Craving lasagna’s rich flavors but want a simpler dish? White Lasagna Soup is a Creamy Comfort Soup that blends Italian sausage, spinach, and creamy cheeses in a hearty lasagna soup, all cooked in one pot. Ready in under 45 minutes, this Italian-inspired soup is perfect for chilly nights or quick weeknight dinners. Let’s make this White Lasagna Soup and savor its cozy, indulgent goodness!
Why You’ll Love White Lasagna Soup
- Quick and Easy: One-pot meal ready in under 45 minutes, no layering required.
- Creamy and Rich: Velvety broth with ricotta and mozzarella for ultimate comfort.
- Flavor-Packed: Savory sausage, garlic, and herbs deliver classic lasagna taste.
- Customizable: Easily adapt for vegetarian or lighter diets.
- Meal Prep Friendly: Stores well for days or freezes for later.
Ingredients for White Lasagna Soup
Here’s what you’ll need for this creamy lasagna soup (serves 6):
Main Ingredients:
- 1 tbsp olive oil
- 1 lb (450g) Italian sausage (or ground turkey)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 can (14.5 oz, 410g) diced tomatoes, drained
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- 8 oz (225g) lasagna noodles, broken into pieces
- 2 cups (60g) fresh spinach, chopped
- 1 cup (240g) ricotta cheese
- 1 cup (100g) shredded mozzarella cheese
- Salt and pepper to taste
Equipment
- Large pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Cheese grater (optional, for fresh cheese)
Ingredient Tips
- Sausage: Use ground turkey or chicken for a lighter hearty lasagna soup.
- Noodles: Break lasagna noodles into bite-sized pieces for easy eating.
- Spinach: Fresh spinach wilts perfectly; frozen works if thawed and drained.
- Cheese: Grate mozzarella fresh for smoother melting in this Italian-inspired soup.
- Broth: Swap for vegetable broth for a vegetarian version.
Directions for White Lasagna Soup
Let’s make this White Lasagna Soup—a cozy, flavorful dish!
Cook the Sausage
- In a large pot over medium heat, I heat 1 tbsp olive oil.
- I add 1 lb Italian sausage, breaking it into crumbles, and cook until browned, about 5–7 minutes.
- I drain excess grease if needed.
Sauté the Vegetables
- I add 1 chopped onion and 2 minced garlic cloves to the pot, sautéing for 3–4 minutes until soft and fragrant for this hearty lasagna soup.
Add Broth and Seasonings
- I pour in 4 cups chicken broth, 1 cup heavy cream, and 1 can drained diced tomatoes.
- I stir in 1 tsp oregano, 1 tsp basil, ½ tsp thyme, salt, and pepper.
- I bring it to a boil, then reduce to a simmer.
Cook Noodles
- I add 8 oz broken lasagna noodles and simmer for 10–12 minutes until tender, stirring occasionally to prevent sticking.
Add Spinach and Cheese
- I stir in 2 cups chopped spinach and cook for 2–3 minutes until wilted.
- I add 1 cup ricotta and 1 cup mozzarella, stirring until melted and creamy for this Italian-inspired soup.
Serve
- I ladle the soup into bowls, topping with extra mozzarella if desired, and serve warm with crusty bread.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: ~40–45 minutes
- Servings: 6 (about 1.5 cups per serving)
- Calories: ~400 kcal per serving
- Macros per Serving: 30g carbs, 20g protein, 25g fat, 3g fiber
Variations for White Lasagna Soup
Try these twists for your creamy lasagna soup:
- Vegetarian: Swap sausage for 1 cup sautéed mushrooms or zucchini, inspired by LaylaCooks’ Cauliflower Rice Spinach Artichoke Casserole.
- Dairy-Free: Use coconut milk and dairy-free cheese for a creamy alternative.
- Spicy Kick: Add ¼ tsp red pepper flakes or diced jalapeños for heat.
- Extra Veggies: Include ½ cup diced carrots or bell peppers for nutrition, inspired by LaylaCooks’ Beet Salad with Arugula.
- Lighter Option: Use low-fat cream and reduced-fat cheese for a lighter hearty lasagna soup.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a light pairing.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store leftovers in an airtight container in the fridge for up to 3 days. For freezing, I cool the soup completely, store in freezer-safe containers, and freeze for up to 3 months. I thaw overnight in the fridge and reheat on the stove over low heat, adding a splash of broth if needed.
Serving Tips
- Presentation: Serve in deep bowls with a sprinkle of mozzarella for a cozy look.
- Garnish: Add fresh parsley or basil for a fresh touch.
- Pairing: Enjoy with garlic bread or LaylaCooks’ Coconut Cooler for balance.
- Portion Size: 1.5 cups per person for a satisfying main dish.
- Occasions: Perfect for weeknights, cozy dinners, or meal prep.
FAQs About White Lasagna Soup
Here are answers to common questions about this dish:
Can I use different pasta?
Yes, swap lasagna noodles for any pasta like penne or farfalle in this White Lasagna Soup, adjusting cook time as needed.
Can I make it ahead?
Prepare this creamy lasagna soup up to 3 days ahead and refrigerate; flavors deepen over time.
Can I make it vegetarian?
Use vegetable broth and replace sausage with mushrooms or plant-based sausage for a vegetarian Italian-inspired soup.
More Soups & Stews Recipes
- Chicken Soup
- Tasty Chicken and Pumpkin Soup
- Satisfying Garlic Vegetable Soup
- Slow Cooker Pumpkin Soup
- Garlic Soup
Conclusion
White Lasagna Soup is a rich, creamy dish that brings lasagna’s comforting flavors to your table in under 45 minutes. This hearty lasagna soup is easy to make, versatile, and perfect for cozy nights or busy weeknights. Whip it up, share with loved ones, and enjoy its warm, indulgent deliciousness!
White Lasagna Soup : Creamy and Delicious
Ingredients
- 1 tbsp olive oil
- 1 lb 450g Italian sausage (or ground turkey)
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups 960ml chicken broth
- 1 cup 240ml heavy cream
- 1 can 14.5 oz, 410g diced tomatoes, drained
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- 8 oz 225g lasagna noodles, broken into pieces
- 2 cups 60g fresh spinach, chopped
- 1 cup 240g ricotta cheese
- 1 cup 100g shredded mozzarella cheese
- Salt and pepper to taste
Instructions
Cook the Sausage
- In a large pot over medium heat, I heat 1 tbsp olive oil. I add 1 lb Italian sausage, breaking it into crumbles, and cook until browned, about 5–7 minutes. I drain excess grease if needed.
Sauté the Vegetables
- I add 1 chopped onion and 2 minced garlic cloves to the pot, sautéing for 3–4 minutes until soft and fragrant for this hearty lasagna soup.
Add Broth and Seasonings
- I pour in 4 cups chicken broth, 1 cup heavy cream, and 1 can drained diced tomatoes. I stir in 1 tsp oregano, 1 tsp basil, ½ tsp thyme, salt, and pepper. I bring it to a boil, then reduce to a simmer.
Cook Noodles
- I add 8 oz broken lasagna noodles and simmer for 10–12 minutes until tender, stirring occasionally to prevent sticking.
Add Spinach and Cheese
- I stir in 2 cups chopped spinach and cook for 2–3 minutes until wilted. I add 1 cup ricotta and 1 cup mozzarella, stirring until melted and creamy for this Italian-inspired soup.
Serve
- I ladle the soup into bowls, topping with extra mozzarella if desired, and serve warm with crusty bread.
Notes
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