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A white bowl filled with creamy alfredo lasagna soup, infused with roasted garlic and topped with fresh parsley and a twist of lemon zest.

Creamy Alfredo Lasagna Soup

Rebecca Blumer
Experience the ultimate comfort mashup with this velvety soup that blends the rich, garlicky goodness of Fettuccine Alfredo with the hearty satisfaction of lasagna in every spoonful.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Soup
Cuisine Italian-American
Servings 4 servings
Calories 485 kcal

Ingredients
 

  • 1/2 lb ground sausage
  • 1 small onion chopped
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced Roasted garlic paste makes a great flavor upgrade.
  • 4 cups baby spinach Frozen spinach can work if squeezed very dry.
  • 5 cups low sodium chicken broth Chicken bone broth adds extra depth.
  • 5 lasagna noodles broken Mafaldine pasta is a gorgeous alternative.
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1 cup Parmesan grated Grate it yourself for the smoothest melt.

Instructions
 

Build the flavor base

  • Set a large saucepan over medium heat and brown the ground sausage until golden and toasty. Add the chopped onion and sliced mushrooms, then cook over medium-low for 5 to 6 minutes until the mushrooms release their liquid and begin to bronze.
  • Stir in the minced garlic and baby spinach. Cook for 1 minute while stirring until the garlic is fragrant and the spinach has collapsed into glossy ribbons.

Simmer, then cook the noodles

  • Pour in the chicken broth and bring to a steady simmer for 5 minutes to allow the flavors to mingle. Maintain a gentle bubble rather than a full boil.
  • Add the broken lasagna noodles, dried oregano, and dried basil. Bring the pot to a low boil and cook for 10 to 12 minutes until the noodles are tender but still have a slight al dente bite.

Make the roux, then finish the soup

  • While the noodles are cooking, warm a separate skillet over medium-low heat and melt the butter. Whisk in the flour and cook for 1 minute until bubbling and smelling lightly nutty.
  • Slowly whisk in the milk a little at a time until the mixture is smooth and thickened, which should take about 3 to 5 minutes.
  • Turn off the heat and slowly whisk in the grated Parmesan, allowing it to melt into a unified creamy sauce. Avoid boiling the cheese to prevent graininess.
  • Gradually whisk the Parmesan mixture into the soup pot, stirring as you pour. Right before serving, stir in the lemon zest for a final touch of brightness.

Notes

Safety Tip: Keep the heat low once the Parmesan is added. Boiling dairy and cheese can cause the proteins to clump, leading to a grainy texture instead of a silky one.
Storage Advice: Cool the soup and store in an airtight container for up to 3 days. When reheating, add a splash of milk and warm slowly over low heat to restore the creamy Alfredo consistency.
Variation: For a faster weeknight option, use rotisserie chicken instead of sausage. If you prefer a spicy kick, substitute mild sausage with spicy Italian sausage.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 34gProtein: 25gFat: 28gSaturated Fat: 14gCholesterol: 80mgSodium: 960mgPotassium: 410mgFiber: 3gSugar: 4gVitamin A: 1180IUVitamin C: 14mgCalcium: 340mgIron: 3.5mg
Keyword creamy alfredo lasagna soup
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