White Lasagna Soup Recipe

The First Bite That Stole My Heart

I still remember the first spoonful of white lasagna soup. Creamy, rich, and packed with cozy flavors. The warmth hugged me like a favorite blanket. Ever wondered how you could turn lasagna into a spoonable hug? This soup does it. The mix of cheeses, sausage, and tender noodles feels like a hug in a bowl. Once, I served it to my grandkids on a chilly night. They licked their bowls clean. Now it’s our go-to comfort meal. What’s your family’s favorite cozy dish? Share below!

My Soup Disaster Turned Win

My first try at this soup was messy. I forgot to break the noodles small enough. They stuck together like glue! But here’s the thing: cooking flops teach us patience. I learned to stir often and keep the noodles bite-sized. Now it’s foolproof. Home cooking isn’t about perfection. It’s about love and trying again. That’s why this soup matters. It’s forgiving, just like life. Ever had a kitchen fail that turned into a win? Tell me!

Why This Soup Tastes Like Magic

– The creamy ricotta melts into the broth, making it silky. – The crispy sausage adds a salty punch against the sweet onions. Which flavor combo surprises you most? Is it the cheese or the beans? The textures are just as fun. Chewy noodles, soft spinach, and gooey cheese—every bite’s different. Try it and see. Poll: do you prefer chunky or smooth soups?

A Bowl Full of History

This soup twists classic Italian lasagna into something new. Lasagna dates back to ancient Rome. But this soup? It’s a modern twist for busy cooks. *Did you know white lasagna uses no tomatoes?*
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It’s perfect for weeknights but fancy enough for guests. That’s why I love it. What’s your favorite modern twist on a classic dish? Let’s swap ideas!
White Lasagna Soup
White Lasagna Soup
IngredientAmountNote
Italian sausage1 lb
Onion1chopped
Garlic3 clovesminced
Chicken broth6 cups
White beans1 (15 oz) candrained and rinsed
Heavy cream1 cup
Spinach2 cupschopped
Ricotta cheese1 1/2 cups
Mozzarella cheese1 cupshredded
Parmesan cheese1/2 cupgrated
Lasagna noodles8 ozbroken into pieces
Salt and pepperTo taste

How to Make White Lasagna Soup


Step 1 Brown the sausage in a pot over medium heat. Break it into small bits as it cooks. Set it aside when done. Keep the pot for the next steps.
Step 2 Sauté onion and garlic in the same pot. Cook until soft, about 3 minutes. Stir often to avoid burning. The smell means it’s working!
Step 3 Add broth and beans. Bring to a boil, then simmer. The beans add creaminess. (Hard-learned tip: Rinse beans well to avoid grit.)
Step 4 Stir in cream, spinach, and cheeses. Simmer 5 minutes. The ricotta will melt into the soup. *Fun fact: Spinach wilts fast!*
Step 5 Add broken noodles. Cook 10 minutes until tender. Return sausage to the pot. Season with salt and pepper. What’s your go-to soup noodle? Share below!
Cook Time: 30 minutes Total Time: 45 minutes Yield: 6 servings Category: Dinner, Soup

3 Twists on White Lasagna Soup


Vegetarian Swap sausage for mushrooms. Use veggie broth. Keep the creamy cheese for richness.
Spicy Add red pepper flakes. Top with jalapeños. Use hot Italian sausage for extra kick.
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Seasonal Try butternut squash instead of beans. Add sage. Perfect for fall nights. Which twist would you try first? Vote in the comments!

Serving & Sipping Ideas

Serve with garlic bread or a crisp salad. Garnish with extra Parmesan and fresh basil. Pair with chilled white wine or sparkling water with lemon. Both cut through the richness. Which would you choose tonight? Tell us below!
White Lasagna Soup
White Lasagna Soup

Storing and Reheating Your Soup

Let’s talk leftovers. This soup keeps well in the fridge for 3–4 days. Just pop it in an airtight container. Reheat gently on the stove—stir often to keep the cheese smooth. Freeze it for up to 3 months, but skip the noodles if you can; they get mushy. *Fun fact: My neighbor freezes hers in muffin tins for single servings!* Batch-cooking tip: Double the sausage and beans for extra heartiness. Who else loves a ready-to-go meal?

Soup Troubles? Fix It Fast

Too thick? Add a splash of broth or milk to thin it out. Cheese clumping? Stir slower and keep the heat low—patience pays off. Noodles overcooked? Try adding them later next time. Why this matters: Texture makes or breaks comfort food. Ever had a soup disaster? Share your save-the-day tricks below!

Your Questions, Answered


Q: Can I make this gluten-free?
A: Yes! Use gluten-free lasagna noodles—they work just fine.
Q: How far ahead can I prep this?
A: Cook everything but the noodles up to 2 days early. Add them when reheating.
Q: Any swaps for heavy cream?
A: Half-and-half or whole milk will do, but it’ll be less rich.
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Q: Can I use ground turkey instead of sausage?
A: Absolutely. Boost flavor with extra garlic and Italian seasoning.
Q: How do I halve or double this?
A: Adjust all ingredients evenly. Keep the simmer time the same. Why this matters: Flexibility means fewer grocery runs. Which swap will you try first?

Let’s Dish!

Nothing warms my heart like seeing your kitchen wins. Did this soup hit the spot?
Tag @AmeliaHartwell on Pinterest with your bowl—I’d love to see!
Happy cooking! —Amelia Hartwell.
White Lasagna Soup
White Lasagna Soup