Description
Creamy Alfredo Lasagna Soup is a rich, cheesy, and comforting twist on white lasagna, made into a hearty one-pot soup. Packed with lasagna noodles, savory sausage or chicken, and a luscious Alfredo-style broth, this lasagna soup recipe is perfect for cozy weeknight dinners or chilly days.
Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage or 2 cups cooked shredded chicken
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- 4 cups chicken broth
- 8 oz lasagna noodles, broken into bite-sized pieces
- 2 cups baby spinach (or chopped kale)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (for topping)
- ½ cup ricotta or cream cheese (optional, for extra creaminess)
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it up with a spoon. (If using cooked chicken, add after onions.)
- Add onion and garlic. Sauté until softened, about 3–4 minutes.
- Stir in Italian seasoning and red pepper flakes. Pour in chicken broth and bring to a simmer.
- Add broken lasagna noodles and cook for 10–12 minutes, stirring occasionally, until tender.
- Reduce heat to low. Stir in heavy cream, Parmesan, and spinach. Let simmer for 2–3 minutes until spinach wilts and cheese is melted.
- Taste and adjust with salt and pepper.
- Ladle into bowls and top with mozzarella and a spoonful of ricotta or cream cheese, if using. Garnish with fresh parsley or basil.
Notes
- Use ground turkey or omit meat for a vegetarian version.
- Add pesto or sun-dried tomatoes for an extra flavor twist.
- Substitute kale for spinach for a heartier green.
- No-boil noodles can work—just watch the cook time and stir often.
- Leftovers thicken as noodles absorb liquid; add broth or cream when reheating.
