White Lasagna Soup

White Lasagna Soup

Serves

4–6

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Ingredients

Protein

• 1 lb Italian sausage (mild or hot) or cooked chicken

• Optional: 4 slices bacon, chopped (extra flavor, not required)

Veggies

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 cup mushrooms, sliced (optional but great)

• 1 tsp Italian seasoning

Broth & Creaminess

• 5 cups chicken broth

• 1 cup heavy cream

• ½ cup half-and-half or milk

• 4 oz cream cheese, softened

Pasta

• 8–10 lasagna noodles, broken into pieces

Cheese Finish

• 1 cup shredded mozzarella

• ½ cup grated parmesan

• Salt & black pepper

Garnish

• Ricotta dollop

• Fresh parsley or basil

• Red pepper flakes

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How to Make It

1. Build Flavor

1. Brown sausage (and bacon if using) in a large pot

2. Add onion + mushrooms, cook until soft

3. Stir in garlic + Italian seasoning (30 seconds)

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2. Soup Base

• Pour in chicken broth

• Bring to a gentle boil

• Add broken lasagna noodles

• Cook 8–10 minutes until tender

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3. Make It Creamy

• Lower heat

• Stir in cream cheese until smooth

• Add cream + half-and-half

• Simmer gently (do not boil)

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4. Cheesy Finish

• Stir in mozzarella + parmesan

• Season with salt & pepper

• Simmer 2–3 minutes until luscious

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Serve Like a Pro

• Big ricotta dollop on top

• Fresh herbs

• Crack of black pepper

• Garlic bread highly encouraged 🥖

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Tips & Variations

• Chicken version: use shredded rotisserie chicken

• Spinach boost: stir in a few handfuls at the end

• Thicker soup: add extra cream cheese or less broth

• Lighter: swap half-and-half for cream

If you want, I can:

• Make it slow cooker

• Turn it low-carb / keto

• Or give you a dump-and-go Instant Pot version

Just say the word 🤍