You think you know lasagna soup, but this Italian White Lasagna Soup – Smooth & Creamy Classic has one secret ingredient that changes everything. It transforms a simple soup into a restaurant-quality masterpiece. Ready to find out what it is?
I’ve been perfecting this recipe for years, and I’m so excited to share it with you. We’re going to create a comforting, creamy soup that feels both familiar and incredibly special. If you’re looking for more quick pasta dinners, you should definitely try our creamy spinach mushroom pasta. Let’s get started on this delicious journey together.
Recipe Overview
Here’s a quick look at what you’re about to create. This is your roadmap to a perfect, comforting meal.
- Cuisine: Italian-American
- Category: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
The Secret Ingredient That Makes All the Difference
I want to let you in on the secret that makes this soup unforgettable. It’s a simple swap that adds incredible depth of flavor.
The secret is a touch of freshly grated nutmeg. Just a pinch! It might sound unusual, but it’s a classic in creamy Italian sauces. It doesn’t make the soup taste like nutmeg. Instead, it enhances the creaminess and adds a warm, complex background note that will have everyone asking for your secret.
Why This Method is Better (My Pro-Tips)
I’ve streamlined the process to make it foolproof. These little tips ensure a perfect result every single time.
We build the flavor in layers. You’ll start by sautéing the aromatics to create a flavorful base. This foundational step is key for a soup that tastes like it simmered for hours. Don’t rush it!
Another pro-tip is to add the pasta separately to each bowl. This keeps it from getting mushy in the main pot. Your leftovers will be just as perfect as the first serving.
PREPARATION
Using high-quality ingredients is the first step to a fantastic soup. Here is everything you’ll need. For another rich and satisfying soup option, don’t miss our incredible loaded baked potato soup with chicken bacon.
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 lb ground Italian sausage (mild or hot)
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups heavy cream
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 9 no-boil lasagna noodles, broken into pieces
- 1 tsp dried Italian seasoning
- 1/4 tsp freshly grated nutmeg (the secret!)
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
The Pro-Method (Step-by-Step)
Follow these steps carefully. I’ll guide you through each one to ensure your soup is a triumph.
Italian White Lasagna Soup – Smooth & Creamy Classic Recipe
PREPARATION
The Pro-Method (Step-by-Step)
Notes
Enjoy your homemade Italian White Lasagna Soup – Smooth & Creamy Classic Recipe!
Nutrition Information
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for one more minute until fragrant. Be careful not to let the garlic burn.
- Add the ground Italian sausage. Cook until it’s browned and cooked through, breaking it up with a spoon as it cooks.
- Sprinkle the flour over the sausage and onion mixture. Stir constantly for about 2 minutes to cook out the raw flour taste. This will help thicken our soup.
- Slowly pour in the chicken broth while stirring continuously. This will prevent any lumps from forming from the flour.
- Bring the soup to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Reduce the heat to low. Stir in the heavy cream, mozzarella, Parmesan, Italian seasoning, and that all-important pinch of nutmeg.
- Continue to stir until the cheeses have melted completely and the soup is smooth and creamy. Do not let it boil after adding the cream.
- In a separate pot, cook the broken lasagna noodle pieces according to package directions until al dente. Drain well.
- To serve, place a portion of the cooked pasta in the bottom of each bowl. Ladle the hot, creamy soup over the top. Garnish with fresh herbs and an extra sprinkle of Parmesan.
Common Mistakes & How to Fix Them
Even experienced cooks can run into a few hiccups. Here’s how to avoid the most common ones.
Problem: The soup is too thin. Solution: Let it simmer for a few more minutes to reduce. You can also make a quick slurry with 1 tbsp of cornstarch and 2 tbsp of cold water, then stir it in.
Problem: The cheese is clumpy or stringy. Solution: Always add cheese to a soup that is off the boil or on very low heat. Shredding your own cheese from a block also helps, as pre-shredded cheese contains anti-caking agents.
Variations for the Adventurous Cook
Once you’ve mastered the base recipe, feel free to get creative. Here are some of my favorite twists.
For a white lasagna soup crock pot version, brown the sausage and onions first. Then, add everything except the pasta, cream, and cheese to the slow cooker. Cook on low for 6-7 hours. Stir in the cream and cheeses 30 minutes before serving, then add the cooked pasta.
Try using shredded rotisserie chicken instead of sausage for a lighter version. You can also add a bag of fresh spinach in the last few minutes of cooking for a pop of color and nutrients.
Nutrition Notes
This is a rich, comforting dish. Here’s a general breakdown per serving to help you plan.
- Calories: ~650
- Protein: 28g
- Carbohydrates: 35g
- Fat: 45g
- Saturated Fat: 22g
- Fiber: 2g
- Sugar: 6g
If you enjoyed this creamy soup adventure, you’ll absolutely love our comforting homemade chicken ramen for another deeply satisfying meal.
Your Pro-Level Questions Answered
I know you might have a few questions. Let’s tackle the most common ones right here.
Can I make this Alfredo lasagna soup ahead of time?
Absolutely! Prepare the soup base (without the pasta) up to two days in advance. Store it in the fridge. When ready to serve, gently reheat it and cook your pasta fresh. This is the best way to maintain the perfect texture.
What’s the best way to reheat leftovers?
Reheat the soup and pasta separately if you can. If they are already combined, reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen it up. Avoid the microwave, as it can make the pasta gummy.
Can I freeze this creamy lasagna soup?
I don’t recommend freezing the complete soup, as the dairy can separate and the pasta will become very soft. However, you can freeze the base (sausage, onions, broth) for up to 3 months. Thaw and then proceed with adding the cream and cheeses.
A Few Final Secrets
You are now equipped with all the knowledge to make an incredible pot of soup. Remember, cooking is about confidence and a little bit of love.
The final secret is to trust your palate. Taste as you go! Adjust the salt, pepper, and seasoning until it’s perfect for you. This is what makes a cook a true chef in their own kitchen.
I am so confident you are going to love this recipe. It’s the ultimate comfort food, made with a chef’s touch. Did the nutmeg tip change the game for you? I’d love to hear about your experience! Please leave a comment and a star rating below to let me know how it turned out.