Creamy Lasagna Soup
Updated January 16, 2026
- Ready In
- 55 min
- Rating
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Ingredients
1 pound Italian sausage (mild or hot), casings removed
8 ounces sliced or whole button mushrooms, roughly chopped
1 small onion (any kind), diced
5 garlic cloves, minced
2 tablespoons chopped fresh sage
1 ½ teaspoons kosher salt (such as Diamond Crystal), divided
½ teaspoon crushed red pepper
6 cups chicken broth
6 lasagna noodles, broken into small to medium pieces (see Tip)
1 cup heavy cream
½ cup grated Parmesan, plus more for serving
1 ½ cups baby spinach
1 lemon, zested then cut into wedges, for serving
Nutritional analysis per serving (4 to 6 servings)
31 grams carbs; 113 milligrams cholesterol; 582 calories; 14 grams monosaturated fat; 5 grams polyunsaturated fat; 19 grams saturated fat; 39 grams fat; 1 gram trans fat; 3 grams fiber; 1060 milligrams sodium; 26 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large pot or Dutch oven over medium-high. Add the sausage and cook, breaking it into small pieces, until browned and cooked through, 6 to 8 minutes. Transfer the sausage to a bowl and set aside, leaving the drippings in the pot.
- Step 2
Add the mushrooms to the pot and cook undisturbed for a few minutes, then continue cooking, stirring and scraping occasionally, until deeply browned, 4 to 5 minutes.
- Step 3
Stir in the onion, garlic and sage. Season with ½ teaspoon salt and the red pepper. Cook until the onion softens and the mixture is fragrant, about 3 minutes.
- Step 4
Pour in the chicken broth and bring to a gentle boil. Stir in the broken lasagna noodles and cook, stirring occasionally, until just tender, 7 to 8 minutes.
- Step 5
Stir in the heavy cream and Parmesan. Return the cooked sausage to the pot and simmer for 2 to 3 minutes to warm through. Reduce the heat to low. Add the spinach and cook just until wilted. Season with the remaining 1 teaspoon salt.
- Step 6
To serve, ladle into bowls. Finish each with a little lemon zest, a couple squeezes of lemon juice and more Parmesan.
If your lasagna noodles are on the small size, you can use up to 8 noodles if desired.
Private Notes
Comments
Step 4 of this recipe calls for adding the broken lasagna noodles but they aren't listed in the ingredients. I was wondering how it could be called "Lasagna Soup" with no pasta . . . I finally found the Pasta Ingredient (8 Lasagna Noodles, broken up) by looking at the link to the Grocery List.
Yes! That's what I'm talking about! Made exactly as specified, it delivered bold flavors and sustaining heft. The lemon at the end was the perfect note of acidy lightness. It gave the dish a clean profile so the flavors weren't coated with cream. One diner found it more spicy than they liked, so reduce crushed red pepper if you prefer it milder. Excellent recipe!
Very good. I added only a splash of heavy cream rather than the amount called for and it was great. Don’t leave out the fresh sage as it makes the dish. I only added two lasagna noodles as I did not want the noodles to overpower the dish.
When a recipe relies on heavy cream, I usually avoid it. Cream can make anything taste good but it’s not good for you. I certainly have never made lasagna with cream.
Anyone make this in a plant based version? Looks delicious
Really excellent flavor combination. Made with what I had on hand: 1/2 lb field roast Italian sausage (vegan), 1 lb king trumpet and shiitake mushrooms, better than bouillon vegetarian chicken broth, evaporated milk, frozen kale, and a can of northern beans. Added fennel seeds to sausage when browning. Deglazed both sausage and mushrooms with Chardonnay. Lemon is essential to bring it all together. NOTE: if using regular lasagna noodles (not quick cooking), it takes significantly longer to cook.