White Lasagna Soup Recipe

Introduction

White Lasagna Soup is a comforting, creamy twist on the classic Italian lasagna. Packed with Italian sausage, kale, and plenty of cheese, it’s an easy, satisfying meal perfect for chilly evenings.

Ingredients

• 1 lb. mild Italian sausage (spicy sausage or ground beef can be used)
• 1 yellow onion, diced
• 2 carrots, sliced into ¼-inch thick half-moons
• 1 rib celery, diced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning (store-bought or homemade)
• 2 tbsp unsalted butter (¼ stick)
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken broth (vegetable broth also works)
• 8 dry lasagna noodles, broken into 1-inch pieces (or any short pasta)
• 4 cups Tuscan kale, stemmed and cut into 1-inch pieces (or regular kale)
• 1½ cups half-and-half, room temperature
• 1 cup freshly shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese (plus more for garnish)

Instructions

1. Step 1: Heat a large Dutch oven over medium heat. Add the Italian sausage and cook for 5 minutes, or until it just begins to lightly brown.
2. Step 2: Add the diced onion, sliced carrots, and diced celery to the sausage. Season with a pinch of salt and pepper. Cook for another 5-7 minutes, until the sausage is browned and the vegetables are tender.
3. Step 3: Stir in the minced garlic and Italian seasoning. Mix well to combine.
4. Step 4: Add the butter and let it melt. Sprinkle the flour over the mixture and stir until everything is coated. Cook for 1 minute to remove the raw flour taste.
5. Step 5: Slowly pour in the chicken broth, stirring constantly to avoid lumps.
6. Step 6: Increase the heat to medium-high and bring the soup to a boil. Add the broken lasagna noodles and cook for about 8 minutes, 2 minutes less than the package instructions. If the noodles aren’t fully submerged, add 1 cup of water.
7. Step 7: Lower the heat to medium-low and stir in the Tuscan kale. Cook for an additional 2 minutes until the kale is tender.
8. Step 8: Remove the soup from heat. Stir in the half-and-half, shredded mozzarella, and grated Parmesan until the cheeses melt and the soup is creamy. Taste and season with salt and pepper as needed.
9. Step 9: Serve hot with crusty bread, extra Parmesan, and red pepper flakes if desired.

Tips & Variations

• Swap kale for spinach or Swiss chard for a different leafy green variation.
• Use spicy Italian sausage for a little heat, or choose ground turkey for a lighter version.
• Fresh lasagna noodles can be used instead of dry; adjust cooking time accordingly.
• Add a splash of white wine when adding broth for extra depth of flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally. Add a splash of broth or water when reheating to maintain the soup’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes! Simply omit the sausage and use vegetable broth instead of chicken broth. You can add extra vegetables or beans for protein.

Can I freeze White Lasagna Soup?

It’s best not to freeze this soup because the dairy and pasta don’t always freeze and thaw well. For best results, enjoy it fresh or within a few days stored in the fridge.

White Lasagna Soup Recipe

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★★★★★

4.6 from 149 reviews

This creamy White Lasagna Soup offers all the comforting flavors of a classic lasagna in a warm, hearty soup form. Featuring Italian sausage, tender vegetables, kale, and a rich blend of mozzarella and Parmesan cheeses, this soup is perfect for a cozy dinner. The recipe uses broken lasagna noodles and a creamy half-and-half base to create a satisfying one-pot meal reminiscent of traditional Italian lasagna, but with a quicker, more approachable preparation.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 lb. mild Italian sausage (can substitute spicy sausage or ground beef)
• 1 yellow onion, diced
• 2 carrots, sliced into ¼-inch thick half-moons
• 1 rib celery, diced
• 2 cloves garlic, minced

Seasonings and Dairy

• 1 tsp Italian seasoning (store-bought or homemade)
• 2 tbsp unsalted butter (¼ stick)
• 2 tbsp all-purpose flour
• 1½ cups half-and-half (room temperature)
• 1 cup freshly shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese (plus more for garnish)

Broths and Pasta

• 4 cups low-sodium chicken broth (vegetable broth can also be used)
• 8 dry lasagna noodles, broken into 1-inch pieces (or any short pasta)
• 4 cups Tuscan kale, stemmed and cut into 1-inch pieces (or regular kale)

Instructions

1. Cook the sausage: Heat a large Dutch oven over medium heat. Add the Italian sausage and cook for about 5 minutes, until it just begins to lightly brown.
2. Sauté vegetables: Add the diced onion, sliced carrots, and diced celery to the sausage. Season lightly with salt and pepper. Continue cooking for 5 to 7 minutes until the sausage is fully browned and the vegetables are tender.
3. Add garlic and seasoning: Stir in the minced garlic and Italian seasoning to the sausage and vegetable mixture, combining well.
4. Create roux: Add the unsalted butter to the pot and allow it to melt. Sprinkle the all-purpose flour over the mixture, stirring constantly to coat everything evenly. Cook this for about 1 minute to remove the raw flour taste.
5. Add broth: Slowly pour in the low-sodium chicken broth while stirring constantly to avoid lumps.
6. Bring to boil and cook pasta: Increase heat to medium-high and bring the soup to a boil. Add the broken lasagna noodles and cook for about 8 minutes, which is 2 minutes less than the package instructions. If noodles are not fully submerged, add 1 cup of water.
7. Add kale and simmer: Reduce heat to medium-low and stir in the Tuscan kale. Cook for an additional 2 minutes until the kale softens slightly.
8. Finish soup: Remove the soup from heat and stir in the half-and-half, shredded mozzarella cheese, and grated Parmesan cheese. Stir continuously until the cheeses melt and the soup becomes creamy. Season to taste with salt and pepper.
9. Serve: Ladle the soup into bowls. Serve with crusty bread and garnish with additional Parmesan cheese and red pepper flakes, if desired.

Notes

• You can substitute spicy Italian sausage for a spicier version or use ground beef as a leaner alternative.
• Tuscan kale adds great texture, but regular kale or spinach can be used if preferred.
• Breaking the lasagna noodles into smaller pieces ensures easy spooning and quicker cooking.
• Adding extra water if noodles aren’t submerged helps them cook evenly without sticking.
• For a vegetarian version, omit the sausage and replace chicken broth with vegetable broth.
• Serve with warm, crusty bread to soak up the creamy broth for a complete meal.

Keywords: white lasagna soup, creamy lasagna soup, Italian sausage soup, easy soup recipes, comforting soup, kale soup