Description
Creamy Alfredo Lasagna Soup is the ultimate cozy-meets-luxury comfort food that delivers all the decadence of lasagna in a rich, spoonable form. This dreamy bowl features a creamy Alfredo broth swirled with garlic, herbs, tender lasagna noodles, savory mushrooms, and fresh spinach. It’s like a warm hug in soup form—perfect for chilly nights, lazy weekends, or when you want something indulgent yet surprisingly easy to make.
Whether you’re on the hunt for easy dinner ideas, hearty soups, or a quick way to transform your favorite pasta into a one-pot wonder, this creamy soup has you covered. It’s a fantastic option for both weeknight meals and cozy dinner parties. If you’re craving a comforting, cheesy, and soul-satisfying dish, this easy recipe is bound to become one of your new favorite food ideas.
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
1 teaspoon Italian seasoning
1/2 teaspoon black pepper (plus more for garnish)
4 cups chicken or vegetable broth
2 cups heavy cream
1 cup whole milk
1/2 teaspoon salt (adjust to taste)
8 oz lasagna noodles, broken into bite-sized pieces
2 cups fresh spinach
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
Optional: red pepper flakes, chopped parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent, about 3–4 minutes. Add garlic and cook for 30 seconds.
- Add mushrooms and cook for 5–7 minutes until softened. Stir in Italian seasoning and black pepper.
- Pour in broth, heavy cream, and milk. Stir to combine and bring to a light simmer. Season with salt.
- Add broken lasagna noodles. Cook uncovered for 10–12 minutes, stirring occasionally until noodles are tender.
- Stir in fresh spinach until wilted.
- Lower the heat and mix in Parmesan and mozzarella until melted and smooth.
- Taste and adjust seasoning. Add red pepper flakes if desired.
- Serve hot, garnished with extra black pepper and parsley.