Creamy White Lasagna Soup for Cozy Nights In
Imagine the comforting layers of a classic white lasagna, transformed into a soul-warming soup perfect for chilly evenings. This dish combines rich Italian sausage, tender pasta, and a luscious, cheesy broth, delivering all the beloved flavors in an easy-to-enjoy bowl. It's the ultimate cozy meal, offering warmth and indulgence with every spoonful.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- All the comfort of classic lasagna in a convenient and easy-to-eat soup format.
- Features a rich, creamy broth with delightful layers of cheesy goodness.
- Hearty and satisfying, making it a complete meal perfect for chilly evenings.
- Ready in under an hour, ideal for a delicious and quick weeknight dinner.
- Easily customizable with various protein, vegetable, and cheese options to suit your taste.
- Offers a luxurious texture that feels indulgent yet is surprisingly simple to prepare.
Ingredients
- 450 grams (1 lb) Italian Sausage (mild or spicy, ground turkey sausage is a lighter alternative)
- 1 medium yellow onion (about 150 grams / 5.3 oz), finely chopped
- 3 cloves fresh garlic, minced (about 9 grams / 0.3 oz)
- 950 milliliters (4 cups) low-sodium chicken broth
- 400 grams (1 can) cannellini beans (white kidney beans), drained and rinsed (chickpeas can be used for a different texture)
- 240 milliliters (1 cup) heavy cream (full-fat coconut cream or half-and-half are lighter alternatives)
- 115 grams (4 cups) fresh baby spinach, roughly chopped
- 240 grams (1 cup) whole milk ricotta cheese (cottage cheese is a lower-fat alternative)
- 115 grams (1 cup) low-moisture mozzarella cheese, shredded
- 60 grams (1/2 cup) freshly grated Parmesan cheese (Pecorino Romano can be substituted for a sharper flavor)
- 225 grams (8 ounces) lasagna noodles, broken into 5 cm (2-inch) pieces
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Extra Parmesan cheese and fresh basil or parsley for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, brown the Italian sausage over medium heat for 5-7 minutes, breaking it apart with a spoon as it cooks. Ensure it is fully browned and no longer pink to develop deep flavor. Once cooked, remove the sausage with a slotted spoon, leaving any rendered fat in the pot, and set aside.
- Add the chopped yellow onion to the residual sausage drippings in the pot. Sauté over medium heat for about 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent. Then, add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
- Pour in the low-sodium chicken broth and add the drained and rinsed cannellini beans. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for approximately 10 minutes, allowing the flavors to meld.
- Stir in the heavy cream, fresh baby spinach, whole milk ricotta cheese, shredded mozzarella cheese, and freshly grated Parmesan cheese. Continue to simmer gently for about 5 minutes, stirring occasionally, until all the cheeses are melted and the soup becomes creamy and smooth.
- Add the broken lasagna noodles to the simmering soup. Cook for an additional 10-12 minutes, or according to package directions, until the noodles are al dente. Stir frequently to prevent the noodles from sticking together or to the bottom of the pot.
- Return the browned Italian sausage to the pot, mixing it well into the soup. Taste the soup and season generously with salt and freshly ground black pepper as needed. Remember that the cheese and broth already contain some salt.
- Ladle the hot Creamy White Lasagna Soup into individual bowls. For an extra touch of indulgence, sprinkle with additional freshly grated Parmesan cheese and a pinch of fresh parsley or basil, if desired, before serving immediately.
- Enjoy this comforting and hearty soup!
Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or heat-proof spatula
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Grater (for fresh Parmesan)
Essential Success Tips
- Do not overcook the noodles; they will continue to soften in the hot soup after cooking. Aim for al dente for the best texture.
- Use low-moisture mozzarella for optimal melting and to prevent excessive oil separation in the soup.
- Always taste and adjust the seasoning with salt and pepper at the end of cooking, as different broths and cheeses have varying sodium levels.
- Break your lasagna noodles into roughly equal-sized pieces to ensure they cook evenly and consistently.
- For a richer, more concentrated flavor, allow the chicken broth to reduce slightly during the simmering stage before incorporating the cream and cheeses.
- Ensure your spinach is well-washed and dried before adding it to avoid watering down the soup.
Professional Cooking Secrets
- To deepen the overall flavor profile, deglaze the pot with a splash of dry white wine (like Pinot Grigio) after sautéing the onions and garlic, scraping up any browned bits from the bottom before adding the chicken broth. This adds a subtle acidity and complexity.
- For an even more luxurious, velvety texture without adding extra fat, stir in one tablespoon of cream cheese along with the ricotta and mozzarella. It helps emulsify the soup beautifully.
- Consider using fire-roasted tomatoes (drained) for a subtle smoky undertone and a touch of color, adding them with the broth for an unexpected depth of flavor that complements the richness.
- A final swirl of high-quality extra virgin olive oil just before serving can add a fresh, peppery note that brightens the entire dish.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The noodles will absorb more liquid over time, so you may need to thin the soup with a splash of broth or water when reheating.
- Variations: Feel free to add other vegetables like finely diced carrots, bell peppers, or zucchini along with the onion for extra nutrition and flavor. For a vegetarian version, omit the sausage and use vegetable broth, adding extra white beans or sautéed mushrooms for heartiness.
- Make Ahead: You can prepare the soup base (up to the point of adding the cream and cheese) ahead of time and store it separately. Add the dairy, cheeses, and noodles just before serving for the freshest taste and texture, especially if anticipating leftovers.
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, absolutely! To make this soup vegetarian, simply omit the Italian sausage and use a good quality vegetable broth instead of chicken broth. For extra protein and heartiness, you can increase the amount of white beans, or add sautéed mushrooms or plant-based ground crumbles during the onion sautéing step.
How do I prevent the lasagna noodles from getting soggy?
The key is to cook the noodles only until they are al dente, meaning they still have a slight bite to them. If you anticipate having a lot of leftovers, you can cook the noodles separately and add them to individual bowls just before serving. This prevents them from over-absorbing liquid and becoming mushy in the stored soup.
What's the best way to reheat leftovers?
To reheat leftovers, warm the soup gently on the stovetop over medium-low heat, stirring occasionally, until it's heated through. The soup will likely thicken significantly in the refrigerator, so you'll want to add a splash of chicken broth or water to reach your desired consistency as it warms.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 35g, Fat: 35g, Carbs: 38g, Sodium: 980mg (Estimated per serving)
Allergy Information
Contains dairy and gluten. For a gluten-free version, use certified gluten-free lasagna noodles and ensure all other ingredients are free from gluten. For a dairy-free option, use full-fat coconut cream and dairy-free cheese alternatives, although this will significantly alter the flavor and texture profile of the soup.
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