White Lasagna Soup is a comforting bowl of creamy goodness that brings the flavors of classic lasagna into a cozy, spoonable form. It’s packed with tender noodles, a rich blend of cheeses, and hearty Italian sausage or veggies, all swimming in a flavorful garlic and herb broth. You still get that cheesy, saucy taste you love in lasagna, but it’s lighter and perfect for soup weather.
I love making this soup when I want all the warmth of a big lasagna without having to wait for baking. It feels like a hug in a bowl! I usually add plenty of fresh basil or spinach on top for a fresh pop of color and brightness. It’s one of those recipes that comes together quickly, making it a go-to on busy weeknights.
My favorite way to serve White Lasagna Soup is with some crunchy garlic bread for dipping. It’s fun to scoop up the noodles and cheese with warm bread, and it turns dinner into a little comfort food celebration. Plus, leftovers heat up beautifully, so it’s even better the next day!
Key Ingredients & Substitutions
Italian sausage: This adds great flavor and richness. For a lighter option, try ground turkey or chicken. You can also go vegetarian with plant-based sausage or extra mushrooms.
Ricotta cheese: It gives the soup its creamy, cheesy texture. If you can’t find ricotta, cottage cheese or cream cheese works well too.
Mozzarella & Parmesan: Mozzarella adds gooey stretchiness, while Parmesan brings sharp, nutty notes. You can swap Parmesan with Pecorino Romano for a sharper flavor.
Pasta: Bow tie pasta is perfect because it holds the sauce nicely. You can use broken lasagna noodles or any small pasta like orecchiette or penne.
Heavy cream: This makes the soup rich and smooth. Substitute with half-and-half or a mix of milk and cream cheese for a lighter option.
How Do You Get the Soup Creamy Without Clumps?
Combining ricotta, mozzarella, Parmesan, and cream smoothly is key for creamy soup. Here’s how:
- Mix ricotta and cream first until smooth to avoid lumps.
- Gradually stir in shredded mozzarella and Parmesan; the heat from the soup will melt them evenly.
- Add the cheese mixture off the heat or on very low heat to prevent it from curdling.
- Stir gently but constantly to keep a smooth texture.
Patience here makes a big difference. Taking time to mix the cheeses well before adding to the soup helps keep it silky and thick without clumps.
Equipment You’ll Need
- Large soup pot or Dutch oven – big enough to brown sausage, sauté veggies, and cook pasta all in one pot.
- Wooden spoon or silicone spatula – great for stirring and scraping the bottom without scratching your pot.
- Measuring cups and spoons – to get your spices and liquids just right.
- Slotted spoon – handy for removing cooked sausage bits or stirring pasta without making a mess.
- Mixing bowl – to blend ricotta, cheeses, and cream smoothly before adding to the soup.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground chicken or turkey for a lighter twist that still packs flavor.
- Add fresh spinach or kale near the end for extra color, nutrients, and a mild earthy taste.
- Mix in sun-dried tomatoes for a tangy burst that pairs wonderfully with creamy cheese.
- Stir in red pepper flakes or a pinch of cayenne if you like your soup with a little heat and kick.
How to Make White Lasagna Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casing removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (15 oz) container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- 8 ounces bow tie (farfalle) pasta or broken lasagna noodles
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Crispy bacon bits (optional, for garnish)
- Fresh basil or parsley, chopped (for garnish)
- Garlic bread or toasted bread slices, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook, for a total time of 30 minutes. It’s a quick and satisfying meal you can make any night of the week!
Step-by-Step Instructions:
1. Cook the Sausage and Veggies:
Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and no longer pink, about 5 to 7 minutes. Add the chopped onion and sauté for 3 to 4 minutes until soft. Stir in the minced garlic and cook for 30 seconds until you smell its aroma.
2. Add Broth and Seasonings:
Pour in the chicken broth. Stir in the dried basil, oregano, red pepper flakes if using, salt, and pepper. Bring the mixture to a simmer over medium heat.
3. Cook the Pasta:
Add the bow tie pasta or broken lasagna noodles to the simmering broth. Cook until al dente, about 8 to 10 minutes, depending on the pasta package directions.
4. Mix the Creamy Cheese Blend:
While the pasta cooks, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and heavy cream in a bowl. Mix until smooth and creamy.
5. Finish the Soup:
Once the pasta is cooked, lower the heat to low. Stir the cheese and cream mixture into the pot. Mix until the cheese melts into the hot soup, making it rich and creamy. Taste and add more salt and pepper if needed.
6. Serve with Tasty Toppings:
Ladle the soup into bowls. Top with extra Parmesan cheese, crispy bacon bits if you like, and sprinkle fresh chopped basil or parsley for a fresh touch. Serve with garlic bread or toasted bread slices on the side to dip and enjoy!
Can I Use Frozen Sausage for This Soup?
Yes, but be sure to fully thaw the sausage before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps it cook evenly and avoid extra water in the soup.
Can I Make White Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup as directed, then let it cool before storing in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring often to keep it creamy.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk mixed with a tablespoon of cream cheese to keep that creamy texture but with less fat. Just add it slowly and stir well to avoid curdling.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm the soup gently on the stove or microwave, stirring occasionally to maintain a smooth texture.
