When the kettle starts singing and the kitchen fills with the scent of garlic and oregano, I know we’re in for something special. This White Lasagna Soup is the kind of hug-in-a-bowl you crave when the weather turns chilly or when life speeds up and you need a comforting win fast. It’s creamy, cozy, and surprisingly bright thanks to a splash of lemon and a handful of spinach. I’ve compared it to a lasagna in disguise—a soup that tastes like the classic but comes together in about the time it takes to simmer a pot of aromatics on the stove. I always say: this is the soup that makes weeknights feel like Sunday supper. My kids, who are notorious for loving plain pasta, cheer when I ladle this into bowls; I swear the aroma alone brings everyone to the kitchen. And yes, this White Lasagna Soup earns a kiss from the bread basket every single time.
What is white lasagna soup?
Think of White Lasagna Soup as lasagna’s creamy cousin, served in a bubbling, comforting bowl. It’s essentially a smooth, savory broth loaded with comforting ingredients—ground meat (or sausage for extra richness), wisps of ricotta, spinach, and a cascade of mozzarella and parmesan—plus tender pieces of pasta. The magic is that you get all the flavors you love from lasagna, but without layering and baking. It’s like dipping your favorite lasagna into a spoonable, weeknight-friendly form. The name comes from that familiar white sauce vibe—creamy, not tomato-forward—with herbs that sing and a hint of lemon to keep it bright. It’s a one-pot, no-fuss wonder that still feels special enough for guests. If you’ve ever wished lasagna could be lighter and quicker, this White Lasagna Soup is your answer.
Why you’ll love this recipe?
What I love most about this White Lasagna Soup is how it nails comfort with so little effort. First, the flavor is big—the sausage or turkey adds depth, while garlic, onion, and oregano give you that classic Italian-American coziness you crave on chilly nights. The creamy element comes from ricotta and a touch of milk or cream, which keeps things mellow and luscious without tipping into heavy territory. It’s not just delicious; it’s practical. This soup comes together in a pot you can call your one-stop kitchen pal, and it’s forgiving enough to improvise with what you’ve got on hand. Budget-wise, it makes use of pantry staples—pasta, canned broth, a bit of cheese—so you can stretch a small grocery list into a generous dinner. Versatility is another big plus: swap in spinach for kale, use a different cheese blend, or add a zippy squeeze of lemon to change the mood. What I love most about this recipe is how it brings people to the table with almost no fuss, and the leftovers taste even better the next day. This White Lasagna Soup feels like a warm hug you can wrap around a busy week.
How do I make white lasagna soup?
Quick Overview
Here’s the quick version: brown your meat with onions and garlic, then simmer it in a creamy, savory broth with chicken or vegetables stock. Stir in some milk or cream, add torn lasagna noodles, and fold in ricotta and spinach as the pot simmers. A final shower of mozzarella and parmesan melts into the soup, creating that luxurious, lasagna-like finish. It’s all about layering flavor—start with aromatics, let the meat lend its savor, and finish with cheese and greens to brighten the bowl. The result is a bowl that tastes indulgent but is quick enough for a weeknight, and it stays inviting even as leftovers tomorrow bubble away on the stove.
Ingredients
For the Main Batter:
– 1 tablespoon olive oil
– 1 pound ground sausage (or turkey) with a mild Italian seasoning
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth (or a mix of broth and water for a lighter version)
– 1 cup milk or half-and-half (heavy cream optional for extra richness)
– 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (optional for warmth)
– Salt and pepper to taste
– 2 cups water or additional broth as needed
For the Filling:
– 1 cup ricotta cheese
– 1/2 cup grated parmesan, plus extra for serving
– 1 large egg (optional, helps bind if you’ll bake a bit or want extra creaminess)
– 2 cups fresh spinach, roughly chopped
– A pinch of nutmeg, salt, and pepper
For the Glaze:
– 1/2 cup heavy cream or whole milk, whisked with 2 tablespoons grated parmesan until slightly thickened
– Optional: a tiny squeeze of lemon zest for brightness, or a drizzle of good olive oil
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Place a large heavy-bottomed pot over medium heat. Add olive oil and let it shimmer. Dice the onion finely and mince the garlic; you want them to melt into the pot without catching. The aroma should hint at comfort—garlic, onion, a whisper of herbs. I always do this step first because it builds the foundation of flavor, and the rest slides in so much easier after the base is singing.
Step 2: Mix Dry Ingredients
Season the ground meat with a pinch of salt and pepper before it hits the pan. If you’re using Italian sausage, you may want to hold back a touch on the salt since the sausage will bring its own brining. Break the meat up with a wooden spoon and let it brown evenly, getting that lovely caramelized edge. This step matters because those little browned bits are flavor gold in the soup.
Step 3: Mix Wet Ingredients
When the meat is browned, add the onion and garlic and sauté for another 2–3 minutes until soft and fragrant. Pour in the broth and milk (or cream if you’re feeling extra indulgent). Stir in oregano and pepper flakes if you like a little warmth. Bring the mixture to a gentle simmer, then taste and adjust salt. You want the broth to taste bright, like the start of a comforting pasta dish, not flat and dull.
Step 4: Combine
Drop in torn lasagna noodles or short pasta bits. If you’re using long sheets, break them into bite-sized pieces so they cook quickly in the simmering broth. Let everything simmer gently for about 8–10 minutes, until the pasta is just tender and the flavors have melded. If your pot looks a touch thin, add a splash more broth or water. The soup should be creamy but still hydrating in texture, not thick like a chowder.
Step 5: Prepare Filling
In a bowl, whisk the ricotta with grated parmesan, the egg (if using), spinach, and a pinch of salt and pepper. The spinach wilts when added to the hot soup, so you want it to be bright and slightly wilted rather than completely limp. If you want a richer finish, you can fold a tiny spoonful of the hot soup into the ricotta mixture first to temper it—this keeps the filling from curdling when it hits the heat.
Step 6: Layer & Swirl
Stir the ricotta filling into the pot in generous dollops, then give the soup a few gentle swirls. Don’t overmix; you’re aiming for ribbons of white ricotta and little pools of spinach—this is where the lasagna-like texture comes through. If you like, you can also sprinkle in a handful of shredded mozzarella and a little extra parmesan to begin forming that cheesy, melty layer on top.
Step 7: Bake
Most of the time this White Lasagna Soup is simply simmered, but I love a little optional bake to finish off the top for a moment. If you have a ramekin handy, spoon a small amount of the ricotta mixture on top of each serving in the pot and pop the whole pot under a hot broiler for 1–2 minutes until the top turns golden and bubbly. This step adds a toasty finish and a pretty contrast in textures. If you’re not baking, skip this and just ladle into bowls when the cheese melts into the broth.
Step 8: Cool & Glaze
Turn off the heat and drizzle the glaze over each bowl just before serving, or pass it on the side as a little pool for dipping. The glaze makes the dish feel extra luxurious without heavy sweetness—think a creamy parmesan drizzle with a touch of lemon zest. If you’re serving later, you can store the glaze separately and add a small pour right before serving to preserve that silky finish. The sense of brightness from the lemon is the little wink that says this White Lasagna Soup isn’t just indulgent; it’s freshly bright as well.
Step 9: Slice & Serve
When you’re ready to serve, ladle the soup into bowls and top with a little extra mozzarella, a dusting of parmesan, and a handful of chopped parsley or basil for color. The steam should carry a perfume of garlic and cheese, and the first spoonful should feel creamy without being heavy. If you’ve got a crusty loaf or Garlic Bread, dip a chunk of it into the soup—the crusty texture and the melty cheese are best friends here. My family always asks for seconds, and trust me, you’ll want them too. This White Lasagna Soup is the kind of dish that disappears from the pot faster than you expect, leaving a clean slate to ladle more in for round two.
What to Serve It With
This White Lasagna Soup shines with a few smart sides and a little ambiance. It’s a perfect base for both casual family dinners and quick weeknight gatherings. Here are a few ideas that have stood the test of time in my kitchen:
For Breakfast: A light, crusty baguette sliced and warmed, with a soft-boiled egg on the side to echo the creamy richness of the soup. A cup of bold coffee or a creamy latte complements the savory notes and keeps you energized for a busy morning.
For Brunch: Serve with a green olive tapenade crostini and a bright cucumber salad. A sparkling water with a squeeze of lemon makes the meal feel festive without adding heaviness.
As Dinner: The star, obviously. Serve with a simple green salad dressed in lemon and olive oil, and a loaf of warm bread for dipping. A side of roasted asparagus or roasted tomatoes adds a pop of color and a nice contrast to the creamy soup.
For Cozy Snacks: Keep the bowls accessible and set out a cheese board with aged parmesan, whipped ricotta, and a drizzle of olive oil. A little crispy prosciutto or pancetta on top can elevate the texture without complicating the dish. This is the kind of meal that invites lingering at the table and longer conversations, which is exactly how I like to unwind on chilly evenings.
In our family, this White Lasagna Soup became a ritual: ladle the first bowls, pause to inhale the savory steam, and then watch as everyone starts to pair bites with their favorite bread). It’s the scent of home—comfort that’s easy to share and even easier to repeat on busy nights.
Top Tips for Perfecting Your White Lasagna Soup
These little tricks are the things I’ve learned after making this White Lasagna Soup countless times. They’re what keep it reliably delicious, even when I’m juggling a thousand other things on a weeknight.
Zucchini Prep: If you want to lighten the soup a touch, grate a small zucchini and squeeze out the moisture before stirring it in. It adds moisture and a fresh vegetal note without watering down flavor. I’ve done this with great success, and it keeps the dish feeling bright rather than heavy.
Mixing Advice: Don’t overmix after you add the ricotta. You want little ribbons of filling—these little swirls are what give the appearance of lasagna layers without the actual layering. A few soft folds are perfect, then you’re done.
Swirl Customization: The swirl of ricotta and glaze on top is your visual cue. Try layering tablespoons of ricotta in the pot and stirring gently in a figure-eight motion to achieve pretty marbling. A quick dusting of paprika or a few chopped herbs on top can brighten the final look beautifully.
Ingredient Swaps: You can swap spinach for kale or chard if that’s what you have. Ground pork or chicken sausage works well too. If you want to cut dairy a bit, swap in a splash of almond milk or cashew cream—these still give you a gentle creaminess without weight, though the texture shifts slightly. I’ve tested almond milk and it did make the soup feel a touch lighter and creamier in an unexpected way, which surprised me in a very pleasant way.
Baking Tips: If you’re baking the ricotta-topped finish, keep the oven on high broil for just a minute or two to crisp the top without overcooking the cheese inside the soup. Keep a close eye so it doesn’t burn. The bake adds a toasty layer that your family will notice and appreciate, especially on a cold night.
Glaze Variations: The parmesan glaze can be varied with a splash of lemon juice or a tiny bit of zest to brighten. If you want a richer mouthfeel, add a pinch more cream, but balance with a touch of sourness from a squeeze of lemon to keep the soup from feeling heavy. You can also skip the glaze for a purer, dairy-forward finish or just add a pop of finishing cheese right at the end for a glossy, cheesy surface.
This is the kind of recipe that rewards experimentation. I’ve swapped in a dash of white wine to wake up the flavors, and I’ve loved the way it changes the aroma as it simmers. The key is to taste as you go and trust your palate. The end result should feel like a warm, comforting, bring-to-the-table dish you’d be proud to serve guests and still make you feel at home in your own kitchen.
Storing and Reheating Tips
Leftovers are rare in our house, but when we do have them, I’m grateful. This White Lasagna Soup stores beautifully, and the flavors continue to meld in the fridge. Here’s how I handle it so it stays delicious the next day:
Room Temperature: If it’s just cooled briefly after cooking, you can cover and keep at room temperature for up to 2 hours. Beyond that, refrigerate to maintain quality and safety.
Refrigerator Storage: Store in an airtight container for up to 3–4 days. Reheat gently on the stove over low to medium heat, adding a splash of broth or milk if it looks thick. Stir often to prevent sticking and ensure even warming. If you’ve baked a top layer, you may want to reheat covered to avoid drying the top cheese.
Freezer Instructions: This soup freezes well if you keep the noodles a touch al dente and store the ricotta mixture separately if possible. Freeze for up to 2–3 months. Thaw in the fridge overnight and reheat on the stove, adding a little broth to loosen as needed. The texture of the ricotta may soften after freezing, but the flavor remains wonderful.
Glaze Timing Advice: If you plan to add the glaze after freezing, do so just before serving, not before freezing. The cream-rich glaze doesn’t always reheat well, but a fresh drizzle adds a bright finish to a reheated bowl.
Bottom line: this White Lasagna Soup is just as cozy the next day. It tastes like it’s been fussed over the whole afternoon, even when you started with a simple list of pantry staples. If you’ve got a busy week, this is the kind of recipe you’ll reach for again and again.
Frequently Asked Questions
Final Thoughts
White Lasagna Soup isn’t just a recipe; it’s a memory in a bowl. It’s the dish I reach for when I want to remind myself that dinner can be warm, comforting, and effortless all at once. The creamy richness feels indulgent, yet the flavors stay balanced and bright with greens and a touch of lemon. It’s a crowd-pleaser that doesn’t require a long grocery list, and it’s forgiving enough to adapt to what’s in your pantry. If you’re looking for a cozy, weeknight-friendly soup that still feels special, this White Lasagna Soup is exactly what you need. I’ve made it countless times, and it never fails to spark happy conversations around the table. Happy cooking, and I’d love to hear what tweaks you try—share your variations in the comments, rate the recipe, and tell me how your family enjoyed it. Can’t wait to hear how yours turns out!
White Lasagna Soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 pounds ground chicken or Italian sausage cooked
- 4 cups chicken broth
- 1 cups milk
- 1 cups heavy cream
- 8 oz lasagna noodles broken into bite sized pieces
- 1 cups ricotta cheese
- 2 cups fresh spinach
- 0.5 cups parmesan cheese, grated
Instructions
Preparation Steps
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- Add ground chicken or sausage and cook until browned.
- Pour in chicken broth and milk, bring to a gentle simmer, then stir in heavy cream and ricotta.
- Add lasagna noodles and spinach; cook until noodles are tender. Stir in parmesan and season with salt and pepper.
