White Lasagna Soup

You know those nights? The ones where it’s chilly outside, the kids are bouncing off the walls, and the last thing you want to do is spend an hour in the kitchen chopping and stirring? Yeah, I have those nights way more often than I care to admit. And on those nights, there’s one recipe that saves my sanity and fills our tummies with pure happiness: White Lasagna Soup. Honestly, it’s like a hug in a bowl. It’s got all the comforting, creamy, cheesy goodness of my favorite lasagna, but in a soup form that’s ridiculously easy to whip up. Think of it as a deconstructed lasagna, but somehow even more satisfying. It’s become such a staple in our house that my family practically begs for it on a weekly basis, and I’m always thrilled to oblige. It’s not fancy, it doesn’t require a million exotic ingredients, but oh my goodness, the flavor is just *chef’s kiss*. If you’re looking for something that feels indulgent but is surprisingly simple, you’ve landed in the right place. This white lasagna soup is a game-changer, I promise!

What is white lasagna soup?

So, what exactly is this magical white lasagna soup? In its simplest form, it’s all the delicious components of a classic lasagna, but served up as a hearty, comforting soup. Instead of layering pasta sheets with meat sauce and béchamel, we’re bringing those flavors together in a rich, creamy broth. You’ve got tender bits of Italian sausage, pockets of soft ricotta cheese, and those delightful lasagna noodles, all swimming in a velvety white sauce infused with garlic, herbs, and a hint of parmesan. It’s essentially all the best parts of comfort food, without the fuss of rolling and layering. The “white” in white lasagna soup comes from the creamy base, usually made with a combination of chicken broth, heavy cream (or a lighter alternative!), and lots of cheesy goodness. It’s rustic, it’s hearty, and it’s the kind of meal that makes you want to curl up on the couch with a good book and a cozy blanket. It’s less about fancy techniques and more about bringing those beloved lasagna flavors into a convenient, spoonable format that’s perfect for any night of the week.

How do I make white lasagna soup?

Quick Overview

This White Lasagna Soup is all about building layers of flavor quickly and easily. We start by browning Italian sausage, then sautéing some aromatics, before creating a rich, creamy broth. Lasagna noodles are cooked right in the soup, absorbing all those wonderful flavors. Finally, we stir in ricotta and parmesan for that authentic lasagna taste. It’s a one-pot wonder that delivers maximum comfort with minimum fuss, perfect for those nights when you need a delicious meal without a lot of stress. Trust me, it’s surprisingly simple!

Ingredients

For the Main Batter:

1 pound Italian sausage (mild or hot, your preference!) – I always go for mild because my kids are a little sensitive, but my husband loves the kick of hot.

1 tablespoon olive oil – just enough to get things started.

1 medium yellow onion, finely chopped – a good base for flavor.

2 cloves garlic, minced – you can never have too much garlic, right?

4 cups chicken broth – low-sodium is usually best so you can control the saltiness.

2 cups milk (whole milk or half-and-half for extra creaminess) – I’ve experimented with almond milk and it actually makes it surprisingly creamy too, though the flavor is slightly different. Whole milk is my personal favorite for richness.

1 teaspoon dried Italian seasoning – this is your shortcut to classic Italian flavor!

1/2 teaspoon salt, or to taste – start with this and adjust later.

1/4 teaspoon black pepper, or to taste – freshly ground is always best if you have it.

8 ounces lasagna noodles, broken into bite-sized pieces – no need for fancy pasta, regular lasagna noodles work perfectly here. Break them into about 2-inch pieces.

For the Filling:

15 ounces ricotta cheese – whole milk ricotta will give you the creamiest texture.

1/2 cup grated Parmesan cheese, plus more for serving – good quality Parmesan makes a difference here!

1 large egg – helps bind the ricotta slightly.

1/4 cup chopped fresh parsley – for a pop of freshness and color.

Salt and pepper to taste – a little seasoning for the ricotta mixture.

For the Glaze:

This isn’t a traditional glaze, but rather a swirl of creamy goodness right before serving! Think of it as the finishing touch:

1/2 cup heavy cream – for that luxurious finish.

1/4 cup grated Parmesan cheese – more cheesy goodness!

A pinch of nutmeg (optional) – this is a secret little trick that adds a wonderful warmth and complexity, you won’t taste it but it elevates everything!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Grab a large pot or Dutch oven – the bigger, the better, as this soup needs room to bubble. You don’t need to preheat anything yet, but get that pot on the stovetop, ready for action. We’re going to start by browning our Italian sausage, which is the flavor foundation for this entire soup. So, make sure your pot is clean and dry, and have your ingredients prepped and ready to go nearby. This makes the whole cooking process so much smoother.

Step 2: Mix Dry Ingredients

Actually, there aren’t really “dry ingredients” to mix separately in this recipe in the traditional baking sense! The dried Italian seasoning, salt, and pepper get added directly into the pot as we build the broth. The Parmesan cheese and ricotta are handled separately for the filling. So, for this step, just have your salt, pepper, and Italian seasoning measured out and ready to toss in when the time comes. The key here is seasoning as you go, so you build up those delicious layers of flavor right from the start.

Step 3: Mix Wet Ingredients

This is where we create our luscious, creamy base. In a separate bowl, you’ll gently whisk together your ricotta cheese, grated Parmesan cheese, the egg, fresh parsley, and a pinch of salt and pepper. You don’t want to overmix this; just combine it until it’s smooth and the egg is incorporated. The egg acts as a binder, helping the ricotta hold its shape a bit when you dollop it into the soup. This mixture is pure creamy bliss and is what gives our soup that signature cheesy, comforting lasagna feel.

Step 4: Combine

This is where things really start coming together! First, add the Italian sausage to your large pot over medium heat. Break it up with a spoon and cook until it’s nicely browned. Drain off any excess grease. Then, add your chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Now, pour in the chicken broth and milk. Add your Italian seasoning, salt, and pepper. Bring this mixture to a simmer. Once simmering, add the broken lasagna noodles. Cook according to the pasta package directions, or until al dente – about 10-12 minutes, stirring occasionally to prevent sticking. You want them tender but still with a slight bite.

Step 5: Prepare Filling

While the pasta is cooking in the soup, let’s get the ricotta filling ready. In a medium bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan cheese, the egg, and the chopped fresh parsley. Season with a pinch of salt and pepper. Mix everything together gently until just combined. You don’t want to overwork it. This fluffy, cheesy mixture is what we’ll be dropping into the hot soup to create those delicious pockets of ricotta goodness that are so classic in lasagna.

Step 6: Layer & Swirl

Once the lasagna noodles are cooked and the soup is simmering, it’s time for the magic! Gently drop spoonfuls of the ricotta mixture into the simmering soup. Don’t stir them in too vigorously; you want them to hold their shape a bit, creating little islands of creamy delight. Then, carefully pour in the heavy cream and the remaining 1/4 cup of Parmesan cheese. Give it a gentle stir to combine and let it simmer for another 2-3 minutes, allowing the cream to warm through and slightly thicken the soup. This is the “glaze” component – a rich swirl that makes the soup extra decadent.

Step 7: Bake

We’re not actually baking this soup! The beauty of this recipe is that it’s all done on the stovetop. The “baking” part is already done by the simmering and melding of flavors in the pot. So, no oven needed for this one, which makes it even easier!

Step 8: Cool & Glaze

This step is crucial for flavor development! Once you’ve added the cream and Parmesan (your “glaze”), let the soup simmer gently for another 5 minutes. This allows the flavors to meld beautifully. You don’t want to boil it rapidly after adding the cream. Taste and adjust seasoning with salt and pepper if needed. It’s going to smell absolutely divine at this point!

Step 9: Slice & Serve

Ladle the hot White Lasagna Soup into bowls. Make sure each bowl gets a good mix of sausage, noodles, and those lovely ricotta dollops. Garnish with a sprinkle of extra Parmesan cheese and some fresh parsley for a touch of green. Serve immediately and watch everyone’s faces light up. It’s a truly comforting and satisfying meal that’s perfect for any occasion, especially a cozy night in!

What to Serve It With

This White Lasagna Soup is a meal in itself, truly hearty and satisfying. But if you’re looking to round out your meal or serve it for a special occasion, here are some of my favorite pairings. For a simple, comforting start to your day, a small bowl of this soup alongside a mug of strong coffee is surprisingly delightful. It’s like a warm hug to kickstart your morning! For a more elegant Brunch affair, I love serving it with some crusty garlic bread for dipping, maybe a light green salad with a zesty vinaigrette to cut through the richness. It feels special without being fussy. As a decadent Dessert, well, it’s a bit unconventional, but I’ve served small, rich portions after a lighter main course, perhaps with a drizzle of balsamic glaze for an unexpected sweet and savory twist. It’s a fun conversation starter! And for those cozy Nights In, when comfort is king, I usually keep it simple. A big bowl of the soup, maybe some simple buttered bread, and a good movie. My family also loves having little appetizer-sized portions of this soup before a bigger meal. It’s that universally loved flavor that just works. I’ve also found that serving it with roasted vegetables like broccoli or asparagus is a fantastic way to add more greens to the plate. It’s versatile enough to be dressed up or down, making it a winner for any situation!

Top Tips for Perfecting Your White Lasagna Soup

I’ve made this White Lasagna Soup more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate it. For Zucchini Prep, if you’re adding zucchini (which I sometimes do for extra veggies, finely grated and squeezed dry!), make sure you squeeze out as much moisture as possible. Otherwise, your soup can become watery. Grating it finely helps it blend in seamlessly. When it comes to Mixing Advice, my biggest tip is to not overmix the ricotta filling. You want it to be light and fluffy. Also, when you add the lasagna noodles, give them a stir every few minutes while they cook to prevent them from sticking together or to the bottom of the pot. For Swirl Customization, don’t be afraid to drop those ricotta spoonfuls unevenly! The slight marbling effect is part of the charm. For a different visual, you could even mix a little pesto into a portion of the ricotta for green swirls. Ingredient Swaps are my jam! If you can’t find Italian sausage, ground chicken or turkey seasoned with fennel seeds, red pepper flakes, and a touch of sage works beautifully. For a vegetarian version, sautéed mushrooms and extra vegetables like spinach or kale are fantastic. I’ve also tested this with almond milk and it actually made it even creamier! For Baking Tips, since we’re not baking, the main tip is to keep the heat gentle once you add the cream to avoid curdling. A low simmer is perfect. For Glaze Variations, the heavy cream and Parmesan is my go-to, but sometimes I’ll swirl in a tablespoon of mascarpone cheese for an extra decadent finish, or even a dollop of sour cream for a slight tang. And my biggest lesson learned? Always taste and adjust your seasoning at the end. Broth can vary in saltiness, and your personal preference matters!

Storing and Reheating Tips

This White Lasagna Soup is a fantastic make-ahead meal, and honestly, it tastes even better the next day as the flavors have more time to meld. If you’re storing it at Room Temperature, it’s best to get it into the fridge as soon as it’s cooled down slightly, usually within two hours of cooking, especially if it contains dairy. For Refrigerator Storage, I like to let the soup cool completely before transferring it to an airtight container. It will keep well in the fridge for about 3-4 days. When you’re ready to reheat, you can do it gently on the stovetop over low heat, stirring frequently. You might need to add a splash more milk or broth to loosen it up, as it can thicken quite a bit. You can also reheat individual portions in the microwave. For Freezer Instructions, this soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It should last in the freezer for up to 2-3 months. When you’re ready to thaw, transfer it to the refrigerator overnight. Then, reheat as you would the refrigerated soup. Glaze Timing Advice is simple: the cream and Parmesan “glaze” is best added right before serving when you’re reheating the soup. If you freeze it, you can add a fresh swirl of cream and Parmesan when you reheat, or just reheat it as is and add fresh cheese and herbs at the end. It will still be delicious!

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite White Lasagna Soup! It’s the kind of recipe that brings so much joy to my table, and I truly hope it does for yours too. It’s proof that you don’t need a lot of complicated steps or fancy ingredients to create something incredibly delicious and comforting. The combination of savory sausage, tender noodles, and that dreamy, creamy broth is just perfection. It’s hearty enough for a cold evening, yet light enough that you don’t feel weighed down afterwards. If you love this soup, you might also enjoy my Creamy Chicken Noodle Soup or my Hearty Beef Stew – they’re all in the same cozy, comforting vein! I can’t wait to hear how your White Lasagna Soup turns out. Please leave a comment below and tell me what you thought, or share any fun variations you tried! Happy cooking, everyone!

White Lasagna Soup

A comforting and creamy white lasagna soup that's perfect for a chilly evening. All the flavors of lasagna in a warm, delicious soup!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 tablespoon Olive oil
• 1 pound Italian sausage mild or spicy
• 1 large Onion chopped
• 3 cloves Garlic minced
• 6 cups Chicken broth
• 1 can Diced tomatoes 14.5 ounce can, undrained
• 0.5 teaspoon Dried oregano
• 0.5 teaspoon Dried basil
• 0.25 teaspoon Red pepper flakes optional
• 8 ounces Lasagna noodles broken into pieces
• 1 cup Ricotta cheese
• 1 cup Shredded mozzarella cheese
• 0.5 cup Grated Parmesan cheese
• 1 cup Heavy cream
• Salt and black pepper to taste
• 0.5 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 to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
• Pour in the chicken broth and add the can of diced tomatoes (undrained), dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
• Add the broken lasagna noodles to the pot. Cook according to package directions, stirring occasionally, until the noodles are al dente. This usually takes about 10-12 minutes.
• In a small bowl, whisk together ricotta cheese, mozzarella cheese, and Parmesan cheese. Stir this mixture into the soup until well combined and melted.
• Pour in the heavy cream and stir until the soup is creamy. Season with salt and black pepper to taste.
• Ladle the soup into bowls. Garnish with fresh chopped parsley before serving.

Notes

This soup can be made ahead of time. Reheat gently on the stovetop. If the soup becomes too thick, add a little extra chicken broth or water.