Last winter, I came down with a nasty cold that left me craving something warm and soothing. Nothing fancy, just pure comfort. That’s when I whipped up this white lasagna soup for the first time. One bowl, and it felt like a big hug in liquid form. The creamy broth, dotted with tender noodles and bits of sausage, hit all the right spots. If you’re hunting for dinner ideas when you’re sick, this creamy crockpot meals alternative comes together on the stovetop in under 40 minutes.
Picture this: the aroma of garlic and onion sauteing, filling your kitchen with that irresistible Italian promise. Then the cheeses melt in, turning everything silky smooth. It’s comfort food lasagna soup without the hassle of layering. Perfect for cold weather dinner nights when you want easy creamy lasagna soup that tastes like it took hours.
Why White Lasagna Soup Recipe Deli-Style Magic Works
Traditional lasagna? Love it, but who has time for assembly line baking on a weeknight? This white lasagna recipe soup skips the oven and delivers all the cheesy goodness in a pot. The sausage adds savory depth, while ricotta keeps things light and pillowy. Spinach sneaks in nutrients without overpowering the cozy vibe. I’ve made it for friends, and they always ask for seconds.
One pot means minimal cleanup, which is a win after a long day. The flavors meld beautifully as it simmers, creating that rich, velvety texture you crave. It’s family-friendly too – kids devour the noodles, adults love the kick from the sausage.
Ingredients for Your White Lasagne Soup Recipe
- 1 lb Italian sausage, mild or hot
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth, low-sodium
- 1 (15 oz) can white beans, drained and rinsed
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1 1/2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 8 oz lasagna noodles, broken into 2-inch pieces
- Salt and black pepper, to taste
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, for heat)
Step-by-Step Instructions
- Brown the sausage in a large pot over medium heat, crumbling it as it cooks. Takes about 5-7 minutes. Scoop it out and set aside.
- In the same pot, add onion and garlic. Saute until soft and fragrant, 3 minutes. Scrape up those tasty bits!
- Pour in broth and white beans. Bring to a boil, then simmer 5 minutes.
- Stir in broken noodles. Cook until al dente, about 10 minutes.
- Add cream, spinach, ricotta, mozzarella, Parmesan, Italian seasoning, and red flakes. Simmer 5 more minutes until creamy.
- Return sausage to the pot. Season with salt and pepper. Heat through and serve.
That moment when the cheese melts in? Pure bliss. The noodles soak up the flavors, getting that perfect tender chew. If it bubbles too much, lower the heat to avoid breaking the cream.
Pro Tips for Perfect Creamy Lasagna Soup
Don’t rush the browning – it’s where the flavor lives. Freshly grated Parmesan melts better than pre-shredded. Taste before adding salt; broth can vary. For extra creaminess, blend a cup of beans before adding.
- Use mini lasagna noodles if you have them for easier eating.
- Stir frequently after adding cheese to prevent sticking.
- Let it rest 5 minutes off heat for thicker consistency.
Variations on Comfort Food Lasagna Soup
Make it vegetarian: Swap sausage for mushrooms and zucchini. Crockpot version? Brown meats first, then dump everything in low for 4 hours. Spicy lovers, double the red flakes. Add chicken for protein boost.
- Gluten-free: Use GF lasagna noodles or orzo.
- Lighten up: Half-and-half instead of cream, turkey sausage.
- Extra veggies: Carrots or kale for bulk.
Troubleshooting Your White Lasagna Recipe Soup
Soup too thin? Simmer longer uncovered. Noodles mushy? Undercook slightly since they keep cooking. Separated cream? Whisk vigorously over low heat. Not enough cheese pull? More mozzarella next time.
Ingredient Substitutions
- No ricotta? Cottage cheese, blended smooth.
- Out of heavy cream? Evaporated milk + butter.
- White beans swap: Cannellini or chickpeas.
- Sausage alternative: Ground pork or beef with fennel.
Storage and Serving Suggestions
Stores in fridge up to 4 days. Freezes well for 3 months – thaw overnight. Reheat gently with splash of broth. Serve with crusty bread, garlic knots, or Caesar salad. Top with basil or more cheese.
Frequently Asked Questions
Can I make white lasagna soup in a crockpot? Yes! Brown sausage first, add all to slow cooker on low 4-6 hours. Stir cheeses at end.
Is this soup gluten-free? Not as is, but use gluten-free noodles and check broth.
How spicy is it? Mild with regular sausage. Add flakes for heat.
Can I use dry noodles? Absolutely, broken lasagna works great.
What’s the best cheese combo? Ricotta for creaminess, mozz for melt, parm for sharpness.
How many calories per serving? Around 450 per bowl, hearty but balanced.
White Lasagna Soup
Equipment
- Large pot
- Wooden spoon
- Ladle
Ingredients
- 1 lb Italian sausage mild or hot
- 1 onion diced
- 3 cloves garlic minced
- 6 cups chicken broth low-sodium
- 1 15 oz can white beans drained and rinsed
- 1 cup heavy cream
- 2 cups fresh spinach chopped
- 1.5 cups ricotta cheese
- 1 cup mozzarella cheese shredded
- 0.5 cup Parmesan cheese grated
- 8 oz lasagna noodles broken into pieces
- Salt and pepper to taste
Instructions
- Brown the Italian sausage in a large pot over medium heat, crumbling as it cooks. Remove and set aside.
- Saute onion and garlic in the same pot until softened, about 3 minutes.
- Add chicken broth and white beans. Bring to boil, then simmer 5 minutes.
- Stir in broken lasagna noodles and cook until tender, 10 minutes.
- Add heavy cream, spinach, ricotta, mozzarella, and Parmesan. Simmer 5 minutes until creamy.
- Return sausage to pot. Season with salt and pepper. Serve hot.
Notes
- Brown sausage well for best flavor.
- Stir cheeses in gradually to avoid lumps.
- Serve with garlic bread.
