Creamy Spicy White Lasagna Soup Tips, FAQ & printable recipe

Tips for success

For the best texture, use a good-quality Italian sausage that is well-seasoned. If you want extra heat, use hot Italian sausage and increase the chili flakes.

To make the soup even creamier, stir in a dollop of mascarpone or a splash of half-and-half at the end. The soup is quite filling on its own, but a side of garlic bread or a crisp green salad would round out the meal nicely.

When reheating leftovers, add a splash of chicken broth or cream to loosen the soup, as the noodles will absorb liquid.

This soup is best enjoyed within 2-3 days, but it does freeze well – just be aware that the noodles will become softer after thawing. For a more elegant presentation, top each bowl with a sprinkle of fresh parsley or extra Parmesan.

Variations

• Vegetarian Version: Omit the sausage and use vegetable broth. Sauté the onion and garlic in olive oil, then add a can of drained chickpeas or white beans along with the broth for protein. The rest of the recipe stays the same.
• Mushroom Lover's: Add 8 oz of sliced mushrooms along with the onion and sauté until browned. The mushrooms add an earthy depth that pairs beautifully with the creamy broth.
• Extra Spicy: Use hot Italian sausage and double the crushed red chili flakes. For even more heat, add a pinch of cayenne pepper with the garlic. This version is for those who like a real kick.
• Cheesy Twist: Stir in 1/2 cup of shredded mozzarella along with the Parmesan for a gooey, cheese-pull effect. Add it off the heat and stir until fully melted.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of broth or cream to restore the creamy texture.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding a little broth or cream to loosen.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a splash of broth or cream if the soup is too thick.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits; add a little broth or cream when reheating to return it to a creamy consistency. Reheat gently on the stovetop or in the microwave, stirring occasionally, until hot.

This soup can be made ahead and stored in the refrigerator for up to 2 days. To reheat, place it in a pot over medium heat, adding a splash of broth or cream if needed.

You can also freeze the soup, but the noodles will become softer after thawing – if planning to freeze, consider undercooking the noodles slightly.

Serving ideas

Serve this soup as a main course with crusty bread or a side salad. It’s hearty enough to be a meal on its own, but a simple green salad with a lemony vinaigrette would balance the richness.

For a festive touch, top each bowl with a sprinkle of red pepper flakes and extra Parmesan.

The soup is best served hot, straight from the pot. Ladle it into deep bowls and let everyone add their own extra cheese or chili flakes if they like. This is a one-bowl meal that satisfies on a cold night, and it’s sure to become a family favorite.

Frequently asked questions

Recipe card

Creamy Spicy White Lasagna Soup

Prep 10 minCook 30 minTotal 40 minServes 6

Ingredients

• 1 lb mild or hot Italian sausage, casings removed
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/2 tsp crushed red chili flakes
• 4 cups chicken broth
• 8 oz lasagna noodles, broken into pieces
• 1 cup heavy cream
• 4 cups fresh spinach
• 1 cup grated Parmesan cheese

Instructions

1. Heat a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pot.
2. Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened, about 3-4 minutes. Add the minced garlic and crushed red chili flakes, and cook for 1 minute more until fragrant.
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the broth to a boil. Add the broken lasagna noodles and reduce the heat to a simmer. Cook, stirring occasionally, until the noodles are tender, about 10-12 minutes.
4. Return the browned sausage to the pot. Stir in the heavy cream and fresh spinach. Cook, stirring gently, until the spinach has wilted and the soup is hot, about 2-3 minutes.
5. Reduce the heat to low. Sprinkle the grated Parmesan cheese over the soup and stir until it is fully melted and the soup is creamy and smooth. Taste and adjust seasoning with salt and pepper if needed.
6. Ladle the soup into bowls and serve hot. The soup will thicken as it sits; add a splash of broth or cream when reheating if needed.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

520

Protein

24 g

Carbohydrates

36 g

Fat

31 g

Automatic estimate from the ingredient list, not laboratory-verified.