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

Introduction

Creamy White Lasagna Soup is a cozy, cheesy twist on the classic Italian favorite. Combining tender noodles, rich cheeses, and savory sausage in a creamy broth, this soup is perfect for chilly evenings and family dinners. Ready in under an hour, it’s comfort in a bowl.

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 over medium heat, add the ground Italian sausage. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain 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: Once simmering, stir in the heavy cream and broken lasagna noodles. Cook for 10-12 minutes until noodles are tender but firm, stirring occasionally to prevent sticking.
5. Step 5: Fold in the fresh spinach (or kale), ricotta cheese, and half of the mozzarella and Parmesan cheeses. Simmer for another 2-3 minutes until the greens wilt and the cheese melts.
6. Step 6: Taste and adjust seasoning as needed. Add crushed red pepper flakes if you like a bit of heat.
7. Step 7: Ladle the soup into bowls. Top each serving with the remaining mozzarella and Parmesan cheeses and garnish with fresh parsley before serving.

Tips & Variations

• Use ground turkey or chicken for a leaner protein option without losing flavor.
• Substitute heavy cream with half-and-half or whole milk to lighten the soup.
• Try whole wheat or gluten-free lasagna noodles for added fiber or dietary needs.
• Add extra vegetables like zucchini or mushrooms for more nutrients and texture.
• Keep an eye on the noodles to avoid overcooking and stirring occasionally to prevent sticking.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat for best results. This soup also freezes well; cool completely before portioning into freezer-safe containers. When reheating, add a splash of broth or cream to restore its creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes! Small pasta shapes like shell pasta or penne work well as substitutes for broken lasagna noodles and add a fun twist.

Is this recipe vegetarian-friendly?

To make it vegetarian, omit the sausage and increase the amount of vegetables like zucchini, mushrooms, or bell peppers for hearty flavor.

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

Print Recipe

★★★★★

4.9 from 84 reviews

Creamy White Lasagna Soup is a comforting, cheesy twist on classic lasagna, combining savory Italian sausage, tender broken lasagna noodles, fresh greens, and a rich, creamy broth. This cozy soup is perfect for family dinners or chilly nights, melding hearty flavors with a velvety texture and topped with melted mozzarella and Parmesan for an irresistible finish.

• Author: Dylan
• 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 over medium heat, add the ground Italian sausage. Cook, breaking it apart with a wooden spoon, until browned (about 5-7 minutes). Drain any excess grease if necessary to keep the soup from being too oily.
2. Sauté the Vegetables: Add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until the onions become translucent and fragrant, which builds the flavorful base for your soup.
3. Add the Broth and Seasonings: Pour in the chicken broth, then stir in dried oregano, dried basil, salt, and pepper. Bring the mixture to a gentle simmer to blend all the flavors together.
4. Incorporate the Cream and Noodles: Once simmering, stir in the heavy cream and broken lasagna noodles. Cook for 10-12 minutes, stirring occasionally to prevent sticking, until the noodles are tender but still retain a slight bite.
5. Add the Greens and Cheeses: Fold in fresh spinach or kale along with the ricotta cheese and half of the shredded mozzarella and Parmesan cheeses. Let the soup simmer for another 2-3 minutes to wilt the greens and allow the cheeses to melt smoothly into the broth.
6. Final Touches: Taste the soup and adjust seasoning as needed. For a spicy kick, sprinkle in some crushed red pepper flakes. Stir well to combine.
7. Serve: Ladle the creamy white lasagna soup into bowls. Top each serving with the remaining mozzarella and Parmesan cheeses and garnish with fresh parsley for a vibrant, fresh finish.

Notes

• Use ground turkey instead of sausage for a lighter, lower-fat version.
• Substitute heavy cream with half-and-half or whole milk for a lighter soup.
• Use whole wheat or gluten-free lasagna noodles to increase fiber content.
• Do not overcook noodles to avoid mushiness; they should be tender with a slight bite.
• Stir occasionally while simmering to prevent noodles from sticking.
• Adjust seasoning throughout cooking for the best flavor balance.
• Store leftover soup in airtight containers in the fridge up to 3 days; reheat gently on stovetop.
• This soup freezes well; add a splash of broth or cream when reheating to loosen consistency if needed.

Keywords: creamy lasagna soup, white lasagna soup, cheesy lasagna soup, Italian soup recipe, comforting soup, cheesy soup, lasagna noodles soup, ground sausage soup, creamy noodle soup