 minutes until the greens are wilted and the cheese has melted into the creamy broth.
6. Final Touches: Taste the soup and adjust seasoning with additional salt and pepper if necessary. For those who enjoy a little heat, sprinkle crushed red pepper flakes into the soup and stir to combine.
7. Serve: Ladle the soup into bowls and top each serving with the remaining mozzarella and Parmesan cheeses. Garnish with fresh parsley for a pop of color and fresh flavor before serving hot.

Notes

• You can substitute ground turkey for Italian sausage to make the soup lighter.
• Using half-and-half instead of heavy cream reduces the fat content while maintaining creaminess.
• Optional vegetables like zucchini or mushrooms can be added with the onions for extra nutrition and flavor.
• Break lasagna noodles into bite-sized pieces for easier eating in soup form.
• Leftovers keep well refrigerated and can be reheated gently on the stovetop or microwave.

Keywords: Creamy White Lasagna Soup, Italian Sausage Soup, Cheesy Soup, Comfort Food Soup, One-Pot Meal, Easy Soup Recipe