Alfredo Lasagna Soup (Print version)
Creamy Alfredo Lasagna Soup with Italian sausage, tender noodles, spinach, mushrooms, and a rich Parmesan broth.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) mild Italian sausage, casings removed if needed
03 -
1 medium yellow onion, diced
04 -
8 oz (225 g) cremini mushrooms, sliced
05 -
4 cloves garlic, minced
06 -
1 teaspoon Italian seasoning
07 -
1/4 teaspoon crushed red pepper flakes, optional
08 -
1/2 teaspoon black pepper
09 -
5 cups (1.2 L) low-sodium chicken broth
10 -
8 oz (225 g) dry lasagna noodles, broken into bite-size pieces
For the Alfredo finish
11 -
3 tablespoons unsalted butter
12 -
3 tablespoons all-purpose flour
13 -
1 cup (240 ml) whole milk
14 -
1 cup (240 ml) heavy cream
15 -
1 cup (90 g) freshly grated Parmesan cheese
16 -
3 cups (85 g) baby spinach
17 -
Salt, to taste
For serving
18 -
3/4 cup (185 g) ricotta cheese
19 -
1 cup (115 g) shredded mozzarella cheese
20 -
2 tablespoons chopped fresh parsley
21 -
Extra Parmesan, for serving
# Instructions:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Add the sausage and cook for 6-8 minutes, breaking it up, until browned and cooked through.
02 -
Add onion and mushrooms to the pot. Cook for 5-6 minutes, stirring often, until the onion softens and the mushrooms release their moisture.
03 -
Stir in garlic, Italian seasoning, red pepper flakes, and black pepper. Cook for 30 seconds, just until fragrant.
04 -
Pour in the chicken broth and bring to a simmer. Add the broken lasagna noodles and cook for 9-11 minutes, stirring often, until just tender.
05 -
Lower the heat to medium-low. Add butter and stir until melted, then sprinkle in flour and stir for 1 minute. Slowly stir in milk and cream until the broth looks smooth.
06 -
Stir in Parmesan a handful at a time until melted. Add spinach and cook for 1-2 minutes until wilted. Taste and add salt only if needed.
07 -
Ladle the soup into bowls. Top each serving with ricotta, mozzarella, parsley, and extra Parmesan. Serve hot.
# Good to know:
01 -
Best served right after cooking while the noodles are tender and the broth is creamy.
02 -
For make-ahead soup, cook the noodles separately and add them to each bowl.
03 -
Leftovers keep refrigerated for up to 3 days.