Description
This comforting White Lasagna Soup combines all the flavors of classic lasagna into a creamy, hearty bowl that’s perfect for cozy dinners. Made with seasoned Italian sausage, tender broken lasagna noodles, a blend of ricotta, mozzarella, and Parmesan cheeses, and fresh spinach, this one-pot soup delivers rich Italian-American comfort food with an easy stovetop method.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage or ground chicken
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- Salt and black pepper to taste
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Brown the sausage: Heat olive oil in a large pot over medium heat. Add the ground Italian sausage and cook until browned and fully cooked, breaking it apart continuously with a spoon to ensure even cooking.
- Sauté onion: Add the diced onion to the pot and cook for 3–4 minutes until it softens and becomes translucent, stirring occasionally.
- Add garlic and herbs: Stir in the minced garlic, dried basil, dried oregano, and crushed red pepper flakes if using. Cook for about 1 minute until fragrant, taking care not to burn the garlic.
- Add liquids: Pour in the chicken broth, whole milk, and heavy cream, stirring well to combine all the ingredients evenly.
- Cook noodles: Bring the mixture to a gentle boil, then add the broken lasagna noodles. Reduce heat to a simmer and cook for 10–12 minutes, stirring occasionally, until the noodles are tender.
- Add cheeses: Stir in the ricotta, shredded mozzarella, and grated Parmesan cheese. Continue stirring until the cheeses melt fully and the soup becomes creamy and smooth.
- Wilt the spinach: Add the roughly chopped fresh spinach to the pot and cook for an additional 2–3 minutes until the spinach wilts and integrates into the soup.
- Season and serve: Taste and season the soup with salt and black pepper as desired. Ladle the soup into bowls and garnish with freshly chopped parsley or basil before serving.
Notes
- For a lighter version, substitute half-and-half for the heavy cream and use part-skim cheeses.
- Use gluten-free pasta to make this soup gluten-free.
- The soup thickens as it sits; add a splash of chicken broth when reheating to loosen the consistency.
- Ground chicken can be used as a leaner alternative to Italian sausage.
- Adjust crushed red pepper flakes for desired heat level or omit for a milder soup.
