The Best Creamy White Lasagna Soup: A Cozy One-Pot Meal
This Creamy White Lasagna Soup is a rich and cozy one-pot wonder. Packed with Italian sausage, tender white beans, spinach, and broken lasagna noodles in a cheesy ricotta-Parmesan-mozzarella cream broth, it’s the perfect hearty meal for any night of the week. All the flavors of lasagna, but without the layering or baking!
Equipment
- Large Dutch oven or soup pot For browning sausage and simmering soup
- Wooden spoon For breaking up sausage and stirring soup
- Ladle To serve soup
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 15 oz can cannellini beans, rinsed and drained
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1 1/2 cups whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 8 oz lasagna noodles, broken into bite-sized pieces
- salt and black pepper to taste
- extra Parmesan, for garnish
Instructions
- In a Dutch oven, brown Italian sausage over medium-high heat until cooked through. Drain grease and set sausage aside.
- In the same pot, sauté onion until softened (5 minutes). Add garlic and cook for 1 minute.
- Pour in chicken broth and stir in white beans. Bring to a simmer.
- Stir in heavy cream, ricotta, mozzarella, and Parmesan. Mix until melted and creamy.
- Add spinach and let it wilt into the broth.
- Add broken lasagna noodles and cook 10–12 minutes until tender.
- Return sausage to the pot, season with salt and pepper, and simmer 5 minutes more. Serve hot, garnished with Parmesan.
Notes
For best make-ahead results, prepare the soup base without noodles. Add broken lasagna noodles fresh before serving to avoid them absorbing too much liquid.