Creamy White Lasagna Soup
I wasn’t planning on loving this more than classic lasagna soup, but here we are.
That creamy broth with Italian sausage, ricotta, Parmesan, and tender lasagna noodles is honestly hard to stop eating.
This is the soup I make when I want something that feels cozy but a little different.
It has all the flavors of white lasagna, just without all the layering and waiting around.
The broth is creamy, garlicky, and full of Parmesan, so every bite tastes rich in the best way.
Then you get little spoonfuls of ricotta melting into the soup with bites of seasoned Italian sausage and soft lasagna noodles. It’s the kind of meal that makes you want another bowl before you’ve even finished the first.
I usually serve it with a loaf of crusty bread because leaving that broth behind should honestly be illegal.
A simple salad on the side is nice too, but most of the time everyone just wants more soup.
If you’re getting tired of making the same dinners every week, give this one a try.
It’s easy enough for a weeknight, tastes like you spent way longer on it than you did, and it’s one of those recipes people ask for before they leave the table.
Why You’ll Love This Recipe
- Rich, creamy, and full of flavor.
- Everything cooks in one pot.
- Easier than making traditional lasagna.
- Ready in about 40 minutes.
- Perfect for chilly evenings.
- Leftovers taste even better the next day.
- Family-friendly and freezer-friendly.
Ingredients
For the Soup
- 1 pound Italian sausage
- 1 tablespoon olive oil (if needed)
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 5 cups chicken broth
- 2 cups heavy cream
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella
- ¾ cup freshly grated Parmesan
- Salt and black pepper, to taste
Ricotta Mixture
- 1 cup whole milk ricotta
- ¼ cup grated Parmesan
- 1 tablespoon chopped fresh parsley
- Pinch of salt
For Serving
- Extra Parmesan
- Fresh parsley
- Cracked black pepper
How to Make Creamy White Lasagna Soup
1. Brown the sausage
Heat a large Dutch oven over medium heat. Cook the Italian sausage until browned, breaking it into bite-sized pieces as it cooks. If there’s a lot of grease, drain most of it, leaving about a tablespoon behind.
2. Cook the aromatics
Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic, Italian seasoning, and red pepper flakes, cooking for another minute until fragrant.
3. Build the broth
Pour in the chicken broth and bring everything to a gentle boil.
4. Add the noodles
Stir in the broken lasagna noodles and cook until they’re tender but still have a little bite, about 10 to 12 minutes. Give the soup a stir every few minutes so the noodles don’t stick together.
5. Make it creamy
Reduce the heat to low and stir in the heavy cream, mozzarella, and Parmesan until the cheese has completely melted into the broth.
6. Mix the ricotta
While the soup finishes cooking, stir together the ricotta, Parmesan, parsley, and a pinch of salt in a small bowl.
7. Serve
Ladle the soup into bowls and add a generous spoonful of the ricotta mixture right on top. Finish with more Parmesan, chopped parsley, and plenty of black pepper.
Tips for the Best White Lasagna Soup
- Freshly grate your Parmesan for the smoothest broth. Pre-shredded cheese doesn’t melt as well.
- Don’t boil the soup after adding the cream. A gentle simmer keeps it silky.
- Break the noodles into uneven pieces so every spoonful has a little variety.
- Add the ricotta just before serving instead of stirring it into the whole pot. It stays creamy and gives every bowl that classic white lasagna flavor.
- If the soup thickens after sitting, stir in a splash of chicken broth or milk before reheating.
Easy Variations
- Add fresh spinach during the last couple of minutes of cooking.
- Swap Italian sausage for shredded rotisserie chicken.
- Stir in sautéed mushrooms for extra flavor.
- Add chopped kale if you want more greens.
- Use spicy Italian sausage if you like a little heat.
- Mix in a handful of mozzarella right before serving for an extra cheesy finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The noodles will continue soaking up the broth as the soup sits, so add a little chicken broth or milk when reheating to loosen it back up.
You can freeze the soup, but for the best texture, freeze it before adding the noodles and dairy. Add those fresh when reheating.
Frequently Asked Questions
Can I use another pasta?
Absolutely. Mafalda pasta is the closest match, but bowties, broken lasagna sheets, or even shells work well.
Can I make it ahead?
Yes. If you’re planning ahead, cook the noodles separately and stir them in just before serving so they don’t become too soft.
Can I lighten it up?
You can replace some of the heavy cream with half-and-half, although the broth won’t be quite as rich.
Why is my soup so thick?
Lasagna noodles absorb quite a bit of liquid as they sit. Simply stir in a splash of broth until it reaches the consistency you like.
What goes well with this soup?
A loaf of crusty garlic bread, a simple Caesar salad, or roasted vegetables are all perfect alongside a bowl of this soup.
Final Thoughts
This Creamy White Lasagna Soup has everything people love about white lasagna without the layering or baking.
It’s rich, cheesy, cozy, and surprisingly simple to make, making it one of those recipes you’ll find yourself craving long after the weather warms up.
One bowl is satisfying, but don’t be surprised if everyone comes back for seconds.
