Description
This creamy and comforting Alfredo Lasagna Soup combines the rich flavors of Italian sausage, tender lasagna noodles, and a delicious Alfredo-style broth. Enhanced with Parmesan cheese and baby spinach, this hearty soup is perfect for a cozy dinner that tastes like classic lasagna in a bowl.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 9 lasagna noodles, broken into pieces
- 1 cup shredded Parmesan cheese
- 2 cups baby spinach
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare for cooking the sausage and aromatics.
- Cook the sausage: Add Italian sausage to the pot, breaking it into small pieces, and cook until browned and cooked through, releasing its flavors.
- Sauté onion and garlic: Stir in chopped onion and minced garlic, cooking until the onion becomes soft and fragrant, about 3-5 minutes.
- Add liquids and seasoning: Pour in chicken broth and heavy cream, then stir in Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer.
- Cook the noodles: Add the broken lasagna noodles to the simmering broth and cook until al dente, stirring occasionally to prevent sticking, about 10-12 minutes.
- Incorporate cheese: Stir in shredded Parmesan cheese until it fully melts into the soup, creating a creamy texture.
- Add spinach: Add baby spinach leaves and cook for another 2-3 minutes until wilted and incorporated.
- Adjust seasoning: Taste the soup and adjust salt, pepper, or seasoning as needed to suit your preference.
- Serve and enjoy: Ladle the hot Alfredo Lasagna Soup into bowls and serve immediately for a comforting and hearty meal.
Notes
- You can substitute Italian sausage with ground turkey or chicken for a leaner option.
- Use gluten-free lasagna noodles to make this soup gluten-free.
- Fresh Parmesan cheese will give the best flavor and creaminess.
- For a vegetarian version, omit sausage and use vegetable broth instead of chicken broth.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.
