Creamy White Lasagna Soup
A rich and velvety soup that combines the comforting flavors of lasagna in a bowl, featuring chicken sausage, creamy cheeses, and tender greens.
Ingredients
Main Ingredients
- 2 tablespoons Olive oil
- 1 lb Italian chicken sausage (casings removed) or rotisserie chicken, shredded
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 1/2 teaspoon Crushed red pepper flakes (optional) Adjust to taste
- 2 teaspoons Italian seasoning
- 1 teaspoon Fresh thyme, chopped (or 1/2 tsp dried)
- 6 cups Chicken broth, low-sodium
- 1 cup Heavy cream (or half-and-half for lighter)
- 4 ounces Cream cheese, softened
- 8-10 sheets Lasagna noodles, broken into bite-size pieces
- 4 cups Baby spinach, loosely packed
- 1 cup Ricotta cheese (whole milk preferred)
- 1 cup Shredded mozzarella
- 1/2 cup Freshly grated parmesan, plus more for serving
- 1 Lemon (zest and 1-2 teaspoons juice)
- a pinch Nutmeg For classic white-sauce vibe
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium-high. Add chicken sausage and cook, breaking it up, until browned and cooked through, 5-7 minutes. Season lightly with salt and pepper and remove to a plate if extra fat needs draining.
- In the same pot, add onion and a pinch of salt. Cook 3-4 minutes until translucent.
- Stir in garlic, red pepper flakes, Italian seasoning, and thyme; cook 1 minute until fragrant.
Cooking
- Pour in chicken broth, scraping up any browned bits. Bring to a boil, then reduce to a steady simmer. Return sausage to the pot.
- Add broken lasagna noodles and simmer 10-12 minutes, stirring occasionally, until al dente. Keep an eye out—lasagna noodles love to stick.
- Stir in heavy cream and cream cheese until smooth. Add nutmeg and lemon zest. Taste and adjust salt and pepper.
- If you want it thicker, simmer another 2-3 minutes.
- Stir in spinach and cook 1-2 minutes until wilted. Squeeze in lemon juice to brighten the richness.
- In a small bowl, combine ricotta, mozzarella, and parmesan with a pinch of salt and pepper. Either dollop directly into bowls or stir half into the pot for ultra-creaminess and save half for topping.
- Ladle into bowls, dollop with the ricotta blend if not already mixed, and finish with more parmesan and chopped basil or parsley. Black pepper on top? Always a yes.
Notes
Store soup (without the ricotta topping) in airtight containers for 3-4 days. Noodles will continue to soak up broth; add a splash of water or broth when reheating. Freeze without pasta and dairy for up to 2 months. Reheat, then add freshly cooked noodles and stir in cream/cheeses at the end.