Why I Love This Soup (And Maybe You Will Too)

I have this very vivid memory of making White Lasagna Soup on a windy October night while our old radiator made that weird clanging noise it does. There’s just something about the combination of bubbling milk, gooey cheese, and all those little bits of pasta peeking out from under a creamy surface that makes me feel both fancy and totally like a couch potato at the same time. (Confession: I once spilled half a jar of nutmeg in, and it still worked. Sort of.)

Why You’ll Want To Make This Again (Trust Me!)

I make this when it’s cold, or when I’m just feeling like going for broke on the comfort food scale (after a tough day, or sometimes just a very regular Tuesday). My family all ask for seconds – even the one who “doesn’t like soup” (I know!). Honestly, this is the soup I come back to any time I want lasagna but can’t face messing with a baking dish. If you’re after a rich, creamy, hearty soup that comes together in less time than classic lasagna (and makes way less mess!), this is it. And, honestly, scraping burnt bits off a baking dish for ages? Nope. Not tonight.

Everything You’ll Need (But No Judgement If You Swap)

350g Italian sausage (I’ve used ground chicken when that’s what I had, and it’s good. My neighbor swears by spicy sausage, but mild is more classic.)
1 small onion, finely diced (Or a shallot. Or two—nobody’s counting.)
3 cloves garlic, minced (Sometimes I get lazy and use the stuff from the squeezy tube. Nobody’s perfect.)
2 teaspoons Italian seasoning (If you only have oregano, just use that and a pinch of dried basil.)
4 cups chicken broth (I’ve made it with veggie stock and didn’t hate it. Boxed is fine, but if you’ve got homemade—go wild!)
1 1/2 cups milk (2% is what I use, but full-fat is, obviously, richer. Almond milk in a pinch is…not great but works.)
1/2 cup heavy cream (You can skip this and throw in more milk, but it’s really, really creamy with cream.)
200g mafalda or broken lasagna noodles (I’ve even used farfalle when I ran out—don’t tell the pasta police.)
2 cups baby spinach (Kale, if you’re feeling that, or just leave this out. No biggie.)
1 cup ricotta cheese (My grandmother loved Polly-O, but honestly, I grab store brand.)
1 1/2 cups shredded mozzarella
1/2 cup parmesan, extra for topping (Anything labeled parm works in my book—nobody expects Reggiano on a Tuesday.)
Salt and pepper, to taste (Probably more pepper if you’re me.)
A pinch of nutmeg (Optional, but I think it adds something…if you don’t dump the whole jar.)

White Lasagna Soup – Creamy & Comforting

Let’s Actually Make the Soup

Grab your big soup pot. Brown the sausage over medium heat. I break it up with a spatula, but one time I used a potato masher and it worked oddly well. Once browned, scoop out onto a plate and leave the nice drippings in there.
Add the onion to the pot (with extra oil if you need to). Cook till soft—maybe seven-ish minutes. Throw in garlic for a minute after (if it burns, it’s not the end of the world, but try to catch it before it gets there!).
Sprinkle in your Italian seasoning. Let it sizzle for a sec.
Pour in broth, then the milk, scrape up any good browned bits. Bring it all to a gentle simmer (not a wild boil—learned that the hard way, it likes to foam over!).
Drop in your noodles. This is where I get nervous about sticking, so I give it a stir every few minutes, and sometimes I break the noodles up smaller so they fit my spoon better. Totally up to you.
Let those noodle bits cook till they’re almost soft—about ten minutes, but honestly, just taste one and see. Now, stir in heavy cream. Return sausage to the pot.
Add spinach (or whatever green thing you’re using). Don’t worry if it looks slightly weird—spinach always freaks out before it wilts down.
Turn the heat to low—and here’s my favorite bit—stir in ricotta, mozzarella, parmesan (save a handful for sprinkling later). A pinch of nutmeg too, if you’re feeling wild. Stir till it’s creamy and gooey (and, um, sneak a taste now if you’re impatient like me).
Season with salt and, in my case, lots of pepper. Taste again. I always do.

What I’ve Learned Along The Way

If you put the noodles in too early, they kinda dissolve (not awful, but soup gets mushy).
Don’t worry if the cheese looks stringy at first; it’ll melt in as you stir.
Main thing? Don’t skimp on seasoning, otherwise it can taste a bit dull—learned that the slightly bland way once!

Variations (Some Better Than Others)

I tried it once with rotisserie chicken and it was pretty good (just shred and add at the end!).
Roasted mushrooms instead of sausage? That worked, surprisingly.
Tried using cheddar once—don’t recommend. Turned kinda oily and weird (lesson learned).
A friend adds red pepper flakes. I forget sometimes; still tastes fab.

Do You Need Fancy Gear?

Honestly, just a big pot. I have an ancient Dutch oven that does the job, but I’ve made this in a regular stockpot and even my dodgy old soup kettle once (stir more often or it’ll stick—the kettle, not the soup. Well, maybe both…)

How Long Does It Last?

If you don’t eat it all in one go, this keeps in the fridge for up to three days, tightly covered. Though, honestly, it hardly makes it past day one in our place. Serious Eats has a useful guide on soup storage if you find yourself with leftovers (you lucky duck).

Serving It Up Like a Pro (Or Just Like Me)

We always top with a little pile of grated parmesan and a super-generous grind of black pepper. Sometimes, if I’m feeling “fancy-pants,” I’ll toast up some garlic bread or steal a recipe like this to go alongside. My partner dunks ripped-up ciabatta straight in—no judgement.

Little Nuggets of Wisdom (Pro Tips I’ve Earned in the Trenches)

I once tried to cook the noodles in a separate pot (why? who knows), but actually, I find it works better if you cook them right in the soup—more flavor and less washing up.
Don’t add all the cheese at once. It’s tempting, but it clumps. Sprinkle and stir, sprinkle and stir. Been there.
And, if you rush the simmering step, the flavors don’t quite meld. Maybe it’s a patience lesson, maybe it’s just soup science.

Questions I Get Asked (More Often Than You’d Think!)

Can I freeze this?: Hmmm, you can, but fair warning: noodles get a little odd. They sort of swell up and lose that good “bite.” If you’re not fussy though, go ahead. I’d probably eat it anyway. (Here’s some more freezing tips from The Kitchn if you’re curious).
Is this really like lasagna?: Lasagna in a bowl, basically! Ok, it’s not got those tidy layers, but that creamy cheesy goodness? It’s pretty spot on.
Any way to make this vegetarian?: Oh, definitely – just skip the sausage, use mushrooms or white beans. Vegetable broth instead of chicken. Not-quite-the-same, but still lush and hearty.
What’s the best cheese for this?: Honestly, whatever’s in the fridge! Mozzarella is classic, but I’ve thrown in bits of fontina or provolone too. Just no blue cheese, please (okay, unless you’re really adventurous).
Can I double the recipe?: Yes, but make sure your pot’s big enough! One time I tried and it, uh, overflowed everywhere. Cleaning soup from under the stove = not fun.

And if you’re ever tempted to skip the spinach, trust me, it makes you feel slightly virtuous (even with the mountain of cheese). Or just go totally rogue and have two cheesy servings—no one’s judging here.

White Lasagna Soup – Creamy & Comforting