Dreamy White Lasagna Soup

All those cozy layers you crave land in one pot with this creamy white lasagna soup. You get all the cheesy goodness and comfort in about half the time. It’s rich, a little over the top, and perfect when you want something to curl up with after a busy day or chilly walk. Creamy broth, loads of cheese, savory sausage, and pasta—what more could you want? This is always a no-brainer for me when comfort calls but I don’t feel like messing with a ton of steps.

The first time I threw this together was a cold and lazy Friday night. We wanted something warming that wouldn’t take all night. We’ve made it a bunch ever since.

Hearty Ingredients

• Lasagna noodles: break them into pieces so you don’t have long strands, just bite-sized comfort, oven ready or regular work
• Salt and pepper: add a pinch and taste as you go, a little at a time
• Parmesan cheese: packs a salty, nutty punch—grate it fresh if you can for the best pop
• Mozzarella cheese: melts right in and makes every bite extra gooey, shred it yourself for top results
• Ricotta cheese: gives the broth amazing creaminess—whole milk ricotta tastes best
• Spinach: brings a pop of color and sneaks in vitamins, use baby leaves if you have them
• Heavy cream: makes everything incredibly smooth
• White beans: boost the soup with plant power and a velvety feel, use beans that look intact
• Chicken broth: keeps things savory, low-sodium works well so you don’t end up with salty soup
• Garlic: nothing beats freshly minced for big flavor, helps everything pop
• Onion: creates the base—pick one that’s no mushy or banged up
• Italian sausage: packs in the main flavor and meaty texture, pick a well-seasoned one

Simple Step-by-Step

Serve Up:

Scoop into bowls while it’s hot, throw on some extra parm if you like, and pass the crusty bread or some garlic toast

Finish and Season:

Add the cooked sausage back and simmer five minutes, taste and hit it with more salt or pepper if needed, double check flavors before you dig in

Cook Noodles:

Break up your noodles and drop them right into the soup, no pre-cooking needed, stir so they don’t stick, and simmer about ten minutes until they’ve softened but aren’t mushy

Add Dairy and Greens:

Turn down the heat, add heavy cream, spinach, ricotta, mozzarella, and parmesan, stir well so they all melt in, and keep it just barely bubbling for five minutes more

Simmer Broth and Beans:

Toss in the white beans and pour in the chicken broth, scrape up anything stuck to the bottom, let it all bubble then drop the heat to a soft simmer for three to five minutes so everything starts mixing together

Sauté Onion and Garlic:

Dump chopped onion into the pot (add a splash of oil if dry), cook 3–5 minutes on medium-low till they soften up, then stir in garlic and let it go for another minute, don’t let it burn

Brown the Sausage:

Start by cooking sausage in a big heavy pot on medium and keep breaking it up so you get bits browned all over, scoop out sausage when done but leave all those tasty drippings

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Parmesan is my not-so-secret favorite here. It brings this nutty flavor that just pulls everything together. Every time I smell it melting into the pot, I think about cozy winter afternoons with my kids and movies rolling in the background.

Storing Leftovers

This soup holds up great in the fridge, just tuck it away covered for up to four days. Warm it up gently over low heat on the stove, and if it’s too thick, splash in a bit more broth. For freezing, cook the noodles separate and toss them in later when you reheat. That way, they won’t soak up all the liquid or get mushy after thawing.

Swaps and Tweaks

Use ground chicken or turkey if you want a lighter meal instead of sausage. skipping meat? Double up on the beans or toss in mushrooms for a veggie version. Dairy free? Switch to your favorite plant cream and a good vegan cheese. Need a green? Throw in kale or Swiss chard if you’re out of spinach.

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How to Serve

Grab slices of focaccia or garlic bread to mop up the creamy base—it’s the best. A snappy green salad cuts the richness and feels fresh. Want to make it special? Plop on some extra ricotta, scatter fresh herbs, or add hot pepper flakes for extra zip.

Comfort Food Roots

This dish comes from the mash-up of Italian American classics. It’s got that familiar feel of old-school lasagna, just way faster and lighter. Northern Italian families love similar cheesy, creamy dishes when the cold months roll in, so this is right at home for family suppers.

Common Questions

→ What makes this soup creamy?

This soup gets that crave-worthy creamy feel thanks to heavy cream, ricotta, mozzarella, and Parmesan thrown in. They melt right into the broth and make it smooth and dreamy.

→ Can I substitute the sausage with another protein?

Definitely! Swap sausage for chicken or turkey links. Or just leave out the meat and toss in extra beans and veggies for a meatless version.

→ How do the noodles cook in the soup?

Just toss broken lasagna noodles into the simmering soup. They soak up all the herby flavors and soften up as the soup bubbles away.

→ Can I prepare this meal ahead of time?

For sure. Keep leftovers in the fridge for up to three days, or stash them in the freezer so you’ve got soup on standby for later.

→ What are good sides to serve with this dish?

Crunchy garlic bread and a simple green salad go awesome with this. They add a little crisp to balance the cheesy goodness.

→ Is there a way to make this lighter?

Go for low-fat dairy and lean sausage if you want it lighter. Pile on more beans and spinach to keep it hearty but a bit gentler on the calories.