Creamy Alfredo Lasagna Soup

This Chicken Alfredo Lasagna Soup recipe is the ultimate comfort food! It’s a mouthwatering blend of creamy Alfredo sauce, succulent chicken, and lasagna noodles – all in one pot. This easy recipe is perfect for busy weeknights and is sure to become a family favorite.

Super simple Creamy White Lasagna Soup…the perfect cozy bowl for nights when you’re craving your favorite lasagna, but could also go for a cozy bowl of soup! A mix of vegetables, simmered with chicken, Italian seasonings, spinach, and lasagna noodles. Finish each bowl off with crispy prosciutto and serve with crusty bread. It’s hearty, full of greens, and so delicious. Great for just about any night of the week. You can make this soup in a dutch oven, in the slow cooker, or even in the instant pot!

This is like the warmest bear hug, but so much better. Not only is it all made in one pot (or in the slow cooker/instant pot), but it’s just the most delicious soup recipe. Think creamy…very creamy…a little herby, hearty, and swirled throughout with broken lasagna noodles. But what really seals the deal on this soup?

That salty, crispy, prosciutto on top. When combined with the creamy soup, everything tastes so delicious.

This Creamy Alfredo Lasagna Soup is packed with sausage, mushrooms, spinach, and lasagna noodles, all in a rich parmesan cheese broth. This hearty, warming soup is perfect for cold winter months,

Ingredients

1/2 lb ground sausage
1 small onion chopped
8 ounces mushrooms sliced
2 cloves garlic minced
4 cups baby spinach
5 cups low sodium chicken broth
5 lasagna noodles broken
1 teaspoon dried oregano
1/2 teaspoon dried basil
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 cup Parmesan grated

Instructions

Brown ground sausage in a large saucepan over medium heat. Add onion and mushrooms; cook for 5-6 minutes over medium-low heat.
Add garlic and spinach and cook for 1 minute while stirring.
Add chicken broth and simmer for 5 minutes.
Add broken lasagna noodles, oregano, and basil, and bring to a low boil.
Cook for 10-12 minutes or until the noodles are tender.
Meanwhile, in a skillet over medium-low heat, melt butter. Whisk in flour and continue cooking for 1 minute; whisking constantly. The butter/flour mixture should be bubbling.
Slowly whisk in milk until the mixture is smooth and thickened, about 3-5 minutes.
Turn off the heat and slowly whisk in Parmesan cheese. If the cheese is not melting, place it over very low heat and whisk constantly. When the Parmesan is fully melted, and the mixture is creamy, slowly add to the soup mixture whisking in.

Nutrition