white lasagna soup

Hook / Introduction: What is the hook?

I can almost taste the way Sunday afternoons used to smell in my grandma’s kitchen—the soft echo of a wooden spoon tapping a pot, the way garlic would perfume the air while onions caramelized just enough to glow. This White Lasagna Soup is like a grown‑up version of that memory: creamy, cheesy, and somehow bright with simmered herbs. It’s not heavy like a lasagna on a plate; it’s warm and spoonable, with the same comforting flavors you love from a traditional lasagna—ricotta, mozzarella, spinach, and basil—turned into a cozy bowl of soup you can pull together in one pot. If you’ve ever wanted lasagna in a mug, this is it, but it’s even better because you can ladle seconds without breaking a sweat. It’s a lifesaver on busy nights and a gentle invitation to slow down a moment and savor the steam rising from the bowl. I’ve served this at countless family dinners, and the aroma alone always brings everyone to the kitchen, asking, “What’s tonight’s magic?” This white lasagna soup is my answer—and I hope it becomes a favorite in your home too.

What is white lasagna soup?

Think of white lasagna soup as lasagna’s soft, comforting heart turned into a hug‑in‑a‑bowl. It’s essentially a creamy, tomato‑bright broth loaded with Italian flavors: sausage or ground pork, garlic, onion, a splash of cream, and ricotta that melts into the soup with a gentle richness. Then you fold in lasagna‑style noodles or broken sheets to soak up the heat, along with spinach to keep it vibrant. The name comes from the signature White Sauce aspect—no red sauce here as the dominant canvas, just a velvety, cheesy broth that tastes like the best bite of lasagna without needing to bake a pan. It’s a cozy, weeknight friendly riff on a classic, and it comes together in one pot with very little fuss. If lasagna feels too fussy for weekday dinners, this white lasagna soup gives you all the flavor and none of the wedding‑level layering. It’s essentially comfort you can sip.

How to Make White Lasagna Soup

Quick Overview

This soup starts with a quick sauté of onion, garlic, and sausage to build flavor, then you simmer it in a bright, creamy broth with crushed tomatoes and noodles. While the base cooks, you whip up a simple ricotta filling with Parmesan (and a hint of egg if you like). Just before serving, you swirl the ricotta into the pot to create ribbons of creamy cheese through the broth, toss in handfuls of spinach, and finish with extra mozzarella on top. It’s all the cozy, lasagna‑like goodness you want, without the assembly or baking. The result is silky, comforting, and perfect for dipping crusty bread into. Trust me—this one makes weeknights feel special.

Ingredients

For the Broth:
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 3 garlic cloves, minced
– 1 lb Italian sausage (sweet or hot), casings removed
– 4 cups chicken or vegetable broth
– 28 oz crushed tomatoes
– 1 tsp dried oregano, 1/2 tsp dried basil
– Salt and pepper to taste

For the Filling:
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan
– 1 cup shredded mozzarella, plus extra for topping
– 1 egg (optional, helps bind the filling slightly)
– Pinch of nutmeg or white pepper (optional)

For the Finish & Garnish:
– 2 cups fresh spinach, roughly chopped
– 2 tbsp fresh parsley, chopped
– Extra mozzarella for the bowls
– Crusty bread or garlic bread for serving

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Warm a large heavy pot over medium heat. Add the olive oil and let it shimmer. Gather your ingredients so everything is within arm’s reach—the kind of setup that makes weeknights feel calm and organized. Crumble the sausage as it cooks so you get a fine, even crumble rather than chunky bits that stick together.

Step 2: Mix Dry Ingredients

In a small bowl, combine oregano, basil, and a pinch of salt and pepper. This is the “dry” flavor foundation for the broth, and it’s amazing how a little dried herb sparkle can wake up the entire pot. I always do this step first so the spices have time to bloom in the oil.

Step 3: Mix Wet Ingredients

While the sausage browns, grab the garlic, onion, and broth. The moment the onion turns translucent and the garlic becomes fragrant—about 2–3 minutes—you’ve already locked in a lot of flavor. Pour in the crushed tomatoes and let everything mingle. If you’re feeling a splash of brightness, a quick splash of white wine can go in here, but it’s totally optional.

Step 4: Combine

Stir in the spiced oil mix and the sausage crumbles. Add the broth and crushed tomatoes, then sprinkle in the dried herbs. Bring the mixture to a gentle boil, then reduce to a simmer. Let it simmer for 12–15 minutes so the flavors meld and the sausage flavors saturate the broth. Taste, adjust salt and pepper, and keep an eye on the clock—the best soups always taste better after a few minutes of rest.

Step 5: Prepare Filling

In a bowl, whisk together the ricotta, Parmesan, mozzarella, and egg if you’re using it. The egg helps the filling feel a touch more cohesive when you swirl it in at the end. A pinch of nutmeg adds a subtle warmth that echoes the Italian flavors in the rest of the soup. I like to reserve a little extra mozzarella for the top so every bowl glistens with melted cheese.

Step 6: Layer & Swirl

Add the broken lasagna noodles (or you can use short pasta like small shells). Let them simmer until just shy of al dente; they’ll finish cooking in the hot broth. Spoon dollops of the ricotta mixture over the surface and use a wooden spoon to gently swirl it into the soup—don’t overmix, you’re aiming for ribbons and pockets of cheese, not a uniform cream. This is where the lasagna magic begins to show up in bowls.

Step 7: Bake

This recipe doesn’t require baking, but there’s a little optional finish you can try if you want a more ‘baked lasagna’ vibe: transfer bowls of soup to a preheated oven under the broiler for 1–2 minutes, just until the tops melt and the cheese starts to lightly bubble. Watch carefully so nothing scorches. If you’re serving straight from the pot, skip this step and just let each bowl get a final sprinkle of mozzarella on top.

Step 8: Cool & Glaze

Let the soup rest for a minute or two after you turn off the heat. Then stir in the chopped spinach so it just wilts. The residual heat will soften the greens and brighten the color. A quick drizzle of good olive oil and a fresh grind of Black Pepper make the dish feel polished, like a little glaze of savoriness that doesn’t overpower the cheese. If you want a glossy finish, you can swirl in a tiny extra spoonful of ricotta in each bowl just before serving.

Step 9: Slice & Serve

Ladle into bowls, top with a bit more mozzarella so it stretches invitingly, and scatter parsley over the top. Serve with crusty bread or garlic bread for dipping. The steam will carry notes of garlic, parmesan, and oregano straight to your senses, and the first bite will feel like a warm hug. This white lasagna soup is the kind of dish that disappears in minutes at my house—and I wouldn’t have it any other way.

What to Serve It With

This soup loves company and loves a little texture. Here are a few ideas to pair with your bowls, organized by moment:

For Breakfast: Serve a lighter version with spinach and ricotta folded into a softer, less creamy base alongside a pot of strong coffee. A crusty half‑bagel with a whisper of garlic butter makes a surprising but welcome partner. The smell of toasted bread in the morning pairs beautifully with the cheesy aroma of the soup, turning a simple breakfast into a comforting start to the day.

For Brunch: Offer a mini tomato salad on the side with a lemon vinaigrette, plus a champagne passata or elderflower sparkling water. A few crostini brushed with olive oil and a touch of sea salt make the table feel festive while staying easy to execute.

As Dessert: Okay, this is a wild one, but serve a small bowl of white chocolate custard or a light lemon sorbet alongside the soup for a bright, palate-cleansing finish. The savory‑creamy contrast makes the meal feel complete without heaviness.

For Cozy Snacks: The soup is perfect when you’re curled up with a blanket after a long day. Pair it with a simple tomato and mozzarella panini, or a platter of roasted vegetables and warm pita. It’s the kind of dish that makes you reach for seconds and perhaps a friend’s plate as well, because sharing is half the fun of a good, heartwarming bowl.

Top Tips for Perfecting Your White Lasagna Soup

Here are a few tricks I’ve learned over many bowls of this soup. They’ll help you tweak the texture, flavor, and finish to your exact liking.

Zucchini Prep: If you want to lighten the dish further, grate a small zucchini and squeeze out the excess moisture before adding it to the pot. It introduces extra moisture and a gentle sweetness without watering down the flavors. You’ll notice a softer texture and a little more freshness in every bite.

Mixing Advice: Don’t overmix once you swirl in the ricotta. You want ribbons of cheese that melt into pockets rather than a smooth paste. A few gentle swirls are all you need for that signature “lasagna in soup” texture.

Swirl Customization: Use spoonfuls of the ricotta mixture across the soup, then swirl with a figure‑eight motion to create marbling. If you skip this, you’ll miss the soft cheese pockets that make each bite feel decadent.

Ingredient Swaps: Want meatless? Use sautéed mushrooms and a bit of mushroom stock to replace the sausage. For a lighter version, swap whole milk for heavy cream or use half‑and‑half. For dairy‑free, try almond milk and a dairy‑free ricotta substitute; you’ll still get a creamy, comforting result, though the texture shifts slightly.

Baking Tips: If you’re broiling, keep a close eye. A minute too long and you’ll get a toasty, solid top instead of the gentle melt you want. Use a convection setting if your oven has one—your cheese will melt evenly and quickly, and you’ll get that subtle, glossy finish with minimal effort.

Glaze Variations: The “glaze” here is really a cheese finish and a touch of olive oil. You can experiment with a drizzle of lemon zest or a hint of white pepper at the end for a tiny brightness pop. If you want extra texture, finish with toasted breadcrumbs or pine nuts for a subtle crunch.

I’ve tested this with almond milk and it actually made it even creamier, which surprised me in the best way. The actual flavor remains deeply comforting, with that unmistakable lasagna vibe. These tweaks aren’t tricks to hide a flaw—they’re little ways I’ve learned to tailor the dish to different moods and seasons. The best part is that you can lean into your own favorites and still end up with a bowl that tastes like a hug.

Storing and Reheating Tips

This soup keeps well, and the flavors actually deepen after a night in the fridge. Here’s how I handle leftovers so they taste just as good as day one.

Room Temperature: If you’re lucky enough to have any leftovers, let the pot cool to room temperature, then refrigerate within two hours. The cheese and dairy components stay pleasant if you don’t leave the pot out too long.

Refrigerator Storage: Store in an airtight container for up to 3–4 days. When reheating, reheat gently on the stove over medium heat, stirring frequently to prevent scorching. If the noodles have swelled and soaked up a lot of liquid, add a splash of broth or water to loosen the texture.

Freezer Instructions: Freezing isn’t ideal for dairy‑hefty soups, but if you must, portion into freezer‑safe containers and freeze for up to 2 months. Thaw overnight in the fridge, then reheat on the stove, adding the ricotta swirl and greens at the end to keep their brightness.

Glaze Timing Advice: If you plan to reheat with a glaze or cheese top, add the lacey mozzarella topping just before serving. It won’t melt the same way once frozen and reheated, but it still adds a luscious finish to the bowl.

Frequently Asked Questions

Final Thoughts

White lasagna soup is the kind of recipe that becomes a family favorite not just because it tastes amazing, but because it’s reliable—easy, forgiving, and deeply comforting. It’s a dish you can pull together on a busy weeknight and still serve with the proud, “I made this from scratch” smile. The way the ricotta swirls through the creamy broth, the way the spinach pops against the pale, silky sauce, and the gentle warmth of oregano and garlic—these details are what keep me coming back to this pot week after week. If you’re already picturing a steaming bowl and crusty bread waiting on the table, you’re not alone. I’d love to hear your tweaks—swap in Italian sausage for turkey, skip the egg in the filling, or add mushrooms for a heartier texture. This recipe invites you to make it your own, to trust your instincts, and to savor every spoonful. Happy cooking, and may your kitchen be filled with the same cozy, inviting aroma that starts my day with a smile.

White Lasagna Soup

A comforting and creamy white lasagna soup, perfect for a chilly evening. This recipe is packed with flavor and easy to make.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 tablespoon olive oil
• 0.5 pound italian sausage mild or hot, casings removed
• 1 cup yellow onion chopped
• 2 cloves garlic minced
• 4 cups chicken broth
• 1 can diced tomatoes undrained, 14.5 oz
• 1 cup heavy cream
• 0.5 cup ricotta cheese
• 0.5 cup grated Parmesan cheese
• 6 pieces lasagna noodles broken into bite-sized pieces
• 2 cups fresh spinach packed
• 0.5 teaspoon salt or to taste
• 0.25 teaspoon black pepper or to taste

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. Remove sausage with a slotted spoon and set aside, leaving grease in the pot.
• Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
• Pour in chicken broth and add the diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
• Stir in heavy cream, ricotta cheese, and Parmesan cheese until well combined and the soup is creamy. Return the cooked sausage to the pot.
• Add the broken lasagna noodles to the soup. Cook according to package directions, usually 8-10 minutes, stirring occasionally to prevent sticking, until the noodles are al dente.
• Stir in the fresh spinach and cook until wilted, about 2 minutes.
• Season with salt and pepper to taste. Serve hot, garnished with extra Parmesan cheese if desired.

Notes

This soup is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.