Creamy White Lasagna Soup – A Cozy, Cheesy Twist on the Classic Recipe

Introduction

This Creamy White Lasagna Soup offers a comforting and cheesy twist on traditional lasagna. It’s a hearty, warm bowl perfect for chilly evenings, combining all the flavors of lasagna in an easy-to-make soup form.

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 (for topping)
• 1/2 cup grated Parmesan cheese (for topping)
• Fresh parsley (for garnish)
• Optional: Crushed red pepper flakes (for a spicy kick)
• Optional: Zucchini or mushrooms (for added veggies)

Instructions

1. Step 1: In a large pot or Dutch oven, heat over medium heat and add the ground Italian sausage. Cook until browned, breaking it apart with a wooden spoon, about 5 to 7 minutes. Drain any excess grease if necessary.
2. Step 2: Add the chopped onion and minced garlic to the pot and sauté for 3 to 4 minutes until the onions are translucent and aromatic.
3. Step 3: Pour in the chicken broth and add dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer.
4. Step 4: Once simmering, stir in the heavy cream and broken lasagna noodles. Cook for about 10 to 12 minutes, until the noodles are tender but not overcooked. Stir occasionally to prevent sticking.
5. Step 5: Fold in the fresh spinach or kale, ricotta cheese, and half of the mozzarella and Parmesan cheeses. Let it simmer for another 2 to 3 minutes until the greens are wilted and the cheese is melted.
6. Step 6: Taste the soup and adjust the seasoning if needed. For a little heat, sprinkle in crushed red pepper flakes.
7. Step 7: Ladle the creamy white lasagna soup into bowls. Top each serving with the remaining mozzarella and Parmesan cheeses and garnish with fresh parsley before serving.

Tips & Variations

• For a lighter version, substitute ground turkey and use half-and-half instead of heavy cream.
• Add zucchini or mushrooms along with the onions for extra vegetables and texture.
• Use kale instead of spinach for a heartier green that holds up well in the soup.
• To speed up cooking, break lasagna noodles into smaller pieces before adding them to the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the cream from separating. You may need to add a splash of broth or cream to loosen the soup when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the sausage and use vegetable broth instead of chicken broth. Adding mushrooms or extra vegetables helps keep the soup flavorful and hearty.

Can I freeze Creamy White Lasagna Soup?

Because of the cream and cheese, freezing is not ideal as the texture may change. If you do freeze, expect some separation and reheat gently, stirring well. For best results, enjoy fresh or refrigerated within a few days.

Creamy White Lasagna Soup – A Cozy, Cheesy Twist on the Classic Recipe

Print Recipe

★★★★★

4.5 from 107 reviews

This Creamy White Lasagna Soup is a comforting and cheesy twist on traditional lasagna, combining all the flavors of the classic dish in a warm, hearty soup. Made with Italian sausage, tender lasagna noodles, fresh greens, and a blend of ricotta, mozzarella, and Parmesan cheeses, it’s perfect for cozy nights and easy weeknight dinners.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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 (for topping)
• 1/2 cup grated Parmesan cheese (for topping)
• Fresh parsley, for garnish

Optional Ingredients:

• Crushed red pepper flakes (for a spicy kick)
• Zucchini or mushrooms (for added veggies)

Instructions

1. Brown the Sausage: In a large pot or Dutch oven over medium heat, add the ground Italian sausage and cook until browned, about 5-7 minutes. Break the meat apart with a wooden spoon as it cooks. Drain excess grease if necessary.
2. Sauté the Vegetables: Add the chopped onion and minced garlic to the pot with the sausage. Cook for 3-4 minutes until the onions are translucent and fragrant.
3. Add the Broth and Seasonings: Pour in the chicken broth. Stir in dried oregano, dried basil, salt, and pepper. Bring the mixture to a gentle simmer.
4. Incorporate the Cream and Noodles: Once simmering, add the heavy cream and broken lasagna noodles. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender but not mushy.
5. Add the Greens and Cheeses: Fold in the fresh spinach (or kale), ricotta cheese, and half of the mozzarella and Parmesan cheeses. Let it simmer another 2-3 minutes until the greens are wilted and the cheese is melted through.
6. Final Touches: Taste the soup and adjust seasoning with salt and pepper as needed. For a spicy note, sprinkle in some crushed red pepper flakes.
7. Serve: Ladle the soup into bowls. Top each serving with the remaining mozzarella and Parmesan cheeses and garnish with fresh parsley.

Notes

• You can substitute ground turkey instead of Italian sausage for a lighter version.
• If you prefer a lighter creaminess, half-and-half works well in place of heavy cream.
• Add zucchini or mushrooms for additional vegetables and flavor.
• To avoid overcooking noodles, monitor them closely and stir occasionally to prevent sticking.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Creamy White Lasagna Soup, lasagna soup, Italian sausage soup, cheesy soup recipe, easy lasagna soup, comforting soups, creamy soup