Creamy Alfredo Lasagna Soup

Directions

Step 1: Cook the Sausage

In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and fully cooked, about 5–6 minutes. Remove from the pot and set aside.

Step 2: Sauté the Aromatics

In the same pot, add the onion and cook until softened, about 3–4 minutes. Add garlic, basil, and oregano, cooking for another 30 seconds until fragrant.

Step 3: Build the Soup Base

Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer. Return the cooked sausage to the pot.

Step 4: Cook the Pasta

Add the broken lasagna noodles to the simmering soup. Cook according to package instructions until tender, about 8–10 minutes, stirring occasionally to prevent sticking.

Step 5: Add the Cheese

Stir in the grated Parmesan cheese until melted and incorporated. Taste the soup and season with salt and pepper as needed.

Step 6: Serve

Ladle the soup into bowls. Top with shredded mozzarella and a sprinkle of fresh basil or parsley for a bright, fresh finish. Serve immediately while hot and creamy.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Difficulty Level: Easy

Variations & Substitutions

Chicken Version

Swap the Italian sausage for cooked diced chicken for a milder flavor.

Vegetarian Option

Use vegetarian sausage or extra mushrooms in place of meat and vegetable broth instead of chicken broth.

Lighter Cream

Use half-and-half instead of heavy cream to reduce richness while keeping it creamy.

Gluten-Free

Use gluten-free lasagna noodles or a low-carb pasta alternative for a gluten-free option.

Serving Suggestions