5 from 18 votes
Creamy White Lasagna Soup
Creamy White Lasagna Soup combines Italian sausage, tender vegetables, broken lasagna noodles, and kale in a rich broth thickened with butter and flour. The addition of heavy cream, mozzarella, and Parmesan gives the soup a smooth texture and cheesy finish. It simulates the comforting flavors of traditional lasagna in a hearty soup form, ideal for warming meals where spoonable pasta and savory sausage meld with wholesome greens.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
servings
Calories:
727 kcal
Course:
Soup, Dinner
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 727
% 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.