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Creamy White Lasagna Soup with shredded chicken, sun-dried tomatoes, spinach, and broken pasta noodles in a bowl.

White Lasagna Soup

A creamy, comforting soup that captures all the flavors of white lasagna—cheese, pasta, spinach (or other greens) and a rich broth—all served in one pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Meat & base
  • 1 lb ground Italian sausage (mild or spicy)
  • 1 onion (medium, diced)
  • 3 cloves garlic (minced)
Sauce & broth
  • 6 cups chicken broth or low-sodium if preferred
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 2 tbsp all-purpose flour for thickening
Pasta & greens
  • 8 oz lasagna noodles (broken into pieces) or other short pasta
  • 2 cups fresh spinach (or chopped kale)
Cheese & finishing
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 4 oz cream cheese (softened)
Seasonings
  • 1 tsp Italian seasoning
  • ¼ tsp red pepper flakes optional, for a little heat
  • to taste salt & black pepper

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Knife and Cutting Board

Method
 

  1. In a large pot or Dutch oven, brown the ground Italian sausage over medium heat, breaking it up with a spoon until fully cooked. Remove and set aside.
  2. Add the diced onion and sauté in the same pot until softened (about 3-4 minutes). Then add the minced garlic and cook for another minute.
  3. Stir in the flour and cook 1 minute to form a roux. Then gradually add the chicken broth while stirring to avoid lumps.
  4. Return the cooked sausage to the pot. Add the heavy cream (or half-and-half), Italian seasoning, red pepper flakes (if using), salt & pepper. Bring to a gentle simmer.
  5. Add the broken lasagna noodles (or short pasta) and cook until al dente (about 8-10 minutes or per package instructions).
  6. Stir in the spinach (or kale) until wilted. Then add the cream cheese, shredded mozzarella and grated Parmesan; stir until melted and incorporated.
  7. Taste and adjust seasoning with salt & pepper as needed. Serve hot, optionally topped with extra Parmesan and fresh herbs or a drizzle of olive oil.

Notes

This soup can be customized: omit sausage for a vegetarian version (use veggie broth and add more veggies), swap in cooked shredded chicken instead, or use different greens like kale. Leftovers keep in the fridge for ~3 days. Because the pasta absorbs liquid, you may need to add extra broth when reheating.