OMG! I whipped up this soup for a party, and it was gone before I knew it.

Alfredo Lasagna Soup is a delightful twist on two beloved classics, bringing together the creamy, comforting flavors of Alfredo sauce with the hearty, layered goodness of lasagna. This dish is perfect for those chilly Midwestern evenings when you crave something warm and satisfying. It’s a recipe that reminds me of the cozy kitchens of my childhood, where my mother would often experiment with different ways to bring comfort to our table. This soup is a hug in a bowl, combining the rich history of Italian-American cuisine with the simplicity and heartiness we cherish in the Midwest.

This soup pairs beautifully with a simple green salad dressed with a light vinaigrette, which helps to cut through the richness of the Alfredo base. A side of crusty garlic bread or warm dinner rolls is perfect for soaking up every last drop of the creamy broth. For a touch of freshness, consider serving with a small bowl of mixed olives or a platter of sliced fresh tomatoes drizzled with olive oil and a sprinkle of salt.

Alfredo Lasagna Soup

Servings: 6

Ingredients

1 tablespoon olive oil
1 pound ground Italian sausage
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth
2 cups water
8 ounces lasagna noodles, broken into pieces
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups fresh spinach
1 cup ricotta cheese
Chopped fresh parsley for garnish

Directions

Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.

Add the chopped onion and minced garlic to the pot, and sauté until the onion is translucent and fragrant.

Pour in the chicken broth and water, and bring to a simmer.

Add the broken lasagna noodles to the pot and cook until they are tender, about 10 minutes.

Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Season with salt and pepper to taste.

Add the fresh spinach and stir until wilted.

Serve the soup hot, with a dollop of ricotta cheese on top of each bowl. Garnish with chopped fresh parsley.

Variations & Tips

For a lighter version, you can substitute half-and-half for the heavy cream. If you prefer a vegetarian option, omit the sausage and use vegetable broth instead of chicken broth. You can also add other vegetables like mushrooms or zucchini for extra flavor and nutrition. For a spicier kick, add a pinch of red pepper flakes when sautéing the onions and garlic. To make it gluten-free, use gluten-free pasta instead of lasagna noodles.