White Lasagna Soup 8 Secrets to Creamy Perfection

Tired of lasagna that takes hours to layer, bake, and clean up? Let me introduce you to White Lasagna Soup all the creamy, cheesy indulgence of classic lasagna in a fraction of the time. This isn’t just soup; it’s a revelation that transforms the beloved Italian comfort food into a one-pot wonder that’s ready in 35 minutes.

I’m Simon, and this White Lasagna Soup recipe was born out of pure necessity. Last winter, Jackson Reed craved his grandmother’s white lasagna but we were in the middle of testing twelve other recipes. Megan Carter, ever the problem solver, challenged me: “Can we capture those creamy, garlicky, cheese-forward flavors in soup form?” Three hours and four iterations later, we had it. Even Olivia Brooks put down her camera mid-shoot to grab a spoon and dive in that’s when you know something special happened.

In this comprehensive guide, you’ll discover why this White Lasagna Soup works so beautifully, how to choose the best chicken and sausage for maximum flavor, essential prep techniques that save time, and foolproof cooking instructions. Whether you’re feeding a hungry family on a weeknight or impressing dinner guests, this recipe delivers restaurant-quality results every single time.

Why This White Lasagna Soup Recipe Works

This isn’t your average soup it’s a carefully crafted recipe that captures the essence of white lasagna while being ridiculously easy to make. Here’s what makes this White Lasagna Soup absolutely irresistible:

• One-pot simplicity: Everything cooks in a single Dutch oven, meaning minimal cleanup and maximum flavor development
• Ready in 35 minutes: Faster than ordering takeout and infinitely more satisfying than waiting for traditional lasagna to bake
• Budget-friendly ingredients: Uses affordable chicken and Italian sausage instead of expensive specialty meats
• Crowd-pleasing comfort: The creamy, cheesy broth appeals to picky eaters and food lovers alike
• Easily doubles: Perfect for meal prep, potlucks, or feeding a crowd the recipe scales beautifully
• Customizable texture: Control the creaminess, add more vegetables, or adjust the cheese ratio to your preference
• All the lasagna flavors: Captures the garlic, herbs, and creamy ricotta essence without the tedious layering

Choosing the Right Protein for White Lasagna Soup

The foundation of incredible White Lasagna Soup is selecting quality proteins. After extensive testing, here’s exactly what you need.

Best Chicken and Sausage for This Recipe

Boneless, skinless chicken breasts work beautifully for this White Lasagna Soup because they’re lean, cook quickly, and shred into perfect bite-sized pieces. They also don’t add excess fat that would make the creamy soup greasy.

Italian chicken sausage is my secret weapon it’s pre-seasoned with fennel, garlic, and herbs that amplify the Italian flavors without extra work. Look for mild or sweet Italian chicken sausage (not hot, unless you want spice). The casings add texture and help the sausage hold its shape in the soup.

Why this combination works: The mild chicken balances the boldly seasoned sausage, creating layers of flavor without overwhelming the creamy base. Jackson tested this with all chicken, all sausage, and various ratios—the 50/50 split is perfection.

Buying Tips for Quality Proteins

When shopping for your White Lasagna Soup ingredients:

• Chicken breasts: Choose medium-sized breasts (6-8 oz each) that are uniform in thickness for even cooking. Avoid “enhanced” chicken injected with saltwater solutions.
• Italian sausage: Look for links with visible fennel seeds and herbs. Check the ingredients—quality sausage should have recognizable spices, not just “natural flavors.”
• Fresh over frozen: Fresh chicken breasts have better texture, but frozen works if thawed completely and patted very dry.
• Ask your butcher: Request chicken sausage without casings if you prefer crumbled sausage throughout the soup rather than sliced rounds.

Substitutions for White Lasagna Soup

While the original combination is fantastic, you can adapt this recipe:

• Ground chicken or turkey: Use 1 pound ground poultry instead of chicken breasts for a different texture
• Turkey sausage: Swap Italian chicken sausage for turkey sausage using the same amount
• All chicken version: Skip the sausage and use 1½ pounds chicken breast total, adding 1 teaspoon fennel seeds and ½ teaspoon Italian seasoning to compensate for flavor
• Vegetarian: Replace all meat with 2 cups white beans (cannellini), 8 oz mushrooms, and extra vegetables. Add vegetable broth instead of chicken broth.

Ingredients & Prep for White Lasagna Soup

Protein Prep Essentials

Before you start cooking your White Lasagna Soup, proper protein preparation ensures the best results:

1. Pat chicken completely dry: Moisture prevents proper browning. Use paper towels to thoroughly dry all surfaces of the chicken breasts.
2. Season generously: Salt and pepper both sides of chicken before cooking. This builds flavor from the inside out.
3. Slice sausage evenly: Cut Italian sausage into ½-inch rounds for uniform cooking. If using bulk sausage, break into bite-sized chunks.
4. Room temperature: Remove chicken from refrigerator 15 minutes before cooking for even heat distribution.

The Creamy Base and Aromatics

For the soup:

• 1 pound boneless, skinless chicken breasts
• 12 oz Italian chicken sausage links, sliced into ½-inch rounds
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 cups whole milk (or half-and-half for extra richness)
• 8 oz lasagna noodles, broken into bite-sized pieces
• 1 cup ricotta cheese (whole milk)
• 1½ cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese, plus more for garnish
• 2 cups fresh spinach, roughly chopped
• 1 teaspoon dried Italian seasoning
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes (optional)
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 tablespoons all-purpose flour (for thickening)

For garnish:

• Fresh basil, torn
• Additional Parmesan cheese
• Crusty bread for serving

Pantry Staples You’ll Need

These supporting ingredients elevate your White Lasagna Soup from good to extraordinary:

• Quality chicken broth: Low-sodium gives you control over salt levels. I prefer organic bone broth for extra body.
• Whole milk: Don’t use skim the fat creates that signature creamy texture. Half-and-half makes it even richer.
• Real Parmesan cheese: Pre-grated won’t melt properly. Buy a block and grate it fresh for the best texture.
• Dried Italian herbs: A blend typically includes basil, oregano, thyme, and rosemary—perfect for this soup.

Step-by-Step Cooking Instructions for White Lasagna Soup

Pre-Cooking Prep for White Lasagna Soup

Prep time: 15 minutes

1. Organize your ingredients: Break lasagna noodles into roughly 2-inch pieces. Dice onion, mince garlic, slice sausage, and measure out all cheeses. Having everything ready makes cooking seamless.
2. Prepare the chicken: Pat chicken breasts completely dry and season both sides with salt and pepper. This is your opportunity to build foundational flavor.
3. Set up your station: Have a plate ready for cooked chicken, a cutting board for shredding, and all aromatics within reach of your stove.

Cooking Method for White Lasagna Soup

Cook time: 35 minutes

Step 1: Brown the proteins (10 minutes)

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side until golden brown with an internal temperature of 165°F. They don’t need to be cooked through completely—they’ll finish in the soup. Remove to a plate.

In the same pot, add sliced sausage rounds. Cook for 3-4 minutes, stirring occasionally, until browned and slightly crispy on the edges. Remove to the plate with chicken.

Megan’s tip: Don’t wipe out the pot! Those browned bits are pure flavor that will enrich your broth.

Step 2: Build the aromatic base (5 minutes)

Reduce heat to medium. Add diced onion to the pot with the meat drippings. Cook for 3-4 minutes, stirring occasionally and scraping up the browned bits from the bottom, until onion is softened and translucent.

Add minced garlic and cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic—it turns bitter instantly.

Step 3: Create the creamy broth (15 minutes)

Sprinkle flour over the onion and garlic mixture. Stir constantly for 1 minute to cook out the raw flour taste—this will thicken your soup beautifully.

Slowly pour in chicken broth while stirring to prevent lumps. Add Italian seasoning, dried basil, red pepper flakes (if using), salt, and pepper. Bring to a boil.

While the broth is coming to a boil, shred the chicken breasts using two forks into bite-sized pieces.

Add broken lasagna noodles to the boiling broth. Reduce heat to medium and cook for 10-12 minutes, stirring occasionally to prevent noodles from sticking, until noodles are al dente.

Step 4: Add the creamy element (3 minutes)

Reduce heat to low. Stir in whole milk and return the shredded chicken and browned sausage to the pot. Simmer for 2-3 minutes until heated through.

Step 5: Incorporate the cheeses

In a small bowl, mix ricotta cheese with ½ cup of the hot soup broth to temper it (this prevents curdling). Stir the ricotta mixture back into the soup.

Add 1 cup mozzarella and the Parmesan cheese, stirring gently until melted and incorporated. The soup should be creamy and luscious.

Stir in chopped fresh spinach and cook for 1-2 minutes until just wilted.

Doneness Check for White Lasagna Soup

Your White Lasagna Soup is perfectly cooked when:

• Noodles are al dente: They should be tender but still have a slight bite—they’ll continue softening as the soup sits
• Chicken reaches 165°F: Use an instant-read thermometer to ensure food safety
• Sausage is fully cooked: No pink remaining, and pieces are firm to the touch
• Cheese is fully melted: No lumps of ricotta or strings of mozzarella—everything should be smooth and creamy
• Broth is thickened: The soup should coat the back of a spoon, not be watery

Resting and Serving Your White Lasagna Soup

Unlike traditional lasagna that needs resting time, this White Lasagna Soup is ready to serve immediately:

For immediate serving: Ladle into bowls while piping hot. Top each serving with remaining ½ cup mozzarella, a generous sprinkle of Parmesan, and torn fresh basil. The residual heat will melt the cheese beautifully.

For best flavor development: Like most soups, this tastes even better after sitting for 30 minutes. The flavors meld and the noodles absorb more of the creamy broth. If you have time, let it rest off the heat for 20-30 minutes before serving.

Thickening tip: The soup thickens considerably as it sits. If it becomes too thick upon reheating, add ½-1 cup additional chicken broth or milk to reach desired consistency.

Pro Tips for Perfect White Lasagna Soup

Avoiding Grainy or Separated White Lasagna Soup

The creamy texture is what makes this soup special. Here’s how to maintain it:

Don’t boil after adding dairy: Once you add milk and cheese, keep heat at low-medium. Boiling causes proteins to separate and creates a grainy, broken texture that’s unappetizing.

Temper the ricotta: Always mix ricotta with hot broth before adding to the soup. Adding cold ricotta directly causes it to clump instead of creating that silky texture.

Use whole milk products: Low fat or skim milk lacks the fat content needed to create stable creaminess. The fat molecules prevent separation.

Add cheese gradually: Don’t dump all the cheese in at once. Stir it in gradually over low heat, allowing each addition to melt completely before adding more.

Fresh Parmesan only: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grate from a block for the best results.

Tool Recommendations for White Lasagna Soup

The right equipment makes this White Lasagna Soup foolproof:

• Large Dutch oven (6-8 quart): Heavy bottom distributes heat evenly and prevents scorching the dairy
• Instant-read thermometer: Ensures chicken reaches safe 165°F without overcooking
• Box grater: For freshly grating mozzarella and Parmesan—pre-grated doesn’t melt as smoothly
• Wooden spoon: Ideal for scraping up browned bits without scratching your pot
• Sharp chef’s knife: Makes quick work of dicing onions and slicing sausage
• Ladle: For clean serving without drips

Storage & Reheating Your White Lasagna Soup

This White Lasagna Soup keeps beautifully with proper storage:

Refrigerator storage: Cool completely, then store in airtight containers for up to 4 days. The noodles will continue absorbing liquid—totally normal. Add extra broth when reheating.

Freezing considerations: This soup can be frozen, but with caveats. The dairy and noodles change texture upon thawing. For best results: freeze the soup without noodles, then cook fresh noodles when reheating. Freeze in portions for up to 2 months.

Reheating methods:

• Stovetop (best): Reheat gently over medium-low heat, stirring frequently. Add ½-1 cup broth or milk to restore creamy consistency. Don’t let it boil or it may separate.
• Microwave: Reheat individual portions at 50% power in 2-minute intervals, stirring between each, until hot throughout (about 6 minutes total).
• From frozen: Thaw overnight in refrigerator, then use stovetop method. Add fresh noodles during the last 10 minutes of reheating.

Flavor Variations for White Lasagna Soup

Spicy Italian White Lasagna Soup

Give this soup a fiery kick:

• Use hot Italian sausage instead of mild
• Add ½ teaspoon red pepper flakes (increase from ¼ teaspoon)
• Stir in ½ cup diced roasted red peppers
• Include 1-2 fresh jalapeños, seeded and diced
• Finish with a drizzle of chili oil
• Serve with crushed red pepper flakes on the side

Keto-Friendly White Lasagna Soup

Keep all the creamy indulgence, lose the carbs:

• Replace lasagna noodles with 2 medium zucchini, spiralized or diced
• Use heavy cream instead of milk for richness
• Increase cheese content to 2 cups mozzarella total
• Add cauliflower florets for extra vegetables
• Macros per serving: 8g net carbs, 32g protein, 24g fat

Veggie-Loaded White Lasagna Soup

Boost nutrition without sacrificing flavor:

• Add 1 cup diced mushrooms with the onions
• Include 1 cup diced zucchini in the last 10 minutes
• Stir in 1 cup cherry tomatoes, halved
• Add 1 cup frozen peas with the spinach
• Increase spinach to 3-4 cups for extra greens
• Top with fresh arugula for peppery bite

Tuscan-Inspired White Lasagna Soup

Bring Tuscan flavors to this comfort classic:

• Add 2 tablespoons sun-dried tomato paste with the garlic
• Include ¼ cup sun-dried tomatoes, chopped
• Stir in 2 tablespoons fresh rosemary, minced
• Use Pecorino Romano instead of Parmesan
• Add 1 can white beans (drained) for heartiness
• Finish with a drizzle of quality olive oil

White Lasagna Soup Variations Comparison Table

Serving Suggestions for White Lasagna Soup

This White Lasagna Soup is hearty enough to stand alone, but these pairings make it even more special:

Bread Options:

• Garlic bread: The ultimate pairing brush baguette slices with garlic butter and toast until crispy
• Focaccia: Store-bought or homemade, warmed and drizzled with olive oil
• Cheesy breadsticks: Perfect for dunking into the creamy broth
• Rosemary crackers: Add elegant crunch without being too filling

Fresh Salad Sides:

• Caesar salad: Classic pairing with romaine, Parmesan, and creamy dressing
• Arugula salad: Peppery greens with lemon vinaigrette cut through the richness
• Caprese salad: Fresh mozzarella, tomatoes, and basil complement the Italian flavors
• Mixed greens: Simple salad with balsamic dressing keeps it light

Beverage Pairings:

For this rich, creamy White Lasagna Soup, consider:

• Sparkling water with lemon: Cleanses the palate between bites
• Iced tea: Unsweetened or lightly sweetened provides refreshing contrast
• Italian soda: Sparkling water with fruit syrup for a treat
• Fresh-squeezed lemonade: Bright acidity balances the creamy soup

Make It a Feast:

When Olivia styled this soup for photography, we created an Italian-inspired spread:

1. Start with a simple antipasto platter (olives, roasted peppers, artichokes)
2. Serve generous bowls of White Lasagna Soup with garlic bread
3. Finish with Megan’s tiramisu or lemon panna cotta
4. Everyone left happy and satisfied!

FAQs About White Lasagna Soup

Can I make White Lasagna Soup ahead of time? Yes! This soup actually tastes better the next day as flavors meld. However, cook the noodles just until barely al dente if making ahead they’ll soften more during storage. Store in an airtight container in the refrigerator for up to 4 days. Note that noodles absorb liquid as they sit, so add extra broth or milk when reheating to restore the soupy consistency.

Why is my White Lasagna Soup grainy or separated? This happens when dairy products are heated too quickly or boiled. Dairy contains proteins that curdle when exposed to high heat. To fix: always add milk and cheese over low heat, never boil after adding dairy, and temper the ricotta with hot broth before stirring it in. If it has already separated, try blending a portion of the soup and stirring it back in to re-emulsify.

Can I use a different type of pasta for this soup? Absolutely! While broken lasagna noodles are traditional, you can use rotini, bowtie, penne, or even small shells. Cooking time may vary—check package directions. For gluten-free, use gluten-free lasagna noodles or pasta. For low-carb, substitute zucchini noodles, adding them in the last 3 minutes of cooking so they don’t get mushy.

My White Lasagna Soup is too thick. How do I fix it? This is common because noodles continue absorbing liquid as the soup sits. Simply thin it out by adding ½-1 cup of chicken broth or milk, stirring over medium heat until you reach desired consistency. Jackson keeps extra broth on hand specifically for this purpose when reheating leftovers. The soup should be creamy and spoonable, not paste-like.

Can I make this in a slow cooker or Instant Pot? Yes to both! Slow cooker method: Brown chicken and sausage first, then transfer to slow cooker with broth, aromatics, and seasonings. Cook on low for 4-5 hours. In the last 30 minutes, add broken noodles. Just before serving, stir in milk and cheeses. Instant Pot method: Use sauté function to brown proteins and aromatics, add broth and seasonings, pressure cook for 5 minutes, quick release, then stir in noodles and cook on sauté for 8-10 minutes. Add dairy and cheese at the end.

Is White Lasagna Soup safe during pregnancy? Yes, as long as all ingredients reach proper temperatures. Ensure chicken reaches 165°F internal temperature and sausage is fully cooked (no pink). All dairy should be pasteurized (which commercial products in the US are). This soup is actually great during pregnancy—high in protein, calcium from the cheese, and the spinach provides folate and iron.

How do I prevent the noodles from getting mushy? Cook noodles just to al dente (1-2 minutes less than package directions). They’ll continue softening in the hot soup. If meal prepping, cook noodles separately and store them apart from the soup, adding them to individual bowls when serving. This prevents over-absorption and maintains better texture throughout the week.

What’s the best way to reheat without ruining the texture? The key is low and slow. Reheat on the stovetop over medium-low heat, stirring frequently to prevent scorching on the bottom. Never microwave on full power use 50% power in short intervals. Add extra liquid (broth or milk) before reheating since the soup thickens in storage. If the dairy has separated slightly, vigorous stirring while heating usually brings it back together.

Conclusion

This White Lasagna Soup proves that you don’t need hours in the kitchen to enjoy the comforting flavors of lasagna. With its creamy, cheesy broth, tender chicken, savory sausage, and perfectly cooked noodles, it’s everything you love about lasagna in an easy-to-make, one-pot format.

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White Lasagna Soup 8 Secrets to Creamy Perfection

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• Author: Simon
• Total Time: 50
• Yield: 8 1x

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Description

This White Lasagna Soup captures all the creamy, cheesy, garlicky flavors of classic white lasagna in an easy one-pot recipe ready in just 35 minutes. With tender chicken, savory Italian sausage, broken lasagna noodles, and a rich ricotta-mozzarella broth, this soup is pure comfort food magic. Perfect for busy weeknights or cozy weekend dinners!

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Ingredients

Scale 1x2x3x

1 pound boneless, skinless chicken breasts

12 oz Italian chicken sausage links, sliced into ½-inch rounds

2 tablespoons olive oil

1 medium yellow onion, diced

4 cloves garlic, minced

2 tablespoons all-purpose flour

6 cups low-sodium chicken broth

2 cups whole milk (or half-and-half)

8 oz lasagna noodles, broken into 2-inch pieces

1 cup ricotta cheese (whole milk)

1½ cups shredded mozzarella cheese, divided

½ cup grated Parmesan cheese, plus more for garnish

2 cups fresh spinach, roughly chopped

1 teaspoon dried Italian seasoning

½ teaspoon dried basil

¼ teaspoon red pepper flakes (optional)

1 teaspoon sea salt

½ teaspoon black pepper

Fresh basil for garnish

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Instructions

1. Pat chicken breasts dry and season both sides with salt and pepper.

2. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken breasts and cook 4-5 minutes per side until golden brown and internal temp reaches 165°F. Remove to a plate.

3. Add sliced sausage to the pot. Cook 3-4 minutes, stirring occasionally, until browned. Remove to plate with chicken.

4. Reduce heat to medium. Add diced onion and cook 3-4 minutes, scraping up browned bits, until softened.

5. Add minced garlic and cook 1 minute until fragrant, stirring constantly.

6. Sprinkle flour over onion and garlic. Stir constantly for 1 minute to cook out raw flour taste.

7. Slowly pour in chicken broth while stirring to prevent lumps. Add Italian seasoning, dried basil, red pepper flakes (if using), salt, and pepper. Bring to a boil.

8. While broth comes to a boil, shred the chicken using two forks into bite-sized pieces.

9. Add broken lasagna noodles to boiling broth. Reduce heat to medium and cook 10-12 minutes, stirring occasionally, until noodles are al dente.

10. Reduce heat to low. Stir in whole milk and return shredded chicken and sausage to the pot. Simmer 2-3 minutes until heated through.

11. In a small bowl, mix ricotta cheese with ½ cup hot soup broth to temper. Stir ricotta mixture back into soup.

12. Add 1 cup mozzarella and Parmesan cheese, stirring gently until melted and smooth.

13. Stir in chopped spinach and cook 1-2 minutes until just wilted.

14. Ladle into bowls and top with remaining ½ cup mozzarella, extra Parmesan, and fresh basil. Serve immediately.

Notes

Don’t boil the soup after adding milk and cheese—keep heat at low-medium to prevent separation.

Always temper the ricotta with hot broth before adding to prevent clumping.

Use freshly grated cheese for the smoothest melting—pre-shredded contains anti-caking agents.

Noodles will absorb liquid as soup sits. Add extra broth or milk when reheating.

For meal prep, cook noodles separately and store apart from soup to prevent mushiness.

This soup can be frozen for up to 2 months, but freeze without noodles for best texture.

Whole milk or half-and-half is essential—low-fat dairy will separate and become grainy.

The soup thickens considerably as it cools. Thin with additional broth to desired consistency.

• Prep Time: 15
• Cook Time: 35
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1
• Calories: 385
• Sugar: 6
• Sodium: 780
• Fat: 18
• Saturated Fat: 8
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 28
• Fiber: 2
• Protein: 28
• Cholesterol: 95

Keywords: white lasagna soup, creamy soup, Italian soup, chicken sausage soup, one pot meal, comfort food