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    Home » Recipes » Soups and Stews » White Lasagna Soup

    White Lasagna Soup

    Published: Sep 30, 2022 · Modified: Jan 23, 2023 by Sherri · This post may contain affiliate links · 2 Comments

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    bowl of cheesy creamy soup with lasagna noodles, kale and carrots

    This creamy White Lasagna Soup is the perfect comforting choice for weeknight cooking or weekend coziness. It’s a cheesy soup is loaded with Italian sausage, carrots, celery, onions, kale, cheese, lasagna noodles and more with rich flavors that is such a favorite.

    This will instantly become a new favorite the whole family can enjoy. You can also try this classic lasagna soup, this beer cheese soup or try this slow cooker chicken gnocchi soup. These are all incredible soups as well.

    closeup of a white bowl of creamy white lasagna soup with kale and carrots and two spoons leaning on the side.

    Table of contents

    • Creamy White Lasagna Soup
    • Ingredients/shopping list
    • Variations/ Substitutions
    • How to Make this Lasagna Soup Recipe
    • Tips
    • FAQ’s

    Creamy White Lasagna Soup

    This lasagna soup is a twist on traditional lasagna. It’s so easy to whip up with simple everyday ingredients. It takes just 25 minutes to make and is filling enough to count as a full meal.

    Making a hearty soup is great for chilly days. But I have found myself making this anytime I’m craving comfort food and it totally hits the spot.

    white bowl of creamy white lasagna soup with kale and a spoon picking up diced carrots.

    Ingredients/shopping list

    several bowls with ingredients for white lasagna soup - noodles, ground sausage, cream , kale, carrots, celery, onions, broth and parmesan cheese.

    Italian Sausage – I used Italian sausage for this, but you can swap with ground beef, ground turkey, diced boneless chicken thighs or breasts, etc.

    Vegetables – Carrots, onion, celery, garlic, and kale are used for really enhancing the soup.

    Italian seasoning – This will give your soup more Italian flavor next to the Italian sausage.

    Butter – The butter is going to help with making the roux.

    Flour – The flour is going to be the thickening agent for the soup.

    Lasagna Noodles – You will want to break up the noodles into 4 pieces.

    Heavy Cream – Heavy cream is used to help offer the creamy broth to the soup. It will richen the flavor too. You can also use whole milk or even low fat milk.

    Cheese – I used shredded mozzarella cheese and parmesan cheese for this lasagna soup. You could use just one type of cheese but I loved both it enhanced the flavor even more.

    Variations/ Substitutions

    1. Use fresh spinach in replace of kale.
    2. Make a creamy chicken lasagna soup by adding in pre-cooked shredded chicken, diced or ground chicken instead of Italian sausage.
    3. Add red pepper flakes to spice up the soup.
    4. Change up the fresh veggies used in the soup – bell pepper, yellow onion, zucchini, etc.
    5. Instead of heavy cream, use a block of cream cheese.
    6. If you use low-fat milk or non-dairy milk, add an extra tablespoon of flour to thicken it a little more.

    How to Make this Lasagna Soup Recipe

    Full directions are in the printable recipe card, this is a quick walk through on how to make this simple one-pot soup.

    white soup pot with ground sausage browning.

    Step 1: In a large Dutch oven or a large soup pot, add in the sausage and cook over medium heat until the soup is fully cooked.

    white pot with ground sausage with diced carrot, celery and onions.

    Step 2: Then add in the fresh vegetables and saute for 5-7 minutes. You want to cook the veggies to soften them a bit.

    Step 3: Then add in the minced garlic and Italian seasoning. Saute till fragrant.

    white pot with ground meat with flour sprinkled on top.

    Step 4: Add in the butter and let it melt. Then sprinkle the flour in the pan and stir to combine with veggies.

    white soup pot with soup broth.

    Step 5: Slowly add in the broth stirring constantly as you are pouring it in. Then increase the heat and bring mixture to a boil.

    bit white soup pot with broth, ground meat and lasagna noodles.

    Step 6: Add in the broken noodles and cook as directed in the recipe card. Then toss in the kale, to cook and soften the greens.

    creamy soup with lasagna noodles in a white soup pot.

    Step 7: Next pour in the cream, and both varieties of cheese, and then season with salt and pepper.

    big white soup pot with creamy lasagna soup with kale and carrots.

    Tips

    • Drain the sausage after cooking to remove excess grease.
    • Leave the lasagna noodles longer if you’d like.
    • Use a pre-cut mirepoix vegetable mix that you can find in most grocery stores for convenience.

    FAQ’s

    How to Store?

    If you have leftover soup just store the soup in an airtight container in the refrigerator for 3-4 days.

    How to Reheat?

    Warm in the microwave in a microwave safe bowl for 1 minutes and then stir and heat for 30 second intervals until it’s reached the desired temperature. For multiple servings, heat on the stovetop in a pot at medium heat until desired temperature.

    If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Twitter and Instagram!

    closeup of a bowl of creamy lasagna soup with ground meat and kale topped with shaved parmesan cheese

    Creamy White Lasagna Soup

    This creamy White Lasagna Soup is the perfect comforting choice for weeknight cooking or weekend coziness. It's a cheesy soup is loaded with Italian sausage, carrots, celery, onions, kale, cheese, lasagna noodles and more with rich flavors that it's such a favorite.
    5 from 4 votes
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    Course: Dinner, Soup
    Cuisine: American, Italian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6 servings
    Calories: 727kcal
    Author: Sherri Hagymas

    Ingredients

    • 1 pound Italian sausage mild or hot
    • 2 large carrot sliced
    • 1 medium onion diced
    • 1 stalk celery sliced
    • 2 cloves garlic minced
    • 1 teaspoon dried Italian seasoning
    • 2 tablespoons butter
    • 2 tablespoons all purpose flour
    • 4 cups chicken broth
    • 8 lasagna noodles broken into 4 equal pieces
    • 4 cups kale stemmed and cut into
    • 1 cup heavy cream
    • 1 cup shredded mozzarella cheese
    • ½ cup shredded parmesan cheese

    Instructions

    • In a large dutch oven or soup pot, add the Italian sausage and cook over medium heat for about 5 minutes, crumbling it as it cooks.
      1 pound Italian sausage
    • Then, add the carrots, onion, and celery and cook for an additional 5-7 minutes until the vegetables are tender.
      2 large carrot, 1 stalk celery, 1 medium onion
    • Add the minced garlic and Italian seasoning and stir to combine.
      2 cloves garlic, 1 teaspoon dried Italian seasoning
    • Add in the butter and once melted sprinkle the flour over top then stir until all of the flour has coated the vegetables.
      2 tablespoons butter, 2 tablespoons all purpose flour
    • Slowly pour in the chicken broth, stirring constantly as it’s added.
      4 cups chicken broth
    • Increase the heat to medium-high and bring to a boil.
    • Add the lasagna noodles and cook for 2 minutes less directed on the box, approximately 8 minutes. (If the noodles are not fully covered with liquid, add up to 1 cup of water.)
      8 lasagna noodles
    • Reduce the heat to medium-low and add the kale. Stir and cook for an additional 2 minutes.
      4 cups kale
    • Remove the soup from the heat and stir in the heavy cream, shredded mozzarella, and parmesan.
      1 cup heavy cream, 1 cup shredded mozzarella cheese, ½ cup shredded parmesan cheese
    • Stir until the cheeses have melted. Sprinkle with salt and pepper to taste.
    • Garnish with parmesan cheese and serve with your favorite bread.

    Notes

    Swap the Italian sausage for bulk pork sausage, ground beef, ground turkey or chicken.
    Use a store-bought mirepoix mixture for quick prep of veggies.
    Use whole milk or low fat milk instead of heavy cream.
    Use vegetable broth if desired.
    Massaging the kale a little makes it extra tender.
    Use fresh spinach instead of kale if you’d like.
    Make is spicy by adding in ⅛ teaspoon of red pepper flakes.

    Nutrition

    Serving: 1serving | Calories: 727kcal | Carbohydrates: 41g | Protein: 29g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 935mg | Potassium: 741mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9370IU | Vitamin C: 47mg | Calcium: 381mg | Iron: 3mg

    Nutritional Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

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    Filed Under: Recipes, Soups and Stews

    Reader Interactions

    Comments

    1. Rosanne

      January 17, 2023 at 7:46 pm

      5 stars
      Made this for my parents tonight just because I needed to use up the ingredients. It was a hit, my dad who’s not a soup person loved it so much he had 3 helpings!! Will definitely be making this more often!

      Reply
      • L. Abbey

        April 01, 2023 at 10:19 am

        How much celery did you chop up? Does stack mean 1 stalk?

        Reply

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