If you are looking for a comforting, creamy, and absolutely delightful bowl of warmth, this White Lasagna Soup Recipe will instantly become your go-to on chilly days. Imagine all the flavors and textures of classic lasagna, but reimagined as a cozy, spoonable soup that’s bursting with savory Italian sausage, tender vegetables, cheesy goodness, and hearty noodles. It’s an effortless way to satisfy lasagna cravings without the fuss of layering sheets and baking, making this White Lasagna Soup Recipe perfect for busy weeknights or anytime you want a soul-soothing meal with a fresh twist.
Ingredients You’ll Need
The beauty of this White Lasagna Soup Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a vital role, from building flavor depth to contributing to texture and color, resulting in a soup that feels both homemade and indulgent without being complicated.
- 1 lb. mild Italian sausage: Juicy and flavorful, it forms the savory base of the soup, but you can swap it for spicy sausage or ground beef for a twist.
- 1 yellow onion (diced): Adds sweetness and aroma as it slowly softens with the sausage.
- 2 carrots (sliced into ¼-inch half-moons): Bring a subtle earthiness and gentle crunch that balances the richness.
- 1 rib celery (diced): Essential for classic mirepoix flavor, adding freshness and depth.
- 2 cloves garlic (minced): Adds that unmistakable punch of Italian flavor.
- 1 tsp Italian seasoning: A blend of herbs that ties the whole dish together with bright, herbal notes.
- 2 tbsp unsalted butter: Creates a silky roux and enhances the creamy texture.
- 2 tbsp all-purpose flour: Thickens the soup, giving it a luscious body reminiscent of béchamel sauce.
- 4 cups low-sodium chicken broth: The soup’s liquid backbone, light enough to let the other flavors shine through.
- 8 dry lasagna noodles (broken into 1-inch pieces): Provides that chewy, pasta element you crave, but in a convenient soup form.
- 4 cups Tuscan kale (stemmed and cut): Adds vibrant color, nutrition, and a slight earthy bite, perfectly complementing rich cheese.
- 1½ cups half-and-half (room temperature): Makes the soup silky and creamy without heaviness.
- 1 cup freshly shredded mozzarella cheese: Melts beautifully for gooey, cheesy pockets throughout the soup.
- ½ cup freshly grated Parmesan cheese: Adds sharp, nutty flavor and a perfect finishing touch.
How to Make White Lasagna Soup Recipe
Step 1: Brown the Sausage
Start by heating a large Dutch oven over medium heat and adding the mild Italian sausage. Cooking it until it just begins to brown—about 5 minutes—builds a rich, meaty flavor base. The sausage releases its savory oils, setting the stage for the layers of aromatic goodness to follow.
Step 2: Sauté the Vegetables
Next, toss in the diced onion, carrots, and celery with a pinch of salt and pepper. Let these soften alongside the sausage for 5 to 7 minutes. This classic Italian trio releases natural sweetness that enhances the soup’s complexity while tenderizing perfectly for every spoonful.
Step 3: Add Garlic and Italian Seasoning
Stir in the minced garlic and Italian seasoning, allowing them to mingle with the sausage and vegetables. This step infuses the soup with fragrant herbaceous notes and a little kick from the garlic, making every bite taste like a warm Italian kitchen.
Step 4: Make the Roux
Drop in the butter and let it melt completely. Then sprinkle the flour over the mixture and stir well, coating everything evenly. Cooking this for about a minute removes any raw flour taste and begins to thicken the future soup, creating that classic creamy texture reminiscent of béchamel sauce in lasagna.
Step 5: Add Broth and Noodles
Slowly pour in the chicken broth while stirring constantly to blend the roux and broth smoothly. Turn the heat to medium-high and bring the soup to a lively boil. Add the broken lasagna noodles, cooking them for about 8 minutes or just 2 minutes less than the package instructions. This ensures they remain tender but not mushy. If the noodles aren’t fully submerged, a splash of water keeps them cooking evenly.
Step 6: Incorporate Kale
Once the noodles have cooked, reduce the heat to medium-low and stir in the Tuscan kale. In just a couple of minutes, the kale wilts tenderly, adding color, nutrients, and a subtle earthiness that contrasts beautifully with the creamy soup.
Step 7: Finish with Cream and Cheese
Remove the pot from heat, then stir in the half-and-half, shredded mozzarella, and Parmesan. Watch those cheeses melt into the velvety broth, transforming the soup into a luscious, rich masterpiece. Season with salt and freshly ground pepper to taste, adjusting to your liking for the perfect balance.
Step 8: Serve and Enjoy!
Now it’s time for the best part: ladling the soup into bowls and savoring the cozy flavors. Serve with crusty bread and your favorite garnishes to elevate this already wonderful White Lasagna Soup Recipe.
How to Serve White Lasagna Soup Recipe
Garnishes
To truly celebrate this soup, sprinkle extra grated Parmesan on top—it adds a sharp, salty finish that elevates every spoonful. For a little heat, red pepper flakes are a fantastic addition that wakes up the palate without overwhelming the creamy texture.
Side Dishes
Crusty garlic bread or a fresh green salad pairs perfectly with this soup, providing a delightful contrast in texture and freshness. The bread is perfect for dipping, while a crisp salad adds a refreshing counterpoint to the creamy, cheesy goodness.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls to impress guests with an edible, rustic presentation. Alternatively, top each bowl with fresh basil or a drizzle of good-quality olive oil for a burst of aroma and elegance that makes every serving feel extra special.
Make Ahead and Storage
Storing Leftovers
This White Lasagna Soup Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers even more delicious. Just be aware the noodles will continue to soften, so enjoy within a few days for the best texture.
Freezing
If you want to save some for later, freezing is an option, but it’s best to omit the noodles before freezing as they tend to become mushy when thawed. Freeze the soup base in portions and add freshly cooked noodles when reheating for a better texture.
Reheating
Reheat your White Lasagna Soup gently on the stove over medium-low heat, stirring frequently to keep the cheese from separating. If it thickens too much, simply add a splash of chicken broth or water to regain its creamy consistency.
FAQs
Can I use ground beef instead of Italian sausage?
Absolutely! Ground beef or even ground turkey can be used as a substitute for Italian sausage if you prefer a milder or leaner option. Just adjust the seasoning to maintain that classic Italian flavor.
Is it necessary to break the lasagna noodles?
Breaking the lasagna noodles into smaller pieces helps them cook more evenly and makes the soup easier to eat with a spoon. You can also use short pasta like broken rotini or penne as an alternative.
Can I make this soup vegetarian?
Yes! Simply replace the Italian sausage with your favorite plant-based sausage or omit the meat altogether, then use vegetable broth. Adding extra mushrooms or beans can boost the heartiness of the soup.
What if I don’t have Tuscan kale?
Regular curly kale, spinach, or Swiss chard can easily substitute Tuscan kale. Just add leafy greens toward the end of cooking so they stay tender but vibrant.
Can I prepare this soup in advance?
You can prepare most of the soup a day ahead, but add the noodles and cheese just before serving to preserve texture and freshness. Alternatively, keep leftovers refrigerated and reheat gently.
Final Thoughts
If you’re craving a dish that feels like a warm hug in a bowl, this White Lasagna Soup Recipe is your new best friend. It’s simple to prepare, chock-full of flavor and textures, and perfect for sharing or savoring solo. I can’t wait for you to try it and fall in love with the cozy comfort it brings, just like I did.
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White Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This comforting White Lasagna Soup combines all the classic flavors of lasagna in a cozy, hearty soup form. Made with Italian sausage, tender vegetables, kale, creamy cheeses, and broken lasagna noodles simmered in a flavorful broth, this soup is perfect for a satisfying weeknight dinner. Ready in under an hour, it’s a delicious way to enjoy the taste of lasagna without the fuss of baking.
Ingredients
Protein & Meat
- 1 lb. mild Italian sausage (can substitute spicy sausage or ground beef)
Vegetables & Aromatics
- 1 yellow onion, diced
- 2 carrots, sliced into ¼-inch thick half-moons
- 1 rib celery, diced
- 2 cloves garlic, minced
- 4 cups Tuscan kale, stemmed and cut into 1-inch pieces (or use regular kale)
Seasonings & Pantry
- 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 can also be used)
- 8 dry lasagna noodles, broken into 1-inch pieces (or any short pasta)
Dairy & Cheese
- 1½ cups half-and-half, room temperature
- 1 cup freshly shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese (plus more for garnish)
Instructions
- Cook the Sausage: 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.
- Sauté Vegetables: Add the diced onion, sliced carrots, and diced celery to the sausage. Season with a small pinch of salt and pepper. Cook for an additional 5 to 7 minutes, or until the sausage is fully browned and the vegetables have softened.
- Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning, mixing thoroughly to combine the flavors.
- Create Roux: Add the butter and allow it to melt completely. Sprinkle the flour over the mixture and stir until everything is coated. Cook for one minute to eliminate the raw flour taste.
- Incorporate Broth: Gradually pour in the chicken broth while stirring constantly to avoid lumps and form a smooth base.
- Cook Pasta: Increase heat to medium-high and bring the soup to a boil. Add broken lasagna noodles and cook for about 8 minutes, two minutes less than package instructions. If noodles are not fully submerged during cooking, add 1 cup water to cover.
- Cook Kale: Reduce heat to medium-low and stir in the Tuscan kale. Let the kale cook for another 2 minutes until tender but still vibrant.
- Finish with Dairy and Cheese: Remove the soup from heat. Stir in the half-and-half, shredded mozzarella, and grated Parmesan cheese until melted and creamy. Season to taste with salt and pepper.
- Serve and Garnish: Ladle the soup into bowls and serve with crusty bread. Garnish with additional Parmesan cheese and red pepper flakes if desired.
Notes
- Feel free to swap mild Italian sausage for spicy sausage or ground beef depending on your preference.
- For a vegetarian version, omit the sausage and use vegetable broth.
- Tuscan kale adds a nice texture, but regular kale or spinach works well too.
- Use broken lasagna noodles or any short pasta like penne or rigatoni for convenience.
- Adding extra water when boiling noodles ensures they cook evenly in the broth.
- This soup reheats well and tastes even better the next day.
