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An overhead view of a delicious one-pot chicken lasagna soup in a white bowl, garnished with fresh herbs.

White Lasagna Soup: The Creamiest, Easiest Recipe

This White Lasagna Soup is the ultimate comfort food, packing all the flavor of traditional lasagna into an easy, one-pot meal. It's a rich, cheesy, and satisfying soup ready in under an hour for a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb mild Italian sausage casings removed
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 10 oz lasagna noodles broken into bite-sized pieces
  • 1 cup heavy cream
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1 cup shredded mozzarella cheese for topping
  • 1/4 cup fresh parsley chopped, for garnish
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Large Dutch oven or pot
  • 1 Wooden spoon

Method
 

  1. In a large Dutch oven or pot over medium-high heat, cook the Italian sausage until browned, breaking it apart with a spoon. Drain any excess grease from the pot.
  2. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute more.
  3. Pour in the chicken broth, then season with dried oregano, salt, and pepper. Bring the soup to a gentle simmer.
  4. Add the broken lasagna noodles and cook until al dente, stirring occasionally, about 10-12 minutes or according to package instructions.
  5. Reduce heat to low. Stir in the heavy cream, ricotta cheese, and Parmesan cheese until everything is melted and the soup is creamy. Avoid letting the soup boil after this point.
  6. Ladle the hot soup into bowls. Garnish with shredded mozzarella cheese, fresh parsley, and an extra sprinkle of Parmesan if desired.

Notes

For the best texture, use whole milk ricotta and heavy cream; low-fat substitutes may not yield as creamy a result.
The noodles will continue to absorb liquid as the soup sits. When reheating leftovers, you may need to add a splash of broth or milk to thin it to your desired consistency.