Alfredo Lasagna Soup

There’s something incredibly comforting about merging two favorite dishes into one, and this Alfredo Lasagna Soup does exactly that with creamy perfection.

I recently whipped this up on a gloomy evening, and the rich aroma of garlic and parmesan instantly made the house feel warmer and more inviting.

It’s like taking a slice of decadent white lasagna and transforming it into a cozy bowl of soup that you can curl up with.

The combination of savory sausage, tender spinach, and that velvety homemade Alfredo broth creates a meal that feels indulgent yet surprisingly easy to pull together.

If you are a fan of creamy pasta dishes, this soup is going to become your new weeknight obsession.

Ingredients

• 1/2 lb Ground Sausage: Use a mild or spicy Italian sausage depending on your heat preference; the fat renders out to flavor the entire base.
• 1 Small Onion: Chopped finely to melt into the background and provide aromatic sweetness.
• 8 ounces Mushrooms: Sliced white button or cremini mushrooms add a wonderful earthiness and meaty texture.
• 2 cloves Garlic: Minced fresh; this is crucial for that authentic Alfredo flavor profile.
• 4 cups Baby Spinach: Fresh spinach wilts perfectly into the hot soup, adding color and nutrients without dominating the flavor.
• 5 cups Low Sodium Chicken Broth: Using low sodium allows you to control the saltiness, especially since Parmesan is naturally salty.
• 5 Lasagna Noodles: Broken into bite-sized pieces; regular dried noodles work best here rather than the “oven-ready” variety.
• 1 teaspoon Dried Oregano: Adds that classic Italian herbal note.
• 1/2 teaspoon Dried Basil: Complements the oregano and lifts the savory flavors.
• 3 tablespoons Butter: The base of your roux to thicken the soup.
• 3 tablespoons Flour: All-purpose flour is needed to create the creamy consistency.
• 1 cup Milk: Whole milk provides the best richness, though 2% can work in a pinch.
• 1 cup Parmesan Cheese: Grating fresh from a block is non-negotiable for smooth melting; pre-shredded often has anti-caking agents that make it grainy.

Note: This recipe yields approximately 4 servings.

Variations

Here are a few ways you can customize this soup to your liking.

• Protein Swap: If you aren’t a fan of pork, ground chicken or turkey works beautifully, or you can use rotisserie chicken for a quicker version.
• Vegetarian Option: Skip the sausage and double up on mushrooms or add zucchini; swap the chicken broth for vegetable stock.
• Gluten-Free: Use a gluten-free flour blend for the roux and break up gluten-free lasagna noodles to make this safe for those with sensitivities.
• Extra Creamy: For an even richer soup, substitute half of the milk with heavy cream or half-and-half.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment

You’ll need just a few common kitchen tools to bring this soup together.

• Large Saucepan or Dutch Oven: The main vessel for browning meat and simmering the soup base.
• Small Skillet: Used separately to make the roux (butter/flour mixture).
• Whisk: Essential for ensuring your white sauce is smooth and lump-free.
• Wooden Spoon: Great for breaking up sausage and stirring the soup without scraping your pot.
• Chef’s Knife: For chopping onions, mushrooms, and mincing garlic.

How to Make Alfredo Lasagna Soup?

This decadent soup comes together in just a few simple stages, delivering maximum flavor with minimal effort. It starts with building a savory foundation, then simmering the aromatics and pasta before finishing with a rich, creamy sauce. The result is a comforting meal that tastes like it took hours to prepare but is ready in just 30 minutes.

Building the Savory Base

Start by placing your large saucepan over medium heat and adding the ground sausage. Break it apart with your wooden spoon as it cooks, allowing it to brown evenly. Once the sausage is mostly cooked through, toss in the chopped onions and sliced mushrooms. Let these sauté together over medium-low heat for about 5 to 6 minutes; you want the onions to soften and the mushrooms to release their moisture and brown slightly, absorbing the flavorful sausage drippings.

Simmering the Aromatics

Next, stir in the minced garlic and fresh baby spinach. Cook this for just about a minute, stirring constantly so the garlic becomes fragrant but doesn’t burn, and the spinach wilts down into the mixture. Pour in the chicken broth, scraping the bottom of the pot to release any delicious browned bits. Let this liquid simmer gently for about 5 minutes to marry the flavors before moving on to the pasta.

Cooking the Noodles

Add the broken lasagna noodles, dried oregano, and dried basil to the simmering broth. Increase the heat slightly to bring the mixture to a low boil. You need to cook the noodles for about 10 to 12 minutes, or until they reach your desired level of tenderness. Keep an eye on the pot and stir occasionally so the noodle pieces don’t stick to each other or the bottom of the pan.

Creating the Creamy Finish

While the noodles are cooking, grab a separate skillet to make your thickening agent. Melt the butter over medium-low heat and whisk in the flour, cooking it for a minute until it bubbles—this cooks out the raw flour taste. Slowly stream in the milk while whisking vigorously to create a smooth white sauce. Once thickened, remove it from the heat and whisk in the parmesan cheese until melted. Finally, pour this creamy cheese mixture into your main soup pot, stirring gently to combine everything into a luscious, velvety broth.

Additional Tips for Making this Recipe Better

Over the years, I’ve learned a few tricks that take this soup from great to absolutely unforgettable.

• I highly recommend grating your own Parmesan cheese; the pre-bagged stuff often contains cellulose which prevents it from melting smoothly into the broth.
• If you prefer a thicker soup, let the flour and butter mixture cook a little longer before adding milk to create a stronger thickening power.
• Don’t overcook the pasta; remember that the noodles will continue to cook slightly in the hot broth even after you pull it off the heat.
• I sometimes add a pinch of red pepper flakes during the sautéing step to cut through the richness of the cream with a little bit of heat.
• To avoid the noodles soaking up all the broth if you plan on leftovers, you might consider cooking the pasta separately and adding it to individual bowls.

How to Serve Alfredo Lasagna Soup?

This soup is incredibly rich, so serve it in smaller bowls paired with a slice of crusty garlic bread or a breadstick to soak up the creamy broth. A fresh, acidic side salad with a vinaigrette dressing helps balance out the heaviness of the dairy. For a beautiful presentation, top each bowl with extra grated parmesan, fresh chopped parsley, or even a few croutons for added texture.

Nutritional Information

Here is an approximate nutritional breakdown for this recipe per serving.

• Calories: ~621 kcal
• Protein: 32g
• Carbohydrates: 46g
• Fat: 35g

Make Ahead and Storage

Planning ahead can make enjoying this soup even easier. Here’s how to store it properly.

Refrigerator Storage

This soup stores well in an airtight container in the fridge for up to 3 days. However, the pasta will continue to absorb the liquid, so the soup will be much thicker the next day. You will likely need to splash in some extra broth or water when reheating.

Freezing Instructions

Cream-based soups can separate when frozen, and pasta can become mushy. If you plan to freeze this, I recommend making the soup base up until the point of adding the cream mixture and noodles. Freeze the broth base, and then add fresh noodles and the fresh cream/cheese mixture when you reheat it for the best texture.

Reheating

Reheat leftovers gently on the stove over low heat. Do not boil it vigorously, as high heat can cause the dairy to curdle or separate. Stir frequently and add liquid as needed to reach your desired consistency.

Why You’ll Love This Recipe?

There are so many reasons this soup will become a fast favorite in your home.

• Comfort Food Mashup: It combines the best elements of lasagna and soup into one warm, cozy dish that satisfies pasta and soup cravings simultaneously.
• Quick and Easy: Ready in just 30 minutes from start to finish, making it perfect for busy weeknights when you crave something homemade and comforting.
• Kid-Friendly: The creamy, cheesy flavor profile is generally a huge hit with picky eaters and children.
• Customizable: It’s a flexible recipe that tolerates different proteins, veggies, and even pasta shapes if you don’t have lasagna noodles on hand.
• One-Pot Feel: Although it uses a small skillet for the roux, the cleanup is minimal compared to making a full traditional lasagna.