Creamy Alfredo Lasagna Soup
A cozy, spoonable spin on Alfredo lasagna with Italian sausage, ditalini pasta, mushrooms, spinach, and Parmesan. Silky, satisfying, and perfect for fall soup recipes and easy weeknights.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6
Ingredients
– 1 tbsp olive oil
– 1 lb Italian sausage, casings removed
– 1 medium onion, diced
– 8 oz cremini mushrooms, sliced
– 3 cloves garlic, minced
– 5 cups chicken broth
– 1 cup heavy cream
– 1 cup finely grated Parmesan, plus more to serve
– 8 oz ditalini pasta
– 3 cups baby spinach
– 1 tsp Italian seasoning
– Kosher salt and black pepper, to taste
Instructions
1. Brown sausage in olive oil; add onion and mushrooms until tender.
2. Stir in garlic and Italian seasoning briefly.
3. Add broth; simmer and cook ditalini to al dente.
4. Lower heat; add cream and Parmesan until smooth. Season.
5. Wilt in spinach off heat; serve with extra Parmesan.
Notes
Cook pasta separately if storing; combine per bowl to keep texture. Add broth to loosen when reheating.