White lasagna soup is made with sweet Italian sausage cooked in a flavorful, creamy broth with baby spinach and a blend of cheeses for a delicious Italian classic inspired meal.
White Lasagna Soup
From the recipe collection of Tara Ippolito
This white lasagna soup recipe is creamy, cheesy, and incredibly delicious.
My family absolutely loves lasagna. I make it often for parties, holidays and even for casual dinners at home. It’s always such a huge hit.
There’s just something about the combination of pasta, cheeses and seasoned meat that appeals to almost everyone.
My lasagna soup recipe was inspired by my traditional lasagna recipe and I’ve made that more times that I can count.
One day, I was thinking about my White Vegetable Lasagna and the idea came to me to try to turn that into a soup, too.
I took out most of the vegetables and just kept the spinach, but that’s the recipe that gave me the inspiration for this.
It made me so happy that my whole family loved this just as much if not better than my original lasagna soup recipe.
It’s such a cozy and comforting meal. I like to make this on cold fall and winter nights because it’s the perfect way to warm up.
I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do. ?
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White Lasagna Soup Variations
I like this recipe made just the way it is, but here are some ways to change it up if you’d like to.
- Pasta- I used Campanelli pastas here but you can use and kind of pasta that you’d like or lasagna sheets that have been broken into small pieces.
- Ground Meat- Ground sausage, beef, chicken or turnkey would all be ok to use.
- Broth- Chicken and Vegetable broth are both ok to use.
Other Easy Soup And Chowder Recipes
If you like super easy to make soup and chowder recipes like this one, here are some others that I know you’ll love, too.
White Lasagna Soup Ingredients
- Campanelli Pasta
- Olive Oil
- Sweet Italian Sausage
- Onion, chopped
- Garlic, chopped
- Cream Cheese, softened
- Chicken Broth
- Heavy Cream
- Grated Parmesan Cheese
- Ricotta Cheese
- Baby Spinach
- Salt, Pepper, Italian Seasoning and Garlic Powder
Instructions
First, in a large pot, heat the olive oil over medium high heat and brown the ground sausage.
Once the sausage is browned, add the chopped onion and garlic.
Then, season it with a little salt, pepper and Italian seasoning and continue cooking for another 3 minutes, stirring frequently.
Next, add the softened cream cheese and stir it into the sausage.
Then, slowly stir in the chicken broth.
Now, slowly stir in the heavy cream.
Next, add the pasta and stir it into the soup until all of the pasta is submerged into the liquid.
Then, raise the heat and bring the soup up to a gentle boil then turn the heat down to low and let the pasta cook in the soup for about 10-15 minutes or until it is soft.
Once the pasta is soft, stir in the ricotta and Parmesan cheese and season the soup with salt, pepper, garlic powder and Italian seasoning.
Next, add the baby spinach and stir it into the soup for about 2 minutes or until it wilts.
Finally, serve warm and enjoy!
White Lasagna Soup
Ingredients
- 1 pound Campanelli Pasta
- 2 tbs Olive Oil
- 1 pound Ground Sweet Italian Sausage
- 1 Onion, chopped
- 3 cloves Garlic, chopped
- 8 oz Cream Cheese, softened and cubed
- 6 cup Chicken Broth
- 15 oz Ricotta Cheese
- 1 cup Heavy Cream
- ¼ cup Grated Parmesan Cheese
- 5 oz Baby Spinach
- Salt and Pepper to taste
- 1 tbs Garlic Powder
- 2 tbs Italian Seasoning
Instructions
- In a large pot, heat the olive oil over medium high heat and brown the ground sausage.
- Once the sausage is browned, add the chopped onion and garlic. Season it with a little salt, pepper and half of the Italian seasoning then continue cooking for another 3 minutes, stirring frequently.
- Add the softened cream cheese and stir it into the sausage.
- Then, slowly stir in the chicken broth and heavy cream.
- Add the pasta and stir it into the soup until all of the pasta is submerged into the liquid. Raise the heat and bring the soup up to a gentle boil then turn the heat down to low and let the pasta cook in the soup for about 10-15 minutes or until it is soft.
- Once the pasta is soft, stir in the ricotta and Parmesan cheese and season the soup with salt, pepper, garlic powder and the rest of the Italian seasoning.
- Add the baby spinach and stir it into the soup for about 2 minutes or until it wilts.
- Finally, serve warm and enjoy!
Al Dente Diva says
Always feel free to add more broth if needed. Sometimes those noodles soak a lot up
Jodi says
Mine turned out more hamburger helper type than soup. Tasted great though