White Lasagna Soup: Creamy Italian Comfort Bowl
You know what? White Lasagna Soup is like getting a big hug in a bowl. I absolutely love this dish because it tastes just like lasagna, but I don’t have to spend forever layering everything.
The creamy sauce, the pasta, the yummy sausage – it all comes together super fast. Can you imagine? You get all those cozy lasagna vibes in under an hour.
Every time I make White Lasagna Soup, my family asks for seconds. It’s honestly the best thing when you’re craving Italian food but want something easy. Trust me, once you try it, you’ll be hooked!
Want more lasagna goodness? Check out this Lasagna Soup with Ricotta or this amazing Vegan Lasagna Soup.
Ingredients You’ll Need
This creamy soup is loaded with sausage, pasta, and the most amazing white sauce ever. Check out the recipe card down below for all the exact amounts you’ll need.
- Italian Sausage: This gives you that savory, seasoned flavor with hints of fennel and garlic that make everything taste incredible.
- Lasagna Noodles: Breaking these up creates chunky pieces that make every bite feel like real lasagna. So good!
- Heavy Cream: This is what makes the soup super creamy and dreamy. It coats everything in silky, rich goodness.
- Chicken Broth: The base of your soup that keeps everything light while letting all the other flavors really shine through.
- Mozzarella Cheese: Melty, stretchy, cheesy perfection. This is what makes it taste like authentic Italian comfort food. YUM!
- Parmesan Cheese: Adds that sharp, nutty flavor that takes the soup from good to absolutely amazing with every spoonful.
- Garlic: Because what’s Italian food without garlic, right? It adds that warm, aromatic flavor we all love so much.
- Fresh Spinach: Gives you some color and nutrition while adding a nice earthy taste. Plus, it wilts right into the soup.
How to Make White Lasagna Soup
Don’t worry – this soup is super easy to make. Just follow along, and you’ll have dinner ready in no time!
Step 1: Brown the Italian Sausage
Get your Dutch oven nice and hot over medium-high heat. Toss in one pound of Italian sausage and break it up into small pieces. Cook it for seven to eight minutes until it’s all browned and cooked through. Then drain off any extra grease.
Step 2: Sauté the Aromatics
Now add two tablespoons of butter and four minced garlic cloves to your sausage. Keep stirring for about one minute until it smells amazing. Just don’t let the garlic burn or it’ll taste bitter.
Step 3: Add the Broth
Pour in six cups of chicken broth and crank up the heat. Let it come to a nice rolling boil. This is going to cook your pasta and make everything taste delicious.
Step 4: Cook the Pasta
Break up eight lasagna noodles into bite-sized pieces and drop them in. Let them cook for ten to twelve minutes, giving them a stir now and then. You want them tender but not mushy.
Step 5: Create the Creamy Base
Turn the heat down to low. Stir in two cups of heavy cream and one cup of milk. Add one teaspoon Italian seasoning, half a teaspoon of salt, and a quarter teaspoon of pepper. Mix it all together really well.
Step 6: Add the Cheeses
Time for the best part! Slowly stir in two cups of shredded mozzarella and one cup of grated Parmesan. Keep stirring until everything melts into one smooth, creamy, dreamy sauce. Can you smell how good this is?
Step 7: Fold in the Spinach
Toss in four cups of fresh spinach and stir it gently. It’ll wilt down in about two minutes. The spinach adds a pop of color and makes you feel a little healthier about eating all that cheese!
Step 8: Serve and Enjoy
Ladle that gorgeous soup into bowls. Sprinkle some extra Parmesan on top, maybe some fresh basil or red pepper flakes if you like. Grab some crusty bread for dipping and ENJOY!!!
Tips for the Best White Lasagna Soup
- Don’t Overcook the Pasta: The noodles keep soaking up broth even after you’re done cooking, so watch them carefully.
- Use Quality Sausage: Good Italian sausage means better flavor. You won’t need to add a bunch of extra spices.
- Shred Your Own Cheese: Pre-shredded stuff has a weird powdery coating that stops it from melting smoothly. Fresh is best!
- Adjust Consistency: Too thick? Add more broth. Want it thicker? Just let it simmer a bit longer.
- Fresh Spinach Works Best: Frozen spinach lets out tons of water that’ll make your soup all watery and sad.
Variations and Substitutions
Here’s the cool thing – you can totally switch things up based on what you have or what you like.
- Ground Turkey or Chicken: Want something lighter? Swap the sausage for ground turkey or chicken. You’ll still get protein, but less fat.
- Kale Instead of Spinach: Kale is tougher and holds up better if you’re meal prepping. Plus, it’s super healthy!
- Gluten-Free Noodles: Need gluten-free? No problem. Just use gluten-free lasagna noodles or any pasta you like. Easy!
- Half-and-Half Substitute: Don’t have heavy cream? Half-and-half works fine. It’s a bit lighter but still tastes creamy.
Frequently Asked Questions
Can I make white lasagna soup ahead of time?
Yeah, totally! Just make the soup without the pasta and keep it in the fridge for three days. Cook fresh pasta when you reheat it so it doesn’t get all mushy.
How do I store leftover white lasagna soup?
Let it cool down first, then put it in an airtight container. It’ll last four days in the fridge. The pasta soaks up liquid, so add more broth when reheating.
Can I freeze white lasagna soup?
Honestly, cream soups don’t freeze well. They get grainy and weird when you thaw them. Just make it fresh or keep it in the fridge instead.
What to serve with white lasagna soup?
Garlic bread is amazing with this! Also try Caesar salad or crusty Italian bread for dipping. A simple arugula salad with lemon dressing cuts through the richness nicely.
Can I use a different type of pasta?
For sure! Bowtie, penne, or rotini all work great. Just pick pasta that’s sturdy and won’t fall apart in the soup.
How can I make this soup spicier?
Use hot Italian sausage or add some red pepper flakes. You could even throw in diced jalapeños. Start small and add more if you want it hotter!
Why is my soup too thick?
The pasta keeps absorbing liquid as it sits. That’s totally normal! Just add more chicken broth or cream when you reheat it.
Can I make this soup vegetarian?
Yep! Use white beans or mushrooms instead of sausage. They’re super hearty. And swap chicken broth for vegetable broth. Done!
White Lasagna Soup
Ingredients
- 1 pound Italian sausage mild or hot
- 2 tablespoons butter
- 4 cloves garlic minced
- 6 cups chicken broth
- 8 lasagna noodles broken into pieces
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups mozzarella cheese shredded
- 1 cup Parmesan cheese grated
- 4 cups fresh spinach
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil for garnish optional
- Red pepper flakes for garnish optional
Equipment
- Large Dutch oven or heavy-bottomed pot
- Ladle
Instructions
- Heat the Dutch oven over medium-high heat and brown the Italian sausage, breaking into crumbles, for 7 to 8 minutes until cooked.
- Drain excess fat from cooked sausage, then add butter and minced garlic, stirring constantly for 1 minute until fragrant.
- Pour chicken broth into the pot and bring the mixture to a rolling boil over high heat for about 5 minutes total.
- Break lasagna noodles into bite-sized pieces and add to boiling broth, cooking for 10 to 12 minutes until tender.
- Reduce the heat to low and stir in heavy cream, whole milk, Italian seasoning, salt, and black pepper until combined.
- Gradually add mozzarella cheese and Parmesan cheese, stirring continuously until cheeses melt completely and sauce becomes smooth and creamy.
- Fold in fresh spinach leaves and stir gently until wilted, which takes approximately 2 minutes of stirring time.
- Ladle hot soup into serving bowls and garnish with extra Parmesan, fresh basil, or red pepper flakes as desired.
Notes
- Cook pasta separately and add it when serving to stop noodles from getting mushy when you store leftovers.
- Use freshly shredded cheese instead of pre-packaged stuff for smoother melting and a way better texture in soup.
- Make soup thicker or thinner by adding more broth if too thick or simmering longer for a thicker.
- Swap ground turkey or chicken for Italian sausage to make a lighter version with way less fat.
- Store leftovers in an airtight container for up to 4 days and add broth when reheating your portions.
