White Lasagna Soup
You love lasagna, right? But the layering, the baking, the waiting… it’s a whole project.
What if you could get all that creamy, cheesy goodness in a bowl in about 30 minutes?
This white lasagna soup is your answer. It’s rich, comforting, and so much easier than the real thing. It tastes like you worked on it for hours, but you and I will know the secret.
What You’ll Need
This recipe uses simple stuff you can find at any store. No fancy ingredients needed.
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or hot, your choice)
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 4 cups chicken broth
- 2 cups water or milk, for extra creaminess
- 8 ounces lasagna noodles, broken into pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1/2 cup ricotta cheese
- 5 ounces fresh spinach
Tools You’ll Need
You don’t need any special kitchen gadgets. Just the basics will do.
| Tool | Purpose |
|---|---|
| Large Pot or Dutch Oven | For making the soup |
| Wooden Spoon | For stirring |
| Knife & Cutting Board | For chopping veggies |
| Measuring Cups/Spoons | For measuring stuff |
How to Make White Lasagna Soup
Follow these simple steps. Don’t overthink it, it’s soup!
Step 1: Heat the olive oil in a large pot over medium-high heat. Add the Italian sausage and cook until it’s browned, breaking it apart with a spoon.
Step 2: Add the chopped onion and cook for about 5 minutes until it gets soft. Toss in the minced garlic and cook for just another minute until you can smell it.
Step 3: Pour in the chicken broth and water (or milk). Add the oregano, salt, pepper, and red pepper flakes if you’re using them. Bring it all to a boil.
Step 4: Add the broken lasagna noodles to the pot. Let it simmer for about 10-12 minutes, or until the noodles are tender. Stir it sometimes so they don’t stick.
Step 5: Turn the heat down to low. Slowly stir in the heavy cream and Parmesan cheese. Keep stirring until the cheese is all melted and smooth.
Step 6: Turn off the heat completely. Add the fresh spinach and let it wilt into the soup, which only takes a minute or two.
Step 7: Serve it up in bowls. Put a big dollop of ricotta cheese right on top of each serving.
Pro Tips
I’ve made this soup a hundred times. Here are a few tricks I’ve learned.
Don’t Skip Browning the Sausage
That brown stuff at the bottom of the pan after you cook the sausage is pure flavor. Make sure you get a good sear on the meat. It makes the whole soup taste better.
Add Dairy Off the Heat
When you add the cream and cheese, lower the heat way down or even turn it off. If the soup is boiling too hard, the cheese can separate and get grainy. A gentle heat keeps it silky smooth.
Cook Noodles Separately for Leftovers
If you know you’ll have leftovers, cook the noodles in a separate pot. Store them separately from the soup. This stops them from soaking up all the liquid and turning into mush overnight.
Substitutions and Variations
Don’t have something? Want to change it up? No problem. This soup is easy to play with.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Italian Sausage | Ground chicken or turkey | Less fat, lighter flavor |
| Spinach | Kale or Swiss chard | Chop it finer |
| Lasagna Noodles | Any short pasta | Like shells or rotini |
| Heavy Cream | Half-and-half | A little less rich |
You can also make a vegetarian version. Just leave out the sausage and use vegetable broth. You could add some mushrooms or zucchini for more texture.
Make-Ahead Tips
You can chop the onion and garlic ahead of time. Keep them in a sealed container in the fridge for up to 2 days. This saves you a few minutes when it’s time to cook.
You can also cook the sausage ahead of time and store it in the fridge.
Nutrition and Diet Swaps
A bowl of this soup is pretty hearty. It’s got protein, carbs, and fat, so it’s a full meal.
To make it gluten-free, just use your favorite gluten-free lasagna noodles or other GF pasta.
To make it keto or low-carb, skip the noodles. You could use cauliflower florets or zucchini noodles instead. Add them in the last few minutes of cooking so they don’t get too soft.
What to Serve With It
This soup is great on its own, but a little something on the side never hurts.
- Garlic Bread: Perfect for dipping into that creamy broth.
- Simple Green Salad: A salad with a light vinaigrette dressing cuts through the richness of the soup.
Leftovers and Storage
Got leftovers? Lucky you.
Let the soup cool down completely. Store it in an airtight container in the fridge for up to 3 days.
To reheat, just warm it up on the stove over low heat. You might need to add a splash of broth or milk to thin it out, as it will thicken in the fridge.
FAQs
Here are some common questions people ask.
Q1. My soup is too thick. How do I fix it?
Ans: Easy. Just stir in a little more chicken broth or milk until it’s the consistency you like.
Q2. Can I freeze this soup?
Ans: I wouldn’t recommend it. Dairy-based soups can get a weird texture when they thaw. The noodles also get very mushy. It’s best eaten fresh.
Q3. Can I use frozen spinach instead of fresh?
Ans: Yes. Thaw the frozen spinach first and squeeze out as much water as you can before adding it to the soup. If you don’t, it will make your soup watery.
Wrapping Up
See? You can have that delicious lasagna flavor without all the fuss. This soup is a lifesaver on busy nights when you want something cozy and filling.
Give it a try and see for yourself.
When you make it, come back and leave a comment. I’d love to hear how it turned out for you or if you made any fun changes
