White Lasagna Soup

White Lasagna Soup combines sausage, shredded chicken, broken lasagna noodles, spinach, ricotta, mozzarella, and Parmesan in a creamy broth that tastes like white lasagna in soup form. The cheeses melt directly into the stock while a small pinch of nutmeg gives the soup that classic white lasagna flavor.

Course Main Course, Soup

Cuisine American, Italian-American

Keyword creamy lasagna soup, lasagna soup with ricotta, white chicken lasagna soup, white lasagna soup

Prep Time 15

Cook Time 20

Total Time 35

Servings to 6

Calories 420kcal

Author Cathy Pollak

Equipment

Dutch Oven or soup pot. Holds the broth and pasta comfortably without boiling over.
wooden spoon Helps break apart the sausage while cooking.
measuring cups and spoons For accurate seasoning and liquid measurements.
Ladle Makes serving the thick, creamy soup easier.

Ingredients

1 lb (454 g) ground sausage
1 medium yellow onion diced
2 tbsps (28 g) butter
2 tbsps (16 g) all-purpose flour
4 cloves garlic minced
1 tbsp (6 g) Italian seasoning
1 tsp (3 g) garlic powder
1 tsp (2 g) onion powder
½ tsp (3 g) table salt
½ tsp (1 g) black pepper
⅛ tsp (0.5 g) freshly grated or ground nutmeg
8 cups (64 oz / 1.9 L / 1920 g) low-sodium chicken stock or broth
8 lasagna noodles broken into bite-sized pieces
4 cups (560 g) shredded cooked chicken
4 cups (120 g) baby spinach
1 cup (240 ml) heavy cream
1 cup (245 g) whole milk ricotta cheese
1 cup (113 g) shredded whole milk mozzarella cheese
1 cup (100 g) shredded Parmesan cheese

Instructions

Add the ground sausage and onion to a large pot over medium heat. Cook, breaking the sausage apart with a wooden spoon, until the sausage is browned and the onion softens. Let some of the sausage develop deeper golden edges for extra flavor.
1 lb (454 g) ground sausage, 1 medium yellow onion
Add the butter, flour, garlic, Italian seasoning, garlic powder, onion powder, salt, black pepper, and nutmeg. Stir continuously for 2 minutes, until the garlic smells fragrant and the flour is fully incorporated.
2 tbsps (28 g) butter, 2 tbsps (16 g) all-purpose flour, 4 cloves garlic, 1 tbsp (6 g) Italian seasoning, 1 tsp (3 g) garlic powder, 1 tsp (2 g) onion powder, ½ tsp (3 g) table salt, ½ tsp (1 g) black pepper, ⅛ tsp (0.5 g) freshly grated or ground nutmeg
Pour in the chicken stock and bring the soup to a boil. Reduce the heat to a simmer. Add the broken lasagna noodles and cook until the noodles are just tender, about 8 to 11 minutes.
8 cups (64 oz / 1.9 L / 1920 g) low-sodium chicken stock, 8 lasagna noodles
Reduce the heat to low. Stir in the shredded chicken, spinach, heavy cream, ricotta, mozzarella, and Parmesan cheese. Stir until the ricotta softens into the broth and the cheeses melt completely. Cook for another 2 minutes, until the spinach wilts.
4 cups (560 g) shredded cooked chicken, 4 cups (120 g) baby spinach, 1 cup (240 ml) heavy cream, 1 cup (245 g) whole milk ricotta cheese, 1 cup (113 g) shredded whole milk mozzarella cheese, 1 cup (100 g) shredded Parmesan cheese
Taste and adjust salt and pepper if needed. Serve hot with crusty bread and extra ricotta or black pepper on top if desired.

Notes

The soup thickens as it sits because the noodles continue absorbing broth. Add additional chicken stock when reheating leftovers if needed.
Kale can be substituted for spinach if preferred.

If you’re making this White Lasagna Soup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition