Alfredo Lasagna Soup

This creamy Alfredo Lasagna Soup is my way of enjoying all those comforting lasagna flavors without going through the whole process of making an actual lasagna. It has Italian sausage, tender lasagna noodles, mushrooms, spinach, Parmesan cheese, and a creamy buttermilk mixture that brings everything together.

If you love creamy soups and lasagna, I think you are going to enjoy this one..

Recipe at a Glance

• Prep time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes
• Servings: 4–6
• Course: Soup
• Cuisine: American

Why I Love This Alfredo Lasagna Soup instead of the traditional Lasagna?

I love lasagna, but sometimes I just don’t have the patience to make a whole lasagna.

You know the process: cook the meat, make the sauce, boil or prepare the noodles, layer everything, put it in the oven, wait for it to cook, and then wait again before you can actually eat it.

So why not turn it into soup?

This Alfredo lasagna soup gives you that same cozy combination of sausage, Parmesan, lasagna noodles, herbs, and creamy sauce, but everything cooks together in one pot.

And don’t allow me to limit you, it’s your kitchen always remember that. You can make a few changes depending on what you have available.

What Makes This Alfredo Lasagna Soup Creamy?

The creamy part of this soup comes from a mixture of cultured buttermilk and grated Parmesan cheese.

I used buttermilk because I wanted to get that creamy, Alfredo-style texture without making a traditional butter-and-flour white sauce. It is a much easier way to get that creamy element into the soup.

You can absolutely make a traditional white sauce if you prefer, but if you not lazy like I am, you can go that route.

Ingredients needed with possible substitutes

Italian sausage

I used Italian ground sausage and removed it from the casing before cooking it. The sausage gives the soup most of its savory flavor, so I wouldn’t skip it unless you are substituting another meat.

You can use mild or hot Italian sausage depending on how much heat you like.

Onion

A medium yellow onion works perfectly here. Dice it fairly small so it cooks down nicely with the sausage.

Mushrooms

I used brown mushrooms. The mushrooms aren’t the star of this soup, but I like the little earthy flavor they add.

If you don’t like mushrooms, you can leave them out. You can also use whatever type of mushrooms you already have.

Garlic

I like minced garlic, always.

Spinach

You only need a handful or two of spinach. Baby spinach works well because it cooks down quickly.

Beef broth

I use beef broth because it works really well with the Italian sausage. You can also use beef stock.

According to me, broth and stock get you similar, if not the same, results in this recipe, so I always substitute them if I have one and the recipe calls for the other.

Lasagna noodles

Use your favorite dried lasagna sheets. I broke mine into smaller pieces before adding them to the soup.

And this is one ingredient where you don’t want to go overboard. I learned that the hard way.

Parmesan cheese

Grated Parmesan goes into the creamy mixture with the buttermilk. If you want your soup to be extra cheesy, you can add more or use another cheese you enjoy.

Olive oil

I use olive oil to cook the sausage and vegetables. Butter or vegetable oil can also work.

Cultured buttermilk

This is what I used to create the creamy Alfredo-style mixture without making a traditional white sauce.

Seasoning

I kept the seasoning simple with oregano, thyme, and a little salt.

I am not big on seasoning, but don’t allow me to limit you, it’s your kitchen always remember that.

Just remember that the broth and Parmesan can already contain quite a bit of salt, so taste the soup before adding more.

How to make Alfredo Lasagna Soup

1. I will start with preparing my ingredients. When making this easy lasagna soup that would mean cutting the sausage into 1 or 2 inches chunks. Dice the onion, mince the garlic, cut the spinach, and chop the mushrooms.
2. Heat up a large saucepan on medium heat then add the sausage then fry or sauté the sausage for 6 minutes or until it is browned.

3. Add the diced onions and chopped mushrooms. Let that cook for 3 to 5 minutes. Or just until the onions are succulent.

4. I went in with a teaspoon of minced garlic, spinach, a teaspoon of thyme, and oregano then continued cooking for another 3 minutes with the lid closed.

5. Add 4 cups of broth or stock and bring it to boil.

6. Once the broth or stock starts to boil, add the lasagna sheets. I broke mine into halves and I use about 8 which means I had 16 pieces of lasagna noodles in my soup. Cook for 8 to 10 minutes.

7. Meanwhile in a small bowl mix the buttermilk and parmesan cheese together or if you want to make alfredo white sauce this is the opportunity to make it in a separate saucepan while the lasagna noodles are still cooking.

8. Back to the soup, after 8 or 10 minutes the noodles should be cooked, if not take one and taste. If they are cooked you can remove the pot from the heat then add your white sauce and stir it until its well incorporated. You can cover the pot to allow the cheese to melt before serving.

9. Serve and enjoy

A Mistake I Made When Testing This Recipe that you should avoid

I want to mention this because it is something I actually learned while making this soup.

On my first try, I added salt without thinking about the fact that the beef broth and Parmesan already contained salt.

The soup ended up being much saltier than I wanted.

So if you are thinking of adding salt, please taste your soup first. I don’t eat too much salt, so I had to just warn you in case you are like me.

Don’t add too many lasagna noodles

This was my other big mistake.

I added way too many lasagna noodles, and they soaked up so much of the broth that the soup stopped looking like soup.

It actually looked more like lasagna from the oven.

That is why I recommend sticking to the amount in the recipe. Remember that the noodles continue absorbing liquid as they sit, too.

How to store and reheat this spinach alfredo lasagna soup?

1. Storage:
   • Allow the soup to cool to room temperature.
   • Transfer the soup to an airtight container, store in the refrigerator for up to 3-4 days.
2. Freezing:
   • While you can freeze this soup, it’s best to do so without the lasagna sheets. Cook the soup and skip the lasagna sheets step if you are doing a meal prep, the cook and add the lasagna sheets when reheating for better texture.
   • Freeze in airtight containers, leaving some space for expansion, for up to 2-3 months.
3. Reheating:
   • To reheat, transfer the desired amount of soup to a pot or microwave-safe dish.
   • If reheating on the stove, heat on medium-low, stirring occasionally until heated through.
   • If using a microwave, cover the dish with a microwave-safe lid or kitchen towel to prevent splattering.

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