This White Creamy Lasagna Soup is a warm and cozy dish that’s full of flavor! It has rich, creamy sauce, tender pasta, and cheesy goodness that makes it a hit with everyone.
It’s like lasagna but in soup form! I love how easy it is to make. Just throw everything in one pot, and you’ll have a delicious meal that warms the heart and belly!
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor to the soup. You can use mild or spicy depending on your preference. If you’re looking for a lighter option, consider ground turkey or chicken as a substitute.
Lasagna Noodles: I love using traditional lasagna noodles, but you can use other types of pasta like mafaldine or even bow tie pasta. For a gluten-free version, try gluten-free pasta selections available in stores.
Ricotta Cheese: Ricotta adds creaminess! If you’re lactose intolerant, a vegan ricotta or blended tofu can work well as a replacement. You could also skip it entirely and use more cream or milk for richness。
Spinach: Fresh spinach gives the soup a nice color and taste. If you don’t have it on hand, frozen spinach works just fine; just make sure to thaw and drain it well before adding.
How Do You Make the Soup Creamy Without Curdling the Milk?
Getting a rich and creamy soup without curdling the milk can be a challenge, but here’s how you do it:
- After cooking the pasta, lower the heat before adding milk or half-and-half. This helps control the temperature.
- Stir the milk slowly and gently, allowing it to incorporate without boiling. Boiling can cause dairy to curdle.
- Add cheeses gradually, stirring continuously until they’re fully melted into the soup for that creamy texture.
Following these steps will keep your soup smooth and delicious!
How to Make White Creamy Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 4 cups chicken broth
- 3 cups whole milk or half-and-half
- 8 oz lasagna noodles or mafaldine/ribbon pasta, broken into bite-sized pieces
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Time Needed:
This White Creamy Lasagna Soup will take about 30 minutes to prepare and cook. You’ll spend around 10 minutes getting everything ready—chopping, measuring, and cooking. Once it’s simmering away, you can sit back and relax while it transforms into a cozy meal!
Step-by-Step Instructions:
1. Brown the Sausage:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the Italian sausage and break it up with a spoon as it cooks. Sauté until the sausage is browned and cooked through, which should take about 5-7 minutes. Once ready, remove the sausage with a slotted spoon and set it aside.
2. Sauté the Vegetables:
In the same pot, add the finely chopped onion and cook until it turns translucent, about 3-4 minutes. Next, add the minced garlic and sliced mushrooms. Cook for about 4 minutes until the mushrooms soften, stirring occasionally to prevent sticking.
3. Add Broth and Sausage:
Return the cooked sausage to the pot and pour in the chicken broth. Bring everything to a gentle boil, stirring occasionally to combine all the flavors.
4. Cook the Pasta:
Once boiling, add the broken lasagna noodles or pasta pieces into the soup. Reduce the heat to medium-low and let it cook until the pasta is al dente. This should take about 8-10 minutes. Keep an eye on it and stir occasionally so it doesn’t stick together.
5. Stir in the Cream and Cheeses:
Lower the heat again and slowly stir in the milk or half-and-half, ricotta cheese, grated Parmesan cheese, oregano, and optional red pepper flakes. Gently stir until the cheeses melt and the soup transforms into a creamy texture.
6. Add Spinach:
Fold in the fresh spinach and cook for an additional 1-2 minutes until it’s just wilted. Taste the soup and add salt and freshly ground black pepper as needed.
7. Serve and Garnish:
Using a ladle, serve the soup into bowls. If you’d like, add a dollop of ricotta or sour cream on top for extra creaminess, sprinkle with fresh parsley, and a bit of black pepper for garnish.
8. Enjoy!
Dig in and enjoy this deliciously comforting White Creamy Lasagna Soup, perfect for chilly days or when you just want something cozy and satisfying!
Can I Use Ground Turkey Instead of Italian Sausage?
Absolutely! Ground turkey is a great leaner alternative. Just add some Italian seasoning to boost the flavor since turkey can be a bit milder than sausage.
Can I Freeze Leftover Soup?
Yes, you can freeze leftover soup! Let it cool completely before transferring it to an airtight container or freezer bag. It will keep well in the freezer for up to 3 months. Just thaw in the refrigerator overnight and reheat on the stove!
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, consider using cottage cheese or even soft cream cheese blended until smooth. For a dairy-free option, you can use blended tofu mixed with a splash of lemon juice for flavor.
How Do I Reheat the Soup Without Losing Creaminess?
To reheat the soup, do it gently over low heat on the stovetop, stirring frequently. This helps maintain the creamy texture without curdling the milk. If it seems too thick, add a splash of chicken broth or milk to loosen it up!
