Creamy White Lasagna Soup – A Cozy, Cheesy Twist on the Classic Recipe
Creamy White Lasagna Soup is a comforting, cheesy twist on classic lasagna, transformed into a hearty and warming soup. This recipe combines browned Italian sausage, sautéed onions and garlic, tender broken lasagna noodles, fresh spinach, and a luxurious blend of ricotta, mozzarella, Parmesan, and creamy broth to deliver all the rich flavors of lasagna in a quicker, simpler format. Perfect for chilly days, it’s ideal for family meals and offers options for lighter substitutions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Core Ingredients:
- 1 lb ground Italian sausage (or ground turkey for a lighter version)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream (or half-and-half for a lighter option)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 9–12 lasagna noodles, broken into pieces
- 2 cups fresh spinach (or kale for a heartier green)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese (divided)
- Fresh parsley, for garnish
Optional Ingredients:
- Crushed red pepper flakes, for a spicy kick
- Zucchini or mushrooms, for added veggies
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat over medium heat and add the ground Italian sausage. Cook for 5-7 minutes, breaking it apart with a wooden spoon, until browned. Drain any excess grease if necessary.
- Sauté the Vegetables: Add chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until the onions turn translucent and the garlic is aromatic.
- Add the Broth and Seasonings: Pour in the chicken broth and add dried oregano, dried basil, salt, and pepper. Bring this mixture to a gentle simmer.
- Incorporate the Cream and Noodles: Once simmering, stir in the heavy cream and broken lasagna noodles. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender but not overcooked.
- Add the Greens and Cheeses: Fold in the fresh spinach (or kale), ricotta cheese, and half of the mozzarella and Parmesan cheeses. Let the soup simmer for an additional 2-3 minutes until the greens wilt and the cheese melts.
- Final Touches: Taste and adjust seasoning as needed. For a bit of heat, sprinkle in crushed red pepper flakes if desired.
- Serve: Ladle the soup into bowls, topping each serving with the remaining mozzarella and Parmesan cheese. Garnish with fresh parsley before serving.
Notes
- Use ground turkey or chicken instead of sausage for a lighter version.
- Substitute heavy cream with half-and-half or whole milk for fewer calories.
- Whole wheat or gluten-free lasagna noodles work well for added fiber or dietary needs.
- Watch noodles carefully to avoid overcooking and mushiness.
- Stir occasionally to prevent noodles from sticking together while cooking.
- Leftovers store well in the fridge for up to 3 days and freeze nicely for longer storage.
Keywords: Creamy White Lasagna Soup, Lasagna Soup, Italian Soup, Comfort Food, Cheesy Soup, Hearty Soup, One-Pot Soup
