This One-Pot Creamy Alfredo Lasagna Soup is a warm hug in a bowl! With creamy Alfredo sauce, tender pasta, and cheesy goodness, it’s a comforting meal that’s super easy to make.
You won’t believe how quickly this soup comes together. I love stirring it all in one pot—fewer dishes mean more time to enjoy that cheesy goodness! Who’s ready for seconds? 😄
Key Ingredients & Substitutions
Italian Sausage: This is the main flavor builder in the soup. You can switch to ground turkey or chicken for a lighter option. Keep in mind that the flavor will change a bit if you choose a milder sausage.
Garlic: Fresh garlic adds a great aroma and taste. If you’re out, you can use garlic powder (about 1 teaspoon) as a substitute, but fresh really shines in this soup!
Pasta: Mafaldine gives that classic lasagna look, but feel free to use any pasta you have on hand like fusilli or even broken spaghetti to make it your own.
Heavy Cream: For a lighter version, you can substitute half-and-half or whole milk, but keep in mind it won’t be as rich. If you’re dairy-free, coconut cream is a great alternative!
Cheeses: Mozzarella and Parmesan give that cheesy taste you love. You can replace mozzarella with provolone or cheddar, if preferred. Nutritional yeast can work too for a vegan option!
How Do I Get the Perfect Creamy Texture?
The key to that rich and creamy texture lies in how you add the heavy cream and cheese. After the pasta is cooked and tender, make sure to reduce the heat before adding the cream. This prevents it from curdling. Stir in the cheeses after removing from heat; this guarantees a smooth finish.
- Cook pasta just until al dente; it will continue cooking in the soup.
- Let the soup cool slightly before adding the cream to avoid curdling.
- Stir in the cheese gradually, allowing it to melt and blend fully for that creamy look.
How to Make One-Pot Creamy Alfredo Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 4 cloves garlic, minced
- 4 cups chicken broth
- 3 cups water
- 8 oz mafaldine or ruffled edge lasagna pasta (broken into smaller pieces)
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper, plus more for garnish
- 2 cups fresh spinach, roughly chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
How Much Time Will You Need?
This delicious soup takes approximately 20-25 minutes to prepare and cook. You’ll spend about 10 minutes cooking the sausage and preparing the soup, then around 10-15 minutes allowing everything to simmer together for that perfect creamy finish.
Step-by-Step Instructions:
1. Cook the Italian Sausage:
In a large pot or Dutch oven, over medium heat, add the Italian sausage. Use a spoon to break it into smaller pieces as it cooks. Cook until the sausage is browned and no longer pink, which should take about 5-7 minutes. If there’s excess fat, drain it off so your soup doesn’t get greasy.
2. Add the Garlic:
Once the sausage is cooked, add the minced garlic to the pot. Stir and cook for about 1 minute until the garlic is fragrant. This is where the magic starts to happen!
3. Pour in the Broth:
Now it’s time to add the chicken broth and water. Pour it in and use a wooden spoon to scrape the bottom of the pot to get all those tasty browned bits mixed in. This adds flavor to your soup!
4. Add the Pasta and Seasoning:
Next, add your broken lasagna pasta, Italian seasoning, salt, and pepper to the pot. Stir everything together to combine. This will start to come together beautifully!
5. Let it Simmer:
Bring the soup to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for about 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent it from sticking.
6. Stir in the Cream and Spinach:
Once the pasta is cooked, stir in the heavy cream and the chopped spinach. Cook for another 2-3 minutes until the spinach wilts. This adds a nice green touch and makes it even healthier!
7. Add the Cheeses:
Remove the pot from heat. Now stir in the shredded mozzarella and grated Parmesan cheese. Mix until both cheeses are melted and the soup has a rich and creamy texture. Yum!
8. Serve and Enjoy:
Ladle the soup into bowls and add a few fresh basil leaves on top for garnish. You can also add a sprinkle of black pepper for extra flavor. Now your hearty, creamy soup is ready to enjoy!
Dig into this comforting bowl of One-Pot Creamy Alfredo Lasagna Soup, and savor every delicious bite! Perfect for lunch or dinner on a chilly day!
Can I Use Ground Beef Instead of Italian Sausage?
Absolutely! Ground beef will work just fine in this recipe. Just cook it until it’s browned, similar to the sausage. You may want to add a bit more seasoning since ground beef is milder.
How Can I Make This Recipe Vegetarian?
To make it vegetarian, simply omit the sausage and replace it with a mix of your favorite vegetables like mushrooms, zucchini, and bell peppers. You can also use veggie broth for additional flavor.
Can I Store Leftovers?
Yes, store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat or in the microwave, adding a splash of broth or cream to loosen up the soup if necessary.
What If I Don’t Have Mafaldine Pasta?
No worries! You can use any pasta shape you have on hand, such as shells, fusilli, or even broken lasagna sheets. Just adjust the cooking time based on the pasta type you choose.
