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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/white-lasagna-soup-recipe/