This creamy white lasagna soup is a rich and comforting dish that transforms the classic layered pasta into a cozy one-pot meal. It delivers the same cheesy, savory flavors with a velvety broth, tender noodles, and hearty ingredients—perfect for a satisfying lunch or dinner.
Why You’ll Love This Recipe
This recipe is perfect when you want something hearty without spending hours in the kitchen. It’s made in one pot, which means less cleanup and more convenience. The creamy texture combined with flavorful herbs and tender pasta creates a comforting dish that feels indulgent yet simple. It’s also highly customizable—you can adjust the spice level, swap ingredients, or make it lighter depending on your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tbsp olive oil
500 g halal ground beef sausage or minced beef
2 tbsp all-purpose flour
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp Italian seasoning
6 cups chicken broth
2 cups half and half
8–10 lasagna noodles, broken into pieces
2–3 cups chopped kale or spinach
salt and pepper to taste
Garnishes:
½ cup freshly grated Parmesan cheese
red pepper flakes (optional)
fresh thyme (optional)
Directions
Start by preparing all your ingredients. Dice the onion, mince the garlic, and chop the greens.
Heat olive oil in a large pot over medium heat. Add the halal beef sausage or minced beef and cook until browned, breaking it apart as it cooks. Remove it from the pot and set aside.
In the same pot, add the diced onion with a pinch of salt and cook until softened. Stir in the garlic and Italian seasoning, cooking briefly until fragrant.
Sprinkle in the flour and stir well to coat the mixture. Let it cook for about a minute to remove the raw taste.
Pour in the chicken broth while stirring, scraping the bottom of the pot to release all the flavorful bits. Bring the mixture to a boil.
Add the broken lasagna noodles and cook until tender, stirring occasionally to prevent sticking.
Reduce the heat to medium-low, return the cooked meat to the pot, and stir in the half and half.
Add the chopped greens and let the soup simmer gently until slightly thickened. Avoid boiling at this stage to keep the creamy texture smooth.
Taste and adjust seasoning with salt and pepper. Serve hot with grated Parmesan and optional red pepper flakes.
You can easily adapt this recipe to suit your taste. Use ground chicken or turkey instead of beef for a lighter option. Swap kale with spinach for a softer texture. Add white beans for extra protein and a creamy bite. For a richer soup, replace half and half with heavy cream. To make it vegetarian, skip the meat and use vegetable broth with mushrooms for depth.
Storage/Reheating
Store the soup in an airtight container in the refrigerator for up to 3 days. For best results, keep the noodles separate if possible to prevent them from becoming too soft.
To reheat, warm the soup on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or milk if it thickens too much. You can also reheat it in the microwave in short intervals, stirring between each round.
FAQs
Can I make this soup ahead of time?
Yes, prepare the soup base in advance and add freshly cooked noodles when reheating.
Can I freeze this soup?
Yes, but freeze it without the noodles for best texture.
Can I use milk instead of half and half?
You can, but the soup will be less creamy. Adding a little cream helps improve texture.
What type of pasta works best?
Broken lasagna noodles are ideal, but other short pasta shapes work too.
How do I make it thicker?
Let it simmer longer or add a small flour slurry.
Can I make it less spicy?
Use mild beef or skip chili flakes entirely.
Is spinach a good substitute for kale?
Yes, spinach works well and cooks faster.
How do I prevent curdling?
Keep the heat low after adding dairy and avoid boiling.
Can I add more vegetables?
Yes, carrots, mushrooms, or zucchini are great additions.
How long does it last in the fridge?
Up to 3 days when stored properly in an airtight container.
Conclusion
Creamy white lasagna soup is a comforting, flavorful dish that brings all the best parts of traditional lasagna into an easy, one-pot meal. It’s perfect for busy days, family dinners, or whenever you want something warm and satisfying. With simple ingredients and flexible variations, this recipe is sure to become a regular favorite in your kitchen.
A rich and comforting one-pot creamy white lasagna soup made with tender noodles, savory beef, fresh greens, and a velvety cheesy broth for a cozy and satisfying meal.
Ingredients
1 tablespoon olive oil
500 g halal ground beef sausage or minced beef
2 tablespoons all-purpose flour
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
6 cups chicken broth
2 cups half and half
8–10 lasagna noodles, broken into pieces
2–3 cups chopped kale or spinach
Salt and pepper to taste
1/2 cup freshly grated Parmesan cheese (for garnish)
Red pepper flakes (optional)
Fresh thyme (optional)
Instructions
Prepare ingredients by dicing onion, mincing garlic, and chopping greens.
Heat olive oil in a large pot over medium heat. Add beef and cook until browned, then remove and set aside.
In the same pot, cook onion with a pinch of salt until softened.
Add garlic and Italian seasoning, cooking until fragrant.
Sprinkle flour over the mixture and stir for about 1 minute.
Pour in chicken broth while stirring, scraping the bottom of the pot. Bring to a boil.
Add broken lasagna noodles and cook until tender.
Reduce heat to medium-low, return cooked meat, and stir in half and half.
Add greens and simmer gently until slightly thickened.
Season with salt and pepper to taste.
Serve hot topped with Parmesan cheese and optional red pepper flakes or thyme.
Notes
Keep heat low after adding dairy to prevent curdling.
Use spinach for a softer texture instead of kale.
Store noodles separately for best texture when reheating.
Add white beans for extra protein.
Substitute with ground chicken or turkey for a lighter option.
