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.
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.
More Lasagna Soup Recipes To Try
White Chicken Lasagna Soup Instant Pot Lasagna Soup
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.
