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Alfredo Lasagna Soup

A creamy and comforting take on traditional lasagna, Alfredo Lasagna Soup is perfect for busy weeknights and chilly weekends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground Italian sausage (or ground turkey/chicken) Can substitute with ground turkey or chicken for lighter option
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth Can be replaced with vegetable broth for a vegetarian version
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 8 pieces lasagna noodles, broken
  • 1 tsp Italian seasoning
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 2 cups fresh spinach (optional) Optional for extra greens
  • 2 tbsp fresh parsley or basil, chopped (for garnish)
  • 1 cup shredded mozzarella cheese (optional, for topping) Optional for more cheesiness

Method
 

Cooking
  1. Heat the olive oil in a large pot. Add the ground sausage and cook until browned. Remove the sausage and set it aside.
  2. In the same pot, add the diced onion and sauté until soft. Then, add minced garlic and cook for an additional minute.
  3. Pour in the chicken broth and bring to a simmer. Stir in Italian seasoning, salt, and pepper.
  4. Add the broken lasagna noodles and cook until tender, about 10 to 12 minutes.
  5. Lower the heat, then stir in cream cheese and heavy cream until smooth.
  6. Return the browned sausage to the pot and stir in grated Parmesan cheese.
  7. If using spinach, add it now and stir until it wilts.
  8. Serve hot, garnished with parsley or basil and mozzarella cheese if desired.

Notes

Store leftovers in an airtight container for 3 to 4 days in the fridge. For longer storage, freeze for 2 to 3 months after cooling completely. Thaw overnight in the fridge before reheating.