White Lasagna Soup: A Delicious and Easy Recipe

White Lasagna Soup: Imagine all the comforting, cheesy goodness of a classic lasagna, but in a warm, inviting bowl! Forget layering and baking; this soup delivers the same rich flavors in a fraction of the time. This isn’t just any soup; it’s a hug in a bowl, perfect for chilly evenings or when you’re craving something truly satisfying.

While traditional lasagna boasts a long and storied history in Italian cuisine, evolving from ancient Roman flatbreads, this soup adaptation is a more modern creation. It captures the essence of lasagna – the creamy ricotta, the savory Italian sausage, the delicate pasta – but presents it in a new and exciting way. It’s a testament to how beloved dishes can be reimagined and enjoyed in countless forms.

People adore White Lasagna Soup for its incredible flavor profile. The creamy broth, infused with garlic and herbs, perfectly complements the tender pasta and savory sausage. The ricotta cheese adds a luxurious richness that elevates the soup to a truly decadent experience. But beyond the taste, it’s the convenience that truly shines. This recipe is surprisingly easy to make, making it a weeknight winner. So, ditch the oven and embrace the warmth and comfort of this delightful soup. You won’t regret it!

this Recipe

Ingredients:

• For the Soup Base:
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 pound Italian sausage (sweet or hot, or a mix), casings removed
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 6 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper to taste
• For the Lasagna Noodles:
• 9 lasagna noodles, broken into bite-sized pieces (about 1-2 inches)
• For the Cheese Mixture:
• 15 ounces ricotta cheese (whole milk or part-skim)
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Optional Garnishes:
• Fresh basil leaves, chopped
• Extra grated Parmesan cheese
• Crushed red pepper flakes

Preparing the Soup Base:

Okay, let’s get started! First, we’re going to build the flavorful base for our White Lasagna Soup. This is where all the deliciousness begins!

1. Sauté the Aromatics: In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. We want them to be tender and fragrant, not browned.
2. Add the Garlic and Sausage: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic! Now, add the Italian sausage (make sure you’ve removed the casings). Break it up with a spoon and cook until browned, about 8-10 minutes. Drain off any excess grease. Nobody wants a greasy soup!
3. Season and Simmer: Stir in the dried oregano and red pepper flakes (if using). Cook for another minute to bloom the spices. This really brings out their flavor. Pour in the chicken broth and add the diced tomatoes (don’t drain them!). Bring the mixture to a simmer.
4. Simmer for Flavor: Reduce the heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes. The longer it simmers, the more the flavors will meld together. This is a great time to prep the cheese mixture!

Cooking the Noodles:

Now, let’s get those lasagna noodles cooked just right. We want them tender, but not mushy!

1. Add the Noodles: Add the broken lasagna noodles to the simmering soup. Cook until the noodles are tender, about 8-10 minutes, or according to the package directions. Stir occasionally to prevent the noodles from sticking together.

Preparing the Cheese Mixture:

This cheese mixture is what gives our soup that classic lasagna feel. It’s creamy, cheesy, and oh-so-good!

1. Combine the Ingredients: In a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped parsley, egg, salt, and pepper. Mix well until everything is evenly combined. This mixture should be nice and creamy.

Finishing the Soup:

Almost there! Now we’re going to add the final touches that make this soup truly special.

1. Stir in the Cream and Parmesan: Stir in the heavy cream and Parmesan cheese into the soup. Cook until heated through, about 2-3 minutes. Don’t let it boil! We just want it nice and warm and creamy.
2. Season to Taste: Taste the soup and adjust the seasoning with salt and pepper as needed. Remember, you can always add more, but you can’t take it away!
3. Add the Cheese Mixture: Drop spoonfuls of the ricotta cheese mixture into the soup. Gently stir to incorporate, but don’t completely mix it in. We want those little pockets of cheesy goodness!

Serving:

Time to enjoy the fruits of our labor! This soup is best served hot, with plenty of toppings.

1. Ladle and Garnish: Ladle the soup into bowls. Garnish with fresh basil leaves, extra grated Parmesan cheese, and crushed red pepper flakes (if desired).
2. Serve Immediately: Serve immediately and enjoy! This soup is even better the next day, as the flavors have more time to meld together.

Tips and Variations:

Want to customize your White Lasagna Soup? Here are a few ideas:

• Vegetarian Option: Omit the Italian sausage and add more vegetables, such as mushrooms, zucchini, or spinach. You can also use vegetable broth instead of chicken broth.
• Spicy Kick: Add more red pepper flakes or a dash of hot sauce for a spicier soup.
• Different Noodles: Feel free to use other types of pasta, such as penne, rotini, or ditalini. Just adjust the cooking time accordingly.
• Add Greens: Stir in a handful of spinach or kale during the last few minutes of cooking for added nutrients and flavor.
• Make it Creamier: For an even creamier soup, use half-and-half instead of heavy cream.
• Use Different Cheeses: Experiment with different cheeses in the cheese mixture, such as mozzarella or provolone.
• Make it Ahead: The soup base can be made ahead of time and stored in the refrigerator for up to 3 days. Add the noodles and cheese mixture just before serving.
• Freezing Instructions: Let the soup cool completely before freezing. Store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture of the noodles may change slightly after freezing. It’s best to add the cheese mixture after thawing and reheating.

Why This Recipe Works:

This White Lasagna Soup recipe is a winner because it captures all the comforting flavors of classic lasagna in a cozy, easy-to-make soup. The combination of Italian sausage, aromatic vegetables, creamy broth, and cheesy ricotta mixture creates a symphony of flavors that will warm you from the inside out. Plus, it’s a great way to use up leftover lasagna noodles!

Serving Suggestions:

This soup is a complete meal on its own, but you can also serve it with:

• Crusty bread for dipping
• A side salad
• Garlic bread

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 450-550 per serving
• Fat: 30-40g
• Saturated Fat: 15-20g
• Cholesterol: 150-200mg
• Sodium: 800-1000mg
• Carbohydrates: 30-40g
• Fiber: 2-4g
• Sugar: 5-10g
• Protein: 25-35g

Enjoy your delicious White Lasagna Soup! I hope you love it as much as I do!

Conclusion:

This White Lasagna Soup isn’t just another soup recipe; it’s a warm, comforting hug in a bowl, and trust me, you absolutely need this in your life. The creamy, cheesy broth, the tender pasta, the savory sausage – it all comes together in a symphony of flavors that will have you craving it again and again. It’s the perfect way to enjoy all the deliciousness of lasagna without all the layering and baking time. Seriously, who has time for that on a busy weeknight?

I know what you’re thinking: “Soup? For dinner?” But this isn’t your average, watery soup. This is a hearty, filling meal that will satisfy even the biggest appetites. Plus, it’s incredibly versatile!

Serving Suggestions and Variations:

Want to take it to the next level? Try topping your bowl with a dollop of ricotta cheese and a sprinkle of fresh parsley. A crusty piece of garlic bread is also a must for soaking up all that delicious broth. For a vegetarian option, simply omit the sausage and add some extra vegetables like spinach, zucchini, or mushrooms. You could even use vegetable broth instead of chicken broth to make it completely vegetarian.

Feeling adventurous? Add a pinch of red pepper flakes for a little kick. Or, if you’re a fan of spinach lasagna, stir in a few handfuls of fresh spinach during the last few minutes of cooking. The possibilities are endless!

Another great variation is to use different types of pasta. While I love the classic lasagna noodles, you could also use penne, rotini, or even small shells. Just be sure to adjust the cooking time accordingly.

And if you’re looking for a way to make this soup even easier, you can use pre-cooked sausage or even rotisserie chicken. This will cut down on the prep time and make it a truly quick and easy weeknight meal.

I’ve made this White Lasagna Soup countless times, and it’s always a hit. My family begs me to make it, and I’m sure yours will too. It’s the perfect comfort food for a cold winter day, but it’s also delicious enough to enjoy year-round.

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed. This recipe is a guaranteed crowd-pleaser, and it’s so easy to make that even the most novice cook can pull it off.

I’m so confident that you’ll love this recipe that I want to hear all about your experience. Did you make any variations? What did your family think? Share your photos and comments below! I can’t wait to see what you create. Don’t be shy – let me know how your White Lasagna Soup turns out! Happy cooking!