This Creamy Alfredo Lasagna Soup is the perfect meal for those cold evenings when you want something that feels indulgent but isn’t too complicated to whip up.
Plus, it’s one of those meals that’s easy to make ahead of time and just gets better the longer it sits. So if you’re looking for something hearty, comforting, and downright delicious, keep reading!
What You’ll Need
For the Soup Base:
- 1/2 lb ground Italian sausage (you can swap this for ground turkey if you want a lighter option)
- 1 small onion, chopped
- 8 oz mushrooms, sliced (feel free to leave these out if you’re not a fan)
- 2 cloves garlic, minced
- 4 cups baby spinach (or kale if you want something heartier)
- 5 cups low-sodium chicken broth (vegetable broth works great if you’re keeping it vegetarian)
- 5 lasagna noodles, broken into bite-sized pieces
- 1 tsp dried oregano
- 1/2 tsp dried basil
For the Creamy Alfredo Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup whole milk (you can use heavy cream if you’re feeling extra indulgent)
- 1 cup freshly grated Parmesan cheese (please, skip the pre-grated stuff—it really does make a difference!)
Pro Tips
- Brown the Sausage Well: Don’t rush this step. The more you brown the sausage, the more flavor you’ll build into the soup. That golden, crispy texture adds so much to the final dish.
- Freshly Grated Parmesan Is Key: I can’t stress this enough—freshly grated Parmesan is a game-changer in this soup. Pre-grated cheese is convenient, sure, but it won’t melt as nicely or add the same creamy richness to your sauce.
- Add Greens at the End: Throw in your spinach (or kale) just before serving so it keeps its bright color and nutrients. Overcooking greens makes them mushy, and we’re definitely aiming for vibrant here.
- Feel Free to Play with the Noodles: If you’re gluten-free or want a lighter version, swap the regular lasagna noodles for gluten-free pasta or even zucchini ribbons. Get creative!
- Kid-Friendly Tip: If your kids aren’t into veggies, chop the spinach and mushrooms up finely so they’re barely noticeable in the soup. They’ll be getting the nutrition without even knowing it!
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Whisk (for the Alfredo sauce)
- Cheese grater (if you’re grating your own Parmesan)
- Ladle for serving
Substitutions and Variations
- Meat Alternatives: Swap the ground sausage for ground turkey, chicken, or even a plant-based meat alternative. This soup is super versatile when it comes to protein options.
- Dairy-Free: If you’re dairy-free, substitute the milk with coconut milk or almond milk and use a dairy-free cheese alternative.
- More Veggies: You can add carrots, celery, or bell peppers to the soup for an extra veggie boost.
- Spicy Kick: Want to spice things up? Toss in some red pepper flakes or a dash of hot sauce to give it a little heat.
Make-Ahead Tips
This soup is perfect for making ahead. It keeps in the fridge for about 3 days, and honestly, it tastes even better the next day as the flavors meld together. Just be sure to store it in an airtight container. When you’re ready to reheat, add a splash of broth or milk to loosen it up a bit since it might thicken in the fridge.
Instructions
- Brown the Sausage: In a large pot, brown the ground sausage over medium heat. You want it to get nice and caramelized—this is where a lot of the flavor comes from. Once it’s browned, remove it from the pot and set it aside.
- Sauté the Veggies: In the same pot, toss in your chopped onion and sliced mushrooms. Sauté them for about 5 minutes until they’re softened. Add the garlic and cook for another minute until it gets nice and fragrant.
- Add Broth and Seasonings: Pour in the chicken broth, oregano, and basil. Stir everything together and bring it to a simmer.
- Cook the Noodles: Toss in the broken lasagna noodles and cook them in the broth for about 10-12 minutes, or until they’re al dente.
- Make the Alfredo Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, and cook for 1-2 minutes. Gradually add the milk, whisking constantly, until the mixture thickens. Stir in the Parmesan cheese until smooth and creamy.
- Combine Everything: Pour your Alfredo sauce into the soup base, stirring until everything is well combined. Add the cooked sausage and spinach, and cook for a few more minutes until the spinach wilts.
- Serve and Enjoy: Ladle the soup into bowls and top with extra Parmesan cheese if you’re feeling fancy.
Nutritional Breakdown (per serving)
- Calories: 621 kcal
- Carbohydrates: 46 g
- Protein: 32 g
- Fat: 35 g
- Saturated Fat: 16 g
- Fiber: 3 g
- Sodium: 1008 mg
- Calcium: 375 mg
- Iron: 4 mg
Note: These values are approximate and can vary depending on ingredient swaps.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a bit of extra broth or milk to bring back the creamy texture. I wouldn’t recommend freezing this soup, though – dairy-based soups like this tend to separate when frozen and reheated.
FAQs
Can I make this soup in a slow cooker?
Yes! Brown the sausage and sauté the veggies first, then transfer everything to the slow cooker. Add the broth and uncooked noodles, and cook on low for 4-6 hours. Stir in the Alfredo sauce and spinach right before serving.
Is this soup gluten-free?
The lasagna noodles aren’t gluten-free, but you can easily swap them for gluten-free pasta. It’ll still be delicious!
Can I make this vegetarian?
Yes! Just replace the sausage with some hearty mushrooms or plant-based sausage, and use vegetable broth instead of chicken broth.
Wrapping Up
This Creamy Alfredo Lasagna Soup is the perfect way to indulge in the comforting flavors of lasagna without all the effort. It’s creamy, flavorful, and just the thing you need when you’re craving something hearty.
I hope you give it a try and love it as much as I do! If you make it, drop a comment below and let me know how it turned out. I’d love to hear if you made any tasty changes or have questions about the recipe!
