Imagine all the comforting flavors of lasagna transformed into a warm, creamy soup that’s both hearty and easy to prepare. This White Lasagna Soup combines savory Italian sausage, tender noodles, and a rich cheese topping to deliver the essence of lasagna in a bowl. Perfect for chilly nights or a cozy family dinner, this soup brings together classic Italian herbs, a smooth creamy base, and a satisfying cheese blend for a meal everyone will love.
Ingredients:
For the Soup Base:
- 2 tablespoons olive oil
- 1 pound ground Italian sausage (mild or hot)
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 8 oz lasagna noodles, broken into bite-sized pieces
- 1/2 cup heavy cream or half-and-half
For the Cheese Topping:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions:
- Cook the Sausage : Heat olive oil in a large pot over medium heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until it’s browned and cooked through (about 5–7 minutes). Remove any excess fat if necessary.
- Sauté the Vegetables : Add the diced onion to the pot and cook until it’s softened (about 3–4 minutes). Add the minced garlic, oregano, basil, and crushed red pepper flakes, stirring to combine.
- Add the Broth and Tomatoes : Pour in the chicken broth and diced tomatoes (with their juices).
- Cook the Noodles : Add the broken lasagna noodles to the pot, reduce heat to a simmer, and cook until the noodles are tender, about 10–12 minutes. Stir occasionally to prevent the noodles from sticking to the pot.
- Add Cream for Richness : Once the noodles are cooked, stir in the heavy cream or half-and-half. Simmer for another 2 to 3 minutes to warm it through, ensuring it doesn’t reach a boil.
- Prepare the Cheese Topping : While the soup simmers, combine ricotta cheese, Parmesan, and 1 cup of mozzarella in a small bowl. Stir well to mix.
- Serve and Garnish : Ladle the soup into bowls, adding a generous spoonful of the cheese topping to each serving. Top with the remaining shredded mozzarella and garnish with fresh parsley, if desired.
Conclusion:
This White Lasagna Soup is the ultimate comfort dish, offering all the nostalgic flavors of lasagna in a fraction of the time. With its creamy base, savory sausage, tender noodles, and melty cheese topping, each spoonful is an invitation to relax and enjoy. Perfect for weeknights or casual gatherings, this soup is sure to be a family favorite.
Creamy White Lasagna Soup – A Comforting Italian-Inspired Bowl of Goodness
This Creamy White Lasagna Soup offers all thebeloved flavors of classic lasagna in a simplified, one-pot recipe, topped witha melty cheese blend for extra comfort.
Ingredients
For the Soup Base:
- 2 tablespoons olive oil
- 1 pound ground Italian sausage mild or hot
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes optional
- 6 cups low-sodium chicken broth
- 1 can 14.5 oz diced tomatoes, undrained
- 8 oz lasagna noodles broken into bite-sized pieces
- 1/2 cup heavy cream or half-and-half
For the Cheese Topping:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley optional for garnish
Instructions
- Cook the Sausage : Heat olive oil in a large pot over medium heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until it’s browned and cooked through (about 5–7 minutes). Remove any excess fat if necessary.
- Sauté the Vegetables : Add the diced onion to the pot and cook until it’s softened (about 3–4 minutes). Add the minced garlic, oregano, basil, and crushed red pepper flakes, stirring to combine.
- Add the Broth and Tomatoes : Pour in the chicken broth and diced tomatoes (with their juices).
- Cook the Noodles : Add the broken lasagna noodles to the pot, reduce heat to a simmer, and cook until the noodles are tender, about 10–12 minutes. Stir occasionally to prevent the noodles from sticking to the pot.
- Add Cream for Richness : Once the noodles are cooked, stir in the heavy cream or half-and-half. Simmer for another 2 to 3 minutes to warm it through, ensuring it doesn’t reach a boil.
- Prepare the Cheese Topping : While the soup simmers, combine ricotta cheese, Parmesan, and 1 cup of mozzarella in a small bowl. Stir well to mix.
- Serve and Garnish : Ladle the soup into bowls, adding a generous spoonful of the cheese topping to each serving. Top with the remaining shredded mozzarella and garnish with fresh parsley, if desired.