1 pound Italian sausage mild or hot

2 large carrots sliced

1 medium onion diced

1 stalk celery sliced

2 cloves garlic minced

1 teaspoon dried Italian seasoning

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 shredded mozzarella cheese

½ cup shredded parmesan cheese

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.

1 pound Italian sausage

Then, add the carrots, onion, and celery and cook for an additional 5-7 minutes until the vegetables are tender.

2 large carrots,1 stalk of celery,1 medium onion

Add the minced garlic and Italian seasoning and stir to combine.

2 cloves garlic,1 teaspoon dried Italian seasoning

Add in the butter and once melted sprinkle the flour over top then stir until all of the flour has coated the vegetables.

2 tablespoons butter,2 tablespoons all-purpose flour

Slowly pour in the chicken broth, stirring constantly as it’s added.

4 cups chicken broth

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.)

8 lasagna noodles

Reduce the heat to medium-low and add the kale. Stir and cook for an additional 2 minutes.

4 cups kale

Remove the soup from the heat and stir in the heavy cream, shredded mozzarella, and parmesan.

1 cup heavy cream,1 cup shredded mozzarella cheese,½ cup shredded parmesan cheese

Stir until the cheeses have melted. Sprinkle with salt and pepper to taste.

Garnish with parmesan cheese and serve with your favorite bread.

Notes

Swap the Italian sausage for bulk pork sausage, ground beef, ground turkey or chicken.

Use a store-bought mirepoix mixture for quick prep of veggies.

Use whole milk or low fat milk instead of heavy cream.

Use vegetable broth if desired.

Massaging the kale a little makes it extra tender.

Use fresh spinach instead of kale if you’d like.

Make is spicy by adding in ⅛ teaspoon of red pepper flakes.

*adapted from https://www.tosimplyinspire.com/