Description
This creamy and comforting Alfredo Lasagna Soup combines the rich flavors of classic lasagna into a hearty, easy-to-make soup. Featuring Italian sausage, tender lasagna noodles, and a luscious Alfredo cream base with Parmesan and spinach, it’s a perfect meal for cozy nights.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 9 lasagna noodles, broken into pieces
- 1 cup shredded Parmesan cheese
- 2 cups baby spinach
Instructions
- Heat the oil: In a large pot over medium heat, warm 2 tablespoons of olive oil to prepare for cooking the sausage.
- Cook the sausage: Add 1 pound of Italian sausage to the pot, breaking it into smaller pieces with a spatula. Cook until fully browned and no longer pink inside.
- Sauté onion and garlic: Stir in the chopped onion and minced garlic, cooking until the onion becomes translucent and soft, releasing their aromatic flavors.
- Add liquids and seasoning: Pour in 6 cups of chicken broth and 1 cup of heavy cream. Season with 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a gentle simmer.
- Cook the noodles: Add the broken lasagna noodles to the simmering soup. Cook, stirring occasionally, until the noodles are al dente, tender but still slightly firm to the bite, about 10 minutes.
- Add Parmesan cheese: Stir in 1 cup shredded Parmesan cheese until it melts completely into the soup, enriching the creamy texture and flavor.
- Wilt the spinach: Add 2 cups of baby spinach leaves and cook just until they are wilted and tender, incorporating freshness and color.
- Adjust seasoning: Taste the soup and adjust salt and pepper as desired for a balanced flavor.
- Serve hot: Ladle the Alfredo Lasagna Soup into bowls and serve immediately for a warm, satisfying meal.
Notes
- You can substitute Italian sausage with turkey sausage for a leaner option.
- Use gluten-free lasagna noodles to make the soup gluten-free.
- For extra richness, add a splash of heavy cream at the end before serving.
- Leftovers reheat well; store in an airtight container in the refrigerator for up to 3 days.
