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Creamy Alfredo Lasagna Soup

All the flavours of classic lasagna in a rich, creamy soup – packed with Italian sausage, mushrooms, spinach, and lasagna noodles in a velvety Parmesan broth!
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Course: Main Course, Soup
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

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.