Creamy Alfredo Lasagna Soup combines sausage, mushrooms, spinach, broken lasagna noodles, and a Parmesan cream sauce in one cozy bowl. It has the comfort of lasagna with much less assembly, and the noodles cook right in the broth.
Why This Alfredo Lasagna Soup Works
The soup gets its savory base from browned sausage, onion, mushrooms, garlic, and chicken broth. Spinach adds color and freshness, while oregano and basil keep the flavor firmly in the Italian-style comfort-food lane.
The Alfredo-style finish is made separately with butter, flour, milk, and Parmesan. Whisking that sauce before adding it to the soup gives you a smoother broth than trying to melt Parmesan directly into a boiling pot.
Ingredient Notes
- Ground sausage: Browning it first gives the soup more depth. Drain excess grease if the sausage releases a lot of fat.
- Lasagna noodles: Break them into spoon-friendly pieces before adding them to the broth.
- Mushrooms: Cook them with the onion long enough to soften and release some of their moisture before adding the broth.
- Parmesan: Add it off heat or over very low heat so it melts smoothly instead of turning grainy.
- Spinach: It only needs a short cook before the broth goes in.
Ingredients
- 1/2 pound ground sausage
- 1 small onion, chopped
- 8 ounces 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 grated Parmesan cheese
How to Make Creamy Alfredo Lasagna Soup
- Brown the sausage in a large saucepan over medium heat. Add the onion and mushrooms and cook for 5 to 6 minutes over medium-low heat.
- Add the garlic and spinach and cook for about 1 minute, stirring.
- Pour in the chicken broth and simmer for 5 minutes.
- Add the broken lasagna noodles, oregano, and basil. Bring the soup to a low boil, then cook for 10 to 12 minutes, or until the noodles are tender.
- Meanwhile, melt the butter in a separate skillet over medium-low heat. Whisk in the flour and cook for 1 minute, whisking constantly.
- Slowly whisk in the milk and cook for 3 to 5 minutes, until the sauce is smooth and thickened.
- Remove the skillet from the heat and gradually whisk in the Parmesan. If needed, return it to very low heat and keep whisking just until the cheese melts.
- Slowly whisk the Parmesan sauce into the soup. Heat gently until creamy and combined, then serve warm.
Tips for a Smooth Parmesan Broth
Keep the heat low when adding Parmesan. High heat can make hard cheeses separate or become grainy. If the sauce looks too thick before it goes into the soup, whisk in a small splash of milk.
The lasagna noodles will continue to absorb broth as the soup sits. If leftovers become thicker than you want, loosen them with a little chicken broth or milk when reheating.
Storage and Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop over low to medium-low heat, stirring often.
Because this soup contains both pasta and dairy, it is best reheated gently rather than boiled. Add extra broth or milk as needed to restore the creamy consistency.
More Pasta and Soup Recipes
If you like this recipe, try One Pot Lasagna Soup, Pasta Fagioli Soup, or Pasta al Forno. You can also browse more pasta recipes and soup recipes.
