Creamy Alfredo Lasagna Soup
A comforting one-pot dish that combines the creamy flavors of Alfredo sauce with lasagna noodles, offering a weeknight dinner solution that's fast, flavorful, and customizable.
Ingredients
For the soup base
- 8 oz mafalda or broken lasagna noodles about 6–8 sheets, snapped into bite-size pieces
- 2 tbsp olive oil
- 1 lb Italian sausage or rotisserie chicken, diced optional; or sub 12 oz mushrooms for vegetarian
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes optional, for a gentle kick
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream or 3/4 cup half-and-half + 1/4 cup cream
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup finely grated Parmesan freshly grated for best melt
- 1 cup shredded mozzarella
- 1 tsp Italian seasoning
- 1/2 tsp ground black pepper
- Kosher salt to taste
- 2 cups baby spinach, roughly chopped
- Fresh basil or parsley, chopped for garnish
- Lemon zest optional, for brightness
Instructions
Cooking the Soup
- Heat olive oil in a large pot over medium. Add sausage (or chicken or mushrooms). Cook until browned and cooked through, 5–7 minutes.
- Transfer the protein to a plate, leaving the drippings in the pot.
- Add onion and a pinch of salt to the pot. Cook for 3–4 minutes until translucent. Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
- Add butter to the pot. When melted, sprinkle in flour and whisk for 1–2 minutes until the mixture smells nutty.
- Slowly whisk in the broth, then the cream, keeping whisking to smooth any lumps. Bring to a gentle simmer.
- Stir in broken lasagna noodles and Italian seasoning. Simmer for 10–12 minutes, stirring often so noodles don’t stick.
- Reduce heat to low. Stir in Parmesan in small handfuls until melted and silky. Add mozzarella and stir until the soup is glossy and thick.
- Return the protein to the pot. Add spinach; wilt for 1–2 minutes. Season with pepper and salt to taste.
- Ladle into bowls and top with extra Parmesan, basil/parsley, and a drizzle of good olive oil if desired.
Notes
Store in airtight containers up to 4 days in the fridge and up to 2 months in the freezer (best without noodles and spinach). Reheat on low heat.