Introduction
Okay, close your eyes for a second and imagine a big, comforting bowl of creamy, cheesy lasagna. Now, imagine getting all that incredible flavor and coziness without having to layer a single thing! Sounds pretty dreamy, right? That’s exactly what this Hearty White Lasagna Soup delivers. It takes everything you love about a rich, white sauce lasagna and turns it into a spoonable hug for your soul. Seriously, this recipe is so easy and quick, you can whip it up on the busiest weeknight, and it feels like you spent hours simmering a fancy meal. It’s the kind of soup that makes you want to curl up on the couch under a warm blanket. If you’re craving comfort food but are short on time, this is about to become your new best friend in the kitchen!
Why You’ll Love This Recipe
- Fast: From start to finish, you’re looking at under 30 minutes. Perfect for those “what’s for dinner?” moments!
- Easy: Minimal chopping, one pot (mostly!), and simple steps mean anyone can nail this.
- Giftable: While not traditional lasagna, a big container of this soup is a wonderful way to bring warmth and comfort to a friend or neighbor in need.
- Crowd-pleasing: Rich, creamy, and packed with savory flavor – even picky eaters tend to adore this soup.
Ingredients
- 1 lb ground sausage: Use your favorite! Italian sausage (sweet or spicy!) adds amazing flavor, but breakfast sausage works too for a different vibe.
- 1 medium onion: Just a regular yellow or white onion will do the trick. It adds a nice foundational sweetness.
- 3 cloves garlic: The more garlic, the better in my book! Mince it fresh for the best flavor.
- 1 tbsp olive oil: Just a little bit to get things started and help brown the sausage and veggies.
- 1 tsp dried basil: Adds that classic Italian-herb flavor.
- 1 tsp dried oregano: Another essential for that lasagna feel.
- 4 cups chicken or vegetable broth: Use good quality broth for the best depth of flavor.
- 8 oz lasagna noodles: Grab a box! You won’t use the whole thing.
- 2 cups heavy cream: This is where the magic happens for that rich, creamy texture!
- Salt and pepper: To taste, of course! You’ll need less salt if your sausage and broth are already salty.
How to Make It
Alright, let’s get cooking! Grab your biggest pot or Dutch oven, because this soup is going to fill it up with goodness.
First things first, place your pot over medium-high heat. Add the tablespoon of olive oil. Once it’s warm, toss in your ground sausage. Break it up with a spoon and cook it until it’s nicely browned all over. Drain off any excess grease if there’s a lot – nobody wants a greasy soup!
Next, add your chopped onion to the pot with the cooked sausage. Stir and cook the onion for about 4-5 minutes until it starts to soften and turn a little translucent. Now, add your minced garlic and cook for just one more minute until it’s fragrant. Don’t let the garlic burn!
Now for the flavor builders! Stir in the dried basil and dried oregano. Let them cook with the sausage and veggies for about 30 seconds to really wake up their flavor.
Pour in the 4 cups of chicken or vegetable broth. Give it a good stir, scraping up any tasty browned bits from the bottom of the pot. Bring the soup up to a simmer.
While the soup is simmering, take your lasagna noodles. This is the fun part! Break the noodles into smaller, bite-sized pieces. I usually break each noodle into about 3 or 4 pieces. Carefully add the broken noodles to the simmering soup. Stir gently to make sure they’re submerged and don’t stick together.
Let the soup continue to simmer for about 8-10 minutes, or until the lasagna noodles are tender and cooked through. Give it a stir every so often.
Once the noodles are perfectly al dente, reduce the heat to low and stir in the heavy cream. Mix it in until the soup becomes beautifully creamy. Now it’s time to season! Add salt and pepper to taste. Start with a little, stir, and taste. You might need more salt than you think, but it really depends on how salty your sausage and broth were.
And that’s it! Your Hearty White Lasagna Soup is ready to be devoured. Ladle it into bowls and serve hot. I love topping mine with a sprinkle of fresh parsley or grated Parmesan cheese!
Substitutions & Additions
This recipe is wonderfully adaptable! If you don’t have ground sausage, you can easily swap in ground chicken or turkey, or even ground beef. If you use a leaner meat, you might want to add a pinch of red pepper flakes for a little warmth, or boost the herbs.
Want to sneak in some veggies? This soup loves company! Stir in a few handfuls of fresh spinach during the last couple of minutes of simmering – it will wilt beautifully. Sliced mushrooms or diced bell peppers can also be added and cooked with the onion.
Feeling cheesy? While the recipe is simple, you could absolutely stir in some shredded mozzarella or a dollop of ricotta cheese right before serving for extra richness and that classic lasagna feel. A sprinkle of fresh Parmesan over the top is always a good idea, too!
Tips for Success
Don’t overcook your pasta! Just like with traditional lasagna, mushy noodles aren’t ideal. Cook them just until tender, remembering they’ll soften a tiny bit more in the hot soup.
Taste and adjust seasoning! This is crucial. Different broths and sausages have different sodium levels, so always taste the soup after adding the cream and before serving to get the salt and pepper just right.
If your soup seems too thick after adding the cream, don’t panic! You can easily thin it out by stirring in a splash more broth or even a little milk or cream until it reaches your desired consistency.
Want to get a head start? You can cook the sausage, onion, and garlic mixture ahead of time. Let it cool, store it in the fridge, and then when you’re ready to make soup, just add the broth and proceed with adding the noodles and cream.
How to Store It
Leftovers of this Hearty White Lasagna Soup store really well! Let the soup cool completely, then transfer it to airtight containers. It will keep in the refrigerator for 3-4 days.
When you’re ready to reheat, gently warm the soup on the stovetop over medium-low heat. You might find that the noodles have soaked up some of the liquid, making the soup thicker. Just stir in a splash of extra broth, milk, or cream while reheating to bring it back to the perfect soup consistency.
FAQs
Q: Can I use a different type of pasta?
A: Absolutely! While lasagna noodles are classic for the theme, you could use other short pasta shapes like rotini, penne, or farfalle. Just cook them according to package directions before adding the cream, or simmer them in the soup until tender (cooking time might vary). Break longer pastas like spaghetti or fettuccine into pieces.
Q: Is this soup spicy?
A: That depends on the sausage you use! If you use mild Italian sausage, it will be savory but not spicy. If you prefer some heat, use spicy Italian sausage or add a pinch of red pepper flakes with the herbs.
Q: Can I make this vegetarian?
A: Yes! Skip the sausage and start by cooking the onion and garlic in olive oil. You can add some plant-based sausage substitute or just load up on veggies like mushrooms and zucchini. Be sure to use vegetable broth.
Q: My soup is too thick! How do I fix it?
A: No problem! Simply stir in a little extra broth, milk, or heavy cream until you reach your desired soup consistency. Add it a splash at a time and stir well.
Hearty White Lasagna Soup
Equipment
- Pot Or Dutch oven
Ingredients
Hauptzutaten
- 1 lb ground sausage Use your favorite! Italian sausage (sweet or spicy!) adds amazing flavor, but breakfast sausage works too for a different vibe.
- 1 medium onion Just a regular yellow or white onion will do the trick. It adds a nice foundational sweetness.
- 3 cloves garlic Mince it fresh for the best flavor.
- 1 tbsp olive oil Just a little bit to get things started and help brown the sausage and veggies.
- 1 tsp dried basil Adds that classic Italian-herb flavor.
- 1 tsp dried oregano Another essential for that lasagna feel.
- 4 cups chicken or vegetable broth Use good quality broth for the best depth of flavor.
- 8 oz lasagna noodles Grab a box! You won't use the whole thing.
- 2 cups heavy cream This is where the magic happens for that rich, creamy texture!
- Salt and pepper To taste, of course! You'll need less salt if your sausage and broth are already salty.
Instructions
- Place your pot over medium-high heat. Add the tablespoon of olive oil.
- Once it's warm, toss in your ground sausage. Break it up with a spoon and cook it until it's nicely browned all over. Drain off any excess grease.
- Add your chopped onion to the pot with the cooked sausage. Stir and cook the onion for about 4-5 minutes until it starts to soften and turn a little translucent.
- Now, add your minced garlic and cook for just one more minute until it's fragrant. Don't let the garlic burn!
- Stir in the dried basil and dried oregano. Let them cook with the sausage and veggies for about 30 seconds to really wake up their flavor.
- Pour in the 4 cups of chicken or vegetable broth. Give it a good stir, scraping up any tasty browned bits from the bottom of the pot. Bring the soup up to a simmer.
- While the soup is simmering, break the lasagna noodles into smaller, bite-sized pieces (about 3 or 4 pieces per noodle). Carefully add the broken noodles to the simmering soup. Stir gently to make sure they're submerged and don't stick together.
- Let the soup continue to simmer for about 8-10 minutes, or until the lasagna noodles are tender and cooked through. Give it a stir every so often.
- Once the noodles are perfectly al dente, reduce the heat to low and stir in the heavy cream. Mix it in until the soup becomes beautifully creamy.
- Season with salt and pepper to taste. Start with a little, stir, and taste, adjusting as needed.
- Ladle into bowls and serve hot.
- Optionally top with a sprinkle of fresh parsley or grated Parmesan cheese.
Notes
- Ground sausage can be swapped for ground chicken, turkey, or beef. For leaner meats, add red pepper flakes or boost herbs.
- Add veggies like fresh spinach (stir in during the last couple minutes of simmering), sliced mushrooms, or diced bell peppers (cook with onion).
- For extra cheese, stir in shredded mozzarella or a dollop of ricotta before serving, or sprinkle Parmesan on top.
Tips for Success:
- Don't overcook the pasta; cook just until tender.
- Always taste and adjust salt and pepper before serving.
- If the soup is too thick after adding cream, thin with a splash of broth, milk, or cream.
- The sausage, onion, and garlic mixture can be cooked ahead and stored in the fridge.
Storage:
- Let leftovers cool completely, then store in airtight containers in the refrigerator for 3-4 days.
- To reheat, warm gently on the stovetop. If soup is too thick, stir in extra broth, milk, or cream while reheating.
- Other short pasta shapes like rotini, penne, or farfalle can be used. Break longer pastas like spaghetti or fettuccine into pieces. Cooking time for pasta might vary.