Creamy Lasagna Soup
Updated January 21, 2026
- Ready In
- 55 min
- Rating
- Comments
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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 side, you can use up to 8 noodles if desired.
Private Notes
Comments
I can never make a creamy soup without adding a blended can of white beans. Immersion blender makes it easy. Protein, fiber, hearty creaminess in a $1.20 can! I highly recommend trying it.
I'm thinking that mafaldine pasta could be substituted for the broken lasagna sheets.
I only did two minor modifications. I used oriechette out of a personal preference, and I left the spinach out of the cooking, as I will be having this as leftovers and I can't stand how slimy spinach gets in leftover soup. I put a generous fistful of spinach on the bottom of the soup bowl and let the heat from the hot soup cook it. Loved it! Don't skimp on the lemon zest and lemon squeeze when serving.
Added kale instead of spinach, and it was excellent. Thought kale would be better for reheating and have a better texture. Delicious recipe overall!
So good! I would just say break the lasagna noodles into small pieces for quick cooking. I added more sausage and it was great!
A tasty soup, but I’d say much less sausage, double the mushrooms and add lots more spinach.