A rich, velvety soup that delivers the soul-warming comfort of classic baked lasagna in a fraction of the time. Packed with savory Italian sausage, tender cheese-filled tortellini, creamy cannellini beans, and fresh spinach, all finished with Parmesan and heavy cream. The ultimate one-pot weeknight meal that feels special.
What Makes White Lasagna Soup So Special
With just a handful of simple ingredients, this creamy lasagna soup delivers the soul-warming comfort of a classic baked pasta in a fraction of the time. Imagine a rich, velvety broth packed with savory ground sausage, tender cheese-filled tortellini, and hearty cannellini beans, all finished with a generous swirl of Parmesan and fresh spinach. This easy lasagna soup recipe is the ultimate one-pot solution for a busy weeknight that still feels like a special occasion. During our team testing, we found that the key to the perfect texture lies in building a quick roux with the flour and pan drippings—it creates that luxuriously thick base without any heaviness. We also learned that adding the spinach and cream right at the end keeps the color vibrant and the flavor fresh. Trust us, once you try this chicken lasagna soup, it’s going to become a regular in your dinner rotation!
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What You’ll Find in This Article
Ingredients for White Lasagna Soup
Here’s everything you’ll need to bring this comforting dish to life. We recommend using a mild or hot ground Italian-style chicken or turkey sausage for that authentic flavor, and low-sodium broth so you can control the seasoning perfectly.- 1 tablespoon olive oil
- 1 pound ground Italian-style chicken or turkey sausage (mild or hot)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (12-ounce) package frozen cheese-filled tortellini
- 4 cups roughly chopped fresh spinach
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- Salt to taste
Cook Time for Creamy Lasagna Soup
One of the best things about this lasagna soup recipe is how quickly it comes together. From start to finish, you’ll have a pot of cozy, restaurant-worthy soup on the table in under an hour. Here’s the breakdown we clocked during our tests:- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
How to Make Lasagna Soup Recipe
Follow these simple steps for a foolproof pot of soup. We’ve broken it down so you can build layers of flavor with confidence.Step 1: Brown the Sausage
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the ground sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pot.Step 2: Sauté the Aromatics
Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Step 3: Make the Roux & Base
Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 2 minutes to form a light roux and cook out the raw flour taste. Gradually whisk in the chicken broth, ensuring no lumps remain. Stir in the oregano, thyme, and black pepper.Step 4: Simmer for Flavor
Bring the broth to a simmer, then stir in the cooked sausage and the drained cannellini beans. Let the soup simmer gently for 10 minutes to allow the flavors to meld.Step 5: Cook the Tortellini
Increase the heat to return to a steady simmer. Stir in the frozen tortellini and cook according to package directions, usually 5-7 minutes, until tender.Step 6: Finish with Cream & Greens
Reduce the heat to low. Stir in the chopped spinach until just wilted, about 1 minute. Then, stir in the heavy cream and the grated Parmesan cheese until the cheese is melted and the soup is creamy. Taste and season with salt if needed.Step 7: Serve
Ladle the hot soup into bowls and serve immediately, topped with extra Parmesan cheese.
Pro Tips & Tasty Tweaks
After making this soup countless times, our team has gathered a few insights to help you make it your own. Here are our favorite tips for perfect results every time.- For a Lighter Touch: You can substitute half-and-half for the heavy cream. The soup will be slightly less rich but still wonderfully creamy.
- Prevent Overcooking: If you plan on having leftovers, consider cooking the tortellini separately and adding it to individual bowls. This keeps them from becoming too soft when you reheat the soup.
- Boost the Greens: Don’t hesitate to use the entire bag of spinach! It wilts down significantly, and you can never have too many vegetables in this easy lasagna soup.
- Storage Smarts: Store cooled soup in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the soup has thickened too much.
Flavor & Texture Notes
When you get this white lasagna soup just right, it’s a beautiful harmony of comfort and freshness. You should expect a deeply savory, well-seasoned broth with the herbal notes of oregano and thyme. The cream and Parmesan create a velvety, luxurious mouthfeel that coats every ingredient. Texture is key here. The tortellini should be tender but still have a slight bite, the beans should be creamy, and the spinach should be just wilted, adding a pop of color and earthiness. A final sprinkle of salty Parmesan on top is the perfect finish. Essentially, your spoon should find a little bit of everything in each bite—making this chicken lasagna soup incredibly satisfying.Variations & Substitutions
We love this recipe as written, but we also encourage you to adapt it to what you have on hand or to suit different tastes. Here are some team-approved twists to try for your next pot of vegetable lasagna soup or beyond.- Vegetable-Packed Version: For a hearty vegetable lasagna soup, omit the sausage and add 2 cups of sliced mushrooms and 1 diced zucchini when you sauté the onion. You can also use vegetable broth instead of chicken broth.
- Protein Swaps: Diced, cooked chicken breast or ground turkey are excellent alternatives to the sausage. Simply brown the ground turkey with the onions, or stir in shredded rotisserie chicken when you add the beans.
- Pasta Choices: No tortellini? Mini lasagna noodles (mafalda or broken regular lasagna noodles), campanelle, or medium shell pasta work wonderfully. Just adjust the cook time according to the package.
- Cheese Lover’s Dream: Stir in a 1/2 cup of shredded mozzarella or provolone with the Parmesan for an even cheesier, stretchier finish.
- Herb Refresh: Swap the dried herbs for 1 tablespoon each of fresh chopped oregano and thyme, adding them in the last 5 minutes of cooking for a brighter flavor.
Make-Ahead & Scaling
We love a recipe that respects your time, and this easy lasagna soup is a fantastic candidate for planning ahead. During our team tests, we found that you can prep the base up to two days in advance. Simply brown the sausage and sauté the aromatics, then let the mixture cool completely before storing it in the fridge. When you’re ready to eat, just pick up from the roux step—it cuts your active cooking time in half. Scaling this creamy lasagna soup is straightforward, too. For a smaller batch, halve all the ingredients and use a medium saucepan. Conversely, to feed a crowd, you can easily double the recipe. Just be sure to use a very large stockpot to accommodate everything comfortably, and allow a few extra minutes for the broth to come back to a simmer. Keep in mind that if you plan to hold the soup for more than an hour, cook the tortellini separately and add them to each bowl to maintain their perfect texture.How to Serve White Lasagna Soup
Part of the joy of this chicken lasagna soup is how it transforms a simple bowl into a comforting meal. We always serve it piping hot, straight from the pot, with a little extra grated Parmesan on the table for everyone to add as they like. A final crack of black pepper and a sprinkle of fresh herbs, like chopped parsley or basil, adds a beautiful pop of color and freshness. For a complete dinner, we love pairing it with something crisp and green. A simple side salad with a lemony vinaigrette cuts through the richness perfectly. A few slices of crusty, warm garlic bread or soft breadsticks are also non-negotiable in our kitchens for soaking up every last drop of that velvety broth. One of our favorite team insights is that this soup feels special enough for weekend guests but is truly a weeknight lifesaver. Setting out the toppings and sides family-style lets everyone build their perfect bowl, making dinner interactive and fun.
Mistakes to Avoid
We’ve made this lasagna soup recipe enough times to learn from our own missteps, so you don’t have to. Here are the most common pitfalls and how to steer clear of them for the best results every time. Rushing the Roux: Don’t skip cooking the flour for the full two minutes. If you add the broth too soon, your white lasagna soup can have a faint raw flour taste. Cook it until it’s fragrant and lightly golden for the best flavor base. Overcooking the Pasta: Adding the tortellini too early or letting the soup boil vigorously afterward can turn them mushy. Follow the package directions precisely and remember they’ll continue to soften a bit in the hot soup after you turn off the heat. Adding Cheese Over High Heat: Always reduce the heat to low before stirring in the Parmesan and cream. High heat can cause the dairy to separate or the cheese to become grainy, ruining the smooth texture of your creamy lasagna soup. Forgetting to Season at the End: Because broths and cheeses vary in saltiness, always taste your soup after adding the cream and cheese. This is your final chance to adjust the seasoning with a pinch of salt or another grind of pepper. By avoiding these simple errors, you’ll guarantee a pot of soup that’s rich, balanced, and has the perfect comforting texture we all love.How to Store White Lasagna Soup
Good news: this soup stores beautifully, making fantastic leftovers. Let the soup cool completely before transferring it to airtight containers. We found it keeps best in the refrigerator for up to 3 days. For reheating, gentle warmth is key. Use the stovetop over low heat, stirring occasionally, and add a splash of broth or water if the soup has thickened too much in the fridge. If you’ve stored the soup with the tortellini already in it, they will be softer upon reheating, but the flavor will still be wonderful. You can also freeze this white lasagna soup for up to 2 months. For the best texture after thawing, we recommend freezing the soup base without the cream, spinach, or tortellini. Thaw overnight in the refrigerator, then reheat gently and stir in those fresh components just before serving for a taste and texture that’s nearly as good as new.Try This White Lasagna Soup Yourself
We genuinely hope you give this recipe a try in your own kitchen. It’s the kind of meal that fills your home with amazing aromas and gathers everyone around the table. This easy lasagna soup has become a beloved staple in our own rotations because it delivers so much comfort for so little effort. Remember, cooking is about making a recipe your own. Don’t be afraid to try the vegetable lasagna soup variation or swap in your favorite herbs. The most important step is simply to start. Whip up a batch this week, and we’re confident this creamy, satisfying soup will earn a permanent spot in your recipe box.Creamy White Lasagna Soup
A rich, velvety soup that delivers the soul-warming comfort of classic baked lasagna in a fraction of the time. Packed with savory Italian sausage, tender cheese-filled tortellini, creamy cannellini beans, and fresh spinach, all finished with Parmesan and heavy cream. The ultimate one-pot weeknight meal that feels special.
Ingredients
Equipment
Method
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the ground sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pot.
- Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 2 minutes to form a light roux and cook out the raw flour taste. Gradually whisk in the chicken broth, ensuring no lumps remain. Stir in the oregano, thyme, and black pepper.
- Bring the broth to a simmer, then stir in the cooked sausage and the drained cannellini beans. Let the soup simmer gently for 10 minutes to allow the flavors to meld.
- Increase the heat to return to a steady simmer. Stir in the frozen tortellini and cook according to package directions, usually 5-7 minutes, until tender.
- Reduce the heat to low. Stir in the chopped spinach until just wilted, about 1 minute. Then, stir in the heavy cream and the grated Parmesan cheese until the cheese is melted and the soup is creamy. Taste and season with salt if needed.
- Ladle the hot soup into bowls and serve immediately, topped with extra Parmesan cheese.
Nutrition
Notes
For a Lighter Touch: Substitute half-and-half for the heavy cream.
Prevent Overcooking: For leftovers, cook tortellini separately and add to individual bowls.
Storage: Store cooled soup in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed.
Freezing: Freeze the soup base without cream, spinach, or tortellini for up to 2 months. Thaw and add those components fresh when reheating.
Prevent Overcooking: For leftovers, cook tortellini separately and add to individual bowls.
Storage: Store cooled soup in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed.
Freezing: Freeze the soup base without cream, spinach, or tortellini for up to 2 months. Thaw and add those components fresh when reheating.
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Submit Your RecipeFrequently Asked Questions
Can I make this lasagna soup recipe in a slow cooker?
Absolutely! For a hands-off approach, brown the sausage and sauté the onions and garlic on the stovetop first. Then, transfer everything except the tortellini, spinach, cream, and cheese to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the remaining ingredients in the last 30 minutes to finish.
How do I prevent the soup from becoming too thick?
The roux naturally thickens the broth, but if your white lasagna soup gets thicker than you’d like upon standing or reheating, simply thin it out with a little extra warm chicken broth or water until it reaches your preferred consistency.
Can I use a different type of bean?
Yes, great northern beans or navy beans are excellent substitutes for cannellini beans, as they have a similar creamy texture. For a heartier feel, you could even use rinsed chickpeas.
What’s the best way to reheat leftovers without curdling the cream?
Low and slow is the rule. Reheat your creamy lasagna soup gently on the stovetop over low heat, stirring frequently. Avoid bringing it to a boil, as high heat is what causes the dairy to separate.
