Creamy White Lasagna Soup

Creamy White Lasagna Soup

Craving all the flavors of lasagna without the time it takes to make a full pan? This Creamy White Lasagna Soup is the perfect solution! It’s a rich, hearty, and comforting soup that captures the essence of lasagna in every spoonful. Made with spicy Italian sausage, lasagna noodles, kale, and a creamy broth, this soup is a delicious and easy way to enjoy lasagna on a weeknight. Topped with freshly shredded Parmesan, it’s sure to become a family favorite!

Ingredients:

  • 1 tbsp olive oil
  • 1 lb ground spicy Italian sausage (or mild, based on preference)
  • 2 tbsp all-purpose flour
  • 1 medium yellow onion, diced
  • 3 medium cloves garlic, minced
  • 1 tsp Italian seasoning (or a mix of oregano and thyme)
  • 6 cups chicken broth
  • 2 cups half and half
  • 8-10 large lasagna noodles, broken into smaller pieces
  • 2-3 cups chopped and de-stemmed kale (can substitute spinach)
  • Salt and pepper, to taste
  • ½ cup freshly shredded Parmesan cheese (for garnish)
  • Optional garnish: red pepper flakes, crusty bread, fresh thyme

Directions:

Step 1: Prepare the Ingredients

Start by preparing all your ingredients. Dice the yellow onion, mince the garlic, and chop the kale, making sure to remove the stems. Break the lasagna noodles into smaller pieces.

Step 2: Cook the Sausage

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the ground Italian sausage, breaking it apart with a spoon as it cooks. Cook for 7-10 minutes until browned and fully cooked through. Remove the sausage from the pot and set it aside on a plate.

Step 3: Cook the Onions and Garlic

In the same pot, add the diced onions along with a pinch of salt and cook for 2-3 minutes until softened. Then, add the minced garlic and Italian seasoning, cooking for about 1 minute until the garlic becomes fragrant.

Step 4: Make the Base of the Soup

Stir in 2 tablespoons of flour to coat the onions and garlic. Cook for 1 minute, stirring constantly to prevent the flour from burning. Slowly pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot (this adds flavor to the soup).

Step 5: Cook the Lasagna Noodles

Bring the broth to a boil over medium-high heat. Add the broken lasagna noodles and cook for 8-10 minutes, stirring occasionally to prevent the noodles from sticking together.

Step 6: Combine the Remaining Ingredients

Once the noodles are cooked, reduce the heat to medium-low. Add the cooked sausage back into the pot, followed by the half and half, stirring to combine. Stir in the chopped kale and let the soup simmer gently for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly. Be sure not to let the soup boil to prevent curdling of the dairy.

Step 7: Final Touches

Taste the soup and adjust the seasoning with more salt or Italian seasoning if needed. To serve, ladle the soup into bowls and sprinkle generously with freshly shredded Parmesan cheese. For extra flavor, garnish with red pepper flakes, crusty bread, and a sprinkle of fresh thyme if desired.

Recipe Details:

  • Prep Time: 15 minutes
  • Cooking Time: 40 minutes
  • Total Time: 55 minutes
  • Servings: 6
  • Calories: 400 kcal per serving

Why You’ll Love This Recipe:

  • Hearty and Comforting: This soup delivers all the cozy flavors of lasagna in a creamy, delicious broth.
  • Quick and Easy: With just under an hour of total time, you can have a hearty, comforting meal on the table.
  • Customizable: You can easily substitute spinach for kale, use mild sausage instead of spicy, or adjust the seasonings to suit your taste.

Tips for Success:

  • Prevent Sticking: Stir the lasagna noodles frequently while they cook to prevent them from sticking together.
  • Don’t Boil the Soup: After adding the half and half, make sure to keep the soup at a gentle simmer to prevent the dairy from curdling.
  • Serve with Bread: This soup pairs wonderfully with crusty bread for dipping!

This Creamy White Lasagna Soup is the ultimate comfort food—rich, filling, and packed with all the flavors of classic lasagna in a warm bowl. Enjoy it with your favorite garnishes and savor every bite!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy White Lasagna Soup


  • Author: Dulcia
  • Total Time: 55 minutes
  • Yield: 6 1x

Description

This Creamy White Lasagna Soup brings together the hearty flavors of a classic lasagna in a comforting, creamy soup form. With tender lasagna noodles, spicy Italian sausage, and fresh kale, each spoonful is packed with texture and flavor. The creamy broth, made with chicken broth and half and half, is rich without being too heavy, and the shredded Parmesan adds a delicious savory note.


Ingredients

Scale

1 tbsp olive oil
1 lb ground spicy Italian sausage (or mild, based on preference)
2 tbsp all-purpose flour
1 medium yellow onion, diced
3 medium cloves garlic, minced
1 tsp Italian seasoning (or a mix of oregano and thyme)
6 cups chicken broth
2 cups half and half
810 large lasagna noodles, broken into smaller pieces
23 cups chopped and de-stemmed kale (can substitute spinach)
Salt and pepper, to taste
½ cup freshly shredded Parmesan cheese (for garnish)
Optional garnish: red pepper flakes, crusty bread, fresh thyme


Instructions

Prepare the ingredients:
Dice the onion, mince the garlic, and chop the kale (removing the stems).
Cook the sausage:
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the ground Italian sausage, breaking it apart with a spoon, and cook for 7-10 minutes until browned. Remove the sausage and set it aside on a plate.
Cook the onions and garlic:
In the same pot, add the diced onions along with a pinch of salt and cook for 2-3 minutes until softened.
Add the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant.
Make the base of the soup:
Stir in the flour, coating the onions and garlic, and cook for 1 minute.
Pour in the chicken broth, using a wooden spoon to deglaze the pot by scraping up any browned bits from the bottom.
Cook the lasagna noodles:
Bring the broth to a boil over medium-high heat. Add the broken lasagna noodles and cook for 8-10 minutes, stirring occasionally to prevent sticking.
Combine the remaining ingredients:
Once the noodles are cooked to your liking, lower the heat to medium/low. Add the sausage back into the pot, followed by the half and half, stirring to combine.
Stir in the chopped kale and let the soup simmer gently for 10-15 minutes until fully warmed and slightly thickened. Be careful not to let the soup boil to avoid curdling the dairy.
Final touches:
Taste the soup and adjust seasoning with more salt or Italian seasoning if needed.
Serve with a generous sprinkle of freshly shredded Parmesan cheese. Garnish with red pepper flakes, crusty bread, and fresh thyme if desired.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes

Nutrition

  • Calories: 400
0 Shares

Leave a Comment

Recipe rating