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Creamy Alfredo Lasagna Soup

This comforting one-pot Alfredo lasagna soup combines rich flavors, tender noodles, and cheesy goodness reminiscent of lasagna, but with simplified preparation.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild or hot; or use ground chicken/turkey)
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional, to taste)
  • 6 cups low-sodium chicken broth
  • 8–10 pieces lasagna noodles, broken into 2–3 inch pieces
  • 1 cup heavy cream
  • 3/4 cup grated Parmesan (freshly grated melts best)
  • 1 cup ricotta
  • 2 cups baby spinach, roughly chopped
  • to taste Salt and black pepper
For Garnish
  • to taste Fresh basil or parsley, chopped
  • 1/2 teaspoon lemon zest (optional, for brightness)

Method
 

Brown the sausage
  1. Heat a large pot over medium-high heat. Add olive oil and sausage. Cook, breaking it into crumbles, until browned and cooked through, about 6–8 minutes. Spoon off excess fat if needed.
Sauté aromatics
  1. Add butter, onion, and a pinch of salt. Cook for 3–4 minutes until translucent.
  2. Stir in garlic, Italian seasoning, and red pepper flakes. Cook for 30–45 seconds until fragrant.
Build the base
  1. Pour in chicken broth and bring to a simmer. Taste and season with salt and pepper.
Cook the noodles
  1. Add broken lasagna noodles. Simmer uncovered, stirring occasionally so they don’t stick, for 10–12 minutes or until al dente.
Add the cream and cheese
  1. Reduce heat to low. Stir in heavy cream and Parmesan until melted and silky. Adjust thickness with more broth or simmer as needed.
Finish like lasagna
  1. Fold in spinach until wilted, about 1–2 minutes. Swirl in ricotta in dollops and add lemon zest if using.
Serve
  1. Ladle into bowls and top with extra Parmesan and fresh basil or parsley. Serve hot.

Notes

Store in an airtight container for up to 3 days; will thicken as noodles absorb liquid. For freezing, do not add noodles. Can be reheated gently on the stovetop, added with broth if needed.