White Lasagna Soup is a cozy, creamy twist on the classic Italian favorite. It’s packed with tender noodles, a rich and garlicky white sauce, bits of Italian sausage or ground meat, and plenty of melty cheese. Instead of layering in a pan, all those familiar lasagna flavors come together in one warm, inviting bowl that feels like a big, comforting hug.
I love making this soup when I want all the comforts of lasagna but with less fuss and more speed. The best part is that it comes together quickly, and I always keep extra mozzarella and parmesan handy to sprinkle on top. It tastes even better the next day once all the flavors have had time to mix, so it’s a perfect dish for leftovers that actually get better instead of boring.
When I serve White Lasagna Soup, I like to offer some crusty bread or garlic toast on the side to soak up every last drop. It’s the kind of meal that invites everyone to slow down and enjoy the warmth and creaminess in each spoonful. This soup is an easy go-to when I want something deliciously cheesy and satisfying without turning on the oven.
Key Ingredients & Substitutions
Italian Sausage: This adds lovely spice and depth. If you want a milder or vegetarian option, ground turkey or plant-based sausage work just fine. Just cook them the same way.
Lasagna Noodles: Breaking regular lasagna sheets into pieces gives the soup its classic texture. If you can’t find lasagna noodles, mafaldine or another ribbon-like pasta is a fun swap that holds sauce well.
Ricotta Cheese: Ricotta adds creaminess and a mild tang. Cottage cheese is a budget-friendly substitute, but drain it well to avoid extra moisture.
Spinach: Fresh spinach wilts quickly, bringing color and freshness. You can use kale or Swiss chard for a heartier leaf, just sauté a bit longer until tender.
How Do You Make the Soup Creamy Without It Breaking?
Adding milk or half-and-half after the broth and noodles cook is key. Heat it gently without boiling to keep the cream sauce smooth. Boiling can cause the dairy to separate, so stir the soup over low heat once you add the milk.
- Cook the sausage and veggies first to build flavor.
- Add broth and noodles and cook noodles fully before adding milk.
- Lower heat and stir in milk or half-and-half slowly.
- Use gentle heat to melt cheeses into the soup without curdling.
Equipment You’ll Need
- Large soup pot or Dutch oven — I like it because it has plenty of room for all the ingredients and makes cleanup easier.
- Wooden spoon or spatula — perfect for stirring without scratching your pot and for breaking up the sausage.
- Measuring cups and spoons — to keep everything precise, especially for liquids and seasonings.
- Knife and cutting board — for chopping vegetables and sausage.
- Stirring spoon — for adding and mixing cheeses smoothly into the soup.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of sausage for a leaner, milder flavor.
- Add chopped sun-dried tomatoes or roasted red peppers to boost sweetness and depth.
- Sprinkle with crushed red pepper flakes or Italian herbs for a spicier, more herby taste.
- Mix in cooked bacon bits or pancetta for extra smokiness and richness.
White Lasagna Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy), casing removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 3 cups whole milk or half-and-half
- 8 oz lasagna noodles, broken into bite-sized pieces (or mafaldine pasta)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups fresh spinach leaves
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Olive oil for sautéing
- Optional garnish: extra ricotta cheese, Parmesan cheese, freshly cracked black pepper
How Much Time Will You Need?
This delicious White Lasagna Soup takes about 10-15 minutes for prep and around 25 minutes to cook, so you can have a warm, comforting soup ready in about 40 minutes total.
Step-by-Step Instructions:
1. Cook the Sausage:
Start by heating a little olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove the sausage from the pot and set it aside, leaving the flavorful drippings in the pot.
2. Sauté the Vegetables:
Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Then add the minced garlic and cook for one more minute until fragrant.
3. Bring to a Boil and Add Pasta:
Return the cooked sausage to the pot, then pour in the chicken broth. Bring the mixture to a boil. Once boiling, add the broken lasagna noodles. Reduce the heat and simmer until the noodles are tender, about 8-10 minutes. Stir occasionally to prevent the noodles from sticking.
4. Add Dairy and Spinach:
Lower the heat and stir in the milk or half-and-half along with the Italian seasoning. Stir gently and heat through without boiling to keep the soup creamy. Add the fresh spinach and cook until just wilted, about 2 minutes.
5. Blend in the Cheeses and Season:
Mix in the ricotta, mozzarella, and Parmesan cheeses. Stir gently until the cheeses melt and make the soup creamy. Taste the soup and add salt and freshly cracked black pepper to your liking.
6. Serve and Garnish:
Ladle the soup into bowls. For extra creaminess and flavor, add a dollop of ricotta, a sprinkle of Parmesan, and some black pepper on top. Serve with garlic bread or crusty Italian bread to soak up the delicious broth.
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just make sure to fully thaw the sausage in the refrigerator overnight before cooking. This helps it cook evenly and safely.
Can I Substitute Different Pasta?
Absolutely! While broken lasagna noodles or mafaldine work best for texture, you can use other ribbon-shaped pasta like fettuccine or pappardelle. Just adjust cooking time as needed since pasta shapes vary.
How Do I Store Leftover White Lasagna Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally. Add a splash of milk or broth if it seems too thick.
Can I Make This Soup Dairy-Free?
Yes! Use dairy-free milk (such as almond or oat milk) and a plant-based ricotta or omit the ricotta altogether. Swap mozzarella and Parmesan for dairy-free cheese alternatives to keep that creamy, cheesy flavor.
