White lasagna soup is a cozy, creamy bowl full of comforting flavors you usually find in a classic lasagna. It’s packed with tender noodles, ground meat, garlic, spinach, and a rich, cheesy broth that feels like a warm hug on a chilly day. This soup balances the heartiness of traditional lasagna with the ease of a one-pot meal, making it both comforting and simple to enjoy.
I love making white lasagna soup when I want something filling but not too heavy. One of my favorite tricks is stirring in fresh basil and a sprinkle of Parmesan right before serving—it gives the soup a bright, fresh finish that makes all the difference. It’s also a great way to use up any extra spinach or cheese you have lying around, which makes it feel extra homemade and cozy.
Serving this soup with a side of crusty bread or a simple green salad turns it into a full meal that’s perfect for family dinners or casual weeknights. Every time I make it, people ask for seconds because the flavors are so satisfying and homey. Plus, it’s a fun way to enjoy the taste of lasagna without all the time and effort of baking a big dish.
Key Ingredients & Substitutions
Italian sausage: This adds great flavor and richness. Use mild or spicy based on your taste. For a lighter option, ground turkey or chicken works well too.
Lasagna noodles: Breaking dry noodles into smaller pieces helps them cook faster and makes the soup easier to eat. If you want, you can substitute with broken fettuccine or other pasta shapes.
Cheeses: Ricotta, mozzarella, and Parmesan give the soup that creamy, cheesy feel. You can try part-skim cheeses for less fat or vegan cheese versions for dairy-free options.
Spinach: Adds freshness and color, plus a boost of nutrients. Baby spinach is easiest, but kale or Swiss chard make tasty swaps too.
How Do You Keep the Soup Creamy Without It Separating?
The key to a smooth, creamy soup is to add dairy carefully and stir gently. Here’s how I do it:
- Add the milk and cream after the broth is hot but not boiling hard — a gentle simmer is best.
- When stirring in the ricotta and mozzarella, lower the heat to avoid curdling.
- Stir slowly and let the cheese melt naturally into the soup to keep it silky.
- Avoid boiling the soup once the dairy is added, since high heat can cause separation.
Following these steps helps you get a creamy texture that feels rich without any graininess or clumps.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for cooking the sausage, simmering the soup, and large enough for everything to cook evenly.
- Wooden spoon or silicone spatula – helps you break up the sausage and stir the soup without scratching your pot.
- Chef’s knife and cutting board – for chopping onions, garlic, mushrooms, and herbs easily.
- Measuring cups and spoons – to get the right balance of broth, milk, and seasoning every time.
- Ladle – makes serving the soup into bowls neat and easy.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken for a lighter meat option that still adds protein.
- Add sun-dried tomatoes or roasted red peppers for a bright, tangy pop that lifts the creamy base.
- Stir in chopped artichoke hearts or zucchini for extra veggies and texture.
- Finish with fresh basil or oregano to add a fresh, herbal note that pairs well with the creamy cheese flavors.
How to Make White Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 8 oz dry lasagna noodles, broken into bite-sized pieces
- 4 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, plus extra for garnish
- 1 tsp dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (optional garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 25 minutes for cooking. In total, you’ll spend roughly 35 minutes from start to finish before enjoying your delicious soup.
Step-by-Step Instructions:
1. Cook the Sausage and Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and break it apart with a spoon. Cook it until browned and fully cooked through, about 5-7 minutes. Then, add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and sliced mushrooms, cooking until mushrooms are tender, which should take about 5 minutes.
2. Add Liquids and Noodles:
Pour in the chicken broth, milk, and heavy cream. Stir everything well and bring the mixture up to a gentle boil. Add the broken lasagna noodles and sprinkle in the dried Italian seasoning. Lower the heat to a simmer and cook until the noodles become tender, about 8-10 minutes. Stir occasionally to prevent sticking.
3. Finish with Spinach and Cheese:
Stir in the fresh spinach and cook just until it wilts, about 2-3 minutes. Lower the heat to avoid curdling the dairy, then add the ricotta, mozzarella, and Parmesan cheeses. Stir gently until the cheeses melt and combine into the soup. Season to taste with salt and freshly ground black pepper.
4. Serve and Garnish:
Ladle the soup into bowls. Top each bowl with an extra dollop of ricotta and a sprinkle of Parmesan cheese. If you like, garnish with chopped fresh parsley or basil. For a perfect meal, serve with crusty bread on the side for dipping.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach, but be sure to thaw and drain it well to avoid excess water in the soup. Add it toward the end of cooking just like fresh spinach.
Can I Make White Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup fully, then refrigerate for up to 3 days. Reheat gently on the stove, stirring often to keep the cheese smooth. You may need to add a splash of broth or milk during reheating.
What’s the Best Pasta Substitute if I Don’t Have Lasagna Noodles?
You can use broken fettuccine, penne, or rigatoni instead. Just adjust cooking time to ensure the pasta is tender but not overcooked.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.