Have You Heard Of “Lasagna Soup?”

The photo above is exactly that – I never heard of it, but apparently it was a TikTok sensation in 2023!

This unique take on Lasagna first went viral primarily through content creator Danny Freeman (@dannylovespasta) – his one-pot, tomato-based lasagna soup video gained millions of views and prompted Grammy Award-winning singer SZA to ask for the recipe!

Of course, that was just the beginning:

Bring On The “White Lasagna Soup!”

While the original recipe featured a red, tomato-based sauce, it was followed by a “white” version – which offered up a creamy, béchamel-like base with chicken sausage and white cheeses like ricotta, mozzarella, and Parmesan. This one-pot, deconstructed version of a traditional white lasagna offered a faster, more accessible way to enjoy the classic comfort dish. 

So of course I had to make it!

“White Lasagna” Soup With Ricotta Topping!

Lots to work with here – let’s start with the ingredients for the soup:

4 oz Volpi chopped pancetta

1 lb Italian sausage (mild or spicy), casings removed

8 oz cremini or baby bella mushrooms, sliced

1 medium yellow onion, diced

1 small leek, thinly sliced (white + light green parts only) I love using this!

Salt + freshly cracked black pepper

6-8 cloves garlic, minced (to taste)

1 tsp dried oregano

1 tsp dried thyme

1/2 cup dry white wine (optional but c’mon it adds great flavor!)

6 cups low-sodium chicken broth

And this next ingredient is my new favorite!

1 Parmesan rind! Yes, you cook the dish with this chunk of rind in the pot!

1 bay leaf (optional)

1 sprig fresh thyme (optional)

1 cup heavy cream (or half-and-half), room temperature

½ lb lasagna noodles, broken into 2-inch pieces

Whew!

First, let’s make the Ricotta cheese topping:

1 cup ricotta

1/2 cup freshly shredded mozzarella

1/2 cup freshly grated Parmesan

2 tbsp fresh basil, chopped

Zest from 1/4 lemon

Black pepper, to taste

Here’s how easy is was to make:

Once I knocked this out and refrigerated it, I moved onto the soup! Get ready for some really great smells in your kitchen!

Add diced pancetta to a cold Dutch oven. Turn the heat to medium and let it render slowly, cooking until golden and crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot.

Add the sausage and cook, breaking it up, until browned and cooked through, 6–minutes. Transfer all of this to a plate and set aside.

Here’s how it looked:

Now, time to cook the rest of the ingredients like this:

Add the mushrooms to the pot. Let them sit undisturbed for 2–3 minutes to develop color, then stir occasionally and cook until golden brown and most of their liquid has evaporated, 6–8 minutes. Lightly season with salt once browned.

Push the mushrooms to one side of the pot, then add the onion and leek with apinch of salt and pepper. Cook 4–5 minutes, stirring occasionally.

I removed the mushrooms to make a bit more room. Add the garlic, oregano, and thyme, and cook for 1 minute more, then pour in the wine, scrape up any brown bits, and simmer for 2 minutes. Return the mushrooms to the pan.

Stir in the chicken broth, cooked sausage, bay leaf, and thyme – then my favorite: the parmesan rind!

It’s really incredible the creamy richness the rind add! Bring to a gentle simmer and cook for 10–15 minutes to let the flavors deepen.

Here’s how it all came together:

Now, time to actually use the Lasagna noodles!

First, stir in the heavy cream, then add the broken lasagna noodles. Partially cover and simmer until al dente, 12–15 minutes, stirring often so they don’t stick together. Here’s how it looked:

Before serving, you can remove the Parmesan rind and any fresh herbs – just have a taste and adjust seasoning with salt and pepper as needed, then it was time to eat!

Ladle the soup into bowls. Add a big dollop of the ricotta topping, then finish with crispy pancetta, fresh basil and extra parmesan.

First of all, if you like a creamy soup with a strong parmesan flavor, this is the one! The noodles are fun, but you will need to enjoy a heavy noodle like this one – however, you can always break it up into smaller pieces as well!

It plates well, that’s for sure! My review? It was delicious, the pancetta gave it a salty umami beat, I would use regular sausage instead of chicken for a better flavor, and the balance of ingredients worked well – with the lemony Ricotta topping a nice way to add some cool goodness to the hot soup…and an important note: I have been harping on how healthy “wet” food is:

This is a very healthy “wet” kale soup! Yes, there is medical proof that wet food, like soups are healthier for you for a number of reasons you don’t even know about – check out the “A*G*E” facts on healthy wet food here!

I love wet food so much that, when I was doing my “52 In 22” cooking challenge, I made Linda Ronstadt’s favorite!

It’s from her memoir and cookbook about life in Arizona…see her Sonoran cheese soup recipe here!

As just to pile on, here is a recipe for a delicious and healthy bacon corn chowder!

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Let me know what you think about “White Lasagna Soup”! If you like the recipe, please share on social media – thank you!

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