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.
Servings: 6 servings
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
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