Mediterranean Creamy Alfredo Lasagna Soup
This Mediterranean-inspired creamy lasagna soup captures all the flavors of traditional lasagna in a comforting, bowl-friendly form. Ground sausage, onions, mushrooms, and spinach simmer in a rich, cheesy Alfredo broth with broken lasagna noodles, creating a hearty and satisfying soup. A creamy Parmesan base and optional ricotta dollops add indulgence without the effort of layering a classic lasagna. Perfect for weeknight dinners or cozy meals, it’s packed with flavor, vegetables, and protein.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Ingredients
Meat:
1 lb (450 g) ground sausage or ground Italian sausage (mild or spicy)
Vegetables:
1 medium onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 cups baby spinach or kale
1 can (14–15 oz) diced tomatoes
Broth and Seasoning:
4 cups (960 ml) chicken broth
1 tsp dried oregano
1 tsp dried basil
1 tsp Italian seasoning
Salt and pepper, to taste
Pasta:
6–8 lasagna noodles, broken into bite-sized pieces
Creamy Base:
1–2 tsp olive oil
3 tbsp all-purpose flour
2 cups (480 ml) milk
½ cup (120 ml) heavy cream or half-and-half
¾ cup (75 g) grated Parmesan cheese
Optional:
1-2 tbsp butter
½ cup ricotta cheese (for topping)
Crushed red pepper flakes, to taste
Instructions
Cook the Sausage
In a large pot or Dutch oven, heat olive oil over medium heat (if using).
Add ground sausage and cook until browned and cooked through, breaking it into small pieces. Remove excess fat if needed.
Sauté Vegetables
Add chopped onion and cook for 2–3 minutes until translucent.
Stir in garlic and mushrooms; cook 2–3 more minutes until softened.
Add diced tomatoes and spinach/kale, stirring until wilted.
Add Broth and Seasonings
Pour in chicken broth.
Stir in oregano, basil, Italian seasoning, salt, and pepper.
Bring to a boil, then reduce heat to a simmer.
Cook the Pasta
Add broken lasagna noodles to the simmering soup.
Cook 8–10 minutes, or until noodles are tender, stirring occasionally to prevent sticking.
Make the Creamy Alfredo Base
In a separate saucepan, heat olive oil over medium heat.
Whisk in flour and cook 1–2 minutes until lightly golden.
Gradually whisk in milk and heavy cream/half-and-half.
Stir in Parmesan cheese until melted and smooth.
Combine and Finish
Stir the creamy Alfredo base into the soup.
Simmer for 2–3 minutes to combine flavors. Adjust seasoning as needed.
Serve
Ladle soup into bowls.
Optional: top with a dollop of ricotta and a sprinkle of crushed red pepper flakes.
Serve hot with crusty bread or garlic bread.
Tips
Even Cooking for Pasta: Break lasagna noodles into roughly equal bite-sized pieces to ensure they cook evenly.
Prevent Sticking: Stir noodles frequently while simmering to prevent clumping.
Creamy Base: Soften butter and gradually whisk in flour to avoid lumps. Gradually add milk and cream to maintain a smooth texture.
Vegetable Flavor: Sauté onions, garlic, and mushrooms first to develop depth of flavor before adding broth.
Adjust Consistency: For a thicker soup, simmer longer after adding the creamy base. For thinner soup, add extra chicken broth or milk.
Cheese: Use freshly grated Parmesan for the best flavor and meltability. Pre-grated cheese can be used but may not melt as smoothly.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of broth or milk to restore creaminess.
Variations
Protein Options: Swap sausage for ground chicken, turkey, or Italian-seasoned tofu for a lighter or vegetarian option.
Vegetable Boost: Add zucchini, bell peppers, or kale for more nutrition and color.
Spice Level: Add crushed red pepper flakes or a dash of hot sauce for extra heat.
Cheese Variations: Stir in mozzarella, fontina, or provolone for different flavor profiles.
Gluten-Free: Use gluten-free lasagna noodles and gluten-free flour for the roux in the Alfredo base.
Extra Creaminess: Swirl in ricotta or mascarpone at the end for a richer, velvety texture.
Herb Enhancements: Add fresh basil or parsley at the end for a fresh, bright finish.
Q&A
Q: Can I make this soup ahead of time?
A: Yes. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of milk or broth to restore the creamy texture.
Q: Can I use frozen sausage or pre-cooked sausage?
A: Absolutely. Thaw frozen sausage first for even cooking, or use pre-cooked sausage to save time. Adjust cooking time accordingly.
Q: Can this soup be made vegetarian or vegan?
A: Yes. Use plant-based sausage or omit it entirely. Replace the chicken broth with vegetable broth and use plant-based milk, cream, and cheese alternatives for the Alfredo base.
Q: Can I use different pasta?
A: Yes. Any short pasta, such as penne or rotini, can replace broken lasagna noodles. Just adjust cooking time based on the pasta type.
Q: Can I make it spicier?
A: Add crushed red pepper flakes, a pinch of cayenne, or diced jalapeños when sautéing vegetables to increase heat.
Nutrition
(per serving, serves 6) – approximate
Calories: 380–420 kcal
Protein: 22 g
Carbohydrates: 28 g
Fiber: 4 g
Sugar: 5 g
Fat: 22 g
Saturated Fat: 10 g
Sodium: 700 mg
Values may vary depending on the type of sausage, cream, and cheese used.
Conclusion
This Mediterranean Creamy Alfredo Lasagna Soup is a rich, hearty, and comforting meal that captures all the flavors of classic lasagna in a simple, bowl-friendly form. The combination of sausage, tender vegetables, and broken lasagna noodles in a creamy Parmesan-Alfredo broth creates a satisfying dish perfect for weeknight dinners or cozy meals. With optional ricotta topping and the flexibility to adjust proteins, vegetables, or spice levels, it’s a versatile, crowd-pleasing recipe that’s easy to prepare and enjoy.