Alfredo Lasagna Soup

This creamy and rich Alfredo Lasagna Soup is packed with all the savory flavors of classic lasagna with tender lasagna noodles, ground sausage, and parmesan cheese. Its an absolute comfort in a bowl.

Skip the long process and obsessions of perfection in making lasagna and make this Alfredo Lasagna Soup instead. It is super delicious and you won’t be disappointed at all with all the savory umami flavors packed in this soup. Do you know that saying that says nothing beats a delicious soup to warm your soul? This creamy lasagna soup definitely fits that description.

Ingredients needed with possible substitutes

1. Ground sausage : I used ground sausage but you can also use ground beef or Italian sausage. This had to be cut into 1 or 2 inches long before cooking them. I guess this will be part of your prep.
2. Onion: a medium-sized yellow onion nicely diced
3. Mushrooms: I used brown mushrooms, you can use any type of mushrooms you like
4. Garlic: I like minced garlic, always.
5. Spinach: Here we only need a handful or 2 of spinach, you can use baby spinach as an alternative. 
6. Beef broth: according to me (opinion), broth and stock get you similar if not the same results. So I always substitute them if I have a broth and the recipe calls for stock.
7. Lasagna noodles: Your favorite lasagna sheets
8. Grated parmesan cheese: If you want your lasagna soup to be overloaded with cheese, you can add different types of cheese.
9. Olive oil: my go-to substitute for olive is either butter or vegetable oil.
10. Cultured buttermilk: I used this thick buttermilk to skip the traditional butter and flour white sauce, so you can substitute my buttermilk with it.
11. Seasoning: I am not big on seasoning so I only used oregano, thyme, and a little bit of salt but don’t allow me to limit you, it’s your kitchen always remember that.

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

Mistakes to avoid when making this creamy alfredo lasagna soup

When I was testing this recipe I made a few mistakes so I want to share them with you so that you can avoid doing the same mistakes.

1. On my first try I added salt to my alfredo soup forgetting that the beef stock and parm cheese have salt. So if you are thinking of adding salt, please taste your soup before you add salt. I don’t eat too much salt so I had to just warn you in case you are like me.
2. I also made the mistake of adding way too many lasagna noodles and that ended up with one stiff thing cause I couldn’t it a soup anymore.

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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