White Lasagna Soup

White Lasagna Soup is a comforting twist on a classic favorite, packed with creamy broth, tender noodles, ricotta cheese, and bits of savory Italian sausage. It’s like enjoying all the…

By Emily • September 19, 2025 • Reading time: 7 min

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White Lasagna Soup is a comforting twist on a classic favorite, packed with creamy broth, tender noodles, ricotta cheese, and bits of savory Italian sausage. It’s like enjoying all the flavors of traditional lasagna, but in a cozy, spoonable form that’s perfect on chilly days.

I love making this soup when I want something warm and satisfying without the fuss of layering a whole lasagna. The blend of creamy cheese and herbs with the meaty sausage feels indulgent but still easy and quick to put together. I usually add a little extra spinach for some freshness and color—it just brightens everything up.

One of my favorite ways to serve this soup is with a big hunk of crusty bread for dipping, or even some garlic breadsticks if you’re feeling extra. It’s the kind of meal that feels like a warm hug in a bowl and always brings people together around the table. Plus, leftovers taste just as good the next day, which never hurts!

Key Ingredients & Substitutions for White Lasagna Soup

Italian Sausage: It brings great flavor and a bit of spice. For a lighter option, try ground turkey or chicken sausage. Vegetarian? Use plant-based crumbles or mushrooms for a meaty texture.

Lasagna Noodles: Breaking them into bite-size pieces makes the soup easier to enjoy. No lasagna noodles? Try broken fettuccine or pappardelle as substitutes—just watch the cooking time.

Ricotta & Cheeses: Ricotta adds creaminess and richness. If you don’t have ricotta, cottage cheese or cream cheese works too. Mozzarella and Parmesan provide that classic Italian melt and sharpness, but any mild melting cheese could work in a pinch.

Spinach: Fresh spinach adds color and nutrition, wilting quickly into the hot soup. Kale or swiss chard can replace it, but cook until tender to soften their texture.

Broth & Cream: Chicken broth builds the soup base. Low sodium options let you control salt. Heavy cream makes it silky and rich, but half-and-half or even whole milk can lighten it up.

How Do You Get the Cheese to Blend Smoothly without Clumping?

Adding cheeses slowly and gently is key for a creamy soup. Here’s what I do:

• Lower the heat before adding the ricotta, mozzarella, and Parmesan. This prevents the cheese from cooking too fast and clumping.
• Stir gently and continuously as the cheese melts.
• Use room temperature ricotta to avoid cold lumps.
• If the soup looks too thick, add a splash more broth or cream while stirring.
• Finally, taste and adjust salt and pepper after the cheese blends in, because cheese can add saltiness.

Taking these steps helps you get that smooth, cheesy texture much like a comforting white lasagna, but in a cozy soup form.

Equipment You’ll Need

• Large pot or Dutch oven – perfect for cooking sausage, simmering broth, and making soup all in one pot.
• Wooden spoon or silicone spatula – great for breaking up the sausage and stirring without scratching your pot.
• Knife and cutting board – to dice onion, slice mushrooms, and chop herbs easily.
• Measuring cups and spoons – to get the right amounts of broth, cream, and spices.
• Colander or strainer – handy if you want to rinse noodles or drain cooked sausage.

Flavor Variations & Add-Ins

• Swap Italian sausage for ground turkey or chicken for a leaner soup that still has great taste.
• Use kale or chard instead of spinach for a heartier green with a slight earthy flavor.
• Add sun-dried tomatoes or roasted red peppers for a sweet and tangy twist.
• Mix in red pepper flakes or Italian seasoning if you like extra spice and herbal notes.

How to Make White Lasagna Soup

Time Needed

This soup takes about 10 minutes to prep and 20-25 minutes to cook. In total, give yourself around 30-35 minutes from start to finish—perfect for a comforting weeknight meal!

Step-by-Step Instructions:

1. Cook the Sausage:

Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 6-8 minutes. Remove the sausage to a plate and set aside.

2. Sauté the Vegetables:

In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms. Cook for another 5 minutes, until mushrooms are tender and onions are translucent.

3. Add Broth and Spices:

Pour in the chicken broth and water. Stir in basil, oregano, crushed red pepper flakes if using, and season with salt and black pepper. Bring the mixture to a boil.

4. Cook the Noodles:

Add the broken lasagna noodles to the boiling broth. Cook until al dente, usually 7-9 minutes, stirring occasionally.

5. Combine Meat and Greens:

Stir the cooked sausage, shredded chicken, and fresh spinach into the soup. Let it simmer just until the spinach wilts, about 2 minutes.

6. Add the Cheeses and Cream:

Lower the heat to medium-low. Stir in the ricotta, mozzarella, Parmesan, and heavy cream. Stir gently until all the cheeses melt and the soup becomes creamy. Taste and adjust seasoning if needed.

7. Serve and Garnish:

Ladle the soup into bowls. Top each serving with a dollop of extra ricotta or sour cream, a sprinkle of black pepper, and some fresh chopped basil or parsley. Serve warm with crusty bread or garlic breadsticks for dipping.