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One-Pot White Lasagna Soup

A creamy, comforting soup that replicates the flavors of traditional lasagna without the fuss, perfect for weeknight meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb mild Italian sausage bulk or casings removed; can 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 pieces 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
  • to taste Salt and black pepper
  • 2 tbsp olive oil if sausage is lean
  • 1 tbsp butter optional, for extra richness
For the Ricotta Topping
  • 1 cup whole-milk ricotta
  • 1/4 cup grated Parmesan
  • a pinch salt and pepper
For Garnish
  • to taste Fresh parsley or basil, chopped for garnish

Method
 

Make the Ricotta Topping
  1. In a small bowl, mix ricotta, Parmesan, a pinch of salt and pepper, and lemon zest. Stir until smooth and set aside.
Brown the Sausage
  1. Heat a large pot or Dutch oven over medium-high. Add sausage (plus olive oil if needed) and brown for 5–7 minutes, breaking it up until cooked through. Spoon off excess fat, retaining 1 tablespoon.
Sauté Aromatics
  1. Add onion and optional butter to the pot. Cook for 3–4 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes for 30–60 seconds until fragrant. Lightly season with salt and pepper.
Build the Broth
  1. Pour in chicken broth, scraping up browned bits to enhance flavor. Bring to a boil.
Add Noodles
  1. Reduce to a lively simmer and add the broken lasagna noodles. Cook for 8–10 minutes, stirring often to prevent sticking.
Finish Creamy
  1. Lower heat and stir in milk, heavy cream, mozzarella, and 1/2 cup Parmesan. Simmer gently for 2–3 minutes to melt and thicken slightly, avoiding aggressive boiling.
Add Greens and Season
  1. Fold in chopped spinach until wilted, about 1 minute. Taste and adjust with salt and pepper as needed. If too thick, add more broth or milk; if too thin, simmer another minute.
Serve
  1. Ladle soup into bowls and top each with a dollop of the ricotta mixture and a sprinkle of parsley or basil. Swirl and enjoy.

Notes

Store in airtight containers in the fridge for up to 4 days. For freezing, store soup without noodles for best results, cooking noodles fresh before serving. Avoid boiling after adding dairy to prevent curdling.