30-Minute Creamy White Lasagna Soup
This Creamy White Lasagna Soup delivers all the cheesy, garlicky comfort of a pan of white lasagna in a single pot, way faster than any baked version.
Broken lasagna noodles soak up a rich broth while Italian sausage and handfuls of spinach turn a simple soup into a full dinner. A scoop of milky ricotta on top at the end keeps it from feeling heavy.
Why This Soup is Pure Comfort
The broth stays velvety without a formal béchamel because the noodles release just enough starch as they simmer. It coats the back of a spoon nicely.
You get meaty bits of browned sausage, tender spinach, and long strands of cheese pulling from the bowl. The ricotta melts into warm pockets of tang that cut the richness, so a full bowl never sits too heavy. I reach for this one whenever I want lasagna but refuse to layer anything.
Ingredients
- 1 lb bulk Italian sausage: (mild or hot): removed from casings if using links
- 1 tbsp olive oil: for browning, use only if the sausage is lean
- 1 small yellow onion: finely chopped
- 3 garlic cloves: minced
- 1 tsp Italian seasoning: a blend of dried oregano, basil, and thyme
- 4 cups chicken broth: low-sodium lets you control the salt
- 8 lasagna noodles: broken into roughly 2-inch pieces
- 2 cups fresh spinach: packed, roughly chopped if the leaves are large
- 1 cup half-and-half: or whole milk for a lighter broth
- 1 cup shredded low-moisture mozzarella
- ¼ cup grated Parmesan cheese
- Fine sea salt and freshly ground black pepper
- ½ cup whole-milk ricotta: for serving
Substitutions and Variations
- Swap the sausage: ground chicken or turkey works; add ½ tsp fennel seeds and a pinch of red pepper flakes to echo the sausage flavor.
- Use kale instead of spinach: chopped lacinato kale needs 3 to 4 extra minutes of simmering to soften.
- Go dairy-free: replace half-and-half with full-fat canned coconut milk, use a good melting vegan mozzarella, and skip the ricotta.
- Make it vegetarian: omit the sausage, use vegetable broth, and add a can of rinsed cannellini beans with the broth.
If you want a chunky, veggie-heavy option, our Hearty Minestrone Soup recipe fills that craving.
How to Make Creamy White Lasagna Soup
Step 1: Brown the Sausage
Set a large Dutch oven or heavy pot over medium-high heat. If your sausage is lean, add the 1 tbsp olive oil, then crumble in the sausage. Let it cook undisturbed for 2 to 3 minutes to build a deep brown crust on one side, then break it apart with a wooden spoon and continue cooking until no pink remains, about 5 to 7 minutes total.
You should see a layer of browned bits sticking to the bottom of the pot. Those carry a ton of the soup’s flavor, so don’t rush past them.
Step 2: Build the Aromatic Base
Reduce the heat to medium. Stir in the onion and cook, scraping up those brown bits, until the onion softens and turns translucent, about 3 to 4 minutes. Add the garlic and Italian seasoning and cook 30 seconds more, just until the garlic smells sharp and fragrant.
The pot will look a little dry at this point. That is normal and means the sausage didn’t steam, so the broth will start from a solid foundation.
Step 3: Simmer the Soup
Pour in the 4 cups chicken broth and raise the heat to high. Once the liquid comes to a full boil, add the broken lasagna noodles and a pinch of salt. Lower the heat so the soup bubbles gently, and simmer uncovered, stirring every few minutes to keep the noodles from sticking to the bottom, until the pasta is just tender, about 10 to 12 minutes.
The broth will thicken noticeably as the noodles give up some starch. If it ever looks too tight before the pasta is done, splash in a few tablespoons of water or broth.
Step 4: Finish the Soup and Serve
Remove the pot from the heat. Stir in the spinach and let it wilt into the hot broth, about 1 minute. Pour in the half-and-half, then sprinkle in the mozzarella and Parmesan. Stir until the cheese melts into a creamy, pale broth. Taste and adjust with salt and pepper.
Ladle the soup straight into shallow bowls and finish each serving with a generous spoonful of ricotta right in the center. The ricotta softens into the soup as you eat, so don’t stir it all in at once.
Tips for the Best White Lasagna Soup
- Use whole-milk ricotta if you can. Part-skim versions release more water and can make the bowl look watery around the edges.
- Stir the half-and-half and cheeses in off the heat. High heat can cause the dairy to separate, leaving you with a grainy texture instead of a silky one.
- If you make the soup ahead, the noodles will soak up liquid as it sits. When reheating, thin it with a little chicken broth until the consistency looks right again.
One loose rule: the noodles release more starch when cooked directly in the soup than if you boil them separately. That starch is what gives the broth body without a separate roux, so resist the urge to cook the pasta on the side.
Storing and Reheating Leftovers
- Refrigerate: Cool the soup completely and transfer it to an airtight container. It holds well for up to 4 days. The noodles will soften further overnight, but the flavor only gets better.
- Reheating: Gently warm individual servings in a saucepan over medium-low heat, adding a splash of chicken broth to loosen the broth back up. Avoid a hard boil, which can break the dairy.
What to Serve with White Lasagna Soup
Crusty garlic bread is the obvious choice for a reason: you want something to drag through the creamy broth at the bottom of the bowl. For a little contrast, serve a simple arugula salad dressed with lemon vinaigrette. The peppery greens and bright acid cut the richness of the soup, keeping the meal from feeling too heavy.
Frequently Asked Questions
Can I use pre-cooked shredded chicken instead of sausage?
Yes. Stir in 2 cups of shredded cooked chicken when you add the broth. Season the onion and garlic a little more aggressively since you lose the sausage’s built-in spice.
I don’t have lasagna noodles. Will another pasta work?
Any long pasta that you can break into shards (fettuccine, pappardelle, even spaghetti) will do the job. The soup feels most like lasagna when the noodles are wide and unevenly broken, but small shapes like rotini cook just fine.
Can I prep this soup ahead for guests?
Absolutely. Cook the soup through adding the broth and noodles, but stop before stirring in the spinach, cream, and cheeses. Refrigerate it at that stage. When you are ready to serve, bring it back to a simmer, add the spinach, then finish with the dairy off the heat so the bowl looks freshly made.
White Lasagna Soup Recipe
Ingredients
Method
- Brown the sausage in oil over medium-high heat until deeply caramelized, about 5 to 7 minutes.
- Stir in the onion and cook 3 to 4 minutes, then add garlic and Italian seasoning and cook 30 seconds.
- Pour in the broth and bring to a boil. Add the noodles and a pinch of salt, then simmer until tender, 10 to 12 minutes.
- Remove from heat, wilt in the spinach, then stir in half-and-half, mozzarella, and Parmesan. Season to taste and serve with a spoonful of ricotta on top.
