Description
A comforting and hearty White Lasagna Soup featuring Italian sausage, tender vegetables, broken lasagna noodles, and a creamy blend of half-and-half with mozzarella and Parmesan cheeses. This soup delivers all the flavors of traditional lasagna in a warm, easy-to-make bowl perfect for cozy dinners.
Ingredients
Scale
Meat and Vegetables
- 1 lb. mild Italian sausage (can substitute spicy sausage or ground beef)
- 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 and Dairy
- 1 tsp Italian seasoning (store-bought or homemade)
- 2 tbsp unsalted butter (¼ stick)
- 1½ cups half-and-half (room temperature)
- 1 cup freshly shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese (plus more for garnish)
Pantry Staples
- 2 tbsp all-purpose flour
- 4 cups low-sodium chicken broth (vegetable broth can be used as alternative)
- 8 dry lasagna noodles, broken into 1-inch pieces (or any short pasta)
- Salt and pepper to taste
Instructions
- Brown the Sausage: Heat a large Dutch oven over medium heat. Add the Italian sausage and cook for 5 minutes, or until it starts to lightly brown.
- Sauté Vegetables: Add the diced onion, sliced carrots, and diced celery to the sausage. Season with a pinch of salt and pepper. Cook for 5-7 minutes more until the sausage is fully browned and the vegetables are tender.
- Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning to combine flavors.
- Create a Roux: Add the butter and let it melt completely. Sprinkle the flour over the mixture and stir well to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
- Add Broth: Slowly pour in the chicken broth while stirring constantly to prevent lumps.
- Boil and Cook Pasta: Increase heat to medium-high and bring the soup to a boil. Add the broken lasagna noodles and cook for about 8 minutes, which is 2 minutes less than the package instructions. If noodles aren’t fully submerged, add 1 cup of water.
- Add Kale: Reduce heat to medium-low and stir in the Tuscan kale. Cook for 2 more minutes until the kale is tender but still vibrant.
- Finish with Cream and Cheese: Remove the pot from heat. Stir in the room temperature half-and-half, shredded mozzarella, and grated Parmesan cheese until fully melted and combined. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls. Serve with crusty bread and garnish with additional Parmesan cheese and red pepper flakes if desired.
Notes
- You can substitute spicy Italian sausage or ground beef depending on your preference for heat and flavor.
- Vegetable broth is a good alternative for a vegetarian option if you remove sausage and use a plant-based protein.
- Use room temperature half-and-half to prevent curdling when added to the hot soup.
- Broken lasagna noodles can be replaced with any short pasta like rotini or penne if unavailable.
- Adjust seasoning at the end since broth and cheeses contribute saltiness.
- Leftovers store well in the refrigerator for 3-4 days and reheat gently on the stovetop with a splash of broth or water.
