It’s 5:30 PM. The family is hungry. You’re staring at a stack of dirty pots already dreading the clean-up.
Lasagna sounds amazing. But who has two hours to layer, bake, and scrub? Not us.
That’s why I created this One-Pot White Cheddar Lasagna Soup. It’s your favorite cozy pasta bake, transformed into a 30-minute, one-pot wonder. All the flavor. Zero of the fuss. If you love classic lasagna flavors, you must try our BEST EVER One-Pot Lasagna Soup for the ultimate comfort dish.
We’re talking creamy, cheesy, garlicky goodness with those classic lasagna noodles. But you only wash one pot. I call that a major weeknight win.
Recipe Overview
- Cuisine: American/Italian-Inspired
- Category: Main Course Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
Ultimate Guide to One-Pot White Cheddar Lasagna Soup
This isn’t just another soup recipe. This is your secret weapon.
I built this guide for one reason: to get you a spectacular dinner with minimal effort. We skip the bechamel. We ditch the hours of simmering.
Instead, we use smart shortcuts. A great broth. A block of fantastic white cheddar. It comes together shockingly fast.
You get that rich, Alfredo-like base, tender pasta, and a gooey cheese pull in every spoonful. This is the only guide you need for the easiest, creamiest lasagna soup.
The Simple Ingredients
Look at this list! Most of this is probably in your kitchen right now. That’s the beauty of it.
One-Pot White Cheddar Lasagna Soup Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade One-Pot White Cheddar Lasagna Soup Recipe!
Nutrition Information
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or hot), casing removed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 (8 oz) block cream cheese, softened
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 8-10 “oven-ready” or no-boil lasagna noodles, broken into pieces
- 3 cups fresh spinach
- 2 cups shredded white cheddar cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
Let’s Get Cooking! (The Step-by-Step)
Grab your big soup pot or Dutch oven. This is where the magic happens. We’re not moving to another dish. I promise.
- Heat the olive oil in your large pot over medium-high heat. Add the sausage. Cook it for 5-6 minutes, breaking it up with your spoon, until it’s nicely browned.
- Add the diced onion to the pot with the sausage. Cook for 3-4 minutes until it’s soft. Now add the garlic. Stir and cook for just 1 minute until it’s fragrant. Don’t let it burn!
- Pour in the chicken broth. Add the cream cheese in small spoonfuls. Also add the Italian seasoning and red pepper flakes. Whisk it all together until the cream cheese melts completely. This creates that instant creamy base.
- Bring the soup to a gentle boil. Add your broken lasagna noodle pieces. Stir them in. Reduce the heat to a simmer. Let it cook for about 10-12 minutes, stirring occasionally, until the noodles are tender.
- Turn the heat down to low. Stir in the fresh spinach until it wilts. This takes just a minute.
- Now, the best part. Take the pot off the heat. Slowly stir in the shredded white cheddar and Parmesan cheese. Keep stirring until it’s all melted and gloriously smooth. Taste it. Add salt and pepper as needed.
What to Serve With This Dish
This soup is a full meal. But a little something on the side never hurts. Keep it easy.
A simple green salad with Italian dressing is perfect. So is a loaf of crusty garlic bread for dipping.
Want to keep it ultra-light? Just add some extra spinach right to your bowl. Dinner is served in no time.
Make This Recipe Your Own (Quick Swaps)
You’re the boss of your soup pot. Make it work for you.
No sausage? Use ground chicken or turkey. Vegetarian? Skip the meat and use a can of drained white beans for protein. For a fully plant-based version, our Hearty Beef One-Pot Lasagna Soup is a fantastic meaty alternative, or try our delicious Vegan One-Pot Lasagna Soup.
Not a spinach fan? Try chopped kale or even frozen peas. Use what you love. The recipe is very forgiving.
How to Store Leftovers (If You Have Any!)
This soup stores beautifully. Let it cool completely.
Pop it in an airtight container in the fridge for 3-4 days. The noodles will soak up broth, so add a splash of water or broth when you reheat it on the stove.
You can freeze it for up to 2 months. Thaw in the fridge overnight before reheating gently.
NUTRITION INFORMATION
- Calories: ~580
- Carbohydrates: 32g
- Protein: 28g
- Fat: 38g
- Saturated Fat: 18g
- Fiber: 2g
- Sugar: 4g
*This is an estimate per serving. Values can vary based on specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I use regular lasagna noodles?
Yes! Just break them up and simmer for a few extra minutes. Check for doneness. The “no-boil” kind are just a bit quicker.
My soup got too thick overnight. Help!
No problem! The pasta drinks the broth. Just add more chicken broth or even a little milk when you reheat it. Stir until it’s creamy again.
What’s the best cheese to use?
I love the sharp flavor of a good white cheddar. For the smoothest melt, buy a block and shred it yourself. The pre-shredded stuff has anti-caking agents.
See? I told you we could save dinner. In one pot. In about half an hour.
This white lasagna soup is my go-to when life is moving a million miles an hour. It feels like a treat. It works like a quick fix.
Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
