White Lasagna Soup is a cozy twist on the classic lasagna you love, but served in a bowl! This soup blends creamy ricotta, tender noodles, savory Italian sausage, and plenty of garlic and herbs for a comforting, hearty dish that feels like a warm hug on a chilly day.
I love this soup because it’s so simple to make but still feels special. I usually cook the sausage right in the pot, then add broth, noodles, and dollops of ricotta cheese to create that rich, creamy texture. It’s perfect when you want the flavors of lasagna without the fuss of layering and baking.
My favorite way to enjoy this soup is with a crispy slice of garlic bread on the side for dipping. It’s a great meal to share with family or friends because everyone gets to scoop out their own perfect bowl of cheesy, hearty yum. Plus, it warms you up from the inside out, making it a go-to for cold evenings or when you just want some easy comfort food.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a bit of richness. You can swap it for ground turkey or chicken if you want a leaner option. For a vegetarian twist, try using sautéed mushrooms or plant-based sausage.
Ricotta Cheese: Ricotta gives the soup its creamy, cheesy texture. If you can’t find ricotta, cottage cheese or cream cheese mixed with a bit of milk works in a pinch.
Mafaldine or Ruffled Noodles: These curly noodles hold the sauce well and feel like traditional lasagna noodles. If you can’t find them, broken lasagna noodles or other egg pasta like farfalle are good substitutes.
Spinach: Adds freshness and color. You can use baby kale or Swiss chard as a replacement or leave it out for a simpler version.
How Do You Get the Soup Creamy Without It Curdling?
Adding dairy to hot soup can be tricky, but here’s how I avoid curdling:
- Use whole milk or half-and-half for creaminess and stability. Skim milk might split.
- Lower the heat to low before adding the milk and cheeses.
- Stir gently after adding ricotta and Parmesan, and don’t let the soup boil.
- Removing from heat before mixing in cheese helps keep it smooth and creamy.
These steps help create that rich, silky texture perfect for this soup without it becoming grainy or separated.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it holds all ingredients and heats evenly.
- Wooden spoon or spatula – makes stirring easy and gentle on your cookware.
- Measuring cups and spoons – to get the broth, milk, and seasonings just right.
- Cutting board and knife – for chopping onion, garlic, and spinach.
- Ladle – perfect for serving warm bowls of soup.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of sausage for a leaner flavor.
- Add cooked spinach, kale, or Swiss chard for extra greens and nutrients.
- Stir in a splash of white wine or a teaspoon of smoked paprika for different depth of flavor.
- Top with crushed red pepper, fresh basil, or a drizzle of balsamic glaze for extra taste and presentation.
White Lasagna Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 8 oz mafaldine or ruffled egg noodles (or broken lasagna noodles)
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese, plus more for garnish
- 3 cups fresh spinach, roughly chopped
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- Olive oil, for sautéing
- Fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and roughly 20 minutes to cook. In around 30 minutes total, you’ll have a warm, creamy bowl of comforting White Lasagna Soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside but keep the fat in the pot.
2. Sauté Onion and Garlic:
Add the chopped onion to the pot and sauté in the sausage fat until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add Broth and Noodles:
Pour in the chicken broth and bring it to a boil. Add the noodles and cook according to the package instructions until tender, usually 7-9 minutes.
4. Combine Ingredients and Heat Through:
Reduce the heat to low. Stir in the milk or half-and-half, cooked sausage, Italian seasoning, and red pepper flakes if you like a little heat. Cook gently, stirring occasionally, until everything’s hot but not boiling.
5. Add Spinach and Cheese:
Stir in the chopped spinach and cook for 2-3 minutes until wilted. Remove the pot from heat, then gently mix in the ricotta cheese and grated Parmesan until creamy and combined. Taste, then season with salt and pepper as needed.
6. Serve:
Ladle the soup into bowls. Top each serving with an extra dollop of ricotta, a sprinkle of Parmesan, some crushed red pepper flakes if you like, and fresh parsley for color. Serve right away with warm crusty garlic bread or a simple green salad.
Can I Use Frozen Sausage in This Soup?
Yes, you can! Just make sure to fully thaw the sausage in the fridge overnight before cooking. That way it cooks evenly and safely in the pot.
Can I Substitute Another Pasta for Mafaldine?
Definitely! Broken lasagna noodles, farfalle, or even rotini work well. Just adjust cooking time according to the pasta’s package instructions so it doesn’t overcook.
How Can I Make This Soup Vegetarian?
Replace the Italian sausage with sautéed mushrooms or a plant-based sausage alternative. Use vegetable broth instead of chicken broth for a fully vegetarian version.
Can I Make White Lasagna Soup Ahead of Time?
You can prepare it a day in advance and refrigerate. Reheat gently on the stove, adding a splash of broth or milk if it’s thickened too much. Avoid freezing since the dairy might separate.
