Creamy Alfredo Lasagna Soup
Creamy Alfredo Lasagna Soup is everything you love about comfort food, simmered into one rich and spoonable dish. It’s like your favorite creamy Alfredo pasta met a cozy bowl of lasagna and decided to become the perfect soup.
Equipment
- Large Pot
- saucepan
- whisk
- ladle
- Cutting Board
- Knife
Ingredients
For the Soup Base
- 1 tablespoon olive oil for sautéing
- 1 pound Italian sausage mild or spicy
- 1 small onion diced
- 3 cloves garlic minced
- 8 ounces mushrooms sliced (optional)
- 4 cups chicken broth low-sodium
- 6 pieces lasagna noodles broken into bite-sized pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 cups baby spinach leaves
- salt and black pepper to taste
For the Alfredo Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- 1/4 teaspoon white pepper optional
Optional Garnishes
- additional grated Parmesan cheese
- fresh basil or parsley chopped
- red pepper flakes for added heat
Instructions
- Warm a large pot over medium heat, add olive oil, and swirl to coat. Cook Italian sausage until browned. Add diced onion and cook until translucent. Stir in minced garlic and sauté for 1 minute.
- Add mushrooms and cook until tender. Pour in chicken broth, scraping up any browned bits. Stir in oregano and basil, then bring to a gentle simmer.
- Add broken lasagna noodles and cook for 10–12 minutes until tender, stirring occasionally.
- In a separate saucepan, melt butter, then whisk in flour to form a roux. Slowly add milk and cream, whisking until smooth. Cook until thickened, then stir in Parmesan cheese. Add white pepper if using.
- Slowly pour Alfredo sauce into the soup, stirring to combine. Add spinach and cook for 2–3 minutes until wilted.
- Taste and season with salt and black pepper. Serve hot, garnished with cheese, herbs, and red pepper flakes if desired.
Notes
You can make this soup vegetarian by using plant-based sausage and vegetable broth. For a gluten-free version, use gluten-free noodles and flour. Add red pepper flakes for a spicy twist.