Name: Alfredo Lasagna Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1/2 lb ground sausage; 1 small onion, chopped; 8 oz mushrooms, sliced; 2 cloves garlic, minced; 4 cups baby spinach; 5 cups low-sodium chicken broth; 5 lasagna noodles, broken into pieces; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 3 Tablespoons butter; 3 Tablespoons all-purpose flour; 1 cup milk; 1 cup Parmesan cheese, grated

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Introduction

Alfredo Lasagna Soup is a comforting, creamy twist on traditional lasagna that’s perfect for cozy nights. This soup combines savory sausage, tender noodles, and a rich Alfredo sauce for a hearty meal in a bowl.

The image shows a bowl of creamy soup filled with wide, wavy-edged pasta pieces floating on the surface. The soup is thick and light beige in color with small chunks of browned meat evenly scattered throughout. Dark green leafy herbs are visible near the edges, adding contrast to the creamy soup. Ground black pepper is sprinkled generously on top, adding texture and small dark specks. The soup looks smooth and rich, with a mix of soft pasta, tender meat, and fresh herbs. The bowl is white and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 lb ground sausage
1 small onion, chopped
8 oz mushrooms, sliced
2 cloves garlic, minced
4 cups baby spinach
5 cups low-sodium chicken broth
5 lasagna noodles, broken
1 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 cup Parmesan cheese, grated

Instructions

Step 1: Brown the ground sausage in a large saucepan over medium heat until cooked through.
Step 2: Add the chopped onion and sliced mushrooms to the pan and cook until they are tender, about 5 minutes.
Step 3: Stir in the minced garlic and baby spinach, cooking just until the spinach wilts.
Step 4: Pour in the chicken broth and bring the mixture to a simmer; let it cook for 5 minutes to develop flavor.
Step 5: Add the broken lasagna noodles, dried oregano, and dried basil. Cook until the noodles are tender, about 10-12 minutes.
Step 6: In a separate skillet, melt butter over medium heat. Whisk in the flour and cook for about a minute to form a roux.
Step 7: Gradually add the milk while whisking continuously, stirring until the mixture thickens into a smooth sauce.
Step 8: Remove from heat and whisk in the grated Parmesan cheese until the sauce is creamy and smooth.
Step 9: Stir the Alfredo sauce into the soup until fully combined. Serve hot and enjoy your comforting Alfredo Lasagna Soup!

Tips & Variations

Substitute ground turkey or chicken for sausage if you prefer a leaner protein option.
For extra creaminess, add a splash of heavy cream to the Alfredo sauce.
Try fresh basil instead of dried for a brighter herb flavor.
Add a pinch of crushed red pepper flakes to the soup for a subtle kick.
Use gluten-free lasagna noodles to make this soup gluten-free.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. The noodles may absorb some liquid after storage; add a little extra milk or broth when reheating if needed.

How to Serve

A white bowl filled with creamy soup showing three layers: the top layer has light brown, small ground meat pieces mixed with cracked black pepper sprinkled on a smooth, pale cream broth; beneath are broad, yellow pasta pieces with wavy edges and some bright green leafy vegetables peeking through; the bottom layer is the thick, white creamy soup base that holds everything together. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Alfredo Lasagna Soup ahead of time?

Yes, you can prepare the soup in advance but it’s best to add the Alfredo sauce just before serving to keep the texture smooth and creamy.

Can I freeze Alfredo Lasagna Soup?

Freezing is not recommended because the cream sauce can separate and the noodles may become mushy. It’s better to refrigerate leftovers and consume within a few days.