White Trash Sliders
Make crowd-pleasing White Trash Sliders: cheesy, bacon-topped mini burgers perfect for parties, game...
30
total time
6
servings
450 kcal
calories
Introduction: What Is White Lasagna Soup and Why You’ll Love It
White Lasagna Soup is a comforting, deconstructed take on classic lasagna that turns the layered casserole into a cozy, spoonable dish. Instead of sheets of pasta baked with tomato sauce and melted cheeses, this version swaps in a creamy garlic-scented broth or béchamel-inspired base, tender ribbons or small pieces of lasagna noodles, ricotta dollops, sautéed aromatics, sautéed spinach or other greens, and plenty of Italian seasoning. The result captures the essence and flavors of traditional lasagna—cheesy richness, herbal brightness, and satisfying pasta texture—while cutting down on baking time and making it perfectly weeknight-friendly. What sets this soup apart from tomato-based lasagna soups is its creamy white base, which pairs beautifully with mild cheeses like ricotta, mozzarella, and Parmesan. It’s also highly adaptable: you can make it vegetarian, add chicken or turkey for protein, or toss in mushrooms for an umami boost. Beyond flavor, White Lasagna Soup is beloved for its ease and comforting presentation. The soup allows for step-by-step customization where each bowl becomes a canvas: swirl a spoonful of ricotta, sprinkle crisped sage or oregano, or finish with a drizzle of olive oil and freshly cracked black pepper. It reheats well, making it an ideal meal-prep candidate, and many components can be prepped in advance—ricotta mixture, sautéed greens, or cooked noodles—so assembly later is quick. Nutritionally, it can be balanced by using part-skim ricotta, adding a generous portion of dark leafy greens, and controlling the pasta portion. The next sections will walk you through ingredients, broth preparation, the cooking process, assembly, variations, and make-ahead tips so you can master White Lasagna Soup with confidence and creativity.
Gathering Ingredients: What You Need and Why Each Item Matters
To make an outstanding White Lasagna Soup, selecting quality ingredients and understanding their roles makes a notable difference. Start with the pasta: traditional lasagna noodles broken into bite-sized pieces work exceptionally well. Alternatively, use wide egg fettuccine or pappardelle cut into strips. The pasta’s texture should be firm enough to hold up in the broth without turning mushy. For the dairy base, whole-milk ricotta gives the soup its signature creamy pockets; mixing a portion of ricotta with shredded mozzarella and freshly grated Parmesan provides melt, stretch, and umami. If you prefer a lighter take, choose part-skim ricotta and reduce mozzarella, but be mindful that richness contributes significantly to mouthfeel. Aromatics form the backbone of flavor. Extra-virgin olive oil sautéed with minced garlic and finely chopped onion (or shallot) adds sweetness and depth. Fresh herbs—particularly Italian parsley, basil, and a little oregano—bring brightness. For greens, fresh baby spinach or chopped Swiss chard are classic; they wilt quickly into the broth and add nutrients and color. If you want protein, cooked shredded rotisserie chicken or Italian sausage (mild or sweet) can be folded in; turkey sausage works for a leaner profile. Stock is crucial: use a good-quality low-sodium chicken or vegetable stock because the broth anchors everything. If using store-bought stock, taste and adjust salt cautiously to avoid over-salting. Other pantry items include a splash of dry white wine or a squeeze of lemon to brighten the creamy base, crushed red pepper flakes if you like heat, and nutmeg for the faint warmth that pairs well with ricotta. Freshly ground black pepper and flaky sea salt finish the soup. Having grated Parmesan on hand for garnishing and perhaps a jar of high-quality marinara for a subtle swirl (optional) will elevate the final bowls. Knowing why each ingredient is included helps you swap intelligently: for example, swap kale for spinach only if you plan to cook it longer, or replace some of the cheese with Greek yogurt for tang and lighter texture.
Preparing the Broth: Building the Creamy, Flavorful Base
The broth is the heart of White Lasagna Soup. While it appears creamy, the best versions balance richness with savory depth so the soup tastes layered rather than one-note. Start by sweating aromatics: heat olive oil in a heavy pot over medium heat and sauté finely chopped onions or shallots until translucent, then add garlic and cook until fragrant—no browning. Deglaze with a splash of dry white wine if using; let the alcohol cook off. Add a ladle of chicken or vegetable stock, scraping up any fond to deepen flavor. For a subtly thicker, creamier base, you can incorporate a light béchamel technique: whisk a tablespoon of butter with an equal amount of flour in a separate pan to form a roux, cooking briefly until it loses its raw flour taste, then whisk in warm stock until smooth before adding to the pot. Alternatively, for fewer steps, use a combination of well-seasoned stock and the creaminess contributed by ricotta and melted mozzarella later. Season early and taste frequently. Add bay leaf, a pinch of nutmeg for warmth (especially if you’re using a ricotta-based finish), and freshly cracked black pepper. Simmer the broth gently for at least 10–15 minutes to allow flavors to marry; avoid rapid boiling as that can break down delicate dairy later. If you want extra umami, stir in a tablespoon of grated Parmesan into the broth or a splash of light soy sauce or fish sauce—used sparingly—to deepen the savory profile without making it taste Asian. Adjust salt gradually since cheese adds sodium. If you plan to add sausage or mushrooms, brown them first in the pot to develop caramelized bits, then remove and set aside before building the broth; return them later to finish the soup. For vegetarian versions, concentrate the stock by simmering with celery, carrot, and mushroom stems, then strain to produce a robust vegetable broth. The final broth should be velvety, aromatic, and well-seasoned—ready to envelop the pasta and cheeses for a deeply satisfying bowl.
Cooking Process: How to Cook the Pasta, Greens, and Cheese Properly
The cooking process demands attention to timing: pasta should be al dente and greens should be tender but vibrant. Start by bringing your prepared broth to a gentle simmer. Meanwhile, break lasagna noodles into bite-size pieces; if using fresh pasta, reduce cooking time accordingly. For a one-pot approach, add the broken noodles directly to the simmering broth and cook until just al dente, stirring occasionally to prevent sticking. If you prefer more control, par-cook the noodles in salted boiling water until slightly underdone, drain, and add them to the broth to finish cooking. Par-cooking minimizes the risk of overcooked, mushy noodles if the soup will be held for a while before serving. Add any proteins or hearty vegetables at the right moment: precooked chicken or browned sausage should be added with the noodles so they can warm through and absorb the broth’s flavors. Delicate greens like baby spinach should be stirred in at the end—just long enough to wilt. Heartier greens like chopped kale or Swiss chard need a few extra minutes of simmering to soften; add them earlier in the noodle cook time. When incorporating ricotta, create a creamy swirl rather than fully blending it into the broth for textural contrast. Mix part of the ricotta with a little warm broth to loosen it, then spoon dollops into bowls and swirl, or gently stir some into the pot for an overall creamier texture while reserving a few dollops for garnish. Finish with shredded mozzarella or a quick sprinkle of Parmesan to add melting, gooey richness. Taste and adjust seasoning—sometimes a squeeze of lemon brightens the whole pot, while a pinch of crushed red pepper adds pleasant heat. Serve immediately for ideal noodle texture; if holding the soup, keep broth slightly thicker and add fresh noodles at serving time to avoid soggy pasta. These steps ensure the pasta, greens, and cheeses harmonize so each bite evokes classic lasagna flavors in spoonable form.
Assembling and Serving: How to Layer Flavors in Each Bowl
Assembling White Lasagna Soup is an opportunity to create an inviting presentation and a layered flavor experience. Start by choosing the right bowl—wide, shallow bowls are ideal because they allow dollops of ricotta and melted cheese to show and cool slightly for pleasing textures. Consider pre-warming bowls with hot tap water for a minute and then drying them; this helps keep the soup hot when served. Spoon a generous ladle of broth and pasta into each bowl, then immediately add a heaping teaspoon or tablespoon of ricotta in the center. The contrast between the hot broth and cool-ish ricotta creates lovely pockets of creaminess; encourage diners to swirl the ricotta into the soup for a silkier mouthfeel. Sprinkle shredded mozzarella or grated Parmesan over the top so it melts into the surface, creating little strings and cheesy ribbons. Scatter wilted spinach or herbs—fresh basil, chopped parsley, or a few fried sage leaves—over each bowl to add color and aromatics. Finish with a drizzle of high-quality extra-virgin olive oil and a few twists of freshly ground black pepper. For a textural counterpoint, add toasted pine nuts or buttery breadcrumbs crisped in garlic and olive oil; these add crunch and an extra flavor layer reminiscent of baked lasagna’s top. Offer lemon wedges on the side for anyone who wants a bright acidity cut through the richness. If serving family-style from a pot, place bowls on the table alongside bowls of ricotta, grated Parmesan, chili flakes, and torn basil so guests can customize. Pair the soup with a crisp green salad and crusty bread or garlic bread for soaking up the broth. Beverage pairings include a light-bodied white wine like Pinot Grigio or an unoaked Chardonnay, or a medium-bodied red like Chianti for a heartier, more traditional Italian pairing. Proper assembly elevates the dish visually and in taste, transforming a simple soup into a comforting, multilayered meal.
Variations and Substitutions: Make the Recipe Your Own
White Lasagna Soup is flexible, so experiment based on dietary preferences, available ingredients, or desired flavor profiles. For vegetarian versions, use a rich vegetable stock or mushroom stock and add sautéed wild mushrooms like cremini or portobello for an earthy umami boost that stands in for meat. To make it vegan, swap dairy cheeses for creamy plant-based ricotta alternatives and use a non-dairy milk or cashew cream to build the broth; nutritional yeast can add a cheesy, savory note. For gluten-free cooks, use gluten-free lasagna sheets or wide gluten-free pasta cut into strips; be mindful that these pastas sometimes have different absorption and cooking times, so cook them separately and add them just before serving. Protein-forward variations include adding cooked shredded chicken, Italian sausage (remove casing and brown), or even short rib for a decadent winter version. Spice lovers can stir in spicy Italian sausage or top bowls with pickled peppers and crushed red pepper flakes. For a lighter take, reduce the amount of mozzarella and substitute part of the ricotta with Greek yogurt for tang and lower fat while still maintaining creamy texture. Herb choices also shift the soup’s character: rosemary and thyme provide a heartier, more rustic profile; basil and parsley lean bright and fresh. Swap baby spinach for kale or Swiss chard for more chew and nutrition—remember to cook these greens longer to soften their fibers. If you like a hint of tomato, swirl in a tablespoon or two of high-quality marinara to each bowl for a pinkish hybrid between white and red lasagna. For added texture, top soups with toasted breadcrumbs tossed with garlic and olive oil in place of croutons. These substitutions let you turn a single recipe into a template that fits seasonality, budget, and dietary needs while preserving the comforting essence of lasagna in soup form.
Make-Ahead, Storage, and Reheating Tips
Planning ahead makes White Lasagna Soup even more accessible. Many components can be made in advance: prepare a batch of the broth and refrigerate it for up to four days or freeze for 2–3 months; cook and cool any protein such as chicken or sausage; and mix a ricotta blend with herbs, lemon zest, and a little salt to store in the fridge for up to three days. If you intend to freeze the soup, store pasta separately if possible, because noodles tend to absorb liquid and become mushy when frozen and thawed. Instead, freeze the broth and other mix-ins, and cook fresh pasta at serving time. For refrigeration, keep the soup in airtight containers and cool to room temperature before refrigerating to preserve texture and safety. Reheat gently on the stovetop over low heat, stirring occasionally; add a splash of water, stock, or milk if the broth has thickened. If you refrigerated the ricotta mixture separately, add dollops to the hot bowls just before serving. When reheating frozen broth, thaw overnight in the fridge or use a gentle defrost setting in the microwave, then warm slowly on the stove. If you anticipate leftovers with the pasta already included, try to reheat in a pot and add a small amount of extra stock, then bring to a gentle simmer until warmed through; stir in a tablespoon of cream or a spoonful of ricotta to revive creaminess. Avoid high heat or boiling after dairy has been added because it can cause the cheese to separate. For best texture, reserve some fresh herbs and a little grated Parmesan to garnish after reheating. With these make-ahead strategies and careful reheating, White Lasagna Soup retains great flavor and can be a convenient, delicious meal across multiple days.
Final Presentation and Serving Suggestions for Maximum Impact
The final presentation is what turns a comforting bowl into an inviting dining experience. Aim for contrast: creamy ricotta dotted on top, a generous grating of Parmesan, a scattering of bright green herbs, and a drizzle of golden olive oil create visual layers that echo the soup’s flavor layers. Consider adding textural garnishes—crispy fried sage leaves, toasted pine nuts, or garlic breadcrumbs toasted in olive oil—so guests get a crunch that echoes baked lasagna’s crisp edges. For a rustic look, serve in mismatched earthenware bowls with a linen napkin and a small wooden board holding lemon wedges and extra cheese. When plating, spoon the broth and pasta first, then add one or two rounded dollops of ricotta. Sprinkle shredded mozzarella sparingly if you want visible melt strings, and dust with flaky sea salt and cracked black pepper. Fresh basil leaves or a chiffonade of parsley adds color and aroma that awakens the senses right before the first bite. Consider pairing the soup with a crisp green salad dressed in a bright vinaigrette to cut through the richness, and offer warm, crusty bread or garlic bread for dipping. Wine pairings include a crisp Pinot Grigio or a light-bodied Chianti for red lovers—both complement the creamy and herbaceous notes. For special occasions, present individual servings with extra garnishes on a small plate: a wedge of lemon, a small bowl of ricotta mixed with lemon zest and herbs, and a jar of chili flakes. If serving family-style, place the pot on a trivet in the center of the table with bowls of optional garnishes around it so each diner can customize. These finishing touches elevate a simple soup into a memorable meal and highlight the comforting yet refined nature of White Lasagna Soup.
White Lasagna Soup
Creamy White Lasagna Soup with ricotta, spinach, and tender noodles. Easy, cozy weeknight recipe with tips, variations, and make-ahead storage.
total time
30
servings
6
calories
450 kcal
ingredients
- 🌠1 lb Italian sausage (mild or spicy)
- 🧅 1 small onion, diced
- 🧄 3 cloves garlic, minced
- 🍗 6 cups chicken broth
- 🍅 1 can (14.5 oz) diced tomatoes (optional)
- 🥛 1 cup heavy cream or half-and-half
- 🍜 8 lasagna noodles, broken into pieces (or any pasta)
- 🌿 1 tsp Italian seasoning
- 🌶️ 1/2 tsp crushed red pepper flakes (optional)
- 🥬 2 cups baby spinach or kale (optional)
- 🧀 1 cup shredded mozzarella cheese
- 🧀 1/2 cup grated Parmesan cheese
- 🧂 Salt and black pepper to taste
instructions
- 1. In a large pot over medium heat, cook the Italian sausage until browned, breaking it into small crumbles; drain excess fat if needed.
- 2. Add the diced onion and minced garlic to the pot and sauté for 2 to 3 minutes until softened and fragrant.
- 3. Pour in the chicken broth, then stir in the Italian seasoning and crushed red pepper flakes if using; bring the mixture to a gentle boil.
- 4. Add the broken lasagna noodles to the pot and simmer for 8 to 10 minutes, or until the noodles are tender.
- 5. Reduce the heat to low and stir in the heavy cream to create a creamy texture.
- 6. Add the baby spinach or kale if desired; cook until the greens have wilted, about 2 to 3 minutes.
- 7. Stir in the shredded mozzarella and grated Parmesan cheeses until fully melted and the soup is rich and creamy.
- 8. Season the soup with salt and freshly ground black pepper to your taste.
- 9. Ladle the hot soup into bowls and garnish with additional Parmesan cheese or fresh basil leaves if you like.
- 10. Serve immediately and enjoy the comforting warmth of a hearty white lasagna soup!
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