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.
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.