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