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Close-up overhead shot of creamy white lasagna soup featuring chicken sausage, kale, and a scoop of lemon ricotta topping.

Creamy White Lasagna Soup With Sausage

5 from 1 vote
This creamy white lasagna soup is made with chicken sausage, tender noodles, and a silky garlic-Parmesan broth. Finished with a bright lemon ricotta topping, it’s cozy, comforting, and ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings : 4 servings

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Ingredients

For the Soup
  • 1 tbsp olive oil
  • 1 lb Italian chicken sausage, casings removed
  • 1 small onion, diced
  • 5 cloves garlic, minced
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes, (optional)
  • splash of dry white wine, optional, for deglazing
  • 6 cups chicken bone broth, or chicken stock
  • ½ cup grated Parmesan cheese
  • 6 broken lasagna sheets , or malfadine pasta
  • ¼-½ cup heavy cream
  • 2 cups baby spinach or chopped Tuscan kale
  • salt, to taste
For the Lemon Ricotta Topping
  • 1 cup part-skim ricotta cheese
  • ¼ cup grated Parmesan cheese
  • zest of a lemon
  • salt, to taste
For Serving
  • extra lemon zest
  • grated Parmesan
  • red pepper flakes, (optional)
Start Cooking

Instructions
 

  1. Brown the sausage for deep flavor
    Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 pound Italian chicken sausage and break it into large pieces. Let it cook undisturbed for 2 to 3 minutes to develop a golden-brown crust, then continue cooking until fully browned.
    This creates the savory base that mimics slow-simmered depth.
    Browned chicken sausage in a Dutch oven, cooked until golden for the base of creamy white lasagna soup.
  2. Build the aromatic base
    Add 1 diced onion and cook for 2 to 3 minutes until softened. Stir in 5 minced garlic cloves, 1 teaspoon Italian seasoning, and ½ teaspoon red pepper flakes. Cook until fragrant, about 1 minute.
    Deglaze with a splash of white wine (optional), scraping up the browned bits.
    Chicken sausage, onions, garlic, and chili flakes sautéing in a Dutch oven as the flavor base for creamy white lasagna soup.
  3. Create the creamy broth
    Pour in 6 cups chicken broth. Bring to a gentle boil over medium-high heat. Add 6 broken lasagna sheets or malfadine pasta and cook for 10 to 12 minutes, stirring occasionally until tender.
  4. Add creaminess & greens
    Reduce the heat to medium-low. Stir in ¼ to ½ cup heavy cream and ½ cup grated Parmesan, letting the cheese melt slowly into the broth. Add 2 cups spinach or kale and stir until wilted. Season with salt to taste.
    Simmer uncovered to slightly thicken and concentrate flavor.
    Chicken Lasagna Soup
  5. Make the lemon ricotta topping
    In a small bowl, mix 1 cup ricotta, ¼ cup Parmesan, lemon zest, and salt to taste until smooth.
    Bowl of whipped lemon ricotta topping made with ricotta, Parmesan, and lemon zest for white lasagna soup.
  6. Serve
    Ladle soup into bowls and top each serving with a generous scoop of the lemon ricotta mixture. Finish with extra lemon zest, Parmesan, and red pepper flakes.
    Creamy white lasagna soup in a bowl topped with lemon ricotta and Tuscan kale, made with chicken sausage and broken lasagna noodles.

Nutrition

Calories: 588kcalCarbohydrates: 36gProtein: 47gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 150mgSodium: 587mgPotassium: 943mgFiber: 2gSugar: 3gVitamin A: 2109IUVitamin C: 8mgCalcium: 395mgIron: 3mg