Description
This creamy Alfredo lasagna soup combines all the cheesy, garlicky flavors of classic Alfredo sauce with hearty lasagna noodles in a cozy, comforting soup. It’s quick, easy, and perfect for busy weeknights or special gatherings.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon dried Italian herbs (basil, oregano, or a blend)
- Salt and freshly ground black pepper, to taste
- 1 pound ground chicken, turkey, or Italian sausage (or 2 cups shredded rotisserie chicken)
- 5 cups low-sodium chicken broth (or vegetable broth)
- 1 1/2 cups half-and-half or heavy cream
- 4 ounces cream cheese, cubed and softened
- 1 1/2 cups freshly grated Parmesan cheese
- 8–10 lasagna noodles, broken into 2-inch pieces (about 7 ounces)
- 2 cups baby spinach, roughly chopped
- 1/4 cup fresh basil leaves, torn or sliced
- More Parmesan cheese, for serving
- Freshly cracked black pepper and a drizzle of olive oil (optional, for serving)
Instructions
- Melt butter and olive oil in a large Dutch oven over medium heat. Add diced onion and cook until soft and translucent, about 3 minutes.
- Stir in minced garlic, nutmeg, red pepper flakes, and Italian herbs. Sauté for 1 more minute until fragrant.
- Add ground chicken, turkey, or sausage. Season with salt and pepper. Cook, breaking up the meat, until no longer pink and lightly golden, about 5-7 minutes. If using pre-cooked or rotisserie chicken, just warm through for 2-3 minutes.
- Pour in chicken broth and bring to a gentle boil, scraping up any browned bits. Lower heat and simmer for 5-10 minutes.
- Stir in broken lasagna noodles. Simmer, stirring occasionally, until noodles are just al dente, about 10-12 minutes. Add extra broth or water if needed.
- Lower heat to medium-low. Add cubed cream cheese, stirring until melted and smooth. Pour in half-and-half or cream, then add grated Parmesan. Stir gently until creamy; do not boil.
- Add chopped spinach and let wilt, about 2 minutes. Stir in fresh basil. Taste and adjust seasoning as needed.
- Ladle soup into bowls. Top with more Parmesan, fresh basil, a drizzle of olive oil, and cracked black pepper. Add a dollop of ricotta or shredded mozzarella if desired.
Notes
For a gluten-free version, use gluten-free pasta. For vegetarian, skip the meat and add extra veggies. Add dairy off the heat to prevent splitting. If soup thickens as it sits, add a splash of broth when reheating. Freshly grated Parmesan melts best. Add spinach at the end for bright color and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1 1/2 cups per serving
- Calories: 500
- Sugar: 5
- Sodium: 900
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
Keywords: alfredo lasagna soup, creamy lasagna soup, Italian comfort food, weeknight dinner, one pot soup, pasta soup, easy Italian recipe