White Lasagna Soup is like all the comforting flavors of a classic lasagna in a warm, cozy bowl. It’s packed with tender noodles, creamy cheeses, garlic, and Italian herbs, all swimming in a rich broth that feels hearty without being too heavy. Instead of layering it in a pan, everything comes together in a soup form that’s both satisfying and easy to enjoy.
I love how this soup brings together creamy ricotta, melted mozzarella, and a touch of Parmesan that makes every spoonful feel indulgent yet fresh. Adding ground meat or sausage gives it a nice savory bite, and cooking the noodles right in the broth means you get those soft, pasta-y bites with every scoop. I often stir in some fresh spinach at the end to add a little color and extra goodness.
This soup is one of my go-to meals when I want the cozy taste of lasagna but without all the time it takes to bake a big dish. It’s perfect for chilly days, and I like to serve it with a slice of garlic bread to soak up all the cheesy, flavorful broth. It’s a simple, comforting meal that always feels like a warm hug in a bowl.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a bit of fat to the soup. If you want a leaner option, ground turkey or chicken works well too. For a vegetarian twist, try plant-based sausage or mushrooms.
Noodles: Wide egg noodles or broken lasagna noodles give this soup its classic feel. If you don’t have these, broken fettuccine or pappardelle noodles are good substitutes. Just watch the cooking time so they don’t get mushy.
Ricotta and Mozzarella Cheeses: Ricotta gives creamy richness while mozzarella adds melty stretch. If you can’t find ricotta, cottage cheese works in a pinch but may change the texture slightly. Use whole-milk mozzarella for the best melt.
Chicken Broth: Rich broth is key here to carry flavor. Homemade or good-quality store-bought broth works. For vegetarian versions, use vegetable broth instead and swap the sausage for veggies or beans.
How Do You Keep Noodles from Getting Too Soft in the Soup?
Noodles can easily become overcooked and mushy when simmered in soup. Here’s how to avoid that:
- Choose pasta with a slightly firm texture, like egg noodles or lasagna noodles.
- Add noodles when the broth is boiling so they cook quickly but stay firm.
- Stir occasionally to prevent them from sticking together.
- Cook the noodles just until al dente, then reduce the heat to a gentle simmer to finish cooking the cheese mixture.
- If making ahead, cook noodles separately and add to bowls right before serving to keep them from soaking too long.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the sausage, simmering the broth, and making the soup all in one.
- Wooden spoon – helps break up the sausage and stir without scratching your pot.
- Measuring cups and spoons – for getting your broth, water, and spices just right.
- Cheese grater – fresh Parmesan grated on top makes the soup extra tasty.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken for a lighter protein option.
- Add fresh spinach or kale near the end of cooking for a boost of color and nutrients.
- Mix in sautéed mushrooms to add earthiness and extra texture.
- Use spicy sausage or add red pepper flakes if you like a bit of heat in your soup.
How to Make White Lasagna Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casing removed
- 1 small onion, finely chopped
- 3-4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 8 ounces wide egg noodles or broken lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, plus extra for garnish
- ½ cup heavy cream
- Fresh parsley or basil, chopped (optional for garnish)
- Crusty bread or garlic bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and about 25 minutes of cooking time, so in roughly 35 minutes you can enjoy a warm, creamy bowl of White Lasagna Soup. It’s quick and perfect for a cozy weekday dinner!
Step-by-Step Instructions:
1. Cooking The Sausage and Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, using a spoon to break it up into small pieces. Cook for 6-8 minutes until the sausage is browned and fully cooked. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
2. Making the Broth and Cooking Noodles:
Pour in the chicken broth and water. Add the dried basil and oregano, then stir well. Bring the soup to a boil. Once boiling, add the noodles and cook for 8-10 minutes, stirring occasionally so the noodles don’t stick. Cook until the noodles are just tender (al dente).
3. Finishing with Cheese and Cream:
Lower the heat to a gentle simmer. Stir in the ricotta, mozzarella, Parmesan cheese, and heavy cream. Mix gently until the cheeses melt and the soup turns creamy. Taste and season with salt and black pepper if needed.
4. Serving Your Soup:
Ladle the soup into bowls, then garnish with extra grated Parmesan and a sprinkle of fresh parsley or basil, if you like. Serve hot, ideally with crusty or garlic bread for dipping. Enjoy a comforting, cheesy meal that tastes just like lasagna but so much easier to make!
Can I Use Frozen Sausage for This Soup?
Yes! Just make sure to fully thaw the sausage in the fridge overnight before cooking. This helps it brown evenly and cook through properly without steaming.
Can I Make White Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding noodles. Store the soup base in the fridge for up to 2 days. When ready to eat, reheat and add fresh noodles to cook just before serving to keep them from getting mushy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If you added noodles earlier, consider adding extra broth or water as the pasta tends to absorb liquid overnight.
Can I Substitute the Ricotta Cheese?
If you don’t have ricotta, cottage cheese is a handy substitute but it will change the texture slightly. For a dairy-free option, try a creamy vegan cheese or omit it and add a splash more cream for richness.
