Description
This creamy Alfredo Lasagna Soup combines the rich flavors of a classic Italian lasagna with the comforting warmth of a soup. Featuring ground Italian sausage, tender broken lasagna noodles, spinach, and a luscious Alfredo sauce made with heavy cream and Parmesan cheese, it’s hearty and satisfying for any meal.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids and Broth
- 4 cups chicken broth
- 2 cups water
Pasta and Dairy
- 8 ounces lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup ricotta cheese
Vegetables and Seasonings
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups fresh spinach
- Chopped fresh parsley for garnish
Instructions
- Brown the Sausage: Heat the olive oil in a large pot over medium heat. Add the ground Italian sausage and cook until browned, breaking it up with a spoon as it cooks to ensure even cooking and a crumbly texture.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add Broth and Water: Pour in the chicken broth and water. Increase the heat slightly to bring the mixture to a simmer.
- Cook Lasagna Noodles: Add the broken lasagna noodles into the simmering broth. Cook until the noodles are tender but not mushy, about 10 minutes, stirring occasionally to prevent sticking.
- Incorporate Cream and Cheese: Stir in the heavy cream, grated Parmesan cheese, and Italian seasoning. Season with salt and pepper to taste. Let the soup gently heat until the cheese melts and the soup thickens slightly.
- Add Spinach: Add the fresh spinach leaves to the pot and stir until the spinach wilts, about 1-2 minutes.
- Serve and Garnish: Ladle the soup into bowls. Top each serving with a generous dollop of ricotta cheese and garnish with chopped fresh parsley for added freshness and color.
Notes
- For a spicy kick, use spicy Italian sausage or add red pepper flakes.
- Broken lasagna noodles cook faster and are easier to eat as soup.
- You can substitute fresh spinach with kale or Swiss chard.
- To make the soup lighter, substitute half-and-half for heavy cream.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg
Keywords: Alfredo lasagna soup, Italian soup, creamy soup, sausage soup, comfort food, easy dinner recipe
