Alfredo Lasagna Soup
A comforting soup that combines the creamy goodness of Alfredo sauce with hearty lasagna flavors, perfect for busy weeknights.
Ingredients
For the Soup
- 1 lb ground Italian sausage (or ground turkey/chicken) Use ground turkey or chicken for a lighter option.
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth Use vegetable broth for a vegetarian version.
- 1 cup heavy cream For a thicker soup, adjust the amount of chicken broth.
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 8 pieces lasagna noodles, broken into pieces Gluten-free lasagna noodles can be used.
- 1 tsp Italian seasoning
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp black pepper
- 2 cups fresh spinach (optional) Can be omitted.
- 1 cup shredded mozzarella cheese (optional, for topping) Provolone or fontina also work well.
- to taste Fresh parsley or basil, chopped (for garnish)
Instructions
Preparation
- Heat olive oil in a large pot over medium heat and brown the sausage. Once cooked, remove the sausage and set it aside.
- In the same pot, add the diced onion and sauté until soft. Add the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring the mixture to a simmer. Stir in the Italian seasoning, salt, and black pepper.
- Add the broken lasagna noodles to the pot and cook for 10-12 minutes, or until the noodles are tender.
- Lower the heat and stir in the softened cream cheese and heavy cream until the mixture is smooth.
- Return the cooked sausage to the pot and mix in the grated Parmesan cheese.
- If you’re using spinach, stir it in until it wilts.
Serving
- Serve the soup hot, topped with chopped parsley, basil, and shredded mozzarella if desired.
Notes
Pairs well with crusty bread or a fresh salad. The soup tastes even better the next day as the flavors meld.