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–+ servings

Creamy Alfredo Lasagna Soup

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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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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Add the garlic and spinach, stirring for 1 minute until the spinach wilts.
  3. Pour in the chicken stock and simmer for 5 minutes.
  4. Add the broken lasagna pieces, oregano, and basil. Bring to a gentle boil and cook for 10-12 minutes until the pasta is tender.
  5. 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.
  6. Slowly whisk in the milk until the mixture is smooth and thickened, about 3-5 minutes.
  7. 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.
  8. Slowly add the Alfredo sauce to the soup pot, stirring well to combine. Taste and season with salt and pepper as needed.
  9. 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.

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