If a bowl of lasagna sounds like the coziest dinner you can imagine, this white lasagna soup delivers all the creamy, cheesy comfort of a casserole without the oven time or the layers. Ground Italian sausage browns with onion and garlic, simmering in a silky chicken-cream broth with broken lasagna noodles and three kinds of cheese — a weeknight crowd-pleaser that’s quick enough for dinner and indulgent enough for company. For another easy, soul-warming soup idea that leans into lasagna flavors, see this easy creamy lasagna soup recipe.
Why you’ll love this dish
This soup hits a rare sweet spot: dinner that feels rich and celebratory, but comes together in about 30 minutes. It’s a great option when you want lasagna without the labor, or when you need something that satisfies picky eaters and adults alike.
"A lasagna in a spoon — cheesy, comforting, and ready before the oven preheats."
Reasons to make it:
- Fast: browns and simmers in a single pot, ready in roughly half an hour.
- Kid-friendly: familiar cheesy flavors and a soft noodle make it a winner with children.
- Budget-smart: uses pantry staples and one pound of sausage for big flavor.
- Flexible: easily adapted to lighter, vegetarian, or spicier versions.
The cooking process explained
Think of this as lasagna deconstructed and simplified. You brown aromatics and sausage first to build flavor. Then you add the liquids and broken lasagna noodles so they cook quickly in the broth. Finally, folding in ricotta and shredded cheeses thickens and enriches the soup into a creamy, spoonable finish. The whole process is straightforward: saute → simmer → finish with cheese.
What you’ll need
- 1 tablespoon olive oil
- 1 onion, diced (yellow or sweet)
- 2 cloves garlic, minced
- 1 pound ground Italian sausage (mild or spicy)
- 4 cups chicken broth (low-sodium recommended)
- 2 cups heavy cream (can substitute half-and-half for a lighter finish)
- 12 lasagna noodles, broken into pieces (use no-boil lasagna noodles to save time)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Notes and substitutions:
- Swap ground turkey or chicken sausage to reduce fat. Brown thoroughly and drain any excess grease.
- For a vegetarian version, use plant-based sausage or omit the meat and boost umami with mushrooms and a splash of soy sauce.
- If you want a tangier profile, stir in 2 tablespoons of mascarpone or a teaspoon of lemon zest with the ricotta.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes.
- Add the minced garlic and the ground Italian sausage. Break the sausage into pieces with a spoon and cook until no pink remains and the meat is browned, about 6–8 minutes. If the pan gets greasy, spoon off excess fat, leaving a tablespoon for flavor.
- Pour in 4 cups chicken broth and 2 cups heavy cream. Stir to combine and bring the mixture to a gentle simmer.
- Add the broken lasagna noodles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until the noodles are tender, about 10–12 minutes (check package directions for timing if using no-boil noodles).
- Lower the heat. Stir in 2 cups ricotta, 2 cups shredded mozzarella, 1 cup grated Parmesan, and 1 teaspoon Italian seasoning. Season with salt and pepper to taste. Stir until cheeses are melted and the soup is creamy and slightly thickened. If it seems too thick, add a splash of broth.
- Taste and adjust seasoning. Serve the soup hot, garnished with chopped fresh parsley.
Timing estimate: prep 10 minutes, active cooking 20–25 minutes, total ~30–35 minutes.
Best ways to enjoy it
Serve this soup in deep bowls with an extra sprinkle of Parmesan and a drizzle of good olive oil. Crusty garlic bread, cheesy garlic knots, or a simple arugula salad dressed with lemon and olive oil make perfect companions. For a contrasting soup course or to extend a soup-themed meal, a light mushroom or chicken rice soup works nicely — try a comforting chicken mushroom wild rice soup for a different texture and flavor profile.
Presentation tips:
- Ladle the soup over toasted baguette slices for an attractive, rustic serving.
- Serve family-style in a large pot on the table for casual entertaining and second-helpings.
Storage and reheating tips
- Refrigerator: Cool the soup to room temperature within two hours, then store in airtight containers for up to 3–4 days.
- Freezer: This soup can be frozen, but cream and ricotta may separate slightly on thawing. For best results, freeze the soup before adding the ricotta/mozzarella mixture. Freeze in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating, then stir in fresh ricotta and mozzarella while reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring often. Add a splash of broth or cream to loosen the texture if the noodles have absorbed liquid. Avoid boiling after adding dairy to prevent curdling.
- Safety: Reheat to at least 165°F (74°C) before serving. Discard any leftovers kept at room temperature longer than two hours.
Note: Pasta continues to absorb liquid over time. If leftovers become thick, loosen with broth and reheat slowly.
Pro chef tips
- Brown the sausage well: A deep, caramelized brown adds savory depth. Don’t rush this step.
- Deglaze for extra flavor: After browning, add a splash (1–2 tablespoons) of broth to the hot pan and scrape up browned bits before adding the rest of the liquid.
- Use freshly grated Parmesan: Pre-grated cheese contains anti-caking agents and won’t melt as smoothly.
- Temperature control when adding cheese: Lower the heat to prevent the dairy from separating. Gentle residual heat will melt cheeses into a silky texture.
- Timing the noodles: If you prefer firmer noodles, remove a few minutes earlier. If you like them soft like classic lasagna, cook the full 10–12 minutes.
- Make it ahead: Prepare the base (onions, sausage, broth) and refrigerate. When ready to serve, bring back to a simmer and add noodles and cheeses fresh for better texture.
Creative twists
- Spinach and artichoke version: Stir in 2 cups baby spinach and a cup of chopped artichoke hearts when adding the cheeses for a spin on spinach-artichoke dip.
- Spicy sausage: Use hot Italian sausage or add red pepper flakes to taste for heat.
- Lower-fat option: Replace heavy cream with half-and-half or evaporated milk and use part-skim ricotta and mozzarella.
- Seafood twist: Swap sausage for smoked lump crab or shrimp (add seafood at the end to avoid overcooking).
- Slow-cooker adaptation: Brown the onion and sausage, then transfer to a slow cooker with broth and cream. Add broken noodles in the last 30–40 minutes on low to avoid overcooking.
Your questions answered
Q: How many servings does this recipe make?
A: This recipe serves about 4–6 people, depending on portion size. Expect 6 modest bowls or 4 hearty portions.
Q: Can I use pre-cooked pasta or other pasta shapes?
A: You can use pre-cooked pasta — add it near the end and warm through to avoid mushiness. Short pasta like penne or rigatoni works, but the soup will change character from lasagna-style to more of a pasta-in-soup texture.
Q: Will the dairy curdle if I reheat the soup?
A: Dairy can curdle if boiled or reheated too quickly. Reheat gently over low heat and stir often. Adding a touch of extra cream or broth while reheating helps keep the texture smooth.
Q: Is it safe to freeze this soup with dairy?
A: Freezing after adding ricotta and mozzarella can cause slight texture changes. For best results, freeze the base (without cheeses) and add fresh cheeses when reheating.
Q: Can I make this vegetarian?
A: Yes. Replace sausage with mushrooms, crumbled tempeh, or a plant-based sausage. Boost seasoning with a splash of soy sauce or miso for extra umami.
If you have any dietary preferences or want a shopping-list-friendly version, tell me which swap you prefer and I’ll customize the ingredient amounts and steps for you.
Print
White Lasagna Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Meat
Description
A creamy, cheesy soup that delivers all the comforting flavors of lasagna without the layers or oven time.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced (yellow or sweet)
- 2 cloves garlic, minced
- 1 pound ground Italian sausage (mild or spicy)
- 4 cups chicken broth (low-sodium recommended)
- 2 cups heavy cream (can substitute half-and-half for a lighter finish)
- 12 lasagna noodles, broken into pieces (preferably no-boil)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent and soft, about 4–5 minutes.
- Add minced garlic and ground Italian sausage. Cook until meat is browned, about 6–8 minutes, spooning off excess fat if necessary.
- Pour in chicken broth and heavy cream. Stir to combine and bring to a gentle simmer.
- Add broken lasagna noodles, reduce heat, and cook until noodles are tender, about 10–12 minutes.
- Lower the heat, stir in ricotta, mozzarella, Parmesan, and Italian seasoning. Season with salt and pepper to taste. Stir until cheeses melt and soup is creamy.
- Taste and adjust seasoning. Serve hot, garnished with chopped parsley.
Notes
Swap sausage for ground turkey or chicken for a lower fat option. For vegetarian version, use plant-based sausage or mushrooms.