Creamy Italian White Lasagna Soup


Ep. 5 of my Cozy Soups & Grilled Cheese Series! ⛷ Today, we’re making a Creamy Italian White Lasagna Soup because sometimes you just don’t want a tomato-based soup 😉

I’m using Organic Valley dairy products, a company I can trust to provide me with the highest quality dairy that never uses GMOs, is 100% USDA Organic Certified, and from small family farmers across America 🇺🇸

What to Serve with Lasagna Soup:

  • Caesar Salad
  • Garlic Bread
  • Baguettes (homemade authentic French baguettes recipe here!)
  • Roasted Vegetables
  • Caprese Salad
  • Arugula Salad
  • Dinner Rolls

Looking for my Trending Traditional Lasagna Soup Recipe? Check it out here!

What is Organic Valley?

My family has been buying Organic Valley products since I was a wee little child - no jokes. They're that amazing! Organic Valley is an organic food brand and independent cooperative of organic farmers based in La Farge, Wisconsin, United States. Founded in 1988, Organic Valley is the nation’s largest farmer-owned organic cooperative and one of the world's largest organic consumer brands.

What makes Organic Valley different from other dairy brands?

The reason I use Organic Valley in my everyday cooking is because their dairy products add nutrition AND flavor to my dishes without antibiotics, synthetic hormones, toxic pesticides, nor GMOS. 🙌

I also love how Organic Valley works with small organic family farmers instead of being a single large dairy producer.

Cook with me! ⬇️

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Creamy Italian White Lasagna Soup

An easy weeknight dinner that is creamy, packed with nutrition, and can be made in one pot!



Servings: 6-8

  • 2 tbsp. Organic Valley Unsalted Butter
  • 3-4 links Spicy Italian Sausage, removed from casing
  • 1 Yellow Onion, finely chopped
  • 3 Garlic Cloves, minced
  • 3-4 cups Baby Spinach
  • 2 tbsp. Italian Herb Seasoning
  • 1 tbsp. Flour
  • 6 cups Chicken Broth
  • 1 cup Organic Valley Whole Milk
  • ½ cup Organic Valley Heavy Cream
  • 8 oz. Lasagna Noodles, broken up
  • ½ cup Freshly Grated Parmesan, plus more for serving


  1. In a large dutch oven pot over medium high heat, add the butter.
  2. Once the butter is melted, add the ground sausage. Sauté until browned, about 6-8 minutes.
  3. Add the chopped onions and minced garlic to sauté until fragrant and the onions are translucent, about 2-3 minutes.
  4. Stir in the dried herbs and flour.
  5. Add the spinach and stir until slightly wilted, about 1 minute.
  6. Add the chicken broth, milk, and heavy cream. Bring to a boil.
  7. Add the broken-up lasagna noodles and cook until pasta is al dente, about 8-10 minutes.
  8. Stir in the grated parmesan and enjoy warm!

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