Description
All the cozy flavor of classic lasagna—now in a creamy, one-pot soup. This Alfredo-style lasagna soup is rich, cheesy, and ready in about 40 minutes, making it the perfect weeknight comfort bowl. Top each serving with ricotta and parsley for that true lasagna finish.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups rich chicken broth
- 2 cups water
- 8 ounces lasagna noodles, broken into bite-size pieces
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 cups fresh spinach
- 1 cup whole milk ricotta cheese (for topping)
- Chopped fresh parsley, optional (for garnish)
Instructions
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Brown the sausage & aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and cook, breaking it up, until browned. If needed, drain excess fat. Add onion; sauté 3–4 minutes until softened. Stir in garlic; cook 1 minute until fragrant.
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Build the broth & cook noodles: Pour in chicken broth and water, scraping up browned bits. Bring to a simmer. Add broken lasagna noodles and Italian seasoning; cook 10–12 minutes, stirring occasionally, until noodles are al dente.
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Make it creamy: Reduce heat to low. Stir in heavy cream and Parmesan until smooth and velvety. Season with salt and pepper. Avoid boiling after adding dairy.
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Finish & serve: Stir in spinach until just wilted, 1–2 minutes. Ladle soup into bowls. Top each with a generous dollop of ricotta and sprinkle with parsley if using. Serve immediately.
Notes
- Noodle tip: Break lasagna sheets into roughly 1–2 inch pieces for easy eating. Stir during cooking to prevent sticking.
- Thicker or thinner: For a thicker, “lasagna-pan” vibe, let the soup sit 5–10 minutes before serving. For thinner, add a splash of broth.
- Swap the sausage: Try ground turkey Italian sausage or beef. For vegetarian, use plant-based sausage and vegetable broth.
- Cheese boost: Add extra Parmesan at the table or melt in a handful of low-moisture mozzarella for extra stretch.
- Storage: Refrigerate up to 3 days. Noodles continue to absorb liquid—add broth when reheating. Freezing not recommended due to dairy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: One-Pot, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 620
- Fat: 42 g
- Saturated Fat: 22 g
- Carbohydrates: 35 g
- Cholesterol: 28 g
