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Decadent Creamy Alfredo Lasagna Soup

A comforting and creamy lasagna soup that combines Alfredo sauce with pasta, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Base and Aromatics
  • 2 tablespoons Olive Oil For sautéing.
  • 1 medium Yellow Onion, diced Adds sweetness.
  • 4 cloves Garlic, minced A staple flavor enhancer.
Main Ingredients
  • 4 cups Chicken Broth The base of the soup.
  • 1 can Diced Tomatoes (14.5 oz) For a touch of acidity.
  • 8-10 pieces Lasagna Noodles, broken The main pasta component.
  • 1 cup Heavy Cream For that luscious creaminess.
  • 1 cup Alfredo Sauce Store-bought or homemade.
  • 2 cups Spinach, fresh or frozen For added nutrition and color.
  • 1 cup Parmesan Cheese, grated For topping and flavor.
  • to taste Salt and Pepper To taste.
  • Fresh Basil or Parsley For garnish.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add diced onions and sauté until they become translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
  2. Pour in the chicken broth and diced tomatoes, and bring to a gentle boil.
  3. Add the broken lasagna noodles to the pot. Allow them to cook for about 10-12 minutes, or until tender.
  4. Reduce the heat to low and stir in the heavy cream and Alfredo sauce. Mix well until everything is combined and heated through.
  5. Fold in the spinach and half of the grated Parmesan cheese. Allow the spinach to wilt, which should take a minute or two.
  6. Taste and season with salt and pepper as needed.
  7. Ladle the soup into bowls, topping with the remaining Parmesan and fresh basil or parsley. Enjoy!

Notes

For a lighter soup, use low-fat milk instead of heavy cream. Adjust thickness by varying the amount of broth or cream. Avoid overcooking the noodles to maintain an al dente texture. Storing leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2-3 months.