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A close-up shot of the rich and velvety broth of the white lasagna soup, showing pieces of Italian sausage and tender lasagna noodles.

Creamy Alfredo Lasagna Soup: The Ultimate Comfort Meal

Discover the ultimate comfort food with our Creamy Alfredo Lasagna Soup recipe. This one-pot wonder combines rich, savory Italian sausage, tender lasagna noodles, and a velvety alfredo broth for a quick and easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 lb Italian sausage mild or hot
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 6 cups chicken broth low-sodium
  • 8 oz lasagna noodles broken into bite-sized pieces
  • 1.5 cups heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 5 oz fresh spinach
  • Salt and freshly ground black pepper to taste
For the Cheesy Topping
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh parsley chopped, plus more for garnish

Equipment

  • 1 Large Dutch Oven or Pot
  • 1 Wooden Spoon
  • 1 Small Bowl

Method
 

  1. In a large Dutch oven or pot, cook the Italian sausage over medium-high heat until browned, breaking it apart with a spoon. Drain any excess grease.
  2. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth and bring to a simmer. Add the broken lasagna noodles and cook according to package directions, typically about 10-12 minutes, until al dente.
  4. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is creamy. Do not let it boil. Season with salt and pepper to taste.
  5. Add the fresh spinach and stir until it has wilted completely into the soup.
  6. While the soup is simmering, mix the ricotta cheese, shredded mozzarella, and fresh parsley in a small bowl.
  7. Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta cheese mixture and a sprinkle of extra parsley.

Notes

Tip 1: Use freshly grated Parmesan cheese for the smoothest, creamiest melt.
Tip 2: Don't boil the soup after adding the cream and cheese to prevent the sauce from breaking.
Tip 3: Store the ricotta topping separately to maintain the soup's texture.