White Lasagna Soup is a cozy and comforting twist on the classic lasagna dish we all love. This soup brings together tender noodles, creamy cheese, garlic, and tender chicken or sausage in a warm, flavorful broth that feels like a big hug in a bowl. It’s perfect for chilly evenings when you want something filling but easy to make.
I’m a big fan of how this soup captures all the best parts of lasagna without the fuss of layering and baking. The creamy sauce, combined with fresh spinach and a sprinkle of parmesan, makes every spoonful rich and satisfying. I often add a little extra garlic because, well, you can never have too much! Plus, it’s a great way to get some veggies in without kids even noticing.
My favorite way to enjoy white lasagna soup is with a slice of crusty bread or warm garlic bread on the side. It’s great for quick weeknight dinners or when friends pop over unexpectedly. Trust me, once you try it, you’ll find yourself making it over and over again because it’s just that good and so easy to put together.
Key Ingredients & Substitutions
Italian Chicken Sausage: This gives the soup a nice savory depth. You can swap it for ground turkey, chicken, or even vegetarian sausage if you prefer. I like chicken sausage for its mild flavor that won’t overpower the cheese.
Lasagna Noodles: Breaking the noodles into bite-sized pieces helps eat the soup easily. Use regular lasagna noodles or any wide pasta you have on hand. Just watch the cooking time so they don’t get mushy.
Ricotta Cheese: Adds creaminess and that classic lasagna taste. If you don’t have ricotta, cottage cheese or cream cheese can be used, but ricotta has the best texture for this dish.
Spinach: Fresh spinach is great to add color and a little green goodness. You can substitute with kale or chard if you like, but add them a bit earlier so they soften.
How Do I Keep the Noodles from Getting Mushy in the Soup?
The biggest challenge with this recipe is cooking the noodles perfectly so they aren’t too soft or sticky. Here’s how to get it just right:
- Add broken noodles to boiling broth and stir gently to keep them separate.
- Simmer just until al dente – usually about 10 minutes, but check by tasting a piece.
- If you’re not serving immediately, cook the noodles separately and add them to each bowl when serving to avoid sogginess.
These tips help keep the soup’s texture perfect, so the noodles stay tender but not mushy. I usually cook them in the soup and eat right away for the best results!
Equipment You’ll Need
- Large stockpot – perfect for cooking the soup all in one pot and stirring the noodles without spilling.
- Wooden spoon – great for breaking up sausage and mixing ingredients gently.
- Sharp knife – essential for chopping onion, garlic, spinach, and mushrooms quickly.
- Measuring cups and spoons – to keep the broth, milk, and seasoning balanced.
- Colander – handy if you decide to cook noodles separately to avoid overcooking.
Flavor Variations & Add-Ins
- Swap Italian chicken sausage for ground beef or Italian pork sausage for a richer flavor.
- Add chopped bell peppers or zucchini for extra veggies and color.
- Use kale instead of spinach if you prefer a heartier green with more texture.
- Top with shredded mozzarella or provolone cheese for a gooey cheesy finish instead of ricotta.
White Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 lb ground Italian chicken sausage (or ground turkey/chicken)
- 3 cloves garlic, minced
- 1 medium onion, diced
- 8 oz mushrooms, sliced
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 teaspoon dried Italian seasoning
- 8 oz lasagna noodles, broken into bite-sized pieces
- 4 cups fresh spinach
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, optional for garnish
Time Needed
This recipe takes about 10 minutes to prep and 25 minutes to cook. So, in roughly 35 minutes, you’ll have a creamy, comforting soup ready to enjoy!
Step-by-Step Instructions:
1. Brown the Sausage
Heat olive oil in a large pot over medium heat. Add the ground Italian sausage and cook, stirring and breaking it up, until it’s browned and fully cooked.
2. Sauté the Veggies
Add diced onion, minced garlic, and sliced mushrooms. Cook for about 5 minutes until the veggies are soft and fragrant.
3. Cook the Noodles
Pour in the chicken broth and bring it to a boil. Add the broken lasagna noodles and dried Italian seasoning. Reduce the heat to a simmer and cook until the noodles are tender but still firm, about 10 minutes. Stir occasionally to keep noodles from sticking.
4. Add Cream and Greens
Stir in the milk or half-and-half and warm up the soup without boiling. Then, add fresh spinach and cook for 1-2 minutes until it wilts.
5. Season and Serve
Season your soup with salt and pepper to taste. Ladle it into bowls, top with a big spoonful of ricotta, sprinkle some Parmesan, and, if you like a little heat, add some red pepper flakes. Serve warm with crusty bread or garlic bread for dipping. Enjoy!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just thaw and drain the frozen spinach well before adding it to the soup. Add it a bit earlier since frozen spinach is softer and will wilt quickly.
Can I Substitute the Sausage with Ground Beef or Turkey?
Absolutely! Ground beef or ground turkey works well too. Just brown it thoroughly before adding the vegetables, and adjust seasoning if needed.
How Can I Make This Soup Vegetarian?
Use vegetable broth instead of chicken broth and swap the sausage for a plant-based alternative or sauté extra mushrooms and veggies for flavor.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk if it thickens too much.
