There’s something about a warm, creamy pot of white Lasagna Soup that feels like a hug in a bowl. I remember helping my aunt in her cozy kitchen, the windows fogged from the steam as garlic sizzled and onion rings turned sweet and translucent. This particular soup is a gentle riff on the classic lasagna—think layers of creamy sauce, savory sausage, and that dreamy, cheesy melt—yet it cooks up in far less time. It’s incredibly comforting, and it somehow tastes like Sunday dinner even on a Tuesday. I always do this when I’m craving something homey but also crave the convenience of a quick weeknight meal. And the best part? This white lasagna soup can be whipped up with ingredients you likely already have in your fridge. The aroma alone is enough to draw everyone to the kitchen, and yes, my kids actually ask for seconds. If you’re ever short on time but still want a “wow” soup, this one’s a lifesaver on busy nights.
What is white lasagna soup?
Think of white lasagna soup as a creamy, comforting bridge between lasagna and a big bowl of comforting soup. It’s essentially a luscious broth-forward dish enriched with cream, a touch of parmesan, and generous swirls of ricotta. Instead of layering sheets of pasta and cheese in a baking dish, you break the lasagna into bite-sized pieces and let it simmer right in the pot. The result is that same indulgent flavor—the garlicky, sausage-scented sauce, the silky layering of cheeses, and the brightness of fresh herbs—without all the fuss of assembling a traditional lasagna. The name itself hints at its origin: a shortcut to lasagna’s soul, delivering creamy, cheesy dreams in a single, cozy bowl. It’s approachable, family-friendly, and it gives you all those nostalgic feels without requiring a dozen pans.
Why you’ll love this recipe?
What I love most about this white lasagna soup is that it tastes like a labor of love, but you’ll be sipping it in no time. The base sings with onion, garlic, and Italian Sausage, and the cream gives it that lush, velvety finish. It’s a real crowd-pleaser—my partner swears it’s better than takeout, and my friends always ask for the recipe after we’ve shared bowls around the table. The recipe is forgiving, too: you can adjust the creaminess by dialing back or boosting the milk, or tuck in extra greens if you want more brightness. For budget-friendly weeknights, you can swap in cheaper cuts or use bulk sausage. What I love most about this dish is how it adapts to your pantry: a handful of spinach or kale, a spoonful of ricotta in each bowl, a few lasagna noodles snapped into pieces—the dish still delivers big on flavor. If you’ve ever made a traditional lasagna and found yourself with leftover ricotta or shredded mozzarella, this soup is the perfect recycling project.
Flavor-wise, the dish blooms in layers. First, the sausage and onion create a savory foundation. Then the garlic, nutmeg, and a kiss of white pepper lift the sauce without overpowering it. The cream and parmesan bring that signature lasagna richness, while the lasagna noodles soften into tender ribbons that soak up all the goodness. And the finishing flourish—ripe ricotta dollops, a handful of wilted spinach, and a sprinkle of parsley—feels like the chef’s kiss in a soup. It’s versatile, too: you can make it cozy for a weeknight by keeping components simple, or go all out for a weekend dinner with extra cheese and a crusty loaf on the side. This dish has become a staple in my house because it’s satisfying, not fussy, and always brings smiles to the table.
How do I make white lasagna soup?
Quick Overview
Here’s the quick path to a creamy, comforting pot of white lasagna soup. Brown sausage with onion and garlic to build flavor, then swirl in chicken broth, milk, and cream to create that rich, sumptuous base. Break dried lasagna noodles into bite-sized pieces and let them cook directly in the pot so they soak up all the goodness. Fold in spinach for color and a hit of greens, then dollop ricotta in generous swoops, letting it melt through the soup as you stir. Finish with parmesan, a pinch of nutmeg, and a drizzle of olive oil or cream. This soup shines with its ease—no layering, no baking, just a single pot and a bowl full of comfort. It’s one of those dishes you can riff on forever, so don’t be afraid to toss in a handful of herbs or switch in greens you have on hand.
Ingredients
For the Main Batter:
– 1 tablespoon olive oil, plus a little extra for finishing
– 1 pound (450 g) Italian sausage, remove casings
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon dried thyme
– 1/4 teaspoon crushed red pepper flakes (optional, for a gentle kick)
- 1 cup whole milk
- 1 cup heavy cream
- 4 cups chicken broth (or low-sodium broth mixed with a splash of water)
- 1 cup crushed tomatoes (optional—if you want a touch of color, but this is definitely less tomato-forward)
- 8 ounces (225 g) lasagna noodles, broken into bite-sized pieces
For the Filling:
– 1 cup ricotta cheese
– 1/2 cup grated parmesan
– 1 large handful spinach, chopped (or 2 cups baby spinach)
– 1/4 teaspoon salt
– Freshly ground pepper to taste
- Fresh parsley or basil for finishing
For the Glaze:
– 2 tablespoons heavy cream or a splash more broth
– 1 tablespoon grated parmesan
– Pinch of nutmeg (tiny, but essential)
– Optional: a drizzle of olive oil or a light swirl of pesto
- Extra parmesan for serving
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set a large heavy-bottomed pot over medium heat and drizzle in the olive oil. I love using a pot that’s deep enough to hold the noodles and broth without splashing everywhere. When the oil shimmers, add the diced onion and a pinch of salt. You want the onions to soften and become a little golden, not brown. That sweet onion base is what makes this white lasagna soup sing. Add the sausage to the pot and crumble it with a wooden spoon. Cook until no pink remains and the meat carries a bit of color. The scent of garlic soon follows, and I can’t help but grin at how comforting this moment is.
Step 2: Mix Dry Ingredients
Stir in oregano, thyme, and red pepper flakes if you’re using them. Let the spices toast for a minute so their oils wake up and bloom. This is where the flavor starts to build, and it’s a small step that makes a big difference in the overall aroma. Don’t skip it just because it’s small—we’re layering flavors here, and this is where a lot of the personality of the dish comes from.
Step 3: Mix Wet Ingredients
Pour in the milk and cream, then whisk in the chicken broth. If you’re feeling finicky about texture, whisk in a little of the broth first to loosen any browned bits from the pan, then return the rest of the liquid. Bring it to a gentle simmer. If you opt for the crushed tomatoes, stir them in now—though the sauce will stay beautifully creamy without them, they add a mild brightness that some prefer.
Step 4: Combine
Now it’s time for the main event: add the broken lasagna noodles to the simmering pot. Submerge them so they begin to soften, about 8 minutes or until they’re al dente. Stir in the spinach and let it wilt; it only needs a minute or two. You’re aiming for a pot that’s creamy and cozy, with noodles that have soaked up quite a bit of the sauce but still have some bite. Taste and adjust salt and pepper as needed. This is your moment to tailor the soup to your family’s palate—less spicy, more herbal, thicker or lighter.
Step 5: Prepare Filling
In a small bowl, mix the ricotta with parmesan, spinach, salt, and pepper. If you like a little extra richness, whisk in a tiny splash of cream. The filling should be creamy but not soupy. You can refrigerate this briefly if you want to layer it into bowls as you serve, much like dollops on a lasagna platter. The goal is to create pockets of creaminess that melt into the warm soup with every scoop.
Step 6: Layer & Swirl
Ladle the hot soup into bowls, then dollop generous spoonfuls of the ricotta mixture onto each. Use a spoon to swirl it through the soup gently, creating ribbons of white where the filling meets the creamy broth. This swirling is what makes it feel like a lasagna in a mug—visual appeal plus that luxurious mouthfeel. If you want more marbling, add a bit more ricotta and swirl again. Finish with a sprinkle of extra parmesan and a pinch of chopped parsley.
Step 7: Bake
Here’s a small optional trick: if you want the top to resemble a baked lasagna cheese crust, you can pop the bowls under a hot broiler for 1–2 minutes. Keep a close eye so the cheese stays molten and does not burn. This step isn’t required, but it can add a little drama to the presentation and a lightly toasted finish that some families adore. If you skip this, the soup will still feel indulgent and wonderfully comforting.
Step 8: Cool & Glaze
Let the bowls rest for a couple of minutes so the cheese can set a touch and the flavors can mingle. Then drizzle a tiny amount of cream or a splash of extra broth over the surface, followed by a pinch of nutmeg and a delicate grate of parmesan. The glaze is purely cosmetic, but it gives a little sheen and a nice silky finish that makes you want to keep tasting. If you’re feeling extra fancy, a thin ribbon of good olive oil or a whisper of pesto can elevate the aroma—but honestly, the simplest finish is always just a little more parmesan and that splash of cream.
Step 9: Slice & Serve
Since we’re dealing with a soup, you’re not slicing cake; you’re serving bowls. Ladle the soup into warmed bowls, top with extra ricotta dollops if you like, and finish with finely chopped parsley. The steam will carry the scent of garlic and dairy, and the first spoonful should feel like a cozy hug. Serve with crusty bread or Garlic Butter crostini on the side, and don’t forget a little red pepper flakes if your crowd likes a gentle heat. This white lasagna soup is best enjoyed immediately, while the cheese is mellow and the noodles are perfectly tender.
What to Serve It With
This white lasagna soup shines with the right accompaniments. Here are a few ideas that feel special without requiring too much effort.
For Breakfast: If you’re gathering a weekend crew who loves a late brunch, serve the soup with a quick crostini topped with scrambled eggs or a light decision to dip-thick slices of baguette into the creamy pool. A soft-boiled egg perched on top can feel indulgent, and a dollop of ricotta on the side mirrors the soup’s vibe. A hot cup of coffee or a mug of chai pairs beautifully with the warmth of the dish.
For Brunch: Surround the bowls with a simple spread: sliced tomatoes, a few olives, a bowl of olives, and a tiny herb salad. The contrast of brightness against the creamy soup feels like a little celebration, and a bright sparkling water or a light white wine like Pinot Grigio complements the flavors without overpowering them.
As Dessert: The white lasagna soup isn’t dessert, but its richness deserves a playful finish. If you want to lean into that feeling of indulgence, serve a small, citrusy lemon tart or an orange-scented biscotti on the side to cleanse the palate after the creamy finale. The contrast is delightful and keeps the night balanced.
For Cozy Snacks: This soup is perfect for chilly evenings when you want something quick, savory, and deeply satisfying. Serve with a skillet of garlic butter bread and a simple green salad for a complete, comforting meal that feels like a warm hug. It’s the kind of dish that disappears in minutes when friends come over, and everyone asks for seconds.
We’ve made this white lasagna soup for potlucks, movie nights, and quick family dinners. The beauty is that it’s flexible enough to accommodate what you have on hand, yet it still tastes like a special occasion. My family loves pairing it with a glass of chilled sparkling water or a light white wine; either way, the mood stays cozy and celebratory.
Top Tips for Perfecting Your White Lasagna Soup
Here are my go-to refinements, designed to keep your white lasagna soup consistently comforting and effortlessly delicious.
Zucchini Prep: If you’re adding zucchini, grate it fine and salt lightly to draw out moisture for about 10 minutes. Pat dry with a clean towel before stirring in. This keeps the soup from getting watery and helps the zucchini hold its shape rather than turn to mush. Freshness matters here; you want a bright bite, not a soggy texture.
Mixing Advice: I’m a believer in gentle agitation. When you add the noodles and greens, give the pot a few slow stirs rather than vigorous, which can break the noodles too much. You’re aiming for tender pieces that release their starch just enough to help the sauce cling, not turn gluey. If you do overmix and the soup thickens too much, splash in a little extra broth to loosen it up.
Swirl Customization: The ricotta swirl is forgiving. If you love a blank canvas, try dolloping small amounts of ricotta and then using the back of your spoon to create marble-like ribbons. For color, scatter chopped spinach or torn fresh basil into the soup just before serving. A small pinch of paprika or chili flakes over the top gives a subtle warmth that makes the dish feel more complex without overpowering the creaminess.
Ingredient Swaps: If you don’t have sausage, you can use ground turkey or chicken, or even a vegetarian sausage for a lighter version. If you’re dairy-free, swap heavy cream and milk for almond or oat milk plus a touch more olive oil, and fold in a dairy-free ricotta substitute. The flavor will shift, but the comforting essence remains. If you want extra cheesy depth, add a little gouda or fontina in at the end.
Baking Tips: If you decide to broil for a quick “cheesy crust” top, keep a careful watch. Fifteen seconds too long and you’ll get a burnt edge; one minute and you’ll have a crisp surface—both are delicious in their own way. Oven temperatures vary, so use the broiler as a finishing flourish, not a requirement.
Glaze Variations: The glaze can be a tiny touch or a full flourish. A light drizzle of good olive oil, a pinch of grated nutmeg with extra parmesan, or a swirl of pesto all serve as delightful finishers. I’ve tested almond-milk variations for creaminess and found that they do keep the soup bright and creamy—though the texture is slightly different, it’s still utterly satisfying.
Lessons learned: start with a classic, then adjust as you go. This white lasagna soup adapts beautifully to your palate and pantry, so don’t be afraid to experiment with herbs or greens. It’s forgiving enough to be a backbone for an easy weeknight meal, but refined enough to serve guests with a splash of confidence.
Storing and Reheating Tips
Leftovers are rare in my house, but when there are any, this soup stores well and reheats beautifully. Here’s how I handle it so it still tastes like a fresh batch.
Room Temperature: If you have leftovers, aim to store them after the soup cools for about 20 minutes. Do not leave it out for more than two hours, especially with dairy in the mix.
Refrigerator Storage: Transfer to an airtight container within two hours of cooking. It will keep for 3–4 days in the fridge, and the flavors actually deepen slightly as it rests. When you reheat, do it gently over medium-low heat, adding a splash of broth or milk to loosen if necessary.
Freezer Instructions: This soup freezes well, though the texture may change a bit due to the dairy. Freeze in individual portions for easy reheating. Thaw overnight in the fridge, then reheat on the stove or in a microwave with a splash of broth to loosen. If you’re freezing, consider freezing the noodle-free base and the ricotta topping separately to preserve texture.
Glaze Timing Advice: If you’re serving from the fridge, skip the glaze until you reheat. Add a fresh drizzle at serving time for the best contrast between hot soup and a silky finish.
Quality indicators: when you reheat, you want the sauce to feel silky, the noodles to be just tender, and the ricotta to be light, not grainy. If the sauce splits, whisk vigorously and add a little more cream to bring it back together.
Frequently Asked Questions
Final Thoughts
White lasagna soup has earned a permanent place on my weeknight rotation—and it’s easy to see why. It captures the best parts of lasagna—the creamy, cheesy indulgence—without the time sink. It’s the kind of dish that makes a house feel like a home: the aroma of garlic and sausage drifting through the halls, kids calling for seconds, and a table that feels crowded with laughter. I’ve tested this recipe with a few friendly tweaks, and what stands out most is its forgiving nature. The creaminess stays, the lasagna noodles soften perfectly, and the ricotta swirl stays plush and dreamy. It’s a dish that invites conversation, comfort, and a bit of playful improvisation. If you try it, I’d love to hear what you swapped in or added—your tweaks might become the next family tradition. Happy cooking, friends, and may your bowls be warm, your spoons generous, and your memories deliciously creamy.
If you loved this white lasagna soup as much as we do, please leave a comment, rate the recipe, and share your own variations. I can’t wait to hear how yours turns out and which tweaks your family loves most. Here’s to cozy nights, big flavors, and the little rituals that make a kitchen feel like home.
white lasagna soup
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed
- 1 cup yellow onion chopped
- 2 cloves garlic minced
- 0.5 teaspoon red pepper flakes
- 6 cups chicken broth
- 1 can diced tomatoes undrained, 14.5 oz
- 1 cup heavy cream
- 0.25 cup Parmesan cheese grated
- 3 ounces lasagna noodles broken into pieces
- 1 cup fresh spinach
- 0.5 cup mozzarella cheese shredded
- 0.25 cup fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add chopped onion and cook until softened, about 5-7 minutes. Stir in minced garlic and red pepper flakes and cook for another minute until fragrant.
- Pour in the chicken broth and add the can of diced tomatoes (undrained). Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the heavy cream and grated Parmesan cheese. Add the broken lasagna noodles and cook according to package directions, or until al dente.
- Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
- Ladle the soup into bowls. Top each serving with shredded mozzarella cheese and chopped fresh parsley. Serve hot.
