White Lasagna Soup is an easy and tasty alternative to traditional lasagna. This hearty creamy soup is loaded with sausage, dried herbs, broth, vegetables, cheese, and thickened with a creamy roux.
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❤️ Why you'll love this recipe
- This soup is creamy and comforting and made with simple pantry-staple ingredients!
- Easily adapt this white lasagna soup by using different noodles and sausage. Various other vegetables can also bulk up the soup.
- Enjoy this hearty soup in just 30 minutes from starting the recipe. It’s a great midweek meal when rushed for time.
Cozy up with a bowl of white lasagna soup alongside some fluffy dinner rolls for a scrumptious meal that will warm you from the inside out!
🛒 Ingredients
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Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.
- Baby spinach - you may use regular but we find that the baby spinach leaves are smaller and we prefer them.
- Mushrooms - may use the white or crimini variety. We used the brown mushrooms.
- The basil and the oregano seasoning is of the dried variety.
- We use low -sodium chicken broth since we are using pork sausage as the meat.
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Brown the ground sausage in a large saucepan or Dutch oven over medium heat.
- Add the chopped onion and sliced mushrooms. Cook for 5-6 minutes over medium heat.
- While stirring, add the garlic and spinach and cook for another minute. Add the broth and simmer for 5 minutes.
- Melt the butter in a large skillet over medium-low heat.
- Whisk in the flour and cook for 1 minute to create a roux which should bubble. Slowly mix in the milk until the mixture is smooth and thickened. The set-aside.
- Add the broken lasagna noodles, dried oregano and dried basil to the soup mixture and bring to a low boil (about 10-12 minutes).
- Add the Parmesan cheese and let it melt. Then turn the heat off and mix in the creamy roux to thicken the soup.
- Serve the white lasagna soup immediately with a side of dinner rolls or garlic bread.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- Dutch oven or soup pot
- large skillet
- measuring cups
- measuring spoons
- liquid measuring cup
- whisk
- soup bowls
- ladle
🤔 FAQs
These are the questions we are most frequently asked about making Creamy White Lasagna Soup with Spinach and Mushroom Recipe.
Absolutely! You can use any other type of pasta that you enjoy the most. Mafalda Corta pasta looks just like miniature lasagna sheets.
No. This recipe calls for the lasagna noodles to be cooked in the soup mixture. If you cook the noodles separately, the pasta will become too soggy and mushy by the time the soup is served.
This lasagna soup is thickened by a flour and milk roux. The roux is added to the soup towards the end of the cooking time.
Yes, but I recommend doing so before you add the lasagna noodles since the noodles can deteriorate from the freezing and thawing process.
👩🏻🍳 Tips
- Feel free to use white or whole grain lasagna noodles for this soup. Whole grain pasta does absorb more liquid and will take longer than the white variety to cook.
- Reheat leftover lasagna soup on the stove top over a medium-low heat until heated through.
- If you do cook your lasagna noodles separately, add them to the soup just before serving otherwise they will become too soft.
📚 Variations
- Make gluten-free white lasagna soup using gluten-free lasagna noodles and cornstarch instead of regular flour.
- Use any type of ground sausage meat that you enjoy the most. You could even opt for ground chicken or turkey sausage instead of the popular pork and beef sausage.
- Add a kick of heat to this soup by using spicy Italian sausage and increasing some cayenne pepper or paprika as part of the seasoning.
- Make this soup vegetarian by omitting the sausage and adding in extra vegetables.
🥫 Storage
This white lasagna soup can be stored in the refrigerator in an airtight container for 4-5 days. This soup could also be stored in the freezer for 1-3 months although the lasagna noodles do risk disintegrating as a result of becoming overly soft from the soupy mixture.
📗 Related Recipes
There’s nothing better than a warm bowl of soup on a cold day. This soup is easy to make and satisfying just like my Beer Cheese Soup and Buffalo Chicken Soup.
Pasta soups are always a favorite in our family. If you feel that way too and are looking for another lasagna soup, you have to check out our Quick and Simple Crockpot Lasagna Soup Recipe.
And you've got try our recipe for fish chowder made with either sheepshead or cod. The stew is rich and hearty and guaranteed to warm you up on the coldest of days.
🍽 Serve with
Enjoy this comforting white lasagna soup with a side of homemade dinner rolls or buttermilk biscuits that can soak up any delicious liquid at the bottom of your bowl.
📞 Chiacchierata (chat)
If you love the textures and flavor of traditional lasagna but don’t have the time or energy to make lasagna from scratch then this white lasagna soup is for you! It’s quick and easy to make and tastes just like classic lasagna!
And next time your wanting a recipe for guests, think about our creamy, cheesy, White Chicken Lasagna. The luscious besciamella sauce is loaded with juice chicken, spinach, artichoke hearts, and Parmesan cheese.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
White lasagna soup is meaty and creamy, loaded with cheesy flavor and tender broken lasagna noodles. Enjoy this lasagna soup with fluffy dinner rolls or garlic bread.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Creamy White Lasagna Soup With Mushrooms and Spinach
Equipment Needed
Ingredients
- 8 ounces ground sausage
- 1 onion small - chopped
- 8 ounces mushrooms (button or crimini) sliced
- 2 garlic cloves
- 4 cups baby spinach
- 5 cups chicken broth low sodium
- 5 lasagna noodles broken into pieces
- 1 teaspoon oregano dried
- ½ teaspoon basil dried
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 1 cup milk
- 1 cup parmesan cheese grated
Instructions
- Brown ground sausage in a large saucepan or Dutch oven over medium heat.
- Add the chopped onion and sliced mushrooms. Cook for 5-6 minutes over medium heat.
- While stirring, add garlic and spinach a cook for another 1 minute.
- Add chicken broth and simmer for 5 minutes.
- Add in the broken lasagna noodles, the dried oregano, and dried basil. Bring to a low boil.
- Cook for 10-12 minutes or until the noodles are tender.
- While the noodles are cooking, in a large skillet over medium-low heat, melt the butter.
- Whisk in the all-purpose flour and continue to cook for 1 minute, stirring constantly. The roux (flour/butter mixture) should be bubbling.
- Slowly whisk in the milk until the mixture is smooth and thickened, about 3-5 minutes.
- Turn off heat and slowly whisk in the Parmesan cheese. When parmesan is fully melted and mixture if creamy, slowly whisk in the creamy sauce mixture into the soup ingredients.
Notes
- Feel free to use white or whole grain lasagna noodles for this soup. Whole grain pasta does absorb more liquid and will take longer than the white variety to cook.
- Reheat leftover lasagna soup on the stove top over a medium-low heat until heated through.
- If you do cook your lasagna noodles separately, add them to the soup just before serving otherwise they will become too soft.
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