Name: Creamy White Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 servings
Ingredients: 1 lb ground beef (instead of Italian sausage); 1 large onion, finely chopped; 3 cloves garlic, minced; 6 cups chicken broth; 1 (15 oz) can cannellini beans, drained and rinsed; 1 cup heavy cream; 2 cups fresh spinach, roughly chopped; 1 1/2 cups whole milk ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese, plus more for garnish; 8 oz lasagna noodles, broken into roughly 2-inch pieces; Salt to taste; Freshly ground black pepper to taste

White Lasagna Soup is a magical culinary creation that transforms the beloved comfort of traditional lasagna into a soul-warming, incredibly satisfying soup. Forget the layers of pasta and heavy bécbeef hamel; this ingenious twist captures all those rich, creamy flavors and delightful textures in a bowl, making it a weeknight dinner dream. People absolutely adore White Lasagna Soup because it delivers the decadent essence of lasagna without the fuss, offering a lighter yet equally indulgent experience. What truly makes this dish special is its harmonious blend of tender pasta, savory Italian sausage, a luscious creamy broth infused with Parmesan and ricotta, and vibrant pops of spinach. It’s a dish that feels both familiar and wonderfully new, perfect for cozy evenings or when you crave something truly comforting.

Ingredients:

1 lb Italian sausage
1 large onion, finely chopped
3 cloves garlic, minced
6 cups chicken broth
1 (15 oz) can cannellini beans (or other white beans like Great Northern), drained and rinsed
1 cup heavy cream
2 cups fresh spinach, roughly chopped
1 1/2 cups whole milk ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese, plus more for garnish
8 oz lasagna noodles, broken into roughly 2-inch pieces
Salt to taste
Freshly ground black pepper to taste

Sautéing the Aromatics and Sausage

Step 1: Brown the Italian Sausage

Begin extract by adding the 1 lb of Italian sausage to a large pot or Dutch oven over medium-high heat. Break up the sausage with a spoon as it cooks, ensuring it browns evenly. We want to achieve a nice, crispy texture for the sausage. Once the sausage is fully cooked and no pink remains, use a slotted spoon to remove it from the pot and set it aside on a plate lined with paper towels. This will help drain off any excess grease, keeping our soup from becoming too oily. Leave about 1 tablespoon of the rendered sausage fat in the pot; discard the rest. This flavorful fat will be the base for our aromatics.

Step 2: Sauté the Onion and Garlic

Reduce the heat to medium. Add the finely chopped 1 large onion to the pot with the reserved sausage fat. Cook, stirring occasionally, until the onion becomes softened and translucent, which should take about 5-7 minutes. We’re not looking for deep browning here, just a tender, sweet onion. Next, add the 3 minced garlic cloves to the pot. Cook for another minute until fragrant, being careful not to burn the garlic. Burnt garlic can impart a bitter flavor to the soup, so keep a close eye on it during this step. The aroma at this point should be wonderfully enticing!

Building the Brothy Base

Step 3: Deglaze and Simmer the Broth

Pour the 6 cups of chicken broth into the pot. Use your spoon to scrape up any browned bits that might be stuck to the bottom of the pot. These bits are full of flavor and will significantly enhance the depth of our White Lasagna Soup. Bring the broth to a gentle simmer over medium-high heat. Once simmering, add the drained and rinsed 1 (15 oz) can of white beans. These beans will add a lovely creaminess and substance to the soup. Let this mixture simmer for about 10 minutes, allowing the flavors to meld together.

Step 4: Incorporate the Lasagna Noodles

Now it’s time to add the star of the show for our pasta component: the lasagna noodles. Add the 8 oz of lasagna noodles, broken into roughly 2-inch pieces, directly into the simmering broth. Stir them in gently to prevent them from clumping together. Cook the noodles according to the package directions, usually around 10-12 minutes, until they are al dente. We don’t want them to be mushy, as they will continue to cook slightly in the hot soup. Stir occasionally to ensure they cook evenly and don’t stick to the bottom of the pot.

Finishing Touches and Creamy Goodness

Step 5: Enrich the Soup with Cream and Cheese

Once the lasagna noodles are cooked to your liking, reduce the heat to low. Stir in the 1 cup of heavy cream. This is what gives our White Lasagna Soup its signature rich and creamy texture. Gently bring the soup back to a very low simmer – you don’t want it to boil after adding the cream, as it could curdle. Stir in the 1 1/2 cups of ricotta cheese, whisking gently until it is mostly incorporated and lends a velvety smoothness to the broth. Add the 1 cup of shredded mozzarella cheese and the 1/2 cup of grated Parmesan cheese. Continue to stir until the cheeses are melted and fully integrated into the soup. The ricotta and mozzarella will add wonderful creaminess, while the Parmesan brings a salty, nutty depth.

Step 6: Wilt the Spinach and Season

Finally, stir in the 2 cups of chopped fresh spinach. The heat from the soup will quickly wilt the spinach, adding a vibrant green color and a healthy boost. Cook for just a minute or two until the spinach is tender. Now is the crucial time to season your White Lasagna Soup. Taste it and add salt and freshly ground black pepper as needed. The amount of salt you’ll need will depend on the saltiness of your chicken broth and Italian sausage. Stir the reserved cooked Italian sausage back into the pot. Give everything a final stir to combine. Serve hot, garnished with extra grated Parmesan cheese and a sprinkle of fresh parsley if desired, for an extra burst of freshness and visual appeal. This comforting bowl is ready to be enjoyed!

Conclusion:

I hope you’ve enjoyed learning how to make this comforting and incredibly delicious White Lasagna Soup! This recipe is a fantastic way to enjoy all the classic flavors of lasagna without the fuss of layering and baking. The creamy, rich broth combined with tender pasta, savory sausage, and vibrant spinach creates a truly satisfying meal that’s perfect for a cozy night in or even for entertaining guests. Don’t be afraid to experiment and make it your own!

This White Lasagna Soup is wonderfully versatile. It pairs beautifully with crusty bread for dipping, a simple side salad for a lighter option, or even garlic knots for an extra indulgence. For variations, consider adding different types of Italian sausage (spicy or mild), or swap out the spinach for knon-alcoholic ale or Swiss chard. You can also make it vegetarian by omitting the sausage and adding extra vegetables like zucchini or mushrooms. I encourage you to give this recipe a try – you won’t be disappointed!

Frequently Asked Questions about White Lasagna Soup:

Can I make White Lasagna Soup ahead of time?

Yes, you can! You can prepare the soup base a day in advance and store it in the refrigerator. Cook the lasagna noodles separately just before serving and add them to the soup to prevent them from becoming mushy. This way, you can reheat the soup base and assemble the final dish quickly when you’re ready to eat.

What kind of pasta works best for White Lasagna Soup?

While you can use broken lasagna noodles as directed, other short pasta shapes like rotini, farfalle (bowties), or penne also work very well. The key is to choose a pasta that will hold the creamy sauce nicely and is easy to eat with a spoon. Ensure you don’t overcook the pasta, as it will continue to soften in the hot soup.