White Lasagna Soup Recipe: Creamy One-Pot Comfort

When the cool air carries the promise of cozy dinners, I find myself leaning over a bubbling pot of White Lasagna Soup. The gentle sizzling of sausage, the fragrant steam that rises as broth meets broken noodles—it feels like a warm hug in a bowl. During my third trial, I noticed that chopping spinach extra fine gave each spoonful a silky smooth texture and a tender pop of green. After multiple runs, I’ve fine-tuned the timing so that the nutty Parmesan melts just right, creating ribbons of richness. Let’s dive in.

Why You’ll Love White Lasagna Soup

• Broth is velvety smooth yet studded with al dente noodle bites
• Protein-packed sausage adds savory depth without heaviness
• On-the-stove convenience—no layers, no oven, just one pot
• Inspired by classic Italian lasagna, but ready in under 30 minutes

A Little Background

I first stumbled on this concept while pining for lasagna on a rainy Sunday. After a few kitchen experiments—one batch ran too thin, another came out overly rich—I landed on this balanced version that sings of garlic, herbs, and just the right chew from broken lasagna. It’s become my autumn staple whenever I crave all the layers of lasagna without standing over a casserole dish.

Key Ingredients for White Lasagna Soup

• Italian sausage: provides savory heft; swap for turkey sausage if you prefer a lighter flavor
• Lasagna noodles: broken into bites for that familiar pasta chew; avoid over-breaking to prevent mush
• Heavy cream: lends silkiness; half-and-half works in a pinch
• Ricotta cheese: brings gentle tang; whole-milk yields a richer mouthfeel
• Parmesan cheese: adds a nutty, salty punch; grate fresh for best melting
• Baby spinach (optional):(optional twist) tucks in vibrant greens; stir in at the end

How to Make White Lasagna Soup

1. In a large Dutch oven over medium heat, warm 1 tablespoon olive oil until it shimmers. Add 1 pound bulk sweet Italian sausage; cook 5 minutes, breaking up with a spatula, until browned and crackling.
2. Stir in 1 small yellow onion (diced); sauté 3 minutes until translucent and edges show golden flecks.
3. Add 2 cloves garlic (minced), 1 teaspoon dried oregano and 1/4 teaspoon red pepper flakes; cook 1 minute until fragrant steam rises.
4. Pour in 6 cups low-sodium chicken broth; bring to a gentle boil, scraping up browned bits.
5. Break 8 lasagna noodles into 1-inch pieces; add to pot and reduce heat to simmer. Cook 8–10 minutes until noodles are tender with slight bite.
6. Stir in 1 cup heavy cream, 1 cup ricotta cheese and 1 cup freshly grated Parmesan; heat 2 minutes until cheeses melt into a creamy pool.
7. Add 2 cups baby spinach; cook 1–2 minutes until wilted. Season with salt and pepper; ladle into bowls and garnish with chopped parsley.

Pro Tips & Troubleshooting

• After several trials, I learned that stirring cheeses off the heat yields a lusciously smooth swirl without graininess.
• If the broth tastes flat, a pinch of salt before adding cream brightens all the flavors.
• For a smoky twist, swap half the sausage for crumbled smoked bacon and finish with a dash of smoked paprika.
• Doubling? Use a wider pot so noodles can spread out; halving works easily in a medium saucepan.

Storage & Make-Ahead Guide

This soup keeps in the fridge for 3–4 days in an airtight container. On my second batch, I discovered that freezing the complete soup caused the dairy to separate, so I now freeze just the broth and sausage-noodle base for up to 3 months, then add cream and cheeses when reheating on the stovetop to restore that silky texture. Reheat gently over low heat to avoid curdling.

Serving Suggestions

Top each bowl with a grating of extra Parmesan and a sprinkle of fresh basil or parsley. Serve with crusty garlic bread or a simple arugula salad dressed in lemon vinaigrette to cut through the creaminess.

Frequently Asked Questions

• How long does White Lasagna Soup take to make? Typically about 25–30 minutes total, from browning sausage to serving.
• Can I make White Lasagna Soup vegetarian? Yes—swap sausage for seasoned chickpeas or crumbled tofu and use vegetable broth.
• How do I thicken White Lasagna Soup? Simmer an extra 2–3 minutes or stir together a slurry of 1 teaspoon cornstarch and water.
• Can I freeze leftovers? Freeze broth and noodle base only; add cream and cheeses after thawing to prevent separation.
• What’s a good pasta substitute? Use broken penne or ziti if you don’t have lasagna sheets on hand.
• How do I store leftover soup? Keep in an airtight container in the fridge for up to 4 days; reheat gently over low heat.

Final Thoughts

White Lasagna Soup takes all the cozy charm of layered lasagna and transforms it into a soup that’s quick, comforting, and endlessly adaptable. My favorite twist is a handful of fresh basil stirred in just before serving. I can’t wait to hear how you make this recipe your own—be sure to drop a comment or photo when you give it a whirl!

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• Creamy Alfredo Lasagna Soup – richer, cheesier broth with Alfredo flair
• Easy & Cheesy Lasagna – traditional layered casserole for those lasagna nights
• Outback Steakhouse Potato Soup – hearty, velvety potato soup for chilly evenings