Name: White Lasagna Soup with Sausage
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 16 ounces Ground Sweet Italian Sausage; 1 tablespoon olive oil; 1 cup yellow onion, diced fine; 1 head of fresh broccoli, cut into small florets (discard the stalk or save for another recipe), about 2 cups; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 48 ounces chicken stock (1.5 containers); 1 cup heavy cream; 1 and 1/2 cups whole milk; 8 lasagna noodles, regular NOT the no boil version; 1 and 1/2 cups mozzarella cheese, shredded from the block; 1 and 1/2 cups parmesan cheese, shredded fine from the block; About 1/2 cup ricotta cheese for dolloping in teaspoon size balls on top of soup; 1/4 cup fresh parsley, minced

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This White Lasagna Soup is so creamy and delicious with sausage, broccoli and pasta in an Alfredo inspired soup broth. This recipe builds so much flavor in the Dutch Oven and is ready to eat in one hour! If you're craving comfort food in soup form you are in the right place.

The flavors from my White Lasagna Recipe with Broccoli inspired this recipe because it's so delicious and I thought "why not make a soup version?"

This recipe came out incredible and I know you will love it too! I paired this soup with these Ham and Cheese Croissants and the combo was yummy.

For more of my favorite comfort food soups, try this Marry Me Chicken Soup, Chicken Dumpling Soup, and Chicken Broccoli Cheddar Soup.

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Why You'll Love This Soup:
Ingredients:
Substitutions and Variations:
How to Make White Lasagna Soup:
Expert Tips:
Reheating the Soup:
More Soups to Try This Fall and Winter:
Recipe

Why You'll Love This Soup:

Hearty. It's rich and filling with meat, pasta and veggies.
Easy to Make. Super simple step by step instructions and minimal prep make this soup recipe great for beginner cooks or more advanced cooks who lack time (me 🙋‍♀️)
Big on Flavor. The flavors in this soup are amazing and the broth is so creamy with chicken stock, milk, cream and lots of cheese.
Quick. Ready to eat in an hour!
Great for Leftovers. The flavors only get better the next day.

For more comfort food recipes, try this Brown Butter Gnocchi, Crockpot Swedish Meatballs, Broccoli Cheddar Pasta, and Boneless Beef Short Ribs.

Ingredients:

Chicken Stock: I almost always recommend chicken stock over chicken broth for soups because it has way more flavor. It's cooked with the bones, which makes it richer.

Milk: I recommend whole milk for a richer, less watery taste.

Lasagna: It's really important to get regular lasagna noodles, NOT the no boil kind.

Broccoli: I like fresh broccoli for this recipe. I roast it in the pan first with the onions to build more flavor. Frozen broccoli is going to be watery and turn to mush right away.

*Find the full recipe ingredients and quantities in the recipe card below.

Substitutions and Variations:

You can use 4-5 Italian sausages instead of the ground package, but just remove the casings.
Want more greens? Add in a few handfuls of baby spinach with the onion and broccoli.
Need a vegetarian version? Leave out the sausage.
For a Chicken and Broccoli version, leave out the sausage, and use a rotisserie chicken. Remove the skin from the chicken, then pull the meat apart and add it into the soup when adding the lasagna noodles.

For more lasagna recipes, try this Lazy Lasagna, Sausage Lasagna, and White Lasagna with Chicken.

How to Make White Lasagna Soup:

Step 1: In a skillet over medium heat, add in the ground sausage and cook until no longer pink, breaking up the meat as it cooks. Once it's cooked, turn off the heat and soak up the excess grease in the pan with paper towels. Set aside.

Step 2: In a large dutch oven over medium low heat on the stovetop, add in the olive oil. Toss in the broccoli and onion. Stir and cook for 6 to 7 minutes until softened. Add in the minced garlic, salt, pepper, oregano and basil. Stir and cook for 60 seconds.

Step 3: Use a slotted spoon to transfer the sausage into the dutch oven.

Broccoli and creamy alfredo soup broth in pot.

Step 4: Pour the chicken stock, milk, and heavy cream over the sausage and broccoli mixture. Stir to combine and cover and bring to a boil. Once boiling, stir and reduce the heat to low. Cook for 15 minutes.

Step 5: Uncover the soup and break each lasagna noodle into 1 inch pieces (about 10 pieces per lasagna sheet). Toss the broken pasta into the soup. Cover and cook for 15-20 minutes, stirring half way though, until the pasta is tender and ready to eat. Note: When stirring half way through, make sure to scrape the bottom of the pan because the pasta likes to stick onto it.

Step 6: Toss in the parmesan and mozzarella cheese and stir frequently for a few minutes to melt completely.

White lasagna soup with sausage in bowl.

Step 7: Ladle into serving bowls and enjoy! Optional: Top each soup bowl with a couple teaspoon scoops of ricotta cheese and a sprinkle of fresh parsley for the full lasagna vibe.

Expert Tips:

I like to cook the sausage separately, so that I can remove a lot of the excess grease before adding it to the soup. I'm not a fan of when a lot of grease is floating at the surface of my soup.
Shred the parmesan cheese and mozzarella from a block or they won't melt well. Don't use bagged cheese. It's full of preservatives to keep it from caking together in the bag and it doesn't melt well.
At the end of cooking, turn off the heat or the lasagna noodles will over boil and get mushy.

For more Italian favorites, check out this Pastina Soup, Gnocchi Bolognese, and Creamy Zucchini Risotto.

Reheating the Soup:

Add the soup back into the dutch oven and heat over medium low on the stovetop covered, stirring often for about 10-15 minutes. I usually add a bit of chicken stock into the pot (a few tablespoons per bowl of soup) because the lasagna noodles really soak it up.

More Soups to Try This Fall and Winter:

If you tried this White Lasagna Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!

Recipe