Imagine all the cozy, layered goodness of a classic lasagna transformed into a creamy, hearty soup; fast, fuss-free and utterly satisfying. In this white lasagna soup recipe we swap the red sauce for a lush white-cream base, add savory Italian sausage, white beans and spinach for a boost of flavour and nutrition, and layer in ricotta, mozzarella and Parmesan for melted, gooey indulgence. Broken lasagna noodles become the pasta element, making cleanup easy and cooking simple.
Whether it’s a chilly evening or you simply want something comforting and communal, this dish delivers big flavour with minimal effort.
Ingredients
- 1 lb (approx. 450 g) Italian sausage (remove casing if using links)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups (about 1.4 L) chicken broth
- 1 (15 oz/425 g) can white beans, drained & rinsed
- 1 cup (240 ml) heavy cream
- 2 cups (about 60 g) fresh spinach, chopped
- 1 ½ cups (about 340 g) ricotta cheese
- 1 cup (about 113 g) shredded mozzarella cheese
- ½ cup (about 50 g) grated Parmesan cheese
- 8 oz (about 225 g) lasagna noodles, broken into pieces
- Salt & pepper to taste
How to Make It
- In a large pot (preferably heavy-bottomed), cook the Italian sausage over medium heat until browned, using your spoon to break it apart as it cooks. Once thoroughly browned, remove sausage from pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for about 3 minutes or until onion softens and garlic becomes fragrant (but not burned).
- Pour in the chicken broth and add the drained white beans. Bring mixture to a boil, then reduce heat to a simmer.
- Stir in the heavy cream, chopped spinach, ricotta cheese, shredded mozzarella and grated Parmesan. Let the soup simmer for about 5 minutes, stirring occasionally so the cheeses melt fully and spinach wilts.
- Add the broken lasagna noodles to the pot. Continue cooking until the noodles are tender (about 10 minutes), stirring occasionally to prevent sticking.
- Return the cooked sausage to the pot. Continue to simmer for an additional 5 minutes so all the flavours combine. Season with salt and pepper to taste.
- Serve hot, garnished with extra Parmesan if desired, and enjoy immediately while it’s creamy and warm.
Recipe Details
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
- Calories: approx. 400 kcal per serving
Why You’ll Love It
This white lasagna soup brings together the comfort of lasagna—with its layers of pasta, creamy cheeses and savory sausage but condenses it into a one-pot marvel. No need for layering sheets, big ovens or multiple dishes: everything happens in one pot, in under 40 minutes. The white beans add texture and mild flavour while boosting fibre and protein; spinach adds colour and nutrients without overwhelming the decadent cheese base. The broken lasagna noodles soak up the creamy broth, making each spoonful decadent yet approachable. It’s perfect for weeknight family dinners, casual guest meals or when you simply want something warming and satisfying.
Variation Ideas & Swaps
- Swap the Italian sausage for ground turkey or chicken for a lighter version.
- Replace spinach with kale or Swiss chard if preferred (just chop finely).
- Use gluten-free lasagna sheets broken into pieces if you need a gluten-free option.
- For a vegetarian version: omit the sausage, use vegetable broth and add sautéed mushrooms or eggplant for texture.
- Add a pinch of red pepper flakes or a dash of hot sauce if you like a mild kick.
- Stir in fresh basil just before serving for an herbaceous twist.
Pro Tips from the Chef
- Make sure your pot is hot when browning the sausage so you get a nice caramelisation—this adds depth to the soup.
- Don’t skip the step where you remove the sausage before sautéing the onion and garlic—doing them in the same fat helps the flavour develop.
- Use full-fat heavy cream and quality cheeses—the creaminess is key to this dish’s appeal.
- Break the lasagna noodles into bite-sized pieces ahead of time so they cook evenly and integrate smoothly into the soup.
- Stir occasionally after adding the noodles, especially as they begin to soften, to prevent them sticking to the bottom.
- If the soup becomes too thick (as noodles absorb liquid), you can stir in a splash more chicken broth just before serving.
- Serve the soup immediately; once it sits, the noodles continue to absorb liquid and texture may change.
Frequently Asked Questions (FAQs)
Q1: Can I prepare this ahead of time?
A: You can brown the sausage and chop the onions/garlic ahead of time, but it’s best to cook the noodles and finish the soup just before serving. If you make it ahead, store in the fridge and reheat gently with a little extra broth to adjust consistency.
Q2: How can I make this gluten-free?
A: Replace the regular lasagna noodles with gluten-free lasagna sheets (broken into pieces) or use a gluten-free pasta of your choice. Ensure your sausage is also gluten-free (some sausages contain fillers).
Q3: What if I don’t have ricotta cheese?
A: You can substitute cottage cheese (blended smooth) or use more cream cheese stirred in for a slightly different texture. The result will still be creamy, though flavour/texture vary slightly.
Q4: Will this soup hold up for leftovers?
A: It will hold up for a day in the fridge, though the noodles will absorb more liquid and texture will change (becoming thicker). When reheating, add a splash of chicken broth or cream to loosen it up. For best experience, consume within 24-48 hours.
Q5: Can I make this vegetarian or vegan?
A: Yes, omit the sausage, use vegetable broth, and substitute the cheeses with vegan alternatives if needed. You may need to adjust seasonings and textures (e.g., using sautéed mushrooms, eggplant or vegan sausage) to replicate flavour.
