This soup is everything you love about white lasagna—cheesy, creamy, and comforting—delivered in a single bowl. It’s easy to make, requires fewer steps than classic lasagna, and can be made in just one pot. The flavors are comforting yet unique, making it a fun twist on a beloved classic. It’s also perfect for leftovers, as the flavors deepen over time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground Italian sausage or ground chicken/turkey
Onion, diced
Garlic, minced
Carrots, diced
Chicken broth
Lasagna noodles, broken into bite-sized pieces
Italian seasoning
Salt
Black pepper
Baby spinach or kale
Heavy cream or half-and-half
Ricotta cheese
Mozzarella cheese, shredded
Parmesan cheese, grated
Olive oil
Directions
Heat olive oil in a large pot over medium heat. Add the ground sausage or poultry and cook until browned. Remove any excess grease.
Add diced onion, carrots, and garlic. Sauté until softened, about 5–7 minutes.
Stir in Italian seasoning, salt, and pepper.
Pour in the chicken broth and bring to a boil.
Add the broken lasagna noodles and cook until al dente, stirring occasionally to prevent sticking.
Reduce heat and stir in heavy cream. Let simmer for 5 minutes.
Add spinach or kale and cook until wilted.
Stir in ricotta, mozzarella, and parmesan cheese until melted and creamy.
Taste and adjust seasoning as needed.
Serve hot, garnished with extra cheese or fresh herbs if desired.
Servings and timing
This recipe makes 6 servings. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Use rotisserie chicken or leftover turkey instead of sausage or ground meat.
Substitute lasagna noodles with any short pasta like bowtie, penne, or rotini.
Add mushrooms or zucchini for extra vegetables.
Make it spicy with crushed red pepper flakes or hot Italian sausage.
Use plant-based meat and non-dairy cream/cheese for a vegetarian or dairy-free version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or in the microwave. Add a splash of broth or cream to loosen the consistency as it thickens when chilled. This soup can be frozen for up to 2 months, but it’s best to freeze without the pasta and add freshly cooked noodles when serving.
FAQs
What is white lasagna soup made of?
White lasagna soup typically includes ground meat, vegetables, broken lasagna noodles, chicken broth, cream, and a blend of cheeses like ricotta, mozzarella, and parmesan.
Can I use a different type of pasta?
Yes, any short pasta like penne, fusilli, or shells works well if you don’t have lasagna noodles.
Can I make this soup ahead of time?
Yes, but for best texture, cook the pasta separately and add it when reheating to avoid soggy noodles.
Is this soup freezer-friendly?
Yes, though it’s best to freeze it without the pasta. Add fresh-cooked pasta when reheating.
Can I use milk instead of cream?
You can, but the soup won’t be as rich. Whole milk is a better option than low-fat for creaminess.
How do I make it vegetarian?
Use vegetable broth and omit the meat, or substitute with plant-based ground meat or extra vegetables.
What cheese works best?
Ricotta for creaminess, mozzarella for meltiness, and parmesan for flavor. You can also experiment with provolone or fontina.
Can I make this in a slow cooker?
Yes, cook the meat and vegetables first, then add everything except pasta and cheese to the slow cooker on low for 4–6 hours. Add pasta and cheese during the last 30 minutes.
What protein can I use besides sausage?
Ground chicken, turkey, or shredded rotisserie chicken all work well.
Why is my soup too thick?
The pasta continues to absorb liquid as it sits. Add more broth or cream to thin it out when reheating.
Conclusion
White Lasagna Soup is a cozy, creamy, and satisfying meal that captures all the comforting flavors of lasagna in a one-pot dish. It’s perfect for weeknight dinners, cold weather meals, or whenever you’re craving something hearty and homemade. With its creamy texture, melty cheese, and tender pasta, this soup is sure to become a family favorite.
White Lasagna Soup is a creamy, cheesy twist on the classic Italian favorite, served in a comforting, hearty soup form. Loaded with ground sausage or chicken, vegetables, tender noodles, and three kinds of cheese, it’s a cozy one-pot meal perfect for family dinners.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:Italian-American
Diet:Low Lactose
Ingredients
1 lb ground Italian sausage or ground chicken/turkey
1 tbsp olive oil
1 small onion, diced
2 carrots, diced
3 cloves garlic, minced
6 cups chicken broth
8 lasagna noodles, broken into bite-sized pieces
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
2 cups baby spinach or chopped kale
1 cup heavy cream or half-and-half
3/4 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
Instructions
Heat olive oil in a large pot over medium heat. Add the ground sausage or chicken and cook until browned. Drain excess grease if needed.
Add onion, carrots, and garlic to the pot. Sauté for 5–7 minutes until softened.
Stir in Italian seasoning, salt, and pepper.
Pour in chicken broth and bring to a boil.
Add broken lasagna noodles and cook until al dente, about 8–10 minutes, stirring occasionally.
Reduce heat and stir in heavy cream. Simmer for 5 minutes.
Add spinach or kale and cook until wilted, about 2 minutes.
Stir in ricotta, mozzarella, and parmesan cheese. Mix until melted and creamy.
Taste and adjust seasonings if needed. Serve hot, garnished with extra cheese or herbs.
Notes
For best results, cook pasta separately if making ahead to avoid soggy noodles.Use any short pasta if you don’t have lasagna noodles.Add extra broth or cream when reheating as the soup thickens over time.Can be made vegetarian with plant-based meat and non-dairy cream/cheese.Freeze without noodles and add fresh-cooked pasta when serving.
