There’s something deeply satisfying about a bowl of soup that tastes like a hug, and this White Lasagna Soup is exactly that. It takes all the cozy, creamy layers of traditional lasagna and transforms them into a one-pot wonder that’s rich, hearty, and unbelievably easy to make.
Whether you’re craving comfort on a cold night, need a quick family dinner, or just want that lasagna flavor without the baking marathon, this soup delivers all the warmth and indulgence you’re after.
Ingredients for White Lasagna Soup
Protein & Base:
- 1 lb (450 g) Italian sausage (mild or spicy)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
Dairy & Cheeses:
- 1 cup heavy cream
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Vegetables & Add-Ins:
- 2 cups fresh spinach, chopped
- 8 oz lasagna noodles, broken into bite-size pieces
- Salt and pepper, to taste
Optional Garnishes:
- Extra Parmesan for topping
- Fresh basil or parsley
- Crushed red pepper flakes for a kick
How to Make White Lasagna Soup
1. Brown the Sausage
In a large soup pot or Dutch oven, cook the Italian sausage over medium heat until browned. Break it up into small pieces as it cooks. Once done, remove it from the pot and set aside, leaving about a tablespoon of rendered fat for flavor.
2. Build the Broth
In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes, until fragrant and translucent. Pour in the chicken broth and add the white beans. Bring the mixture to a gentle boil, then reduce heat to low.
3. Add the Cheeses and Greens
Stir in the heavy cream, ricotta, mozzarella, and Parmesan cheeses until the soup becomes creamy and well-blended. Toss in the chopped spinach and let it wilt gently in the broth.
4. Add the Noodles
Break the lasagna noodles into pieces and add them directly into the pot. Simmer for 8–10 minutes, stirring occasionally, until noodles are tender but not mushy.
5. Finish & Serve
Return the cooked sausage to the pot and stir well. Taste and season with salt and pepper as needed. Serve hot, topped with extra Parmesan and a sprinkle of herbs.
Tips & Tricks for Perfect White Lasagna Soup
- Prevent curdling: Add cheeses slowly over low heat and stir continuously.
- Keep noodles al dente: Cook them separately if you plan to store leftovers — they’ll hold texture better.
- Flavor boost: Add a splash of dry white wine when sautéing the onions for a restaurant-quality depth.
- Make it ahead: This soup tastes even better the next day as the flavors meld.
Variations & Substitutions
- Lighter version: Use turkey or chicken sausage and substitute half-and-half for heavy cream.
- Vegetarian: Skip the sausage and double up on white beans or add sautéed mushrooms and zucchini.
- Gluten-free: Use gluten-free lasagna noodles or rice noodles.
- Extra creamy: Stir in a spoonful of cream cheese before serving.
Frequently Asked Questions
Can I freeze White Lasagna Soup?
Yes! Let it cool completely, then transfer to an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth or cream if it thickens.
Can I use oven-ready noodles?
You can, but reduce the simmer time slightly — they cook faster and can get mushy if overdone.
How do I keep the cheese from separating?
Use low heat when adding the cheese and stir until smooth. Avoid boiling after adding dairy.
Nutrition Information (per serving)
- Calories: 400 kcal
- Protein: 25 g
- Fat: 22 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Calcium: 220 mg
(Values are approximate and will vary based on ingredients used.)
White Lasagna Soup is everything we love about comfort food, creamy, hearty, and soul-soothing, yet surprisingly easy to make. It’s the kind of recipe that fills your kitchen with warmth and your table with smiles.
So the next time you’re craving lasagna but don’t want the fuss, make this one-pot version instead. It’s fast, flavorful, and sure to become a new family favorite.
White Lasagna Soup Recipe | Creamy One-Pot Comfort Meal
Ingredients
Protein & Base:
- 1 lb (450 g) Italian sausage (mild or spicy)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (15 oz) can white beans, drained and rinsed
Dairy & Cheeses:
- 1 cup heavy cream
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Vegetables & Add-Ins:
- 2 cups fresh spinach, chopped
- 8 oz lasagna noodles, broken into bite-size pieces
- Salt and pepper, to taste
Optional Garnishes:
- Extra Parmesan for topping
- Fresh basil or parsley
- Crushed red pepper flakes for a kick
Instructions
- Brown the SausageIn a large soup pot or Dutch oven, cook the Italian sausage over medium heat until browned. Break it up into small pieces as it cooks. Once done, remove it from the pot and set aside, leaving about a tablespoon of rendered fat for flavor.
- Build the BrothIn the same pot, add the chopped onion and garlic. Sauté for about 3 minutes, until fragrant and translucent. Pour in the chicken broth and add the white beans. Bring the mixture to a gentle boil, then reduce heat to low.
- Add the Cheeses and GreensStir in the heavy cream, ricotta, mozzarella, and Parmesan cheeses until the soup becomes creamy and well-blended. Toss in the chopped spinach and let it wilt gently in the broth.
- Add the NoodlesBreak the lasagna noodles into pieces and add them directly into the pot. Simmer for 8–10 minutes, stirring occasionally, until noodles are tender but not mushy.
- Finish & ServeReturn the cooked sausage to the pot and stir well. Taste and season with salt and pepper as needed. Serve hot, topped with extra Parmesan and a sprinkle of herbs.