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White Lasagna Soup

Creamy White Lasagna Soup for Cozy Nights In

This White Lasagna Soup combines comforting flavors with creamy ingredients for a hearty meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Used for sautéing; adds richness to the broth.
  • 1 lb Italian Sausage Provides protein and bold flavors; choose mild or spicy.
  • 1 medium Onion, chopped Adds sweetness and depth.
  • 3 cloves Garlic, minced Infuses the broth with warmth.
  • 1 teaspoon Italian Seasoning Unifies flavors.
  • 1 teaspoon Crushed Red Pepper Flakes Optional; adjust to taste.
  • 4 cups Chicken Broth Forms the savory base.
  • 1 cup Water Helps adjust the soup's consistency.
For the Noodles and Creaminess
  • 8 oz Lasagna Noodles, broken Delivers classic lasagna texture.
  • 1 cup Heavy Cream Adds creaminess to the broth.
  • 3 cups Fresh Spinach, roughly chopped Enhances nutrition and color.
For the Cheesy Topping
  • 1 cup Ricotta Cheese Provides a creamy, tangy element.
  • 1 cup Mozzarella Cheese, shredded Creates gooey pockets of goodness.
  • 1/2 cup Parmesan Cheese, grated Contributes a sharp note.
Seasoning & Garnish
  • Salt and Pepper Season to taste.
  • Fresh Parsley For garnish.

Equipment

  • large pot

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the Italian sausage, breaking it apart as it cooks. Sauté for about 5-7 minutes until browned.
  2. In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for 1 minute.
  3. Sprinkle in the Italian seasoning and optional crushed red pepper flakes. Pour in 4 cups of chicken broth and 1 cup of water, bringing to a gentle boil.
  4. Once boiling, add the broken lasagna noodles. Stir occasionally and cook for 8-10 minutes until tender.
  5. Lower the heat and stir in 1 cup of heavy cream. Add the cooked Italian sausage back into the pot.
  6. Add 3 cups of roughly chopped fresh spinach, stirring until wilted, about 1-2 minutes. Season with salt and pepper to taste.
  7. In a separate bowl, combine 1 cup of ricotta cheese, 1 cup of shredded mozzarella, and ½ cup of grated Parmesan cheese.
  8. Ladle the soup into bowls, top with the cheesy mixture and sprinkle with fresh parsley before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 2500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Store leftover soup in an airtight container for up to 3 days. Add broth while reheating if it's too thick.

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