Creamy Alfredo Lasagna Soup
A comforting and creamy lasagna-inspired soup that combines all the flavors of traditional lasagna with the ease of a one-pot meal.
Ingredients
For the Soup Base
- 1 lb Italian sausage (mild or hot; remove casings if in links)
- 1 tablespoon olive oil (only if your sausage is lean)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for lighter)
- 1 cup whole milk
- 8–10 pieces lasagna noodles, broken into large pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, but recommended)
- 1/2 teaspoon black pepper
- 3/4 teaspoon kosher salt (adjust to taste)
- 1 cup grated Parmesan cheese (freshly grated)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- to taste Fresh parsley or basil, chopped, for garnish
- optional Lemon zest, for brightness
Instructions
Cooking Process
- In a large pot or Dutch oven over medium-high heat, cook the Italian sausage, breaking it into crumbles until browned and cooked through, about 6–8 minutes. If there’s more than 1 tablespoon of fat, drain the excess.
- Add onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
- Push everything to one side. Melt butter in the cleared space, sprinkle in flour, and whisk for 1 minute to form a paste.
- Slowly pour in chicken broth while whisking to eliminate lumps.
- Add heavy cream and milk. Bring to a gentle simmer.
- Stir in Italian seasoning, red pepper flakes, black pepper, and salt. Taste your broth to adjust seasoning.
- Break lasagna noodles into large shards and add them to the pot. Simmer, stirring occasionally until al dente, about 10–12 minutes.
- Reduce heat to low. Stir in Parmesan until melted and smooth. Adjust thickness with more broth or milk as necessary.
- In a small bowl, mix ricotta with a pinch of salt, pepper, and lemon zest for your creamy topper.
- Ladle soup into bowls. Add a generous ricotta dollop, sprinkle with mozzarella, and garnish with chopped parsley or basil.
Notes
Store in airtight containers for 3–4 days. Reheat with extra broth or milk as needed. Freeze the soup base without noodles and without the ricotta for up to 2 months. For best texture, cook fresh noodles when reheating.