The first time I had White Lasagna Soup, I was instantly transported to a cozy winter evening. The aroma of savory Italian sausage and melting cheese wafted through the air, wrapping me in warmth and comfort. As I ladled the thick, creamy soup into bowls, I felt a sense of joy and anticipation. This recipe matters because it combines the classic flavors of lasagna into a cozy, soul-satisfying soup that is perfect for sharing with family and friends. Whether it’s a weekday dinner or a special gathering, this dish brings a little piece of home to the table. What makes this recipe special is how it transforms hearty lasagna into a warm, inviting soup that’s easy to prepare and even easier to love.
why make this recipe
White Lasagna Soup is a fantastic meal to make because it offers all the comforting flavors of lasagna without the layers. It’s perfect for those chilly evenings when you crave something hearty and warming. Not only is it simple to prepare, but it also packs in greens like spinach, making it a wholesome choice for the whole family. Plus, who doesn’t love a dish that combines rich Italian sausage with creamy cheeses? This recipe is sure to become a favorite, bringing smiles to faces and warmth to hearts.
how to make White Lasagna Soup
Ingredients:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon crushed red pepper flakes (optional for heat)
- 4 cups chicken broth
- 1 cup water
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup heavy cream
- 3 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Directions:
- In a large pot, heat the olive oil over medium-high heat. Add the Italian sausage and cook until browned, breaking it into smaller pieces with a spoon. Remove the sausage from the pot and set it aside.
- In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and sauté for another minute until fragrant.
- Stir in the Italian seasoning and crushed red pepper flakes (if using). Pour in the chicken broth and water, and bring the mixture to a boil.
- Once boiling, add the broken lasagna noodles to the pot. Cook for about 8-10 minutes or until the noodles are tender, stirring occasionally.
- Reduce the heat to a simmer and stir in the heavy cream. Add the cooked sausage back into the pot.
- Stir in the chopped spinach until it wilts. Season with salt and pepper to taste.
- In a small bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese.
- To serve, ladle the soup into bowls and top with a generous spoonful of the cheese mixture, allowing it to melt into the soup. Garnish with chopped fresh parsley.
how to serve White Lasagna Soup
Serve White Lasagna Soup hot, ensuring each bowl has a dollop of the cheesy mixture on top. You can add some crusty bread on the side for dipping, which completes the meal and makes it even more comforting. A fresh green salad can also be a great addition to balance the richness of the soup.
how to store White Lasagna Soup
To store White Lasagna Soup, allow it to cool down completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. If you’d like to freeze it, make sure to use a freezer-safe container, and it should last for about 2-3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove or in the microwave.
tips to make White Lasagna Soup
- For added flavor, consider using different herbs like basil or oregano.
- If you prefer a vegetarian version, swap the sausage for plant-based sausage or mushrooms.
- Always taste and adjust the seasoning before serving to ensure the flavors are just right.
variation
You can add other vegetables like bell peppers or zucchini to boost the nutritional content. For a spicy kick, increase the amount of crushed red pepper flakes. You can also use different types of cheese, such as gouda or provolone, for a unique flavor twist.
FAQs
1. Can I make this soup ahead of time?
Yes, you can make the soup ahead of time. Just store it in the refrigerator and reheat it when you’re ready to serve.
2. Can I use regular pasta instead of lasagna noodles?
Absolutely! You can use any pasta you have on hand, but cooking times may vary.
3. What can I serve with White Lasagna Soup?
It’s delicious on its own, but it’s great served alongside garlic bread or a fresh green salad for a complete meal.
White Lasagna Soup
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon crushed red pepper flakes (optional for heat)
- 4 cups chicken broth
- 1 cup water
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup heavy cream
- 3 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Method
Cooking
- In a large pot, heat the olive oil over medium-high heat. Add the Italian sausage and cook until browned, breaking it into smaller pieces with a spoon. Remove the sausage from the pot and set it aside.
- In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and sauté for another minute until fragrant.
- Stir in the Italian seasoning and crushed red pepper flakes (if using). Pour in the chicken broth and water, and bring the mixture to a boil.
- Once boiling, add the broken lasagna noodles to the pot. Cook for about 8-10 minutes or until the noodles are tender, stirring occasionally.
- Reduce the heat to a simmer and stir in the heavy cream. Add the cooked sausage back into the pot.
- Stir in the chopped spinach until it wilts. Season with salt and pepper to taste.
- In a small bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese.
- To serve, ladle the soup into bowls and top with a generous spoonful of the cheese mixture, allowing it to melt into the soup. Garnish with chopped fresh parsley.