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White Lasagna Soup

A comforting and creamy take on traditional lasagna, this one-pot soup is packed with flavor and easy to prepare, making it family-friendly and perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For sautéing
  • 1 large onion, diced
  • 3 cloves garlic, minced Toasting enhances flavor
  • 1 pound Italian sausage, ground You can substitute with turkey sausage for a lighter option
  • 4 cups chicken broth
Creamy Components
  • 1 can ricotta cheese (15 ounces)
  • 2 cups heavy cream Can substitute with cashew cream for a vegan option
Vegetables and Pasta
  • 2 cups spinach, chopped Fresh or frozen can be used
  • 9 pieces lasagna noodles, broken Regular or whole wheat noodles
Cheeses and Seasoning
  • 2 cups mozzarella cheese, shredded For topping
  • 1/2 cup Parmesan cheese, grated For additional flavor
  • to taste Salt and pepper
  • for garnish Fresh basil Enhances presentation

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened.
  2. Add the ground Italian sausage and cook until browned, breaking it apart with a spoon.
  3. Stir in the chicken broth and bring to a simmer.
  4. Mix in the ricotta cheese and heavy cream, stirring until well combined.
  5. Add the chopped spinach and broken lasagna noodles. Cook for 10-12 minutes or until the noodles are tender.
  6. Stir in mozzarella and Parmesan cheese until melted.
  7. Season with salt and pepper.
  8. Serve warm, garnished with fresh basil.

Notes

This soup keeps well in the fridge for about 3-4 days. It also freezes well for up to 3 months. Add a splash of broth or cream when reheating to maintain consistency.