Alfredo Lasagna Soup

Alfredo Lasagna Soup takes all the best parts of classic lasagna and transforms them into a rich, creamy, and comforting soup. Packed with tender noodles, savory meat, and a blend of cheeses in a luscious Alfredo sauce, it’s perfect for cozy nights. This easy, flavorful twist on a family favorite delivers all the familiar Italian flavors without the fuss of layering.

Love More Lasagna Soups ? Try My White Lasagna Soup or this One Pot Lasagna Soup next.

Why You’ll Love This Recipe

Rich, creamy, and full of flavor, this soup turns an ordinary dinner into something special. The combination of cheesy Alfredo sauce, tender noodles, and hidden veggies makes it indulgent yet nourishing. Perfect for family meals, it’s a comforting dish that everyone will love while sneaking in some extra nutrition.

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Ingredient List

Soup stuff:

• ½ lb ground Italian sausage
• 1 small onion, chopped
• 8 oz mushrooms, sliced
• 2 garlic cloves, minced
• 4 cups baby spinach
• 5 cups low-sodium chicken broth
• 5 lasagna noodles, broken into pieces
• 1 teaspoon dried oregano
• ½ teaspoon dried basil

Alfredo stuff:

• 3 Tbsp butter
• 3 Tbsp all-purpose flour
• 1 cup whole milk
• 1 cup grated Parmesan cheese

Why These Ingredients Work

The Italian sausage does all the seasoning work so you don’t have to mess with a bunch of spices. My Italian neighbor Maria taught me this – she says good sausage makes any pasta dish worth eating. The mushrooms aren’t just there to take up space – they suck up all that sausage grease and taste amazing.

My kids came up with breaking the lasagna noodles when they wanted to “help” in the kitchen. Turns out they’re little geniuses because those thick noodles hold up way better than regular pasta. The spinach disappears when it cooks down, so even my picky 6-year-old doesn’t complain about eating his vegetables.

Essential Tools and Equipment

• Big pot (at least 4 quarts – trust me on this)
• Medium pan for the alfredo
• Whisk
• Wooden spoon
• Sharp knife
• Cutting board
• Measuring cups

How To Make Alfredo Lasagna Soup

Brown the Sausage Base

Heat your big pot over medium heat and dump in the sausage. Break it apart with your spoon and let it get nice and brown – about 5-6 minutes. Don’t rush this part because the browned bits are pure flavor gold.

Add the Vegetables

Toss in your chopped onion and sliced mushrooms right into the same pot. Cook them for 5-6 minutes until the onions look clear and the mushrooms stop being watery. My kitchen always smells incredible at this point.

Wilt the Greens

Stir in your garlic and dump all that spinach on top. It looks like way too much spinach, but trust me – it shrinks down to nothing in about a minute of stirring. The garlic should smell amazing but don’t let it turn brown.

Build the Broth

Pour in all your chicken broth and let it bubble gently for 5 minutes. This is when everything starts coming together and smelling like an actual restaurant.

Cook the Pasta

Add your broken lasagna pieces, oregano, and basil to the pot. Bring it to a low boil and cook for 10-12 minutes, stirring now and then so nothing sticks. The noodles are done when they’re tender but not mushy.

Make the Alfredo Magic

While the pasta cooks, grab another pan and melt your butter over medium-low heat. Whisk in the flour and cook for exactly 1 minute – this stops the floury taste.

Create the Cream Base

Slowly pour in your milk while whisking like crazy. Keep whisking for 3-5 minutes until it gets thick enough to coat your spoon. Take it off the heat and whisk in all that Parmesan until it’s smooth and gorgeous.

Bring It All Together

Here’s the important part – turn your soup down to barely bubbling, then slowly whisk in your alfredo mixture. Go slow or it might get weird and chunky. Once it’s all mixed in, taste it and add salt if needed.

You Must Know

Don’t add the alfredo when your soup is bubbling hard or you’ll get chunky gross bits. Keep it barely simmering and you’re good.

Personal Secret: I always grate extra cheese and dump it in right before we eat. Maria next door showed me this – she says fresh melted cheese tastes totally different than cooked cheese.

Pro Tips & Cooking Hacks

Making alfredo from scratch is stupid easy and tastes way better than jar stuff. My sister Sarah showed me how after I complained about store-bought being gross.

Break noodles into chunks you can actually eat with a spoon. I use scissors half the time because I’m lazy.

Get that sausage really brown before you add other stuff. The browner it gets, the better your soup tastes. Dad taught me this for any soup with meat.

Baby spinach costs more but it’s worth it. Regular spinach gets all stringy and my kids pick it out and leave it on the counter.

Flavor Variations & Suggestions

My brother Mike puts hot sausage in his and adds red pepper flakes because he likes everything spicy.

When I have leftover rotisserie chicken, I skip the sausage and just throw the chicken in at the end. Don’t cook it too long or it gets rubbery. My kids like this version better sometimes.

Bell peppers and zucchini are good if you want more vegetables. Just cook them with the mushrooms. Mom adds cherry tomatoes in summer and it’s pretty good.

If I have fresh herbs, I throw them in instead of the dried stuff. Way better flavor.

Make-Ahead Options

I make double batches on Sunday and we eat it for days. Tastes even better after sitting in the fridge overnight.

If you’re planning ahead, keep the soup and alfredo separate. The cream gets weird when you reheat it, so just make new alfredo – takes 5 minutes.

This freezes okay for a couple months, but cream soups can be finicky when you thaw them. I add milk when I reheat frozen soup to make it creamy again.

Recipe Notes & Baker’s Tips

Soup gets thick after it sits because pasta keeps soaking up liquid. Just add more broth or milk when you heat it up. Happens every time.

Don’t freak out if your alfredo looks thick when you make it – it gets thin when you mix it in the hot soup. I used to worry about this.

Get a chunk of real Parmesan and grate it yourself. The pre-shredded stuff has powder on it that makes your sauce lumpy. Takes 30 seconds to grate and tastes way better.

Serving Suggestions

We eat this with crusty bread from Tony’s Bakery down the street. My kids dip the bread in the soup and make a huge mess but they’re happy.

Sometimes I throw together a salad with whatever’s in the fridge and some balsamic dressing. All that cream needs something sharp to balance it out.

When my mother-in-law comes over, I put fresh parsley on top and extra cheese, maybe some olive oil. Makes it look fancy without doing anything hard.

Hope you love this as much as we do – we make it every week now!

How to Store Your Alfredo Lasagna Soup

Fridge: Good for 3 days, tastes better the next day

Freezer: Keeps for 2 months, might need milk when you reheat it

Reheating: Heat it slow, stir it lots. Add milk if it’s too thick. Don’t let it boil hard.

Allergy Information

Has: Milk, cheese, butter, flour, pasta

No dairy? Try oat milk, vegan butter, nutritional yeast instead of cheese No gluten? Get gluten-free lasagna noodles, use cornstarch instead of flour

Questions I Get Asked A Lot

Can I use whole lasagna sheets?

Yeah, just break them up first. I use my hands or kitchen scissors.

Soup’s too thick – help!

Add more broth or milk until it looks right. Happens all the time.

Slow cooker version?

Brown the sausage first, dump everything else in except alfredo ingredients. Cook low 4-6 hours. Make alfredo separate and stir in last 30 minutes.

No Italian sausage at store?

Ground beef or turkey works fine. Just add more Italian seasoning.

Can I use frozen spinach?

Yep, thaw it and squeeze out water first. Add it at the very end.

💬 Made this soup? Tell me how it went! I read every comment and love seeing your photos when you post them