There’s nothing quite like the warm embrace of comfort food, and when classic dishes take on a new twist, it’s a reason to celebrate. Enter: Creamy Alfredo Lasagna Soup — a heartwarming creation that marries the rich, beloved flavors of lasagna with the creamy goodness of Alfredo sauce, all in a bowl of soup that’s perfect for cozy nights.

The Perfect Weeknight Meal

Weeknights often call for dishes that are quick to prepare yet hearty enough to satisfy. This soup ticks both boxes. With a balance of savory Italian sausage, tender pasta, and a creamy base infused with the familiar taste of Alfredo, it’s bound to become a staple in your dinner rotation. Plus, the addition of spinach not only adds a touch of color but sneaks in some extra nutrients.

What You’ll Need:

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 pound Italian sausage, removed from casing
4 cups chicken broth
2 cups water
1 jar Alfredo sauce (about 15 ounces)
8 lasagna noodles, broken into pieces
1 cup heavy cream
1 cup spinach, chopped
1 cup mozzarella cheese, shredded
Salt and black pepper, to taste
Fresh parsley, chopped for garnish

Step-by-Step Directions:

Sauté Aromatics: Begin by heating the olive oil over medium heat in a large pot. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
Cook the Sausage: Add the Italian sausage to the pot, breaking it apart with a spoon. Let it cook until fully browned, ensuring that it’s well incorporated with the onions and garlic.
Combine Broth and Noodles: Pour in the chicken broth and water, bringing the mixture to a gentle boil. Stir in the Alfredo sauce and broken lasagna noodles, then reduce the heat to a simmer.
Simmer Until Tender: Let the soup cook for 10-12 minutes, or until the lasagna noodles are tender, stirring occasionally to prevent sticking.
Finish with Cream and Spinach: Stir in the heavy cream and chopped spinach. Allow the spinach to wilt, adding a fresh, earthy component to the dish.
Cheese It Up: Sprinkle in the shredded mozzarella cheese, stirring until it melts smoothly into the soup, creating that luscious, creamy texture.
Season and Serve: Taste the soup and adjust with salt and black pepper as needed. Serve hot, topped with fresh parsley for a burst of brightness.

Why You’ll Love It

This Creamy Alfredo Lasagna Soup brings together everything you crave on a chilly evening: warmth, comfort, and a touch of indulgence. It’s the perfect way to enjoy lasagna without the time-consuming layering and baking. The richness of Alfredo sauce combined with hearty Italian sausage and tender noodles makes every spoonful deeply satisfying.

So, the next time you need a comforting dish that’s both simple and special, give this lasagna-inspired soup a try. It’s a guaranteed crowd-pleaser that will have everyone at the table asking for seconds.

Creamy Alfredo Lasagna Soup

Author: Alice

Print Recipe

Description

Indulge in the comforting flavors of lasagna with a creamy twist, all in the form of a warm and inviting soup. Perfect for a quick weeknight meal or a cozy dinner, this recipe brings together the rich elements of Alfredo sauce with hearty pasta and veggies. You’ll savor each spoonful as it delivers a delightful and satisfying experience.

Ingredients

– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 pound Italian sausage, removed from casing
– 4 cups chicken broth
– 2 cups water
– 1 jar Alfredo sauce (about 15 ounces)
– 8 lasagna noodles, broken into pieces
– 1 cup heavy cream
– 1 cup spinach, chopped
– 1 cup mozzarella cheese, shredded
– Salt and black pepper to taste
– Fresh parsley, chopped for garnish

Instructions

1. Heat olive oil over medium heat in a large pot. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
2. Add the Italian sausage to the pot, breaking it apart with a spoon, and cook until browned.
3. Pour in the chicken broth and water, bringing the mixture to a gentle boil.
4. Stir in the Alfredo sauce, broken lasagna noodles, and heavy cream. Reduce the heat to a simmer.
5. Cook the soup for 10-12 minutes or until the noodles are tender, stirring occasionally.
6. Add the chopped spinach to the pot and allow it to wilt.
7. Stir in the mozzarella cheese until it melts and the soup becomes creamy.
8. Season with salt and black pepper to taste.
9. Serve hot, garnished with fresh parsley.

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