Introduction

This creamy white lasagna soup combines the hearty flavors of Italian sausage, broken lasagna noodles, and a velvety half-and-half broth into one comforting bowl. It’s a simple, one-pot meal perfect for chilly evenings that captures the essence of classic lasagna without the fuss of layering.

A white bowl filled with creamy soup containing three layers: the bottom layer is a light beige creamy broth, the middle layer has bright green curly kale leaves and large yellow wavy-edged pasta pieces spread around, and the top layer contains small crumbled brown sausage pieces sprinkled with some red chili flakes and black pepper. A silver spoon is placed inside the bowl resting on the soup's edge. The bowl is set on a white marbled surface, and the steam rising shows the soup is hot. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 lb ground spicy Italian sausage (sub mild sausage if preferred)
2 tbsp all-purpose flour
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp Italian seasoning (or blend of oregano and thyme)
6 cups chicken broth (low-sodium recommended)
2 cups half-and-half
8-10 lasagna noodles, broken into 2-inch pieces
2-3 cups kale, chopped and de-stemmed (or spinach as an alternative)
Salt and black pepper to taste
Optional garnishes: ½ cup freshly shredded parmesan cheese, red pepper flakes, crusty bread, fresh thyme sprigs

Instructions

Step 1: Dice the yellow onion, mince the garlic, de-stem and chop the kale, and break the lasagna noodles into 2-inch pieces.
Step 2: Heat olive oil in a large Dutch oven over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook for 7–10 minutes until nearly fully browned. Transfer sausage to a plate and set aside.
Step 3: In the same pot, add diced onions with a pinch of salt. Sauté for 2–3 minutes until soft and translucent. Stir in garlic and Italian seasoning; cook for 1 minute.
Step 4: Sprinkle in the flour and stir to coat the vegetables. Cook for 1–2 minutes to eliminate the raw flour taste.
Step 5: Slowly pour in the chicken broth, scraping the bottom of the pot to lift browned bits. Increase heat to bring broth to a gentle boil.
Step 6: Add the broken lasagna noodles directly into the broth. Stir occasionally and cook for 8–10 minutes until noodles are al dente. This thickens the soup naturally.
Step 7: Reduce heat to medium-low. Add cooked sausage back into the pot. Slowly stir in half-and-half, making sure the soup does not boil after adding dairy.
Step 8: Stir in the chopped kale or spinach. Simmer gently for 10–15 minutes, stirring occasionally, until the greens are soft and the soup thickens.
Step 9: Taste and adjust seasoning with salt, pepper, or more Italian seasoning if needed.
Step 10: Ladle soup into bowls and garnish with freshly shredded parmesan, red pepper flakes, and a sprig of thyme if desired. Serve with crusty bread or garlic toast.

Tips & Variations

Use freshly shredded parmesan for better melting and richer flavor.
Cook noodles separately if you plan to store leftovers to prevent sogginess.
Substitute kale with spinach for a softer green; add spinach in the last 2–3 minutes of cooking.
For a vegetarian version, omit sausage and use mushrooms or beans with vegetable broth.
Use gluten-free lasagna noodles or short pasta to make the recipe gluten-free.
Lower the spice by using mild sausage or mixing with ground turkey.
Add red pepper flakes at the table for customizable heat.

Storage

Store soup in an airtight container in the refrigerator for 3–4 days. The noodles will absorb liquid and thicken the soup over time. Reheat gently on the stovetop, adding broth or half-and-half if it’s too thick. To freeze, omit noodles and dairy; freeze the base for up to 3 months. Add fresh noodles and dairy when reheating.

How to Serve

A white bowl filled with creamy soup with three main layers: the base is a light beige creamy broth; floating on top are dark green curly kale leaves adding a rough texture and brightness; scattered throughout are small brown sausage pieces and larger yellowish wavy-edged pasta pieces, some dusted with red chili flakes and tiny green herb leaves, garnished lightly with shavings of white cheese. The spoon is placed on the left side inside the bowl, and steam is rising from the soup, set on a white marbled surface with some leafy greens blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes. Short pasta such as rotini, penne, or fusilli can replace broken lasagna noodles. Cook pasta al dente to prevent over-softening when reheated.

Should I cook the noodles separately?

Cooking noodles in the broth adds flavor and thickens the soup, but if you plan to keep leftovers, cooking noodles separately helps maintain their texture and prevents sogginess.

How do I keep the soup from curdling?

Always reduce the heat to a gentle simmer before adding half-and-half and never allow the soup to boil after adding dairy. Stir frequently and reheat gently to preserve the creamy texture.

Can I freeze creamy white lasagna soup?

Yes, but omit noodles and dairy before freezing. Freeze the soup base for up to 3 months, then add fresh noodles and half-and-half when reheating to maintain texture and flavor.

What’s the best sausage to use?

Italian sausage—spicy or mild—is ideal. Pork sausage offers richer flavor, while turkey sausage is a leaner option. Make sure to brown the sausage well for the best taste.

Is kale required, or can I use spinach?

Spinach is a fine substitute; it cooks faster and blends well. Kale holds its texture better for longer cooking and leftovers but both work well depending on your preference.

Why is my soup too thick after storing it?

Pasta absorbs liquid over time, thickening the soup. Add a splash of broth, water, or half-and-half when reheating to loosen the consistency.

How can I make this soup vegetarian?

Omit the sausage and use mushrooms, chickpeas, or white beans for texture. Replace chicken broth with vegetable broth and follow the rest of the recipe as is.

Can I use milk instead of half-and-half?

You can use milk, but the result will be less creamy. Whole milk works better than skim, and a small amount of heavy cream can be added for richness if desired.

What’s the best way to reheat this soup for leftovers?

Reheat gently on the stovetop over medium-low heat, stirring often and adding broth to loosen thickened soup. In the microwave, heat in short intervals, stirring between to avoid curdling.