Creamy White Lasagna Soup
User Reviews
5
Creamy White Lasagna Soup
Description
Creamy White Lasagna Soup features Italian sausage cooked with diced carrots, onion, celery, and garlic for a flavorful base. A roux made with butter and flour thickens the chicken broth, into which broken lasagna noodles are cooked just shy of package directions. Leafy kale is added near the end, wilting gently without losing texture. The soup is removed from heat to incorporate heavy cream, shredded mozzarella, and Parmesan, which melt to create a creamy consistency reminiscent of classic white lasagna dishes but in a brothy, soup form.
The sausage imparts a savory richness that balances the mild sweetness of the carrots and the slight bitterness of kale. This soup blends pasta and greens seamlessly, making it suitable as a standalone meal. It can be garnished with additional cheeses or herbs as desired, enhancing its Italian character.
Practical notes include possible substitutions like using pork sausage or ground meats, vegetable broth instead of chicken broth, and alternate greens such as spinach for kale. Massaging the kale before adding softens its texture when preferred. Adjustments like red pepper flakes can add spice. Milk can be used instead of heavy cream for a lighter version.
Ingredients
- 1 pound Italian sausage mild or hot
- 2 large carrot sliced
- 1 medium onion diced
- 1 talk celery sliced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning dried
- 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 mozzarella cheese shredded
- ½ cup Parmesan Cheese shredded
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.
- Then, add the carrots, onion, and celery and cook for an additional 5-7 minutes until the vegetables are tender.
- Add the minced garlic and Italian seasoning and stir to combine.
- Add in the butter and once melted sprinkle the flour over top then stir until all of the flour has coated the vegetables.
- Slowly pour in the chicken broth, stirring constantly as it's added.
- 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.)
- Reduce the heat to medium-low and add the kale. Stir and cook for an additional 2 minutes.
- Remove the soup from the heat and stir in the heavy cream, shredded mozzarella, and parmesan.
- Stir until the cheeses have melted. Sprinkle with salt and pepper to taste.
- Garnish with parmesan cheese and serve with your favorite bread.
Notes
- You may substitute the Italian sausage with bulk pork sausage, ground beef, ground turkey, or chicken to suit your preference.
- A pre-mixed mirepoix (carrots, celery, onion) can be used to save preparation time.
- Replacing heavy cream with whole or low-fat milk will lighten the soup's richness.
- Vegetable broth may be used as an alternative to chicken broth for a different flavor profile.
- Lightly massaging kale before adding to the soup tenderizes the leafy greens for a softer bite.
- Fresh spinach is an acceptable substitute if kale is not preferred.
- To add heat, include approximately 1/8 teaspoon of red pepper flakes during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 727kcal | 36% |
| Carbohydrates | 41g | 14% |
| Protein | 29g | 58% |
| Fat | 50g | 77% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 133mg | 44% |
| Sodium | 935mg | 39% |
| Potassium | 741mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 9370IU | 187% |
| Vitamin C | 47mg | 52% |
| Calcium | 381mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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