Amazing 6-Serving White Lasagna Soup Secret

Oh, listen, I know the feeling. Sometimes you just *need* that hearty, cheesy comfort food that lasagna brings to the table, right? But, let’s be real, sometimes rolling out all those noodles and dealing with baked-on cheese feels like a whole weekend commitment. That’s exactly why I started tinkering with ways to scratch that deep, savory Italian itch on a Tuesday night. Trust me, I’ve made hundreds of pots of soup over the years, trying to capture that impossible creaminess, and this White Lasagna Soup is the winner. It takes everything you love—the sausage, the herbs, the layers of cheesy flavor—and turns it into something you can whip up in under an hour. If you’re looking for a lighter take, you should also check out my recipe for comforting vegetarian lasagna soup! It’s richer than most brothy soups, but so much lighter than the big baked dish. When my crowd asks for comfort, this is what I whip up now. It’s just genius!

Why This White Lasagna Soup is Your New Weeknight Hero

Honestly, this soup is the answer to every ‘I want lasagna but I don’t want to do dishes’ prayer I’ve ever whispered. It packs such a huge flavor punch without needing to spend half the day assembling and baking. It’s everything good about the classic baked dish, served piping hot in a bowl!

Here’s what makes this version an absolute staple at my house:

• It’s a true one-pot wonder! Seriously, minimal cleanup means I’m not dreading making dinner the next day.
• The flavor is spot on—savory, garlicky, and so incredibly creamy, yet it feels lighter than a traditional layered dish.
• It comes together faster than ordering takeout. You can have this simmering before you even sit down to eat dinner.

Quick Prep and Cook Time for White Lasagna Soup

We’re talking 15 minutes of prep time, which is mostly chopping an onion and mincing garlic, and then about 30 minutes on the stovetop. That’s it! Forty-five minutes total, and you have six hearty servings. I love when a recipe respects my busy schedule. You get that slow-cooked flavor feel without actually having to slow-cook anything.

The Creamy Comfort of White Lasagna Soup

That creamy factor is absolutely crucial here. We get a wonderful richness from the heavy cream and those generous handfuls of mozzarella and Parmesan stirred right in. But since it’s a soup, it doesn’t sit heavy like baked ricotta does. The Italian sausage is key too—it’s got that great fennel and spice that gives the broth so much background depth. It’s savory, comforting, and perfect for chasing away a chilly evening.

Essential Ingredients for the Best White Lasagna Soup

Okay, let’s talk about what goes into this bowl of heaven. A good soup starts with good bones, and for this White Lasagna Soup, that means high-quality basic ingredients. I’ve tried cutting corners, and trust me, it’s just not worth it when you’re going for that classic lasagna vibe! Having everything laid out before you start is crucial, especially when the noodles start cooking fast.

Here’s the full lineup we need for six generous servings:

• I start with just 1 tablespoon of olive oil—nothing fancy, just enough to get things sweating.
• You absolutely need 1 pound of flavorful ground Italian sausage, and this is important: make sure those casings are completely removed so you can crumble it nicely.
• One medium onion, chopped up fine, and 2 cloves of garlic, minced super small. You want that flavor dispersed everywhere!
• For the liquid, we’re using 6 cups of chicken broth. This is the heart of the soup.
• A single 15-ounce can of cannellini beans, rinsed and drained well. These add body and a lovely texture transition from lasagna noodles.
• One 14.5-ounce can of diced tomatoes, and yes, keep the juice—that acidity is important!
• For seasoning, measure out 1 teaspoon of dried oregano and about 1/2 teaspoon of dried basil. Don’t skip the herbs, they bring the Italian identity!
• Then just the basics: 1/4 teaspoon of black pepper and 1/4 teaspoon of salt. Taste and adjust later, naturally.
• Now for the pasta: 8 ounces of lasagna noodles, which you’ll want to physically break into bite-sized pieces before they hit the pot.
• Finally, the richness: 1 cup of heavy cream, 1 cup of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese for stirring in and topping.

If you’re looking for flavor inspiration for other creamy dishes, I recently wrote up my favorite creamy vodka sauce recipe—it shares some similar dairy magic!

Ingredient Notes and Substitutions for White Lasagna Soup

So, I promised you expertise, right? Let’s talk about making swaps because sometimes you just don’t have exactly what I do. The Italian sausage is the main flavor driver here, giving that savory, slightly spicy kick you expect. If you’re trying to keep it milder, you can absolutely swap it out for ground chicken or turkey. Just give the ground meat a good seasoning boost with a pinch of fennel seed if you do that, so you don’t lose that distinctive Italian flavor profile.

Regarding the beans: the cannellini beans are perfect because they are creamy when cooked, but if you happen to have Great Northern beans lying around, they’ll do the job too. The recipe is pretty forgiving, which is more than I can say for baked lasagna!

Step-by-Step Instructions to Make White Lasagna Soup

If you think getting the flavor right for this soup is hard, you’ve got another thing coming! This process is so straightforward, I promise. We are building flavor in layers, just like a miniature lasagna, but in one noisy, happy pot. Make sure you have a big Dutch oven or soup pot ready because we are cooking this whole thing right on the stovetop. Remember to stir often, especially when those noodles go in so they don’t stick to the bottom!

Sautéing Aromatics and Browning Sausage in Your White Lasagna Soup Base

First things first, get that tablespoon of olive oil warming up in your pot over medium heat. Toss in your Italian sausage—remember, casings off!—and you need to break it up with your spoon until it’s completely browned. Once it looks good, drain off any extra fat. Nobody wants a greasy soup! Next, drop in your chopped onion and let it soften up for about 5 minutes while you catch your breath. Then, add the minced garlic, but only cook it for one minute more until it smells amazing—garlic burns so fast, so watch it closely.

Simmering the Broth and Noodles for White Lasagna Soup

Now we pour in the flavor foundation! Add your 6 cups of chicken broth, the rinsed cannellini beans, the undrained diced tomatoes, plus all your oregano, basil, salt, and pepper. Turn the heat up and let that gorgeous mixture come to a good boil. Once it’s bubbling, throw in those broken lasagna noodles. You want to reduce that heat right away to a simmer, then let it cook, stirring every few minutes, until those noodles are perfectly tender. That usually takes about 10 to 12 minutes. I’ve got a great guide on how I keep my noodles perfect in lasagna soup if you want to peek at my timing secrets!

Finishing Your White Lasagna Soup with Cream and Cheese Toppings

This is where the magic happens and the soup turns *white*! Gently stir in that cup of heavy cream. Listen, this is important: Once the cream goes in, you just heat it through. Do not let it boil again, or you can risk separating that beautiful emulsion we just created. Once it’s nice and hot, ladle the soup into your bowls immediately. Then, the grand finale! Top each serving generously with that shredded mozzarella and a sprinkle of Parmesan cheese. Let it sit for just 30 seconds so the cheese gets melty and stringy. Perfection!

Tips for Perfect White Lasagna Soup Consistency

Honestly, the biggest challenge with any noodle-in-soup recipe is getting the noodle texture *just* right. We’re looking for tender, but not mushy, and we need to manage the cream so it stays glossy, not broken. When you cook this soup, the noodles become the real diva of the pot, soaking up broth like crazy. You gotta pay attention near the end, or you’ll end up with a pot of cheesy pasta casserole instead of soup!

Preventing Overcooked Noodles in White Lasagna Soup

My number one tip here is to start tasting your noodles way before the recipe timer tells you to. The instruction says 10 to 12 minutes, but depending on how hard your boil was, it might be 9 minutes, or it might be 13. You want them tender, pull them out of the heat the *second* they hit that perfect al dente stage. Remember, they’re going to keep cooking for a minute or two even after you take the pot off the burner, especially because we’re adding that hot cream. If you serve them too soft, they turn into little gummy ropes in the bowl.

Achieving a Thicker White Lasagna Soup

If you taste that soup right before adding the cream and you think, “Wow, this is a little too thin for my liking,” don’t panic! We have a couple of tricks up our sleeve to give it some body without messing up the flavor. Remember those cannellini beans we threw in? Grab a wooden spoon and just gently mash about a quarter of them against the side of the pot. The mashed beans dissolve right into the broth, releasing starch and thickening everything up beautifully. Another thing you can do is just let it simmer for an extra 3 or 4 minutes before the cream goes in. The broken noodles will absorb just a tiny bit more liquid, and suddenly, your soup has that thicker, richer texture we all crave. Just be sure to stir constantly if you cook the noodles longer so they don’t clump together!

Serving Suggestions for White Lasagna Soup

Because this White Lasagna Soup is already so rich and comforting with the sausage, cream, and all that melted cheese, you don’t need a huge, complicated side dish. If anything, you need something crisp or something super dippable to scoop up every last drop of that creamy broth. I always aim for something that feels Italian-American classic without keeping me stuck in the kitchen.

Here are my absolute favorite things to serve alongside this soup:

• Garlic Bread, of course! You need something to soak up the leftovers! I usually make my simple easy garlic parmesan breadsticks, which are fast and unbelievably buttery. The texture contrast between the soft soup and the crisp bread is just heaven.
• **A Simple Arugula Salad:** Keep things light to balance the creaminess. Toss some fresh arugula with a squeeze of fresh lemon juice, a drizzle of good olive oil, and maybe a few shavings of extra Parmesan. Its peppery bite cuts right through the richness of the soup perfectly.
• **A Little Green Salad with Italian Vinaigrette:** If you don’t like arugula, just a crisp iceberg or romaine salad with a zesty, oil-and-vinegar-based dressing works wonders. You need that acidity to refresh your palate between creamy spoonfuls.

Honestly, though, the best part of serving this soup is that it’s a one-bowl meal. A good side of warm bread is usually all you need to feel completely satisfied!

Storage and Reheating Instructions for Leftover White Lasagna Soup

Oh, I’m so glad you’re making enough for leftovers! That’s the sign of a truly great meal, isn’t it? I always instruct people to be cautious when storing soup that has pasta and cream in it, though. When this White Lasagna Soup cools down, those little lasagna pieces are going to continue soaking up every last drop of that incredible broth. By morning, it might look less like soup and more like a very cheesy, soupy casserole.

Don’t worry, it’s totally fixable! You just have to remember that the final consistency will change drastically between when it goes into the fridge and when you bring it back to life the next day. Plan ahead for a little extra broth when reheating!

Storing Your Leftover White Lasagna Soup

Pop those leftovers into an airtight container right away. If you want to be extra cautious about the noodles getting *too* soft overnight, you could store the soup base (sausage, broth, beans, seasonings) separately from the broken lasagna noodles and the heavy cream. Just seal them up and stick them in the fridge for up to 3 or 4 days. But who are we kidding? It’s usually gone by day two!

Reheating White Lasagna Soup to Perfection

When you’re ready for round two, you’ll notice it’s probably pretty thick. That’s normal! Grab a saucepan and dump the leftovers in gently. You’ll need to add back some liquid to thin it out to the perfect soup consistency again. I usually start by adding about 1/4 cup to 1/2 cup of simple chicken broth per serving. Heat it slowly over medium-low heat, stirring gently until everything is warmed through and flows nicely again. Just like before, bring it up to a gentle simmer, but do NOT let it boil once that cream is back in there. If you stored the noodles separately, add them back in for the last 5 minutes of heating so they aren’t totally waterlogged. Top with a fresh sprinkle of Parmesan, and it’s just as good as the first night!

Frequently Asked Questions About White Lasagna Soup

I know when you’re trying a new favorite recipe, you always have those little random thoughts popping up about tweaking it for circumstances. I totally get it! Trying this White Lasagna Soup recipe for the first time should feel easy, so here are the top things people usually ask me about making their perfect batch. If you’ve got other soup queries, maybe take a look at my white chicken enchilada soup; sometimes those questions overlap!

Can I make this White Lasagna Soup vegetarian?

That’s a fantastic question! The savory flavor definitely comes from that Italian sausage, but yes, you can absolutely tailor this for a vegetarian meal. My main recommendation, since we’re losing the depth from the meat, is to swap out the chicken broth for a really good quality vegetable broth. Look for one that’s well-seasoned, maybe one with some mushroom or roasted vegetable notes. You might want to sauté some extra mushrooms or maybe some chopped zucchini in the olive oil first to give the soup a better base flavor before you move on to adding the broth.

What kind of beans work best in White Lasagna Soup?

In the recipe, I specified cannellini beans because they are just beautifully creamy and mild, and they blend in nicely when you mash them slightly for thickening. But really, any white bean will work beautifully in this soup! If you happen to have Great Northern beans or even small navy beans, go ahead and use those instead. They behave almost exactly the same way. I’ve even thrown in drained chickpeas once when I was in a pinch, and while the texture is a little firmer, it was still delicious because the sausage and cheese flavor totally carries it!

Can I freeze White Lasagna Soup?

This is the tough one when it comes to creamy soups, so you have to be strategic here. Because we have heavy cream and noodles in there, I generally advise against freezing the *whole* finished soup. The noodles get incredibly mushy when thawed, and the cream can sometimes separate or get grainy. If you know you’ll have leftovers you want to save long-term, here’s the trick: Freeze the base! Cook everything up until Step 4—when the noodles are tender. Then, cool that base completely and freeze it separately. When you’re ready to eat, thaw the base, bring it to a gentle simmer, and *then* stir in the heavy cream and your fresh mozzarella and Parmesan on top. That way, you don’t ruin the texture of the dairy or the pasta!

Estimated Nutritional Snapshot for White Lasagna Soup

Now, I always tell people that when we’re cooking comfort food—especially things loaded with sausage, cream, and cheese—we aren’t exactly aiming for a diet recipe! But knowing the rough breakdown is helpful, right? This recipe turns out really hearty, and since we’re making six generous bowls, the numbers come out quite balanced for how rich it tastes. It’s satisfying without completely weighing you down, probably because it’s a soup and not a six-layer baked casserole!

I want to be super clear, though: I cook with love, not lab equipment! These numbers are just an estimate based on the ingredients listed above and the typical nutritional data for those items. Your actual count might vary slightly based on the exact brand of sausage or the fat content of your heavy cream. Consider this a helpful guide, not a guarantee!

For one serving, which we calculate as about 1.5 cups of this wonderful White Lasagna Soup, here’s the general picture based on this batch:

• Calories are sitting around 550. That’s pretty substantial for a soup, but remember, that includes the cheese topping!
• We’re looking at about 35 grams of Fat, with 15 grams of that being Saturated Fat, which mostly comes from that wonderful Italian sausage and the cream.
• Protein is high, around 30 grams, thanks to the sausage and the dairy.
• Carbohydrates are around 35 grams, mostly from the noodles and the beans.
• Sodium is clocked in around 850 mg. Keep that in mind if you’re watching salt intake—you can always use low-sodium broth to adjust that!

It’s a powerhouse meal, for sure. Perfect for a cold night when you need something substantial!

Share Your White Lasagna Soup Creations

Okay, I’ve shown you all my secrets, walked you through every step of browning the sausage, and told you exactly why you shouldn’t boil after adding that cream. Now, it’s your turn! This is where cooking gets really fun—when we all share what we made.

I absolutely *live* for seeing your bowls of steaming, cheesy White Lasagna Soup. Did you add a twist of fresh lemon zest at the end like I suggested? Did you manage to get perfectly tender noodles? Or better yet, did you discover a fantastic new side dish that pairs perfectly with this creamy comfort?

Please, please, please leave me a comment below! Tell me how it turned out. Give the recipe a star rating so other cooks know what you thought. If you snapped a picture of your delicious creation—especially with that melty mozzarella pooling on top—tag me on social media! I genuinely love seeing your results come to life. You can always reach out directly if you have questions, too; just head over to my contact page if you need a direct line!

Happy cooking, and I can’t wait to see your favorite bowls of this amazing soup!

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