Creamy White Lasagna Soup Recipe

Introduction

Creamy White Lasagna Soup brings all the comforting flavors of traditional lasagna into a warm, hearty bowl. Packed with Italian sausage, tender noodles, and a rich, cheesy broth, it’s perfect for cozy dinners any night of the week.

Ingredients

• 1 lb Italian sausage
• 1 small yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 1 ½ cups half-and-half
• 1 tsp salt
• ½ tsp black pepper
• 8–10 lasagna noodles, broken
• 1 cup chopped kale
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• Red pepper flakes (optional)
• Fresh parsley (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned. Remove sausage from the pot and set aside.
2. Step 2: Add diced onion and minced garlic to the pot. Sauté for 3 to 4 minutes until softened and fragrant.
3. Step 3: Sprinkle all-purpose flour into the pot, stirring constantly. Cook for 1 minute to remove the raw flour taste.
4. Step 4: Slowly pour in chicken broth while stirring. Bring the mixture to a boil.
5. Step 5: Add broken lasagna noodles to the pot. Reduce heat and simmer for about 10 minutes, or until noodles are tender.
6. Step 6: Lower the heat. Stir in half-and-half, chopped kale, and the cooked sausage.
7. Step 7: Add shredded mozzarella and grated Parmesan cheese. Stir until all the cheese is melted and the soup is creamy. Let it simmer gently for 5 more minutes.
8. Step 8: Season with salt and black pepper to taste. Serve warm, topped with optional red pepper flakes and fresh parsley.

Tips & Variations

• For a lighter option, substitute half-and-half with whole milk or use a mix of milk and low-fat cream.
• Try adding spinach instead of kale for a milder green or use a blend of herbs like basil and oregano for added flavor.
• Use ground turkey or chicken instead of Italian sausage for a leaner protein option.
• To make it gluten-free, substitute the lasagna noodles with gluten-free pasta or broken rice noodles.
• If you like a bit of spice, increase the amount of red pepper flakes or add a dash of hot sauce when serving.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the dairy from curdling. You may need to add a splash of broth or water when reheating to loosen the soup consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Store it in the refrigerator and reheat slowly on the stove before serving. Adding fresh kale when reheating helps keep it vibrant.

What can I use if I don’t have half-and-half?

You can substitute half-and-half with a mixture of milk and heavy cream in equal parts or simply use whole milk for a lighter version, though the soup may be less rich.

Creamy White Lasagna Soup Recipe

Print Recipe

★★★★★

4.7 from 66 reviews

This Creamy White Lasagna Soup combines the comforting flavors of classic lasagna into a hearty, warm soup perfect for cozy dinners. Featuring Italian sausage, tender lasagna noodles, kale, and a rich blend of half-and-half and cheeses, this recipe offers a delicious twist on traditional lasagna with a creamy, flavorful broth.

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

Ingredients

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Meat and Aromatics

• 1 lb Italian sausage
• 1 small yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp olive oil

Soup Base

• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 1 ½ cups half-and-half

Seasonings and Add-ins

• 1 tsp salt
• ½ tsp black pepper
• 8–10 lasagna noodles, broken
• 1 cup chopped kale

Cheeses

• 1 cup shredded mozzarella
• ½ cup grated Parmesan

Optional Garnishes

• Red pepper flakes
• Fresh parsley

Instructions

1. Cook the sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned and cooked through. Remove the sausage from the pot and set aside for later.
2. Sauté onion and garlic: In the same pot, add the diced onion and minced garlic. Sauté for 3 to 4 minutes until softened and fragrant.
3. Add flour: Sprinkle the all-purpose flour into the pot with the onions and garlic. Stir constantly and cook for 1 minute to form a roux that will thicken the soup.
4. Add chicken broth: Slowly pour in the low-sodium chicken broth while stirring to avoid lumps. Bring the mixture to a boil.
5. Cook noodles: Add broken lasagna noodles to the boiling soup. Reduce heat and simmer for about 10 minutes until the noodles are tender.
6. Add dairy and greens: Lower the heat to medium-low. Stir in half-and-half, chopped kale, and the cooked sausage pieces. Mix well to combine.
7. Add cheeses: Add shredded mozzarella and grated Parmesan cheeses to the pot. Stir continuously until the cheeses melt completely and the soup becomes creamy. Simmer gently for 5 more minutes to allow flavors to meld.
8. Season and serve: Taste the soup and adjust seasoning with salt, pepper, and optional red pepper flakes. Serve warm, garnished with fresh parsley if desired.

Notes

• Use low-sodium chicken broth to better control salt levels in the soup.
• You can substitute kale with spinach if preferred.
• For a spicier kick, add more red pepper flakes.
• Breaking the lasagna noodles into smaller pieces helps them cook evenly in the soup.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: creamy lasagna soup, Italian sausage soup, creamy white soup, lasagna noodle soup, kale soup, mozzarella Parmesan soup, comfort food, easy soup recipe