This Creamy White Lasagna Soup is simply the BEST! Loaded with Italian sausage, cream and just a few other pantry staple ingredients – this soup is warming, cozy and super simple to whip up!
Yay for soup season! Who else is excited! I love whipping up soup during the week – I think it’s such a simple concept and then the best part…SOUP LEFTOVERS! Why does soup always taste even better the next day?! Haha.
But I especially love this white lasagna soup! It’s ultra creamy, loaded with spicy Italian sausage and kale for added texture. Oh, and of course you must add in the lasagna noodles to give it the classic lasagna vibes.
Why You’ll Love This Soup:
Where to begin! You get those classic lasagna flavors – cheese, creaminess, the noodles all wrapped up in a slurpy delicious soup without all of the work!
The meat I used was spicy Italian sausage and WHEW! Did it make it a little bit spicy! So, if you’re not keen on spiciness, I would recommend using mild Italian sausage.
Ben and I absolutely loved the spice though – I think it really helps balance out the creaminess of the soup otherwise.
Speaking of creamy – YES! This soup does use half and half. I feel like that’s a good compromise between milk and heavy cream. Milk seemed too light and cream too heavy….so let’s meet half way. Or half and half way 😉 Okay, I’m done! Ha!
To further help balance out the creaminess, you also have chicken broth used in this soup! It adds a delicious extra savory flavor.
I absolutely love the kale for the added texture – it’s SO good and really adds an earthy taste to the soup. You can always substitute spinach though or leave it out completely if greens aren’t your thing.
Lastly, you must garnish it with an insane amount of parmesan cheese and eat it with warm CRUSTY bread!!
Yup. Time to slurp it up! Now let’s get into what you need to make it!
Ingredients You Need:
- Ground Mild or hot Italian sausage
- Chicken broth
- Half and half
- All purpose flour
- Yellow Onion
- Italian Seasoning
- Olive oil
- Salt and Pepper
- Lasagna Noodles
- Parmesan cheese
Best Soup Making Tips:
As always, I find it best to prepare all of the ingredients – which would mean, dice the yellow onion and mince the garlic. Get everything else out from the fridge or pantry and place near you so you can have it ready!
In a large pot or dutch oven, add 1 tbsp or so of olive oil and let it heat up on medium heat. Once hot, add in the ground Italian sausage and break it up – letting it cook fully (about 7-8 minutes or so)
Once that is fully cooked, remove it from the pot into a bowl and set it aside for now.
To the same pot, add in the diced onions. Let those cook for 2-3 minutes. Then add in the minced garlic and Italian seasoning. Stir around and let it cook for 1-2 minutes.
Add in the all purpose flour and stir it around to coat the veggies. Cook for 1-2 minutes.
And now time to deglaze that goodness with some chicken broth! Be sure to use a wooden spoon or spatula to really get all of that flavor from the cooked meat from the bottom.
Let the chicken broth come to a BOIL! And now – this is an important part. I bought full size lasagna noodles. However, it’s important that you BREAK the noodles up into how big you would prefer them to be in your soup.
If you want them more bite size, break the large noodles into 1/8ths. You could also break it into 1/4ths for slightly larger noodles. I found that I didn’t break mine up enough and I would have preferred the more bite size pieces but it’s completely up to you and your preference.
You can also use a different noodle entirely!
Anyway – add the lasagna noodles to the boiling chicken broth and let those cook until al dente – about 10 minutes or so. Just keep an eye on them and stir occasionally to make sure they don’t stick!
Once the noodles are done, turn the heat back down to medium/low and add the cooked sausage.
Add in the half and half and finally the de-stemmed kale. Stir together. And now it’s time to let it simmer! GENTLY! You just want this to get warmed up. Don’t let this come to a boil or the dairy could curdle.
Simply let it keep warm and help the thickening process on medium low heat for 10-15 minutes to help the flavors really meld together.
Once the soup has simmered and thickened slightly, TASTE IT! Add salt and pepper if needed as well as Italian seasoning. You can also add red pepper flakes for spice if desired.
Time to serve it up! Ladle into bowls and garnish with lots of freshly shredded parmesan cheese. Dip with crusty bread and enjoy!
Storing Leftover Soup:
To store leftovers, simply add the soup to a large tupperware container and store in the fridge for up to 4 days or so.
Heat up in the microwave or place it back on the stove. Enjoy!
Did you enjoy this soup recipe? Here are a few others you might like:
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Creamy White Lasagna Soup
This Creamy White Lasagna Soup is simply the BEST! Loaded with Italian sausage, cream and just a few other pantry staple ingredients - this soup is warming, cozy and super simple to whip up!
- 1 tbsp olive oil
- 1 lb ground spicy Italian sausage (substitute mild Italian sausage if you don't like spicy - SEE NOTES!)
- 2 tbsp all purpose flour
- 1 medium yellow onion, diced
- 3 medium cloves of garlic, minced
- 1 tsp Italian seasoning (or mixture of oregano and thyme)
- 6 cups chicken broth
- 2 cups half and half
- 8-10 large lasagna noodles, broken into smaller pieces
- 2-3 cups chopped and de-stemmed kale (can substitute spinach!)
- salt and pepper to taste
- 1/2 cup freshly shredded parmesan to garnish
- red pepper flakes, crusty bread and fresh thyme to garnish (optional but recommended)
Dice the yellow onion into small bite size pieces and mince the garlic. De-stem and roughly chop the kale.
Add 1 tbsp olive oil to dutch oven or large pot and place on medium heat. Add in the ground Italian sausage, break it up and cook until almost done - around 7-10 minutes. Remove onto a plate once it's done and set aside for now.
To the pot, add the onions along with a pinch of salt and cook for 2-3 minutes.
Once done, add in the garlic and the 1 tsp of Italian seasoning and cook for 1 minute until fragrant. To this, add the 2 tbsp of flour and stir to coat the veggies. Let cook for 1 minute or so.
Add in chicken broth and then deglaze the pan, making sure to scrape the bits of flavor from the bottom with a wooden spoon.
Turn heat up to medium/high and let the chicken broth come to a boil.
Break the lasagna noodles into smaller pieces and add them to the boiling broth.
Let the noodles cook for 8-10 minutes or so, or until cooked to your liking. Keep an eye on them and stir occasionally to make sure they don't stick to the bottom!
Once the noodles are done, turn back down the heat to medium/low. To the pot, add back in the sausage. Next, add in the half and half and stir to combine. Lastly, add in the kale and stir to combine.
Let soup GENTLY simmer uncovered until it is fully warmed - for 10-15 minutes or until it begins to thicken. (Make sure soup isn't boiling! You don't want the dairy to curdle!) - Stir the soup every couple of minutes.
Once the soup has thickened slightly, taste and adjust for seasoning. Add more salt or Italian seasoning if needed. Garnish with a generous sprinkle of freshly shredded parmesan cheese. Serve with red pepper flakes, crusty bread and fresh thyme for garnish. Enjoy!
IMPORTANT: If you and your family are *not* a fan of spicy food, I recommend using MILD Italian ground sausage.
To store leftovers, simply add to a large tupperware container and store in the fridge for up to 3 days or so. To heat up, add serving to a bowl and warm up in the microwave until desired temperature has been reached. No microwave? Warm back up on the stovetop.