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I love how this creamy White Lasagna Soup recipe is the ultimate cozy dinner. With hearty Italian sausage, a medley of veggies, tender lasagna noodles, and plenty of cheese, all served up in a creamy broth, it’s pure comfort in a bowl. Every spoonful is super satisfying and always hits the spot!
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Pin ItEasy White Lasagna Soup Recipe
This white lasagna soup is a rich soup made with sausage, veggies, kale, half-and-half, cheese, and lasagna noodles as a creamy twist to lasagna soup! I like it as an alternative to traditional marinara-based lasagna and often serve it on our weekly pasta night. Leftovers are great for lunch the next day!
White Lasagna Soup Recipe
Equipment
- Dutch Oven
Ingredients
- 1 lb. mild Italian sausage spicy sausage or swap for ground beef
- 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 use 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
- Heat a large Dutch oven over medium heat. Add the Italian sausage and cook for 5 minutes, or until it is just beginning to lightly brown.1 lb. mild Italian sausage
- Add the onion, carrots, and celery to the sausage. Season with a small pinch of salt and pepper. Cook for an additional 5-7 minutes, or until the sausage is brown and the vegetables are tender.1 yellow onion, 2 carrots, 1 rib celery
- Add the garlic and Italian seasoning. Mix to combine.2 cloves garlic, 1 tsp Italian seasoning
- Add the butter and allow it to melt. Sprinkle over the flour and stir until all of the mixture is coated in flour. Cook for 1 minute.2 tbsp unsalted butter, 2 tbsp all-purpose flour
- Slowly add the chicken broth, stirring constantly.4 cups low-sodium chicken broth
- Turn the heat to medium-high and bring the soup to a boil. Add the lasagna noodles and cook for 2 minutes less than the time on the box, about 8 minutes. If at any point the lasagna noodles are not fully submerged, add 1 cup of water.8 dry lasagna noodles
- Reduce the heat to medium-low and add the Tuscan kale. Stir and cook for another 2 minutes.4 cups Tuscan kale
- Remove the soup from the heat and stir in the half-and-half, shredded mozzarella, and shredded parmesan. Stir until the cheeses have melted. Season with salt and pepper to taste.1½ cups half-and-half, 1 cup freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese
- Enjoy this soup with crusty bread, topped with additional parmesan cheese and red pepper flakes, if desired.
Becky’s Tips
- If you substitute spinach, add it with the cheeses in step 8.
- Make sure to check the cook time on the box of the lasagna noodles—we want our noodles to be perfectly al dente so don’t overcook them.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make White Lasagna Soup Step by Step
Cook the sausage: Heat a large Dutch oven over medium heat. Add 1 lb. of mild Italian sausage and cook for 5 minutes, or until it is just beginning to lightly brown.
Add the veggies: Add 1 diced yellow onion, 2 carrots sliced into half moons, and 1 rib of diced celery to the sausage. Season with a small pinch of salt and pepper. Cook for an additional 5-7 minutes, or until the sausage is brown and the vegetables are tender.
Add the roux: Add 2 cloves of minced garlic and 1 tsp of Italian seasoning. Mix to combine. Add 2 tbsp of unsalted butter and allow it to melt. Sprinkle over 2 tbsp of all-purpose flour and stir until all of the mixture is coated in flour. Cook for 1 minute.
Stir in the broth: Slowly add 4 cups of low-sodium chicken broth, stirring constantly.
Boil the noodles: Turn the heat to medium-high and bring the soup to a boil. Add 8 dry lasagna noodles and cook for 2 minutes less than the time on the box, about 8 minutes. If at any point the lasagna noodles are not fully submerged, add 1 cup of water.
Add the dairy: Reduce the heat to medium-low and add 4 cups of stemmed and cut Tuscan kale. Stir and cook for another 2 minutes. Remove the soup from the heat and stir in 1½ cups of half-and-half, 1 cup of shredded mozzarella cheese, and ½ cup of shredded Parmesan. Stir until the cheeses have melted. Season with salt and pepper to taste.
Serve and enjoy: Enjoy this soup with crusty bread, topped with additional Parmesan cheese and red pepper flakes, if desired.
How to Store
Store leftover white lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop set over medium-low heat or microwave until hot.
I do not recommend freezing this soup, as both the half-and-half and the noodles will change texture once thawed.
Serving Suggestions
I really love serving this creamy lasagna soup with easy no-knead rosemary bread, or copycat Olive Garden breadsticks to dip into the yummy broth. I also like to serve the soup along with Olive Garden salad or a kale Caesar salad.
Wondering if I could sub dairy free cream/milk instead of half and half?!
It should work just fine! We recommend coconut cream for its creamy consistency.
The soup turned out very tasty, however the cook time was definitely underestimated. It took a good hour.
I find every recipe I try takes longer, I might just be slow.