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

Scale

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)

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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.