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!
Ingredients
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
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