White Lasagna Soup is a cozy, comforting bowl full of all the best flavors of traditional lasagna but in a warm, easy-to-sip soup form. It’s creamy and cheesy with tender noodles, savory Italian sausage, garlic, and spinach all coming together in a rich broth that feels like a hug on a chilly day.
I love making this soup when I want something filling but without all the fuss of layering a lasagna in the oven. It comes together quickly and still fills up the kitchen with those amazing Italian smells that make everyone smile. Adding fresh spinach is my little trick to sneak in some greens without losing any of the cheesy, comforting goodness.
My favorite way to eat White Lasagna Soup is with a big slice of crusty bread for dipping. Sometimes I even sprinkle a bit extra Parmesan on top and watch it melt right in. It’s the kind of meal that feels just right for weekends or a quiet evening when you want a little comfort without a lot of hassle. Give it a try and see how easy and satisfying lasagna can be in a bowl!
Key Ingredients & Substitutions
Italian Sausage: This gives the soup a nice savory and slightly spicy flavor. For a lighter version, try ground turkey or chicken. For a vegetarian option, use plant-based sausage or extra mushrooms.
Lasagna Noodles: Breaking these into bite-size pieces helps mimic lasagna layers in the soup. If you don’t have lasagna noodles, broken lasagna sheets or wider pasta like mafaldine work well.
Ricotta Cheese: It adds creaminess and that signature lasagna flavor. Cottage cheese is a good substitution if you want a lighter option, but ricotta really hydrates the soup in a special way.
Spinach: Fresh spinach adds color and a mild freshness. You can swap for kale or chard, but remember to remove tough stems and adjust cooking times for leafy greens.
Chicken Broth & Heavy Cream: The broth forms the soup base, and cream makes it rich and satisfying. For a dairy-free version, use coconut milk or cashew cream, and choose a vegetable broth instead of chicken.
How Can I Make the Ricotta Blend Smoothly Without Clumps?
Ricotta can sometimes clump when mixed directly into hot soup. Here’s how to get it creamy and smooth:
- Spoon small dollops of ricotta onto the soup surface, don’t stir vigorously right away.
- Let it sit for 1–2 minutes to soften from the soup’s heat.
- Gently fold the ricotta into the soup using a spoon or ladle, stirring slowly to break it down without lumps.
- If you want an even creamier texture, whisk the ricotta with a bit of soup broth in a separate bowl before adding back.
Patience is key. Taking your time helps the ricotta melt gently, creating a lovely creamy texture without losing that iconic lasagna feel.
Equipment You’ll Need
- Large pot or Dutch oven – Perfect for cooking the sausage, veggies, and simmering the soup all in one pot.
- Wooden spoon or silicone spatula – Great for stirring and scraping the bottom without scratching your pot.
- Knife and cutting board – You’ll need these to chop onions, garlic, mushrooms, and spinach easily.
- Measuring cups and spoons – Helps you get the broth, cream, and spices just right every time.
- Ladle – Makes serving the soup into bowls neat and easy.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground chicken or turkey for a lighter protein option that still adds great flavor.
- Add roasted red peppers or sun-dried tomatoes for a touch of sweetness and extra color.
- Stir in chopped kale or swiss chard instead of spinach for a heartier leafy green that holds up well.
- Mix in some crushed red pepper flakes if you like a bit of heat in your soup.
Equipment You’ll Need
- Large pot or Dutch oven – Ideal for cooking the sausage and simmering the soup.
- Wooden spoon or silicone spatula – For stirring the ingredients and scraping the pot.
- Chef’s knife and cutting board – To chop vegetables like onion, garlic, mushrooms, and spinach.
- Measuring cups and spoons – To measure broth, cream, and seasonings accurately.
- Ladle – For serving the warm soup easily.
Variations & Add-Ins to Try
- Protein Options: Swap Italian sausage with ground turkey, chicken, or a plant-based sausage for a different twist.
- Veggie Boost: Add chopped kale, Swiss chard, or roasted red peppers to up the nutrition and flavor variety.
- Spice it Up: Include a pinch of red pepper flakes or hot sauce for a spicy kick.
- Cheese Swaps: Use part-skim ricotta or a blend of different cheeses like fontina or provolone for different melty textures.
- Dairy-Free: Substitute dairy cream with coconut cream and use dairy-free cheese alternatives for a vegan version.
- Herb Freshness: Swap dried herbs with fresh basil, oregano, or thyme for a brighter flavor.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just thaw the frozen spinach completely and squeeze out excess water before adding it to the soup. Add it in step 7 and cook until heated through.
How Can I Store Leftover White Lasagna Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 8, then cool and refrigerate. When ready to serve, reheat gently and stir in the cheeses just before serving for the best texture.
What Pasta Can I Substitute for Lasagna Noodles?
If you don’t have lasagna noodles, use broken wide egg noodles or mafaldine pasta. Just break them into bite-sized pieces and cook as directed.
