This Creamy Alfredo Lasagna Soup transforms classic lasagna into a rich, comforting bowl – packed with Italian sausage, mushrooms, spinach, and broken lasagna noodles swimming in a velvety Parmesan broth!
If you love cosy soups like my Creamy Chicken Taco Soup and hearty pasta dishes like my Creamy Cajun Sausage Ravioli, this Alfredo lasagna soup is going to tick all your comfort food boxes!
I created this on a particularly cold evening when I was craving lasagna but didn’t fancy all the layering and waiting around. The solution? Get all those gorgeous Italian flavours into a soup instead! You get the satisfying taste of lasagna with a fraction of the effort, and it’s ready in about half an hour from start to finish.
What makes this soup special is the homemade Alfredo base – it’s richer and more flavourful than anything from a jar. The broken lasagna noodles soak up all that creamy broth, the sausage adds depth, and the spinach brings freshness. It’s basically everything you love about lasagna, but in a bowl you can curl up with on the sofa.
Why You’re Going To Love This Recipe
- Lasagna flavours, soup simplicity – all the taste without the fuss of layering and baking.
- Ready in 30 minutes – perfect for busy weeknights when you want something special.
- Proper creamy – homemade Alfredo sauce makes this luxuriously rich.
- Packed with good stuff – sausage, mushrooms, spinach, and pasta in every spoonful.
- Brilliant leftovers – actually tastes even better the next day once the flavours develop.
- One pot meal – minimal washing up is always a winner!
Jump to:
- Why You’re Going To Love This Recipe
- What You Need
- Making The Soup
- Handy Tips
- Questions You Might Have
- More Warming Soups
What You Need
Simple ingredients create this restaurant-worthy soup at home!
Note: Pop down to the recipe card for exact measurements and complete instructions.
- Italian sausage – I use the ground type for easy browning. Swap for turkey sausage if you prefer something leaner.
- Onion – a small one, chopped, forms the flavour base.
- Mushrooms – button or chestnut both work brilliantly and add lovely earthiness.
- Garlic – fresh is best for proper flavour.
- Baby spinach – wilts down beautifully and adds nutrients.
- Chicken stock – low sodium lets you control the seasoning.
- Lasagna sheets – broken into bite-sized pieces.
- Dried oregano and basil – classic Italian herbs.
- Butter – for making the creamy sauce base.
- Plain flour – thickens the Alfredo sauce.
- Milk – creates that lovely creamy texture.
- Parmesan – freshly grated melts smoothly into the soup.
Making The Soup
This comes together in two simple parts – the soup base and the creamy Alfredo!
Note: Full quantities and detailed method are in the recipe card at the bottom.
Cook the meat and veg
Brown your sausage in a large pot over medium heat, breaking it up as it cooks. Chuck in the onion and mushrooms and cook for 5-6 minutes until everything’s softened. Add the garlic and spinach, stirring for a minute until the spinach wilts down.
Build the soup
Pour in your chicken stock and let it simmer for 5 minutes. Add your broken lasagna sheets, oregano, and basil, then bring everything to a gentle boil. Cook for 10-12 minutes until the pasta is tender.
Make the Alfredo sauce
While the pasta cooks, melt your butter in a separate pan over medium-low heat. Whisk in the flour and keep whisking for a minute – it should be bubbling away nicely. Slowly pour in the milk, whisking constantly until you’ve got a smooth, thick sauce (this takes 3-5 minutes).
Bring it together
Turn off the heat under your Alfredo sauce and gradually whisk in the Parmesan until it’s completely melted and silky smooth. If it’s not melting properly, pop it back on very low heat and keep whisking. Once it’s ready, slowly add it to your soup pot, stirring it through until everything’s gorgeously creamy.
Handy Tips
Little tricks to make this soup absolutely brilliant:
- Break pasta evenly – roughly 2-3cm pieces work best for easy eating.
- Don’t rush the roux – cooking the butter and flour properly stops any floury taste.
- Whisk constantly when adding milk to avoid lumps.
- Low heat for cheese – high heat can make Parmesan grainy instead of smooth.
- Add Alfredo gradually – this helps it incorporate smoothly into the soup.
- Season at the end – taste and adjust salt and pepper after adding the Alfredo.
- Too thick? – thin with extra stock or milk to your preferred consistency.
- Make it stretch – serve with crusty bread for dipping.
- Storage – keeps in the fridge for 3 days in a sealed container.
- Reheating – warm gently on the hob, adding a splash of milk if it’s thickened too much.
Questions You Might Have
Can I use a different pasta shape?
You could use broken fettuccine or penne instead, though lasagna sheets give that authentic lasagna feel. Just adjust cooking time based on the pasta you choose.
My Alfredo sauce is lumpy – what went wrong?
This usually happens from adding the milk too quickly or not whisking enough. If it happens, blend it smooth with a stick blender, or strain it and start again.
Can I make this vegetarian?
Absolutely! Skip the sausage and add extra mushrooms or swap in plant-based sausage. Use vegetable stock instead of chicken stock.
Is there a shortcut for the Alfredo sauce?
You could use shop-bought Alfredo sauce, though homemade tastes so much better and you can control the consistency. If you do use jarred, thin it with milk before adding to the soup.
Can I add other vegetables?
Definitely! Diced courgette, chopped peppers, or cherry tomatoes would all be lovely. Add them when you cook the mushrooms.
The soup thickened too much overnight – is that normal?
Yes, pasta absorbs liquid as it sits. Just thin it out with extra stock or milk when reheating.
Can I freeze this soup?
The cream base doesn’t freeze brilliantly, so it’s best enjoyed fresh or within a few days. If you do want to freeze it, leave out the Alfredo sauce and add that fresh when reheating.
More Warming Soups
Other cosy soup recipes perfect for chilly days:
Creamy Alfredo Lasagna Soup
Ingredients
For the soup:
- 225 g Italian sausage ground
- 1 small onion chopped
- 225 g mushrooms sliced
- 2 garlic cloves minced
- 120 g baby spinach
- 1.2 litres low sodium chicken stock
- 5 lasagna sheets broken into pieces
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
For the Alfredo sauce:
- 45 g butter
- 3 tablespoons plain flour
- 240 ml milk
- 100 g Parmesan freshly grated
- Salt and black pepper to taste
Instructions
- Brown the sausage in a large pot over medium heat, breaking it up as it cooks. Add the onion and mushrooms and cook for 5-6 minutes over medium-low heat until softened.
- Add the garlic and spinach, stirring for 1 minute until the spinach wilts.
- Pour in the chicken stock and simmer for 5 minutes.
- Add the broken lasagna pieces, oregano, and basil. Bring to a gentle boil and cook for 10-12 minutes until the pasta is tender.
- Meanwhile, melt the butter in a separate pan over medium-low heat. Whisk in the flour and cook for 1 minute, whisking constantly until bubbling.
- Slowly whisk in the milk until the mixture is smooth and thickened, about 3-5 minutes.
- Turn off the heat and gradually whisk in the Parmesan cheese until completely melted and creamy. If needed, return to very low heat and whisk constantly until smooth.
- Slowly add the Alfredo sauce to the soup pot, stirring well to combine. Taste and season with salt and pepper as needed.
- Serve hot with extra Parmesan and crusty bread if you like!
Notes
- Break pasta evenly into 2-3cm pieces for easy eating.
- Cook the roux properly – a full minute prevents any floury taste.
- Whisk constantly when adding milk to keep it smooth.
- Low heat for Parmesan – high heat can make it grainy.
- Add Alfredo slowly – helps it blend smoothly into the soup.
- Season after Alfredo – taste and adjust at the end.
- Too thick? – thin with extra stock or milk.
- Storage – keeps in the fridge for 3 days.
- Reheating – warm gently, adding milk if needed to thin.
- Fresh Parmesan – pre-grated doesn’t melt as smoothly.
