The Art of Ultimate White Lasagna Soup Perfection

Perfect Sausage Foundation Mastery

Master the technique of browning Italian sausage to create rich flavor base for soup.

Cream Sauce Excellence

Learn the skill of creating smooth, velvety cream sauce that doesn't curdle or break.

Cheese Integration Perfection

Perfect the method of incorporating multiple cheeses for smooth, rich consistency.

Pasta Texture Control

Master the art of adding pasta to soup while maintaining ideal texture and preventing mushiness.

Flavor Balance Strategy

Learn optimal seasoning and herb timing for complex, well-balanced Italian flavor profile.

White Lasagna Soup Mastery Secrets for Perfect Creamy Italian Comfort

Sausage Browning: Brown sausage well to develop deep flavor foundation for the entire soup.

Cheese Integration: Add cheese gradually and keep heat low to prevent curdling or grittiness.

Pasta Timing: Cook pasta separately to control texture and prevent overcooking in soup.

Cream Consistency: Don't boil soup after adding cream to maintain smooth, velvety texture.

Vegetable Texture: Add vegetables in stages based on cooking time needed for proper doneness.

Serving Fresh: Serve soup immediately for best texture, as pasta continues to absorb liquid.

Creamy White Lasagna Soup with Italian Sausage and Three Cheeses

Name: Creamy White Lasagna Soup with Italian Sausage and Three Cheeses
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: For the Soup Base:; 1 lb Italian sausage (mild or spicy); 1 medium yellow onion, diced; 4 cloves garlic, minced; 4 cups chicken broth; 2 cups heavy cream; For the Pasta Component:; 12 oz lasagna noodles, broken into pieces; 2 tablespoons olive oil; Salt for pasta water; For the Cheese Blend:; 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; 3/4 cup Parmesan cheese, grated; 4 oz cream cheese, softened; For the White Sauce Foundation:; 4 tablespoons butter; 1/4 cup all-purpose flour; 2 cups whole milk; 1/2 cup white wine (optional); For the Italian Seasoning:; 2 teaspoons dried basil; 1 teaspoon dried oregano; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/4 teaspoon nutmeg; For the Vegetable Additions:; 2 cups fresh spinach, chopped; 1 bell pepper, diced; 2 carrots, diced

The ultimate comfort soup experience featuring all the beloved flavors of white lasagna in a rich, creamy bowl. This hearty soup masterpiece combines Italian sausage, tender pasta, and a luxurious three-cheese blend in a velvety white sauce that captures every delicious element of classic lasagna. Perfect for cold weather dining, family dinners, or whenever you crave the perfect balance of creamy comfort and Italian flavors in an easy-to-make soup that brings all the satisfaction of lasagna without the layering effort.

Prep Time

20 Minutes

Cook Time

35 Minutes

Total Time

55 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Soup Base:

1 lb Italian sausage (mild or spicy)

1 medium yellow onion, diced

4 cloves garlic, minced

4 cups chicken broth

2 cups heavy cream

For the Pasta Component:

12 oz lasagna noodles, broken into pieces

2 tablespoons olive oil

Salt for pasta water

For the Cheese Blend:

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

3/4 cup Parmesan cheese, grated

4 oz cream cheese, softened

For the White Sauce Foundation:

4 tablespoons butter

1/4 cup all-purpose flour

2 cups whole milk

1/2 cup white wine (optional)

For the Italian Seasoning:

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon nutmeg

For the Vegetable Additions:

2 cups fresh spinach, chopped

1 bell pepper, diced

2 carrots, diced

2 celery stalks, diced

For the Flavor Enhancers:

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon onion powder

Red pepper flakes to taste

Salt and black pepper

For the Fresh Components:

1/4 cup fresh basil, chopped

2 tablespoons fresh parsley

2 tablespoons fresh chives

For the Garnish Options:

Additional mozzarella cheese

Fresh basil leaves

Crusty bread for serving

Grated Parmesan for topping

For the Thickening Agent:

2 tablespoons cornstarch

1/4 cup cold water

For the Equipment Needs:

Large Dutch oven or soup pot

Separate pot for pasta

Whisk for sauce making

Ladle for serving

Instructions

Heat large Dutch oven or soup pot over medium-high heat for cooking sausage.

Add Italian sausage to hot pot, breaking apart with wooden spoon as it cooks.

Cook sausage until completely browned and no pink remains, about 8-10 minutes.

Remove cooked sausage from pot and set aside, leaving drippings in pan.

Add diced onion to pot with sausage drippings and cook until softened.

Add diced bell pepper, carrots, and celery to pot, cooking until slightly tender.

Stir in minced garlic and cook for 1 minute until fragrant throughout.

Add tomato paste and cook for 2 minutes, stirring constantly to develop flavor.

Pour white wine into pot if using, scraping up any browned bits from bottom.

Meanwhile, cook broken lasagna noodles in separate pot according to package directions.

Drain pasta when al dente and set aside, reserving some cooking water.

In soup pot, melt butter over medium heat until foaming and fragrant.

Whisk flour into melted butter and cook for 2 minutes to eliminate raw flour taste.

Gradually add chicken broth, whisking constantly to prevent lumps from forming.

Add whole milk and heavy cream, continuing to whisk until smooth throughout.

Bring soup base to gentle simmer and cook until slightly thickened, stirring occasionally.

Add Italian seasoning, basil, oregano, garlic powder, and nutmeg to soup.

Season soup with salt, pepper, Worcestershire sauce, and red pepper flakes to taste.

Return cooked sausage to pot and simmer for 10 minutes to blend flavors.

In small bowl, combine ricotta cheese with softened cream cheese until smooth.

Add ricotta mixture to soup, stirring gently to incorporate without curdling.

Gradually add mozzarella and Parmesan cheeses, stirring until melted and smooth.

Add cooked pasta pieces to soup, stirring gently to distribute evenly.

Stir in chopped spinach and cook until wilted, about 2-3 minutes.

If soup needs thickening, mix cornstarch with cold water and stir into soup.

Simmer soup for 5 more minutes until desired consistency is reached.

Taste and adjust seasoning with additional salt, pepper, or herbs as needed.

Remove soup from heat and stir in fresh basil and parsley for brightness.

Ladle soup into bowls and top with additional cheese and fresh herbs.

Serve immediately with crusty bread and extra Parmesan cheese for sprinkling.

Creamy White Lasagna Soup with Italian Sausage and Three Cheeses

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate White Lasagna Soup Perfection

Creamy White Lasagna Soup with Italian Sausage and Three Cheeses

Ingredients

Instructions