Creamy Alfredo Lasagna Soup
A comforting dish that combines traditional lasagna flavors with a creamy soup format, featuring tender pasta, fresh spinach, and savory sausage in a rich Alfredo sauce.
Servings: 6 servings
Calories: 475kcal
Ingredients
Main Ingredients
- 5 pieces lasagna noodles, broken into pieces Provides a comforting pasta texture.
- 4 cups baby spinach Adds vibrant color and healthy greens.
- 1/2 lb ground sausage Offers a savory base.
- 5 cups low-sodium chicken broth Forms the flavorful liquid foundation.
- 3 tbsp butter For a rich and creamy base.
- 1 tsp dried oregano Provides aromatic depth.
- 8 oz mushrooms, sliced Introduces an earthy flavor.
- 1/2 tsp dried basil Enhances herbaceous notes.
- 3 tbsp flour For thickening the Alfredo sauce.
- 1 cup milk Softens the flavors.
- 2 cloves garlic, minced For an aromatic kick.
- 1 small onion, chopped Provides sweetness and texture.
- 1 cup Parmesan cheese, grated Essential for cheesiness.
Instructions
Preparation
- In a large pot over medium heat, cook the ground sausage until it's no longer pink, breaking it into small crumbles.
- Stir in the chopped onion and sliced mushrooms. Cook for about 5–6 minutes, until soft.
- Add the minced garlic and baby spinach to the pot and cook until the spinach wilts.
- Pour in the chicken broth and bring to a gentle simmer, cooking for 5 minutes.
- Toss in the broken lasagna noodles and the dried oregano and basil. Simmer for 10–12 minutes until the noodles are tender.
Alfredo Sauce
- In a separate pan, melt the butter over medium heat. Whisk in the flour, cooking for about 1 minute.
- Gradually add the milk, whisking until thickened, about 3–5 minutes.
- Remove from heat and stir in the grated Parmesan cheese until smooth.
Combine and Serve
- Slowly stir the Alfredo sauce into the soup, mixing well. Serve hot and enjoy!
Notes
For added flavor, consider using fresh herbs and different types of cheese. This soup is great for meal prep and can be frozen for up to 3 months.