Creamy, cozy, and packed with flavor—this White Lasagna Soup takes everything you love about cheesy white lasagna and turns it into a one-pot weeknight dinner. Italian sausage, mushrooms, tender noodles, and spinach all simmer together in a savory broth before being finished with cream and Parmesan. It’s hearty, comforting, and ready in under an hour.
If you enjoy this white lasagna soup, you should try my Creamy Lasagna Soup! This recipe was viral on TikTok, and for good reason. This soup is cheesy, saucy, flavorful, and packed with chewy lasagna noodles. It’s everything you love about traditional lasagna, but in a soup version.
Looking for more Italian-inspired soup recipes? Try my Creamy Italian Sausage Soup with Orzo & Kale. Made with flavorful Italian sausage, tons of veggies, orzo, and a creamy broth, the recipe is satisfying and packed with flavor!
Table of Contents
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks in the same pot for easy prep and cleanup.
- Classic Flavors, Cozy Twist: All the white lasagna vibes without layering noodles and baking.
- Perfect for Cold Nights: Creamy, cheesy, and loaded with veggies—this soup is a true comfort food dinner.
Ingredients & Substitutions
- Italian Sausage: Use mild for a family-friendly soup or hot for a little heat. Chicken or turkey sausage also works for a lighter option.
- Yellow Onion: Adds sweetness and depth. White onion or shallots can be used instead.
- Mushrooms: Baby bella (cremini) bring an earthy flavor, while white mushrooms are milder. If you’re not a fan, swap in zucchini or omit altogether.
- Garlic: Fresh cloves are best for bold flavor. Garlic powder can be used in a pinch (about 1 teaspoon).
- Italian Seasoning: A convenient blend of basil, oregano, rosemary, and thyme. You can mix your own dried herbs if needed.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Chicken Stock: Provides a flavorful base. Substitute with chicken broth or vegetable stock. Bone broth adds extra richness.
- Water: Helps balance the richness. You can use more stock if you prefer a stronger flavor.
- Lasagna Noodles: Classic wide noodles give that authentic lasagna feel. Substitute with mafaldine, bowtie, penne, or any short pasta.
- Heavy Cream: Makes the soup luxuriously creamy. Swap with half-and-half for lighter richness or whole milk for a thinner broth.
- Baby Spinach: Adds freshness and color. Kale, Swiss chard, or arugula can also be used.
- Parmesan Cheese: Freshly grated Parmesan melts smoothly into the broth. Pecorino Romano is a great alternative with a sharper bite. Avoid pre-shredded, as it doesn’t melt well.
- Black Pepper: Freshly cracked pepper adds a subtle kick. White pepper can be used if you prefer a milder flavor.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make White Lasagna Soup
Quick Overview
- Brown sausage.
- Cook veggies.
- Add liquids & noodles.
- Add final ingredients.
Step by Step Instructions
Quick Tip From Bri
Break the lasagna noodles into pieces before adding them to the pot and stir often as they cook—this keeps them from clumping together and ensures every bite has those classic lasagna layers.
- Brown the Sausage: In a large pot or Dutch oven, cook the sausage over medium-high heat, breaking it into crumbles with a spoon, until browned and cooked through, 5–7 minutes.
- Cook the Vegetables: Add the onion and mushrooms to the pot with the sausage. Sauté for 6–8 minutes until softened and golden. Stir in the garlic, Italian seasoning, and salt, cooking for 1–2 minutes until fragrant.
- Add Liquids and Noodles: Pour in the chicken stock and water. Scrape any brown bits off the bottom of the pot with your spoon. Bring to a boil, then add the broken lasagna noodles. Cook, stirring occasionally, until the noodles are al dente, about 10-12 minutes.
- Make it Creamy and Finish: Reduce heat to low and stir in the heavy cream. Add the spinach and cook until wilted, 1–2 minutes. Turn off the heat, then stir in the parmesan. Serve hot, garnished with extra parmesan if desired.
Recipe Serving Suggestions
Warm, crusty bread is this white lasagna soup’s perfect pair. Here are my recommendations:
- Homemade French Bread: With just 4 basic ingredients, you’ll get two golden, crusty loaves with soft, fluffy centers.
- Garlic Rosemary Focaccia Muffins: These delicious mini focaccias are herby, crispy on the outside, golden brown, and oh-so-good!
- Texas Toast Garlic Bread Recipe: The simplest side dish, and is way better than the frozen stuff.
Expert Tips
- Break the Noodles By Hand: Uneven, rustic pieces mimic lasagna layers in soup form.
- Stir Occasionally While Boiling Noodles: This prevents them from sticking together or to the bottom of the pot.
- Taste and Adjust Salt at the End: Parmesan and sausage both add saltiness, so season carefully.
Most Common Mistakes
- Overcooking the Noodles: Lasagna noodles continue to soften as the soup sits, so stop cooking when they’re just al dente.
- Adding Spinach Too Early: Tossing it in with the noodles makes it soggy and dull. Always add at the very end.
- Not Scraping the Pot: Skipping this step means you lose all those caramelized brown bits that give the broth rich flavor.
- Using Pre-Shredded Parmesan: Bagged cheese doesn’t melt smoothly and can leave the broth grainy—always grate it fresh.
- Forgetting to Taste Before Serving: Sausage and Parmesan add saltiness, so check seasoning at the end instead of oversalting early.
Additions & Variations
- Cheesy Topping: Add a dollop of ricotta or ½ cup of shredded mozzarella cheese before serving for extra white lasagna vibes.
- Veggie Boost: Stir in ¼ cup of diced roasted red peppers along with the spinach for more color and nutrients.
- Herb Finish: Sprinkle with 2–3 tablespoons of freshly chopped basil or parsley before serving to brighten up the flavors.
- Spicy Twist: Add ¼–½ teaspoon of red pepper flakes with the garlic for a subtle heat that balances the creamy broth.
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White Lasagna Soup
Creamy, cozy, and packed with flavor—this White Lasagna Soup takes everything you love about cheesy white lasagna and turns it into a one-pot weeknight dinner. Italian sausage, mushrooms, tender noodles, and spinach all simmer together in a savory broth before being finished with cream and Parmesan. It’s hearty, comforting, and ready in under an hour.
Ingredients
- 1 pound ground Italian sausage (mild or hot)
- 1 medium yellow onion, diced
- 8 ounces baby bella or white mushrooms, sliced
- 8 cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon Morton kosher salt, plus more to taste
- 1 quart (4 cups) chicken stock
- 2 cups water
- 6 lasagna noodles (about 6 ounces), broken into bite-sized pieces
- 1 cup heavy cream
- 1 5- ounce clamshell fresh baby spinach
- 1/2 cup finely grated Parmesan cheese (about 1.5 ounces)
- freshly ground black pepper, to taste
Instructions
- Brown the Sausage: In a large pot or Dutch oven, cook the sausage over medium-high heat, breaking it into crumbles with a spoon, until browned and cooked through, 5–7 minutes.1 pound ground Italian sausage
- Cook the Vegetables: Add the onion and mushrooms to the pot with the sausage. Sauté for 6–8 minutes until softened and golden. Stir in the garlic, Italian seasoning, and salt, cooking for 1–2 minutes until fragrant.1 medium yellow onion,, 8 ounces baby bella or white mushrooms,, 8 cloves garlic,, 2 teaspoons dried Italian seasoning, 1/2 teaspoon Morton kosher salt,, freshly ground black pepper,
- Add Liquids and Noodles: Pour in the chicken stock and water. Scrape any brown bits off the bottom of the pot with your spoon. Bring to a boil, then add the broken lasagna noodles. Cook, stirring occasionally, until the noodles are al dente, about 10-12 minutes.1 quart (4 cups) chicken stock, 2 cups water, 6 lasagna noodles
- Make it Creamy and Finish: Reduce heat to low and stir in the heavy cream. Add the spinach and cook until wilted, 1–2 minutes. Turn off the heat, then stir in the parmesan. Serve hot, garnished with extra parmesan if desired.1 cup heavy cream, 1 5- ounce clamshell fresh baby spinach, 1/2 cup finely grated Parmesan cheese
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Break the Noodles By Hand: Uneven, rustic pieces mimic lasagna layers in soup form.
- Stir Occasionally While Boiling Noodles: This prevents them from sticking together or to the bottom of the pot.
- Don’t Use Pre-Shredded Parmesan: Bagged cheese doesn’t melt smoothly and can leave the broth grainy—always grate it fresh.
- Taste and Adjust Salt at the End: Parmesan and sausage both add saltiness, so season carefully.
Nutrition
Calories: 620kcal | Carbohydrates: 35g | Protein: 25g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 113mg | Sodium: 1148mg | Fiber: 2g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
