Best Kale Lasagna Soup

Here is my favorite kale lasagna soup recipe, with hearty turkey sausage, tender vegetables, broken lasagna noodles, and a generous dollop of creamy ricotta and melted mozzarella on top.

This soup is perfect for those nights when you’re craving lasagna but don’t want to spend an hour layering everything in a pan. I make it all the time during the colder months, and my family loves that they get all those classic lasagna flavors in a cozy bowl of soup.

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What Kind of Kale Should I Use?

You can use any variety of kale you find at the store for this soup, whether that’s curly kale, lacinato (also called dinosaur kale), or even baby kale. Curly kale is the most common and holds up well in soup, while lacinato has a slightly more tender texture and sweeter flavor that some people prefer. If you’re new to kale or want to save some prep time, baby kale is already pre-washed and doesn’t need the stems removed, though it will wilt down more than the mature varieties. Whichever type you choose, make sure to remove the tough center stems from mature kale leaves and give everything a good rinse before adding it to your soup.

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Options for Substitutions

This soup is really forgiving when it comes to swaps, so feel free to work with what you have:

• Turkey sausage: You can easily swap this for Italian pork sausage, ground beef, or ground turkey. If using plain ground meat, add a pinch of fennel seeds and Italian seasoning to get that sausage flavor.
• Kale: Spinach, Swiss chard, or even chopped escarole work great here. Spinach cooks faster, so add it in the last 5 minutes instead.
• Lasagna noodles: Break up any pasta you have on hand – penne, rigatoni, or even egg noodles will work. Just adjust cooking time based on the package directions.
• Red wine: Skip the wine if you don’t have it, and just add an extra splash of chicken broth or a teaspoon of balsamic vinegar for depth.
• Mushrooms: Not a fan of mushrooms? Leave them out or add extra zucchini, diced bell peppers, or carrots instead.
• Ricotta and mozzarella: You can use cottage cheese instead of ricotta, or top with parmesan if that’s what you have. The cheeses add creaminess, but the soup is still tasty without them.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the lasagna noodles too early or at a full boil, which causes them to break apart and turn mushy – make sure to reduce the heat to a gentle simmer before adding the noodles and stir occasionally to prevent sticking.

Another common error is overcooking the kale, which only needs 1-2 minutes at the end to wilt and stay bright green, so resist the urge to add it earlier or you’ll end up with drab, overcooked greens.

Don’t skip browning the sausage properly in step 3, as this develops flavor and renders some of the fat, and be sure to break it into small, bite-sized pieces so it distributes evenly throughout the soup.

Finally, if you’re planning to have leftovers, consider cooking the noodles separately and adding them to individual bowls, since lasagna noodles will continue absorbing liquid and can make your soup too thick the next day.

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What to Serve With Kale Lasagna Soup?

This soup is pretty hearty on its own since it’s got pasta, sausage, and plenty of veggies, but I love serving it with some warm garlic bread or a crusty baguette for dipping. A simple side salad with mixed greens, cherry tomatoes, and a light Italian dressing keeps things fresh without making the meal too heavy. If you want to make it feel more like a complete Italian dinner, you could add some roasted vegetables like bell peppers or eggplant on the side. Don’t forget to put out extra mozzarella and parmesan at the table so everyone can add more cheese to their bowl if they want.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. Just keep in mind that the lasagna noodles will continue to soak up the broth, so you might want to add a splash of chicken broth when reheating to loosen it up.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend cooking the noodles separately and adding them fresh when you reheat. The pasta can get a bit mushy after freezing, so this trick keeps the texture better.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. Add a bit more broth if needed to get it back to your preferred consistency. Top with fresh ricotta, mozzarella, and basil right before serving for the best flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1550
• Protein: 70-80 g
• Fat: 60-70 g
• Carbohydrates: 110-125 g

Ingredients

For the soup:

• 2.5 tbsp olive oil
• 1/2 onion
• 4 oz mushrooms (thinly sliced)
• 4 garlic cloves (freshly minced for best flavor)
• 1/2 lb turkey sausage (I prefer Jennie-O sweet Italian)
• 1 zucchini (diced into 1/2-inch pieces)
• 2 tbsp tomato paste
• 1/4 cup red wine
• 28 oz tomatoes (I use Cento crushed San Marzano)
• 1.5 tsp oregano
• 1/2 tsp red pepper
• 4 cups chicken broth
• 4 oz lasagna (broken into 1-inch pieces)
• 3 cups kale

For the cheese garnish:

• 1/2 cup ricotta
• 1/2 cup mozzarella (shredded for easier melting)
• fresh basil
• 2 tbsp grated Parmesan cheese

Step 1: Sauté the Aromatics and Build the Flavor Base

• 2.5 tbsp olive oil
• 1/2 onion, diced
• 4 oz mushrooms, thinly sliced
• 4 garlic cloves, freshly minced

Heat 2.5 tablespoons of olive oil in a large pot over medium-high heat.

Once shimmering, add the diced onion and sliced mushrooms, cooking for 4-5 minutes until the mushrooms release their moisture and begin to soften.

Add the minced garlic and cook for another 30 seconds until fragrant.

This aromatics foundation will develop deep, savory notes as you build the soup.

Step 2: Cook the Sausage and Deglaze with Wine

• 1/2 lb turkey sausage
• 2 tbsp tomato paste
• 1/4 cup red wine

Add the turkey sausage to the pot, breaking it into small pieces as it cooks for 4-5 minutes until browned and cooked through.

Stir in the tomato paste and cook for 1 minute to caramelize it slightly and intensify its flavor.

Pour in the red wine, scraping any browned bits from the bottom of the pot, and let it cook for about 1 minute to reduce and concentrate the flavors.

I find that this deglazing step adds a wonderful depth that you’d miss if you skipped it.

Step 3: Build the Soup Base with Tomatoes and Broth

• 28 oz crushed tomatoes
• 1.5 tsp oregano
• 1/2 tsp red pepper
• 4 cups chicken broth

Add the crushed tomatoes, oregano, and red pepper to the pot, stirring well to combine.

Pour in the chicken broth and bring everything to a boil over high heat.

Once boiling, reduce the heat to medium-low and simmer for 2-3 minutes to allow the flavors to marry together.

Step 4: Add the Zucchini and Cook the Pasta

• 1 zucchini, diced into 1/2-inch pieces
• 4 oz lasagna noodles, broken into 1-inch pieces

Stir in the diced zucchini and broken lasagna noodles, ensuring the noodles are submerged in the liquid.

Bring the soup back to a gentle boil, then reduce heat to medium and simmer covered for 15-20 minutes, stirring occasionally, until the pasta is tender and the zucchini is cooked through.

The pasta will continue to absorb liquid and flavors as it cooks, becoming part of the soup rather than sitting separately.

Step 5: Add the Kale and Season to Taste

• 3 cups kale
• salt and pepper to taste

Stir in the fresh kale and cook for 1-2 minutes until wilted and tender.

Taste the soup and season with salt and pepper to your preference.

I like to be generous with the pepper here since it complements the earthiness of the kale beautifully.

Step 6: Serve and Finish with Creamy Toppings

• 1/2 cup ricotta
• 1/2 cup mozzarella, shredded
• 2 tbsp grated Parmesan cheese
• fresh basil

Ladle the hot soup into bowls.

Top each serving with a dollop of ricotta cheese, a small handful of shredded mozzarella, a sprinkle of grated Parmesan, and a few fresh basil leaves.

The warmth of the soup will gently warm the cheeses and allow them to meld slightly into the broth, creating creamy pockets of richness throughout.

Best Kale Lasagna Soup

Delicious Best Kale Lasagna Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 1475 kcal

Ingredients

  

For the soup

• 2.5 tbsp olive oil
• 1/2 onion
• 4 oz mushrooms (thinly sliced)
• 4 garlic cloves (freshly minced for best flavor)
• 1/2 lb turkey sausage (I prefer Jennie-O sweet Italian)
• 1 zucchini (diced into 1/2-inch pieces)
• 2 tbsp tomato paste
• 1/4 cup red wine
• 28 oz tomatoes (I use Cento crushed San Marzano)
• 1.5 tsp oregano
• 1/2 tsp red pepper
• 4 cups chicken broth
• 4 oz lasagna (broken into 1-inch pieces)
• 3 cups kale

For the cheese garnish

• 1/2 cup ricotta
• 1/2 cup mozzarella (shredded for easier melting)
• fresh basil
• 2 tbsp grated Parmesan cheese

Instructions

 

• Heat 2.5 tablespoons of olive oil in a large pot over medium-high heat. Once shimmering, add the diced onion and sliced mushrooms, cooking for 4-5 minutes until the mushrooms release their moisture and begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant. This aromatics foundation will develop deep, savory notes as you build the soup.
• Add the turkey sausage to the pot, breaking it into small pieces as it cooks for 4-5 minutes until browned and cooked through. Stir in the tomato paste and cook for 1 minute to caramelize it slightly and intensify its flavor. Pour in the red wine, scraping any browned bits from the bottom of the pot, and let it cook for about 1 minute to reduce and concentrate the flavors. I find that this deglazing step adds a wonderful depth that you'd miss if you skipped it.
• Add the crushed tomatoes, oregano, and red pepper to the pot, stirring well to combine. Pour in the chicken broth and bring everything to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 2-3 minutes to allow the flavors to marry together.
• Stir in the diced zucchini and broken lasagna noodles, ensuring the noodles are submerged in the liquid. Bring the soup back to a gentle boil, then reduce heat to medium and simmer covered for 15-20 minutes, stirring occasionally, until the pasta is tender and the zucchini is cooked through. The pasta will continue to absorb liquid and flavors as it cooks, becoming part of the soup rather than sitting separately.
• Stir in the fresh kale and cook for 1-2 minutes until wilted and tender. Taste the soup and season with salt and pepper to your preference. I like to be generous with the pepper here since it complements the earthiness of the kale beautifully.
• Ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese, a small handful of shredded mozzarella, a sprinkle of grated Parmesan, and a few fresh basil leaves. The warmth of the soup will gently warm the cheeses and allow them to meld slightly into the broth, creating creamy pockets of richness throughout.