White Lasagna Soup Recipe | Creamy One-Pot Comfort Meal
Make this cozy White Lasagna Soup — a creamy, cheesy twist on classic lasagna ready in just 35 minutes. Perfect for family dinners or cold nights!
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.