Think creamy lasagna without the layering, the waiting, or the mess. This One-Pot White Lasagna Soup tastes like it took all afternoon—yet it’s weeknight-friendly and wildly satisfying. It’s rich, garlicky, loaded with tender noodles, and crowned with a ricotta-parmesan cloud that melts into every spoonful.
No complicated steps, no culinary gymnastics. Just a pot, a stovetop, and a bowl you’ll be scraping clean.
Why This Recipe Works
This soup hits that perfect comfort-food equation: big flavor, low effort. Browning the aromatics and sausage first builds a savory base that tastes like you simmered it all day.
Using chicken broth plus milk and a splash of cream keeps it velvety without turning it heavy.
Broken lasagna noodles cook right in the pot, soaking up those flavors like tiny edible sponges. The ricotta-parmesan topping adds a cheesy “lasagna” finish that you swirl in to taste—your bowl, your rules. And yes, it thickens beautifully as it sits, which is exactly what you want from a soup that doubles as leftovers.
What You’ll Need (Ingredients)
- 1 lb mild Italian sausage (bulk or casings removed; sub chicken or turkey sausage)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- 6 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream (or sub half-and-half)
- 8–10 lasagna noodles, broken into bite-size pieces
- 2 cups baby spinach, roughly chopped
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan (plus more for serving)
- Salt and black pepper, to taste
- 2 tbsp olive oil (if sausage is lean)
- 1 tbsp butter (optional, for extra richness)
- Ricotta Topping: 1 cup whole-milk ricotta, 1/4 cup grated Parmesan, pinch of salt and pepper, zest of 1/2 lemon (optional)
- Fresh parsley or basil, chopped, for garnish
The Method – Instructions
- Make the ricotta topping. In a small bowl, mix ricotta, Parmesan, a pinch of salt and pepper, and lemon zest.
Stir until smooth. Set aside.
- Brown the sausage. Heat a large pot or Dutch oven over medium-high. Add sausage (plus olive oil if needed).
Cook, breaking it up, until browned and cooked through, 5–7 minutes. If there’s excess fat, spoon off all but 1 tablespoon.
- Sauté aromatics. Add onion and butter (if using). Cook 3–4 minutes until softened.
Stir in garlic, Italian seasoning, and red pepper flakes. Cook 30–60 seconds until fragrant. Season lightly with salt and pepper.
- Build the broth. Pour in chicken broth.
Scrape up browned bits—that’s flavor. Bring to a boil.
- Add noodles. Reduce to a lively simmer and add broken lasagna noodles. Cook 8–10 minutes, stirring often so they don’t stick.
You want them tender but not mush.
- Finish creamy. Lower heat. Stir in milk, heavy cream, mozzarella, and 1/2 cup Parmesan. Simmer gently 2–3 minutes to melt and thicken slightly.
Don’t let it aggressively boil.
- Greens and season. Fold in chopped spinach until wilted, about 1 minute. Taste and adjust with salt and pepper. If it’s too thick, splash in more broth or milk; if too thin, simmer another minute.
- Serve like a pro. Ladle soup into bowls.
Top each with a dollop of the ricotta mixture and a sprinkle of parsley or basil. Swirl, slurp, smile.
Preservation Guide
- Fridge: Store in airtight containers for up to 4 days. The noodles will continue to soak up liquid—totally normal.
- Reheat: Warm gently on the stovetop over medium-low, adding broth or milk to loosen.
Avoid boiling to keep the dairy from separating.
- Freeze: For best results, freeze soup without noodles up to 2 months. Reheat, then cook noodles fresh and add before serving. If freezing with noodles, expect softer texture (still tasty IMO).
- Make-ahead tip: Keep cooked noodles separate and add to portions as you reheat to maintain ideal bite.
Why This is Good for You
This soup gives you balanced comfort: protein from sausage and ricotta, carbohydrates from the noodles, and a solid hit of greens.
Spinach brings iron, folate, and vitamin K to the party without stealing the spotlight. Using milk plus a bit of cream keeps things silky while avoiding the full heft of a traditional Alfredo base.
Plus, you’re cooking everything in one pot, which means fewer dishes and more sanity. Less cleanup equals more time to chill—consider that mental health food.
And because you control the toppings, you can keep it lighter or pile on the cheese like it’s your birthday.
Avoid These Mistakes
- Boiling after adding dairy. That’s the fast track to curdling. Keep it at a gentle simmer once milk and cream go in.
- Not stirring noodles. Broken lasagna pieces love to stick. Stir frequently in the first few minutes.
- Underseasoning. Broth brands vary.
Taste at the end and adjust salt, pepper, and even a squeeze of lemon if you need brightness.
- Skipping the ricotta topping. It’s the “lasagna” moment. Without it, you’ve got a creamy noodle soup—still good, but not iconic.
- Overcooking the greens. Add spinach at the end so it stays vibrant and not swampy.
Mix It Up
- Chicken Alfredo vibes: Swap sausage for shredded rotisserie chicken and add a pinch of nutmeg.
- Mushroom magic: Sauté 8 oz sliced cremini with the onions for earthy depth. A splash of dry white wine?
Chef’s kiss.
- Vegetarian: Use veggie broth and replace sausage with white beans or meatless Italian sausage. Add extra spinach or chopped kale.
- Gluten-free: Use gluten-free lasagna sheets or short pasta. Watch cook time—GF pasta can go from perfect to mush fast.
- Spicy Tuscan: Use hot Italian sausage, extra red pepper flakes, and sun-dried tomatoes (oil-packed, chopped) for tang and heat.
- Herb-forward: Finish with fresh basil and a drizzle of good olive oil.
A little lemon juice brightens everything.
FAQ
Can I make this without sausage?
Yes. Use chicken, turkey, or plant-based sausage, or swap in white beans for protein. If you skip meat entirely, add a touch more Italian seasoning and Parmesan to boost savoriness.
What if I only have heavy cream?
Use 3/4 cup heavy cream and skip the milk, then add a splash of water or extra broth if it’s too thick.
It’ll be richer, and no one will complain.
Will other pasta shapes work?
Absolutely. Mafalda, farfalle, or broken spaghetti all work. Adjust cooking time to the package directions and start checking early.
How do I prevent the cheese from clumping?
Lower the heat before adding cheese and add it gradually, stirring constantly.
Pre-shredded is fine, but freshly grated melts smoother. Also, avoid boiling after the cheese goes in.
Can I make it in a slow cooker?
Brown sausage and aromatics first, then add to slow cooker with broth. Cook on Low 4–5 hours.
Stir in noodles for the last 20–30 minutes, then add dairy and cheese at the end on Warm until melted. Spinach goes in last.
How can I lighten this up?
Use turkey sausage, low-fat ricotta, and half-and-half instead of cream. Increase spinach to 3 cups and reduce noodles slightly.
Still cozy, still delicious.
Why is my soup too thick after chilling?
Noodles absorb liquid as it rests—that’s normal. Loosen with broth or milk when reheating and adjust seasoning. Problem solved.
Final Thoughts
One pot, fifteen-ish minutes of hands-on time, and a bowl that tastes like your favorite white lasagna—minus the marathon assembly.
This soup is weeknight gold and weekend worthy, the kind of dish that makes people ask for seconds and the recipe. Keep the ricotta topping on standby, stir it in like a pro, and claim your cozy-season crown. FYI: garlic bread on the side is not optional—just smart life choices.
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