Alfredo Lasagna Soup
This rich and creamy Alfredo Lasagna Soup combines the comforting flavors of lasagna with the cozy feel of soup, making it perfect for weeknight dinners or big cravings.
Ingredients
Base Ingredients
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 5–6 cloves Garlic, minced
Protein (Optional)
- 12 ounces Italian sausage or shredded rotisserie chicken (optional)
Soup Base
- 6 cups Chicken or vegetable broth
- 1.5 cups Heavy cream
- 1 cup Whole milk (or sub more cream for extra decadence)
- 1 piece Parmesan rind (optional but amazing)
Pasta and Cheese
- 8–10 sheets Lasagna noodles, broken into bite-size pieces
- 4 ounces Cream cheese, softened
- 1 cup Ricotta
- 1 cup Freshly grated Parmesan , plus more for topping
- 1 cup Mozzarella, shredded
Greens and Seasoning
- 3 cups Spinach, fresh (or 1 cup frozen, thawed and squeezed dry)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon Crushed red pepper flakes (optional)
- 1/4 teaspoon Nutmeg (classic Alfredo note)
- to taste Salt and black pepper
- 1/2 teaspoon Lemon zest (optional brightness)
- for garnish Fresh parsley or basil
Instructions
Preparation
- Heat olive oil and butter in a large Dutch oven over medium heat. Add onion and a pinch of salt.
- Cook for 4–5 minutes until translucent. Stir in garlic and cook for 1 minute until fragrant.
Cook the Protein (Optional)
- Add Italian sausage, breaking it up, and cook until no longer pink. If using chicken, skip the browning and add it later.
Build the Soup
- Pour in broth, add Italian seasoning, red pepper flakes, nutmeg, and the Parmesan rind if using.
- Bring to a gentle boil.
Cook the Noodles
- Add broken lasagna pieces. Stir often so they don’t clump. Simmer for 10–12 minutes until al dente.
Make it Creamy
- Reduce heat to low. Stir in cream, milk, and cream cheese until smooth.
- Gradually add Parmesan and mozzarella, stirring until melted and silky. Season with salt and pepper.
- If using rotisserie chicken, add it now.
Add Greens and Finish
- Fold in spinach and cook for 1–2 minutes until wilted.
- Remove Parmesan rind. Add a touch of lemon zest for brightness if desired.
Serve
- Ladle into bowls.
- Top with dollops of ricotta, extra Parmesan, cracked pepper, and chopped parsley or basil.
Notes
For best results, refrigerate leftovers separately to avoid thickened texture. Reheat gently, adding broth or milk as needed. This recipe allows for various protein and vegetable swaps, ensuring it suits your preferences.