Description
This Creamy Alfredo Lasagna Soup combines the comforting flavors of lasagna in a rich and creamy soup form. Ground sausage, mushrooms, garlic, spinach, and tender lasagna noodles are simmered in a savory chicken broth, then enveloped in a luscious, cheesy Alfredo sauce made from Parmesan and milk. The result is a cozy, indulgent dish that’s perfect for dinner on a cold day or for impressing your family and guests.
Ingredients
Scale
- 1/2 lb 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
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 cup Parmesan, grated
Instructions
- Brown the ground sausage:
In a large saucepan, brown the ground sausage over medium heat. Stir frequently to break up the sausage into small pieces. Once browned, drain any excess fat if necessary. - Cook the vegetables:
Add the chopped onion and sliced mushrooms to the pan and cook for 5-6 minutes over medium-low heat until the onions become translucent and the mushrooms soften. - Add the garlic and spinach:
Stir in the minced garlic and baby spinach, and cook for another minute while stirring, until the spinach wilts. - Simmer with chicken broth:
Add the chicken broth to the pan and bring the mixture to a simmer. Let it cook for 5 minutes to allow the flavors to combine. - Add the lasagna noodles and spices:
Stir in the broken lasagna noodles, dried oregano, and dried basil. Bring the mixture to a low boil and cook for 10-12 minutes, or until the noodles are tender. - Make the Alfredo sauce:
While the soup is simmering, melt the butter in a separate skillet over medium-low heat. Once melted, whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is bubbling. - Add the milk:
Slowly whisk in the milk, continuing to stir until the mixture thickens and becomes smooth. This should take about 3-5 minutes. If the mixture becomes too thick, you can add a bit more milk to reach your desired consistency. - Add Parmesan cheese:
Turn off the heat and slowly whisk in the grated Parmesan cheese. If the cheese doesn’t melt smoothly, place the mixture over very low heat and whisk constantly until it’s fully melted and creamy. - Combine and serve:
Slowly pour the Alfredo sauce into the soup, whisking it in until fully combined. Taste and adjust the seasoning with salt and pepper as needed. Serve the soup hot, garnished with additional Parmesan if desired.
Notes
- Creaminess: For an extra creamy soup, you can increase the amount of Parmesan or add a bit of heavy cream.
- Meat Options: You can substitute the ground sausage with ground turkey or chicken for a lighter version.
- Make it Spicy: If you like some heat, use spicy sausage or add a pinch of red pepper flakes.
- Vegetarian Option: Omit the sausage and use extra vegetables like zucchini, carrots, or bell peppers for a vegetarian version.
- Make Ahead: This soup can be made ahead and stored in the fridge for up to 3 days. Reheat it gently on the stove, adding a bit more broth or milk to adjust the consistency if necessary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1/6th of the recipe)
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg