White Lasagna Soup is a cozy, comforting twist on the classic lasagna we all love. It’s packed with tender noodles, creamy ricotta, gooey melted cheese, and chunks of flavorful chicken or sausage swimming in a rich, garlicky broth. The fresh herbs and a touch of spinach add a nice pop of color and freshness, making every spoonful warm and satisfying.
I love how this soup combines all the best parts of lasagna without all the fuss of layering and baking. It’s quick to make and perfect when you want something hearty but still light and easy. I often make a big batch and enjoy it for leftovers because the flavors only get better with time. Plus, it’s a fun way to enjoy a familiar meal in a new form, which always makes dinnertime a little more exciting.
For me, the best way to serve White Lasagna Soup is with a big sprinkle of parmesan on top and some crusty bread on the side for dipping. Sometimes I add a little extra crushed red pepper for a gentle kick, but it’s great either way. It’s a wonderful soup to share with family or friends on a chilly night when you need something that feels like a warm hug in a bowl.
Key Ingredients & Substitutions
Italian sausage: This adds great flavor and protein. You can swap for ground turkey or chicken for a leaner option. Vegetarian? Try plant-based sausage or mushrooms for a meaty texture.
Cheese tortellini: Fresh or refrigerated cheese tortellini work best here. If unavailable, ravioli or small pasta shapes like orecchiette are good substitutes.
Ricotta, mozzarella, and Parmesan cheeses: These give the soup its creamy, cheesy character. If you don’t have ricotta, cream cheese or cottage cheese work fine. Mozzarella can be swapped with provolone or fontina for a similar melt.
Spinach: Adds color and freshness. You can use kale or Swiss chard as alternatives. Don’t overcook to keep it bright and tender.
Heavy cream: Makes the soup rich and silky. For a lighter version, use half-and-half or whole milk, though it won’t be as creamy.
How Do I Get the Perfect Creamy, Flavorful Soup Base?
The soup base is key to the dish’s rich taste and velvety texture. Here’s how to get it just right:
- After cooking the sausage, build flavor by sautéing onions, garlic, and mushrooms in the leftover fat. This step adds depth.
- Add chicken broth and water to balance richness. Heavy cream comes last for silkiness.
- Drain diced tomatoes well to avoid excess liquid but keep their flavor.
- Simmer gently—don’t boil after adding cream to prevent curdling.
- Finally, stir in the cheeses off the heat to melt them smoothly into the soup.
Taking these steps slowly helps develop a rich, balanced soup that tastes fresh but creamy, just like a cozy bowl of lasagna in a spoon.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for cooking all the ingredients in one pot and simmering the soup evenly.
- Sauté pan – helpful for browning the sausage and sautéing onions and mushrooms before adding to the soup.
- Wooden spoon or silicone spatula – great for stirring without scratching your pots.
- Measuring cups and spoons – essential for getting the right amounts of broth, cream, and spices.
- Sharp knife and cutting board – for chopping vegetables, garlic, and herbs safely and efficiently.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground chicken or turkey for a lighter protein option that still adds great flavor.
- Mix in cooked spinach or kale for extra greens and a boost of nutrition without changing the taste much.
- Add sun-dried tomatoes instead of drained diced tomatoes for a more intense, tangy tomato flavor.
- Sprinkle red pepper flakes or add a pinch of cayenne for a little heat if you like your soup with a spicy kick.
How to Make White Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 4 cups chicken broth
- 1 cup water
- 1 cup heavy cream
- 1 (14 oz) can diced tomatoes, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 cup fresh spinach, chopped
Cheese Ingredients:
- 1/2 cup ricotta cheese
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- Fresh basil or parsley, chopped, for garnish
- Optional: crushed red pepper flakes for some heat
How Much Time Will You Need?
This White Lasagna Soup takes about 30 minutes from start to finish. You’ll spend around 10 minutes prepping fresh ingredients and about 20 minutes cooking the soup, allowing the flavors to come together beautifully for a quick and delicious meal.
Step-by-Step Instructions:
1. Cook the Sausage and Vegetables:
Heat the olive oil in a large pot over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 5-7 minutes. Then add the chopped onion and cook until softened, around 3 minutes. Stir in the minced garlic and sliced mushrooms, cooking for about 5 minutes until the mushrooms soften and release their juices.
2. Add Liquids and Seasoning:
Pour in the chicken broth, water, and heavy cream. Stir everything to combine well. Add the drained diced tomatoes along with dried basil, dried oregano, salt, and pepper. Bring the soup to a gentle simmer so all the flavors start to meld together.
3. Cook the Pasta and Spinach:
Stir in the cheese tortellini and cook according to the package directions (usually 3-5 minutes) until tender. Add the chopped fresh spinach and mix it into the hot soup, letting it wilt naturally.
4. Add the Cheeses and Serve:
Lower the heat and stir in the ricotta, mozzarella, and Parmesan cheeses until melted and creamy. Taste and adjust seasoning if needed. Serve the soup hot, topped with extra Parmesan cheese, fresh basil or parsley, and a pinch of crushed red pepper flakes if you want a little spicy kick.
This soup is a warm, comforting twist on classic lasagna — all the creamy, cheesy goodness in every spoonful. Enjoy with crusty bread for a perfect cozy meal!
Can I Use Frozen Sausage or Meat Instead of Fresh?
Yes, you can use frozen sausage or ground meat, but be sure to thaw it completely before cooking. Thaw overnight in the fridge or use the defrost setting on your microwave. Pat dry to avoid excess moisture when browning.
Can I Substitute the Cheese Tortellini?
Absolutely! If you don’t have tortellini, ravioli or small pasta shapes like mini shells or orecchiette work well. Just adjust the cooking time according to the pasta package instructions.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove to prevent the cheese from separating. Add a splash of broth or cream if the soup thickens too much.
Is There a Dairy-Free Version of This Soup?
You can make a dairy-free version by swapping heavy cream for coconut milk or cashew cream, and using dairy-free cheese alternatives. Keep in mind the flavor and creaminess might be slightly different but still delicious!
