Name: White Lasagna Soup-Creamy Comfort In A Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 lb ground beef (instead of Italian sausage); 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 6 cups low-sodium chicken broth; 1 (15 oz) can cannellini beans, drained and thoroughly rinsed; 1 cup heavy cream; 2 cups fresh spinach, roughly chopped; 1 1/2 cups whole milk ricotta cheese; 1 cup shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese, plus extra for garnish; 8 oz lasagna noodles, broken into roughly 2-inch pieces; Salt and freshly ground black pepper, to taste

White Lasagna Soup, my friends, is the ultimate comfort food masquerading as a sophisticated dish, and it’s about to become your new obsession. Have you ever craved the rich, cheesy goodness of lasagna but found yourself short on time or simply wanting something a little more relaxed? This is your answer. It captures all the beloved flavors – tender pasta, creamy ricotta, savory sausage, and that irresistible tomato base – but transforms them into a wonderfully spoonable, soul-warming soup. What makes this White Lasagna Soup so incredibly special is its ability to deliver that complex, layered taste without the hours of assembly. It’s a testament to how simple, high-quality ingredients can come together to create something truly magical, perfect for a cozy weeknight dinner or a gathering of loved ones. Prepare to fall head over heels!

Ingredients:

1 lb Italian sausage
1 large yellow onion, finely chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 (15 oz) can cannellini beans (also known as white kidney beans), drained and thoroughly rinsed
1 cup heavy cream
2 cups fresh spinach, roughly chopped
1 1/2 cups whole milk ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, plus extra for garnish
8 oz lasagna noodles, broken into roughly 2-inch pieces
Salt and freshly ground black pepper, to taste

Preparing the Base

Sautéing the Aromatics and Sausage

Begin extract by heating a large pot or Dutch oven over medium-high heat. Add the Italian sausage to the hot pot. I like to break it up with a spoon as it cooks, aiming for a nice crum extractbly texture. Cook the sausage until it’s browned all over and no longer pink. This usually takes about 7-10 minutes, depending on your stove. Once browned, carefully drain off most of the excess grease, leaving just a tablespoon or two in the pot. This rendered fat will add fantastic flavor to our soup.

Next, add the finely chopped yellow onion to the pot with the sausage. Cook, stirring frequently, until the onion becomes translucent and starts to soften, which should take another 5-7 minutes. The sweetness of the softened onion will beautifully complement the savory sausage. Now, it’s time for the garlic. Add the minced garlic to the pot and cook for just about 1 minute more, stirring constantly, until it becomes fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to your White Lasagna Soup.

Building the Broth and Beans

Pour in the 6 cups of low-sodium chicken broth. Using low-sodium broth gives you better control over the final saltiness of the soup. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot with your spoon – these are packed with flavor! Add the drained and rinsed cannellini beans to the simmering broth. The beans add a lovely creamy texture and heartiness to the soup, making it more substantial. Let this simmer for about 10 minutes to allow the flavors to meld together.

Incorporating the Noodles and Creaminess

Cooking the Lasagna Noodles

Now, it’s time to add the star of our White Lasagna Soup – the lasagna noodles! Break the 8 oz of lasagna noodles into approximately 2-inch pieces. I find that breaking them by hand is the easiest way to achieve irregular, rustic pieces that cook well in the soup. Carefully add the broken noodles to the simmering broth. Stir them in to prevent them from sticking together. Cook the noodles according to the package directions, usually around 10-12 minutes, or until they are al dente – tender but still with a slight bite. It’s important not to overcook them, as they will continue to soften in the hot soup.

Achieving the Creamy Texture

Once the noodles are cooked to your liking, reduce the heat to low. Stir in the 1 cup of heavy cream. This is what gives our White Lasagna Soup its signature rich and creamy texture. Allow the soup to heat through gently, but do not let it come to a rolling boil after adding the cream, as this can cause it to separate.

Finishing Touches and Serving

Adding the Cheeses and Spinach

Now for the final layer of deliciousness. Stir in the 1 1/2 cups of whole milk ricotta cheese, 1/2 cup of grated Parmesan cheese, and 1/2 cup of the shredded mozzarella cheese. Stir gently until the cheeses are melted and incorporated into the soup, creating a wonderfully smooth and luxurious consistency. This is where the “lasagna” in White Lasagna Soup really comes to life! Finally, stir in the 2 cups of chopped fresh spinach. The heat from the soup will wilt the spinach beautifully in just a minute or two.

Seasoning and Garnishing

Taste the soup and season generously with salt and freshly ground black pepper to your preference. Remember that the Italian sausage and Parmesan cheese are already salty, so adjust accordingly. Ladle the hot White Lasagna Soup into bowls. Garnish each serving with a sprinkle of the remaining shredded mozzarella cheese and a little extra grated Parmesan cheese, if desired. A final grind of black pepper also looks and tastes great. Enjoy this comforting and flavorful soup!

Conclusion:

There you have it – a delicious and comforting bowl of White Lasagna Soup! This recipe brings all the beloved flavors of classic lasagna into a warm and inviting soup format, perfect for a chilly evening or a satisfying weeknight meal. The creamy sauce, savory Italian sausage, tender pasta, and fresh spinach combine beautifully to create a dish that’s both hearty and elegant. I truly hope you enjoy making and savoring this White Lasagna Soup as much as I do!

This soup is wonderfully versatile. It’s fantastic served on its own, but you can elevate it further with a sprinkle of fresh Parmesan cheese and a dollop of ricotta for extra creaminess. A side of crusty bread is also a must for dipping into that luscious broth. For variations, consider adding sautéed mushrooms for an earthy depth, or a pinch of red pepper flakes if you enjoy a little heat.

Don’t be afraid to experiment and make this White Lasagna Soup your own. The beauty of homemade food is its adaptability! So gather your ingredients, get cooking, and create a memorable meal.

Frequently Asked Questions:

Can I make this White Lasagna Soup ahead of time?

Yes, you can! The flavors often meld even better when made a day in advance. Store it in an airtight container in the refrigerator. When reheating, you may need to add a little extra broth or water to reach your desired consistency as the pasta will absorb some of the liquid.

What kind of pasta is best for White Lasagna Soup?

Small, bite-sized pasta shapes work best for this soup. Lasagna noodles broken into bite-sized pieces are traditional and add a wonderful textural element. Other good options include ditalini, small shells, or elbow macaroni. Just ensure they are cooked until al dente so they don’t become mushy in the soup.