On cold days, nothing beats hot soup. This Creamy Alfredo Lasagna Soup takes all the good stuff from lasagna and puts it in a bowl. It's full of sausage, mushrooms, spinach, and lasagna noodles, swimming in cheesy broth. Perfect for dinner at home or when friends come over.
Why Make This Soup
This soup tastes just like lasagna but it's way easier to make. The sausage makes it filling, and the noodles soak up all the good flavors. Mushrooms and spinach add fresh taste, and the cheese sauce makes everything creamy. Make extra - it tastes even better the next day.
What You Need
- Sausage: Regular or spicy works
- Onion: Chopped up small
- Mushrooms: Any kind you like
- Garlic: Fresh tastes best
- Spinach: Get the fresh baby kind
- Chicken Broth: Low salt is best
- Lasagna Noodles: Break them up
- Oregano: Just the dried kind
- Basil: Dried works fine
- Butter: Regular stick butter
- Flour: Plain white flour
- Milk: Whole milk makes it creamy
- Parmesan: Get the real stuff, not the can
How to Make It
- Get everything ready:
- Put your big pot on the stove. Make sure all your stuff is cut and measured.
- Start with meat:
- Cook sausage in the pot over medium heat. Break it up with a spoon until no pink shows. Takes about 7 minutes.
- Cook first veggies:
- Drop in chopped onions and sliced mushrooms with the meat. Stir every minute until onions look clear. Takes about 6 minutes.
- Add quick-cooking veggies:
- Put in chopped garlic and fresh spinach. Stir until spinach starts to shrink down. Takes about 1 minute.
- Pour in liquid:
- Add chicken broth. Turn heat up until you see little bubbles. Let it cook 5 minutes.
- Add pasta and spices:
- Break lasagna noodles into big chunks. Put them in with oregano and basil. Keep heat up so it bubbles gently.
- Cook the pasta:
- Stir every few minutes so noodles don't stick. Cook until you can bite through them easily, about 10-12 minutes.
- Start cheese sauce:
- While pasta cooks, melt butter in another pan. Once it bubbles, stir in flour. Keep stirring for 1 minute until it smells nutty.
- Make it creamy:
- Pour milk in slowly while stirring. Keep stirring until sauce gets thick, about 3-5 minutes.
- Add the cheese:
- Turn off heat. Put in Parmesan cheese. Stir until completely melted and smooth.
- Finish the soup:
- Pour cheese sauce into soup pot. Stir well until everything mixes together and looks creamy.
- Check taste:
- Try a spoonful. Add salt and pepper if needed. If too thick, add more broth.
- Serve it up:
- Ladle into bowls while hot. Top with extra cheese if you want.
Perfect Cold Day Food
When it's cold outside, this soup hits the spot. The cheese sauce makes it rich and creamy, and the sausage and noodles fill you up. It's like getting a warm hug in a bowl.
The Good Stuff
The cheese sauce makes this soup special. Take your time melting the cheese - it needs to be smooth. When you do it right, every spoonful is rich and creamy.
What's Inside
This soup's got all the good stuff. Sausage makes it meaty, mushrooms add flavor, spinach keeps it fresh, and the noodles make it feel like real lasagna. Everything works together to make it taste great.
Quick and Easy
Don't let the fancy taste fool you - this soup is easy to make. Most stuff you already have at home, and it only takes about 30 minutes. Perfect for busy nights when you want something hot and filling.
Makes Great Leftovers
Save some for tomorrow - it gets better overnight. The flavors mix together more, and it tastes even richer. Just warm it up slowly on the stove when you want more.
Tips for Making It
Break the noodles into big chunks - tiny pieces get mushy. Keep stirring the cheese sauce so it stays smooth. If soup gets too thick, add more broth. Taste it before adding salt - the cheese is already salty.
Make It Your Way
Like it spicy? Use hot sausage. Want it veggie? Skip the meat, add more mushrooms. Need it extra cheesy? Throw more Parmesan on top. Make it how you like it.
Serving Ideas
Put out some garlic bread for dipping. Top each bowl with fresh basil if you want. Some people like extra cheese on top. Tastes great with a simple salad on the side.
Keeping It Fresh
Keep leftover soup in the fridge for 3-4 days. If it gets thick, add a splash of milk when you heat it up. Stir it now and then while warming so it doesn't stick to the pot.
Frequently Asked Questions
- Can I make this without meat?
Sure! Skip the sausage and use mushrooms, carrots, and veggie crumbles instead. Or just load up on veggies - zucchini and eggplant work great. The cheese still makes it rich and filling.
- What about making it without wheat?
Easy fix! Get those brown rice lasagna noodles from the store. Use corn starch instead of flour to thicken. Everything else stays the same. Still tastes just as good!
- What other veggies can I throw in?
Lots! Try red peppers or zucchini chunks. Spinach is great - just toss it in at the end. Carrots add nice color. Even broccoli works. Just cut everything bite-size so it cooks evenly.
- Soup's too thin - help!
No problem! Add more cheese - it melts and thickens nicely. Or mix a spoon of corn starch with cold water, stir it in. Let it bubble a few minutes. Keep adding till it's just how you like it.
- Can I freeze the extra?
Yes, but freeze it before adding noodles - they get mushy. When ready to eat, warm it up and cook fresh noodles in it. If you already mixed it all, it'll still taste good later, just stir well when heating.
Some More Ideas
Love this soup? Try these warm meals too: Sausage and Kale Soup, Classic Italian Wedding Soup, or Mushroom Parmesan Soup. All have that same cozy Italian flavor.