This creamy White Lasagna Soup recipe is a supremely comforting dinner recipe! This easy soup features hearty Italian sausage, a medley of veggies, tender lasagna noodles, and plenty of cheese, all served up in a creamy broth. It’s a savory soup recipe that always hits the spot!
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Why We Love This Creamy White Lasagna Soup Recipe
This recipe adds a creamy twist to lasagna soup! It’s filled with noodles, Italian sausage, and cheese, with the addition of a silky, creamy broth.
Variations on Creamy Lasagna Soup
- I’m using mild sausage, but spicy sausage would work too. Or, feel free to swap it for ground beef.
- Feel free to use vegetable broth instead of chicken broth if that’s what you have on hand.
- If you can’t find Tuscan kale, regular kale will work too. If you substitute spinach, add it with the cheeses in step 8.
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How to Store and Reheat
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 some bread on the side to dip into the broth! Try it with no-knead rosemary bread, skillet bread, or Olive Garden breadsticks. Or serve it along with Olive Garden salad or a kale Caesar salad.
Lasagna noodles, of course! That’s what gives this soup that classic lasagna element that we’re looking for. If you don’t have lasagna noodles, you can still make this soup with any short pasta shape, such as fusilli or farfalle.
White lasagna soup is a rich soup made with sausage, veggies, kale, half-and-half, cheese, and lasagna noodles.
Feel free to sprinkle on something bold like sun-dried tomatoes as a garnish! You can also double down on the greens by adding spinach along with the kale.
More Lasagna Soup Recipes To Try
White Lasagna Soup Recipe
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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
Recommended Equipment
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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!
Nutrition Information
How to Make White Lasagna Soup Step by Step
Cook the Sausage: Heat a large Dutch oven over medium heat. Add 1 pound 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 teaspoon of Italian seasoning. Mix to combine. Add 2 tablespoons of unsalted butter and allow it to melt. Sprinkle over 2 tablespoons 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. Enjoy this soup with crusty bread, topped with additional Parmesan cheese and red pepper flakes, if desired.
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.