One rainy afternoon last fall, I remember staring out the kitchen window, the gray sky hanging low and heavy, when I thought of how comforting a big bowl of lasagna would feel. The only problem was I didn’t have the time or energy to fuss with layers of pasta, sauce, and cheese. That’s when the idea of transforming those flavors into a soup came alive in my kitchen. It started as an experiment, something I could ladle into bowls quickly, but it turned into one of the most loved recipes in my family’s rotation.
When I first made this white lasagna soup, my husband walked in, catching the aroma of garlic, sausage, and melted cheese, and immediately asked what I was up to. By the time the pot hit the table, everyone was hovering nearby with bowls in hand. That evening, we laughed, told stories, and slurped spoonful after spoonful until the pot was nearly scraped clean.
The beauty of this recipe is its balance. You still get that creamy, cheesy richness of lasagna, but in a warm, spoonable form that’s perfect for chilly days or when you need a hearty meal without too much prep. Each bite brings together tender pasta, savory sausage, fresh spinach, and a velvety broth enriched with ricotta and Parmesan. It feels indulgent but also nourishing, like a hug in a bowl.
It has since become the kind of recipe I reach for not only during the colder months but anytime I want to serve something that brings comfort, smiles, and full bellies to the table.
Short Description
White Lasagna Soup is a creamy, cheesy twist on traditional lasagna, packed with Italian sausage, spinach, and tender noodles in a rich broth. It’s hearty, comforting, and perfect for family dinners or cozy nights in.
Key Ingredients
- 1 lb Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup heavy cream
- 2 cups spinach, chopped
- 1 ½ cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 8 oz lasagna noodles, broken into pieces
- Salt and pepper, to taste
Tools Needed
- Large soup pot or Dutch oven
- Wooden spoon for stirring
- Ladle for serving
- Sharp knife and cutting board
- Measuring cups and spoons
Cooking Instructions
Step 1: Brown the sausage
In a large pot over medium heat, cook the sausage until browned, breaking it apart with a spoon. Once cooked, remove and set aside.
Step 2: Sauté aromatics
Using the same pot, add the onion and garlic. Cook for about 3 minutes until softened and fragrant.
Step 3: Build the broth
Pour in the chicken broth and add the white beans. Bring the mixture to a boil, then reduce the heat and let it simmer gently.
Step 4: Add the cream and cheeses
Stir in the heavy cream, spinach, ricotta, mozzarella, and Parmesan. Simmer for 5 minutes, stirring occasionally, until the cheese melts into the broth.
Step 5: Cook the noodles
Add the broken lasagna noodles directly to the soup. Cook until tender, about 10 minutes, stirring occasionally to prevent sticking.
Step 6: Return the sausage
Add the sausage back into the pot and let it cook for another 5 minutes. Season with salt and pepper to taste.
Step 7: Serve
Ladle hot soup into bowls, top with extra Parmesan if desired, and serve with crusty bread on the side.
Why You’ll Love This Recipe
Creamy and Comforting: Like lasagna in a bowl, but with a soothing, velvety broth.
One-Pot Meal: Everything cooks in one pot, making cleanup a breeze.
Nutritious and Filling: With spinach, beans, and hearty sausage, it’s balanced and satisfying.
Family Friendly: Loved by kids and adults alike, it’s perfect for weeknight dinners.
Cozy Anytime Dish: Works beautifully in winter, but just as welcome on a cool spring evening.
Mistakes to Avoid & Solutions
Overcooking noodles: The lasagna noodles can get mushy if left too long. Solution: Cook until just tender and serve right away.
Soup too thick: Sometimes the noodles soak up extra liquid. Solution: Add an extra cup of broth to thin it out.
Cheese clumping: Adding cheese too quickly can make it clump. Solution: Stir cheeses in gradually and keep heat low.
Too salty broth: Some broths and cheeses are already salty. Solution: Taste before seasoning and add salt at the end.
Spinach overcooked: Spinach wilts fast. Solution: Stir it in just before serving to keep it bright and fresh.
Serving and Pairing Suggestions
Serve with a side of crusty garlic bread for dipping.
Pair with a simple green salad dressed with balsamic vinaigrette.
Add a glass of light white wine, like Pinot Grigio, for a lovely complement.
Great for family-style serving with a big pot in the center of the table.
Storage and Reheating Tips
Storage: Let leftovers cool, then refrigerate in an airtight container for up to 3 days.
Freezing: Freeze soup (without noodles) for up to 2 months. Add fresh noodles when reheating.
Reheating: Warm gently on the stove, adding more broth as needed since noodles soak up liquid.
FAQs
1. Can I use ground turkey instead of sausage?
Yes, ground turkey works well. Just add extra garlic and Italian herbs for flavor.
2. What if I don’t have ricotta cheese?
You can substitute cottage cheese or even cream cheese for a similar creamy texture.
3. Can I make it vegetarian?
Absolutely. Skip the sausage and use vegetable broth instead of chicken broth. Add extra beans or mushrooms for protein.
4. How can I make it spicier?
Use spicy Italian sausage or add red pepper flakes to the broth.
5. Can I make it ahead of time?
Yes, but cook the noodles separately and add them right before serving to prevent them from getting too soft.
Tips & Tricks
Break lasagna noodles into uneven pieces for a rustic, fun texture.
Stir often after adding noodles to keep them from sticking together.
Grate your own Parmesan for the best melting and flavor.
For a lighter version, swap heavy cream with half-and-half.
A squeeze of lemon juice at the end brightens the whole dish.
Recipe Variations
Chicken White Lasagna Soup: Replace sausage with shredded rotisserie chicken. Add it in at the end to warm through.
Vegetarian White Lasagna Soup: Use vegetable broth, skip the sausage, and bulk up with mushrooms, zucchini, or extra beans.
Low-Carb Version: Skip the noodles and stir in zucchini noodles or cauliflower rice at the end for a lighter option.
Spicy Tuscan Twist: Add sun-dried tomatoes, red pepper flakes, and spicy sausage for a bolder, tangy flavor.
Extra Cheesy: Stir in a handful of provolone or fontina cheese along with the mozzarella for a deeper cheese pull.
Final Thoughts
Cooking this white lasagna soup has become one of those simple joys that fills my home with warmth and comfort. It’s not just about feeding the family—it’s about gathering everyone around the table with something that feels both special and easy. I love how adaptable it is, how it can be dressed up for company or served casually on a Tuesday night.
The creamy broth, the way the noodles soak up all that flavor, and the richness from the cheeses create a dish that feels indulgent but still welcoming. Every time I make it, I find myself ladling a little extra into my bowl, promising I’ll save room for dessert, but rarely keeping that promise.
It’s a recipe that blends practicality with indulgence, one that’s ready in under an hour yet tastes like you’ve been simmering it all afternoon. Most of all, it’s the kind of food that makes people lean in close, enjoy the moment, and ask for seconds. And to me, that’s the best measure of a recipe’s worth.
White Lasagna Soup
Ingredients
- 1 lb Italian sausage
- 1 onion chopped
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 can 15 oz white beans, drained and rinsed
- 1 cup heavy cream
- 2 cups spinach chopped
- 1 ½ cups ricotta cheese
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- 8 oz lasagna noodles broken into pieces
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, cook the sausage until browned, breaking it apart with a spoon. Remove and set aside.
- In the same pot, sauté onion and garlic for about 3 minutes until soft and fragrant.
- Add chicken broth and white beans. Bring to a boil, then reduce heat and let simmer.
- Stir in heavy cream, spinach, ricotta, mozzarella, and Parmesan. Simmer for 5 minutes until cheese melts into the broth.
- Add broken lasagna noodles and cook until tender, about 10 minutes, stirring occasionally to prevent sticking.
- Return sausage to the pot and cook for another 5 minutes. Season with salt and pepper.
- Ladle hot soup into bowls, sprinkle with extra Parmesan if desired, and serve with crusty bread.
