White Lasagna Soup Recipe

white lasagna soup in a white and brown bowl on a plate with a spoon.

Course: Dinner, Soup

Cuisine: American, Italian

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: bowls

Calories: 673kcal

Author: Becky Hardin

White Lasagna Soup is creamy, cheesy, filling, and so easy to make in just thirty minutes!

Step-by-step photos can be seen below the recipe card.

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Equipment

Dutch Oven

Ingredients

1 pound mild Italian sausage
1 yellow onion diced
2 carrots sliced into ¼-inch thick half-moons
1 rib celery diced
2 cloves garlic minced
1 teaspoon Italian seasoning store-bought or homemade
2 tablespoons unsalted butter (¼ stick)
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
8 dry lasagna noodles broken into 1-inch pieces
4 cups Tuscan kale stemmed and cut into 1-inch pieces
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 pound 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 teaspoon 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 tablespoons unsalted butter, 2 tablespoons 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.

Video

Notes

I’m using mild sausage, but spicy sausage would work too. Or, feel free to swap it for ground beef if you aren’t a fan of Italian sausage.
You could use vegetable broth instead of chicken broth if that’s what you have on hand.
If you can't find lasagna noodles, you can use any short pasta shape, such as fusilli or farfalle.
If you can’t find Tuscan kale, regular kale will work. If you substitute spinach, add it with the cheeses in step 8.
Make sure to check the time on the box for the lasagna noodles—we want our noodles to be perfectly al dente so don’t overcook them!
Don't skip the mozzarella and Parmesan! They add classic Italian flavor!

Storage: Store white lasagna soup in an airtight container in the refrigerator for up to 3 days.

Nutrition