Creamy White Lasagna Soup With Sausage

Craving something cozy and comforting? This creamy white lasagna soup has all the richness of classic lasagna but in soup form. The best part? It comes together in just 40 minutes and in one pot, making it a great weeknight indulgence.

When I was first introduced to the lasagna soup trend, I have to admit I was a bit skeptical. But I ended up loving my original Creamy Lasagna Soup recipe so much that I knew I had to create her sister: the Creamy White Lasagna Soup.

This version starts with well-browned chicken sausage that gets sautéed with onion and garlic before you add the broth and creamy elements. In the final moments, I like to stir in a big handful of kale or spinach for a pop of color and an easy nutrition boost.

And of course, it gets finished with my creamy and bright lemon ricotta mixture, because it truly takes every bowl to the next level.

Why You’ll Love This Creamy White Lasagna Soup

• All the flavor of lasagna without all the cleanup
• Over 40 grams of protein per serving to leave you feeling full and satisfied
• Made in one pot and ready in just 40 minutes
• Creamy, cozy, and deeply satisfying while still under 600 calories
• Lemon ricotta Parmesan topping that everyone will fight over
• Perfect for a cozy weeknight dinner that will warm you from the inside

Love creamy, lemony flavors? You’ll also enjoy this Green Pea Pasta with Lemony Ricotta & Basil. It’s another quick, protein-packed meal that uses many of the same classic Italian flavors.

Key Ingredients

• Italian chicken sausage: Flavorful and high in protein. Browning it well builds the savory base of the soup.
• Onion & Garlic: Adds sweetness and body as it softens into the broth.
• Italian seasoning: A simple way to layer in herby, classic lasagna flavor.
• Red pepper flakes: Optional, but they add a subtle heat that balances the richness.
• White wine: A small splash helps deglaze the pot and lifts all the browned bits for a slow-simmered taste in less time.
• Chicken bone broth: Creates a rich, savory foundation and adds extra protein compared to regular stock.
• Parmesan cheese: Melts into the broth for that silky, creamy texture and distinct Parmesan nuttiness.
• Lasagna sheets or malfadine: Broken pieces mimic the classic lasagna layers in every spoonful.
• Heavy cream: A touch of cream rounds out the broth and makes it velvety and smooth.
• Kale or spinach: Adds color, freshness, and extra nutrients at the end.
• Lemon ricotta topping: A bright, creamy finish that melts into the hot soup and makes every bite creamier.

Craving the original? Try my Homemade Lasagna with Bolognese and Creamy Béchamel for the ultimate cozy weekend project.

How to Make This High-Protein Lasagna Soup

Making this creamy white lasagna soup couldn’t be easier. Everything comes together in one pot.

Brown the chicken
Heat a little olive oil in a large pot over medium-high heat. Add the chicken sausage and let it cook undisturbed at first so it can develop a deep, golden crust. Break it apart and continue cooking until browned.

Build the base
Add the onion and sauté until softened. Stir in the garlic, Italian seasoning, and red pepper flakes until fragrant. Deglaze the pot with a splash of white wine, scraping up all those browned bits.

Cook the pasta and add the finishing touches
Pour in the chicken broth and bring it to a gentle boil. Add the broken lasagna sheets or malfadine pasta and cook until tender, stirring occasionally. Reduce the heat and stir in the Parmesan and cream until the broth becomes silky and smooth. Add the greens and let them wilt into the soup.

Top and serve
Ladle the soup into bowls and finish each one with a generous spoonful of the lemon ricotta topping. Garnish with extra Parmesan and lemon zest for the perfect cozy finish.

If you’re all about easy, nourishing soups, don’t miss 7 Healthy Crockpot Soup Recipes You’ll Want to Make on Repeat for more simple, high-protein ideas.

Other Cooking Methods

Crockpot

1. Brown the chicken sausage on the stovetop first to develop flavor, then transfer it to your slow cooker.
2. Add the onion, garlic, Italian seasoning, red pepper flakes, broth, and white wine (if using).
3. Cook on Low for 6 to 7 hours or High for 3 to 4 hours.
4. In the last 30 minutes, stir in the broken lasagna sheets or malfadine pasta and cook until tender.
5. Add the Parmesan, cream, and greens just before serving so the broth stays silky.
6. Top each bowl with the lemon ricotta mixture.

Instant Pot

1. Turn on Sauté mode and brown the chicken sausage until golden.
2. Add the onion, garlic, Italian seasoning, and red pepper flakes. Cook until fragrant.
3. Deglaze with a splash of white wine, then stir in the broth.
4. Add the broken lasagna sheets, but do not stir (to prevent sticking).
5. Lock the lid and pressure cook on High for 6 minutes, then quick release.
6. Turn back to Sauté mode and stir in the Parmesan, cream, and greens until melted and wilted.
7. Serve with the lemon ricotta topping.

Tips & Variations

• Make it dairy-free: Use dairy-free ricotta and Parmesan alternatives or leave out all together. Replace the heavy cream with oat cream or coconut milk for a similar creamy texture.
• Make it gluten-free: Swap lasagna noodles for your favorite gluten-free pasta. Keep an eye on the cooking time, as gluten-free pasta softens faster.
• Add vegetables: Stir in mushrooms, zucchini, or sun-dried tomatoes during the last few minutes of cooking for extra fiber and volume.

Storage & Meal Prep

Let the soup cool completely before storing. Keep the soup and ricotta topping separate in airtight containers in the fridge for up to 4 days.

If you plan to meal prep, store the noodles separately or slightly undercook them to prevent them from becoming soggy.

This soup isn’t ideal for freezing, as the dairy and pasta will change texture.

FAQ

More recipes you’ll love

• Creamy High-Protein Lasagna Soup (Easy One-Pot Recipe)
• Healthy Chicken Chili (Kathee’s Famous Family Recipe)
• Homemade Lasagna with Bolognese and Creamy Béchamel