White Lasagna Soup Recipe (Creamy One-Pot Comfort!)

You know that moment when you’re craving lasagna but the thought of layering noodles and waiting an hour for it to bake makes you want to cry? Yeah, me too. That’s exactly why white lasagna soup exists—and honestly, it might be better than the original. This creamy, dreamy soup gives you all those cheesy, comforting vibes without the fuss.​

White lasagna soup is basically your favorite pasta bake transformed into a one-pot wonder. Instead of tomato-based sauce, you get a rich, creamy white sauce loaded with chicken or sausage, tender vegetables, broken lasagna noodles, and enough cheese to make you forget your problems. It’s cozy food at its finest.​

Why White Lasagna Soup Beats Regular Lasagna

Let’s be real—traditional lasagna is amazing, but it’s also kind of a pain. You’ve got to boil noodles, make sauce, layer everything perfectly, bake it forever, and then wait for it to cool before cutting. With white lasagna soup, you throw everything in one pot and you’re done in about 40 minutes.​

Plus, the creamy white sauce is a game-changer. Instead of acidic tomato sauce, you get a velvety base made with half-and-half or heavy cream, chicken broth, and a flour roux that thickens everything up beautifully. Add mozzarella and parmesan, and you’ve got yourself a bowl of pure comfort.​

IMO, soup is just more fun to eat. You can dunk crusty bread in it, slurp up the noodles, and not worry about perfect slices 🙂

What You’ll Need

Main Ingredients

Here’s what goes into making this magic happen:​

• Protein: Italian sausage (mild or spicy) or shredded chicken breasts work perfectly
• Aromatics: Yellow onion, garlic, carrots, and celery for that flavor base
• Broth: Low-sodium chicken broth—about 6 cups
• Cream: Half-and-half or heavy cream for richness
• Cheese: Shredded mozzarella and freshly grated parmesan
• Noodles: Lasagna noodles broken into bite-sized pieces
• Greens: Baby spinach or Tuscan kale
• Seasonings: Italian seasoning, salt, pepper, red pepper flakes

For Extra Creaminess

Some recipes call for a flour roux at the beginning to thicken the soup, while others use cornstarch mixed with cream. Both work great—just depends on your preference.​

The key is using freshly shredded cheese instead of pre-shredded. Trust me on this. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly, and you want that silky, melty texture.​

How to Make White Lasagna Soup

Step 1: Brown Your Protein

Start by heating a large Dutch oven or soup pot over medium heat. If you’re using Italian sausage, remove it from the casings and cook it for about 5 minutes until it starts to brown. For chicken, season the breasts with salt and pepper, cook them through, then remove and shred.​

This step builds the flavor foundation for your entire soup. Don’t skip browning—it adds depth that you just can’t get any other way.​

Step 2: Sauté the Vegetables

Once your protein is browned, add diced onion, sliced carrots, and celery to the pot. Cook everything together for another 5-7 minutes until the veggies are tender and the onion becomes translucent. Toss in minced garlic and cook for another 30 seconds until it’s super fragrant.​

This is where your kitchen starts smelling absolutely incredible, FYI.

Step 3: Make the Roux (Optional)

If you want an extra thick and creamy soup, sprinkle flour over your sautéed veggies and stir it around for a minute or two. This creates a roux that’ll thicken your broth beautifully. Some people skip this step and just use cornstarch later—totally up to you.​

Step 4: Add the Broth and Seasonings

Slowly pour in your chicken broth while stirring constantly to avoid lumps. Add Italian seasoning, a pinch of red pepper flakes, salt, and pepper. Bring everything to a boil, then reduce to a simmer.​

The soup needs to simmer for about 10-15 minutes to let all those flavors meld together. This is also when you can taste and adjust seasonings—don’t be shy with the salt.​

Step 5: Cook the Noodles

Break your lasagna noodles into smaller, bite-sized pieces and add them directly to the soup. Cook for about 8 minutes or 2 minutes less than the package directions. The noodles will continue cooking in the residual heat, and you don’t want them getting mushy.​

Make sure your noodles stay submerged—if they’re poking out, add a cup of water to keep everything cooking evenly.​

Step 6: Add the Greens and Cream

Reduce the heat to medium-low and stir in your chopped kale or spinach. Let it wilt for about 2 minutes. Then, remove the pot from the heat and stir in your half-and-half or heavy cream along with the shredded mozzarella and parmesan.​

Here’s the trick: add the dairy off the heat to prevent curdling. Just stir gently until the cheese melts and creates that gorgeous, creamy sauce.​

Step 7: Serve and Enjoy

Ladle your soup into bowls and top with extra parmesan, red pepper flakes, and fresh basil if you’ve got it. Serve with crusty bread for dipping—you’re going to want to soak up every last drop of that creamy broth.​

Pro Tips for the Best White Lasagna Soup

Don’t Overcook the Noodles

Nobody likes mushy lasagna noodles. Cook them just until they’re al dente, because they’ll keep softening even after you take the pot off the heat. If you’re meal prepping, consider cooking the noodles separately and adding them to individual bowls—this prevents them from absorbing too much liquid.​

Use Full-Fat Dairy

I know it’s tempting to swap in skim milk or light cream, but don’t. The full-fat half-and-half or heavy cream is what gives this soup its luxurious texture and rich flavor. You’re already eating soup instead of baked lasagna—live a little!​

Customize Your Veggies

Feel free to swap in mushrooms, zucchini, or bell peppers depending on what you have on hand. Mushrooms add an earthy depth that’s absolutely delicious in white sauce.​

Make It Spicy

If you like heat, use spicy Italian sausage instead of mild, and don’t be stingy with the red pepper flakes. A little kick balances out the creaminess perfectly.​

Storing and Reheating

This soup keeps well in the fridge for about 3-4 days. Just store it in an airtight container and reheat gently on the stove, adding a splash of broth or cream if it’s thickened up too much.​

Fair warning though: the noodles will continue absorbing liquid as the soup sits. Some people prefer to store the noodles separately for this reason, but honestly, I’m too lazy for that and it still tastes great.​

You can also freeze this soup for up to 3 months, though the texture of the noodles might change slightly. The flavor will still be on point.​

Variations to Try

Chicken and Mushroom

Use shredded rotisserie chicken and add a couple cups of sliced cremini or button mushrooms when you sauté the onions. The mushrooms soak up all that creamy sauce and add amazing texture.​

Sausage and Kale

Stick with spicy Italian sausage and use hearty Tuscan kale instead of spinach. The kale holds up better in the soup and adds a slightly earthy flavor that’s perfect with the sausage.​

Extra Cheesy

Stir in a dollop of ricotta cheese right before serving for an even creamier, more indulgent experience. You can also top each bowl with ricotta mixed with herbs for that classic lasagna vibe.​

Why This Recipe Works

White lasagna soup hits all the right notes. You get creamy, cheesy comfort without spending hours in the kitchen. The broken lasagna noodles give you that authentic lasagna texture, while the greens add freshness and balance out the richness.​

It’s also super forgiving. You can adjust the thickness by adding more broth or cream, amp up the protein, throw in whatever veggies you have—it all works. Plus, it’s a one-pot meal, which means less cleanup. And honestly? Fewer dishes is always a win.​

This soup is perfect for those nights when you want something hearty and satisfying but don’t want to deal with complicated recipes. It’s weeknight-friendly yet impressive enough to serve to guests.​

Final Thoughts

If you’ve never tried white lasagna soup, you’re seriously missing out. It combines everything you love about lasagna—the creamy sauce, the cheese, the pasta, the Italian flavors—into one cozy, slurpable bowl. No layering, no baking, no waiting around.​

Make a big batch on Sunday, and you’ll have lunches sorted for the week. Or make it on a chilly evening when you need something warm and comforting ASAP. Either way, you can’t go wrong :/

White Lasagna Soup Recipe (Creamy One-Pot Comfort!)

Course: Main, SoupsCuisine: Italian-AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

485

kcal

Total time

45

minutes

 This creamy white lasagna soup transforms your favorite pasta bake into a one-pot wonder. Rich, cheesy, and loaded with Italian sausage, tender vegetables, broken lasagna noodles, and kale—it’s comfort in a bowl without all the fuss of traditional lasagna.

Ingredients

For the Soup Base:

• 1 lb Italian sausage (mild or spicy), casings removed

• 2 tablespoons unsalted butter

• 1 medium yellow onion, diced

• 2 large carrots, sliced

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 6 cups low-sodium chicken broth

• 1 teaspoon Italian seasoning

• ½ teaspoon red pepper flakes (optional)

• Salt and black pepper to taste

• For the Pasta and Greens:

• 8 lasagna noodles, broken into 1-2 inch pieces

• 4 cups Tuscan kale, stemmed and chopped (or baby spinach)

• For the Creamy Finish:

• 1½ cups half-and-half (room temperature)

• 1 cup freshly shredded mozzarella cheese

• ½ cup freshly grated Parmesan cheese, plus more for serving

• For Serving:

• Crusty bread

• Extra Parmesan cheese

• Red pepper flakes

Directions

• Step 1: Brown the Sausage
  Heat a large Dutch oven or soup pot over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Transfer to a plate and set aside.
• Step 2: Sauté the Vegetables
  In the same pot, add butter. Once melted, add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are tender and onion is translucent. Add minced garlic and cook for 30 seconds until fragrant.
• Step 3: Create the Roux
  Sprinkle flour over the vegetables and stir to coat everything evenly. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
• Step 4: Add Broth and Seasonings
  Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add Italian seasoning, red pepper flakes (if using), salt, and pepper. Return the cooked sausage to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
• Step 5: Cook the Noodles
  Add the broken lasagna noodles to the soup. Cook for 8 minutes, stirring occasionally to prevent sticking. The noodles should be al dente (cook 2 minutes less than package directions).
• Step 6: Add the Greens
  Reduce heat to medium-low. Stir in the chopped kale and cook for 2 minutes until wilted.
• Step 7: Make It Creamy
  Remove the pot from heat. Stir in the half-and-half, shredded mozzarella, and grated Parmesan. Stir gently until all the cheese has melted and the soup is creamy. Taste and adjust salt and pepper as needed.
• Step 8: Serve
  Ladle soup into bowls. Top with extra Parmesan cheese, red pepper flakes, and fresh basil if desired. Serve immediately with crusty bread for dipping.

Notes

• Notes
  Protein Swap: You can use 1 lb shredded rotisserie chicken instead of Italian sausage. Add it in Step 4 with the broth.
  Vegetable Options: Swap kale for baby spinach, or add mushrooms, zucchini, or bell peppers for extra veggies.
  Dairy: For best results, use full-fat half-and-half or heavy cream. Low-fat substitutes may curdle.
  Freshly Shredded Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Shred your own for the creamiest texture.
  Gluten-Free: Use gluten-free lasagna noodles and substitute gluten-free flour for the roux.
  Make-Ahead: The soup thickens as it sits. Store noodles separately if meal prepping, or add extra broth when reheating.
  Spice Level: Use spicy Italian sausage and increase red pepper flakes for more heat.’
• Storage
  Refrigerator: Store in an airtight container for 3-4 days. Reheat gently on the stovetop, adding extra broth or cream if needed to thin.
  Freezer: Freeze for up to 3 months. Note that the noodles may soften after freezing. Thaw in the fridge overnight before reheating.
• Nutrition (Per Serving)
  Calories: 485 kcal
  Protein: 25g
  Carbohydrates: 32g
  Fat: 28g
  Saturated Fat: 14g
  Cholesterol: 85mg
  Sodium: 920mg
  Fiber: 3g
  Sugar: 5g