Description

This cozy one-pot soup combines the creamy richness of Alfredo sauce with the hearty flavors of classic lasagna. Perfect for chilly nights, it’s packed with sausage, noodles, and gooey cheese for a comforting meal everyone will love.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 pound Italian sausage, casing removed (or ground turkey/chicken for lighter version)
6 cups chicken broth (or vegetable broth for vegetarian)
1 cup crushed tomatoes (optional, for depth)
8 sheets lasagna noodles, broken into 2-inch pieces (regular, oven-ready, or gluten-free)
3 tablespoons butter
2 tablespoons all-purpose flour (or cornstarch for gluten-free)
2 cups milk (whole or almond milk for dairy-free)
1 cup Parmesan cheese, grated
1 cup cottage cheese, small curd (or ricotta)
2 cups mozzarella cheese, shredded (plus more for garnish)
4 oz cream cheese, softened (optional)
2 teaspoons Italian seasoning
Salt & black pepper, to taste
1/2 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped (for garnish)
1 tablespoon lemon juice

Instructions

Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 3–4 minutes until soft and fragrant. Add minced garlic and cook another minute, being careful not to brown.
Add Italian sausage, breaking it up with a spoon. Cook until browned and crumbly, about 5–6 minutes. Drain excess fat if needed.
Pour in chicken broth and crushed tomatoes. Stir well, scraping up any bits from the bottom. Bring to a gentle boil.
Break lasagna noodles into 2-inch pieces and add to the pot. Stir occasionally to prevent sticking. Simmer uncovered for 10–12 minutes, until noodles are al dente.
While soup simmers, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until it smells nutty. Gradually add milk, whisking constantly to avoid lumps. Cook 2–3 minutes until thickened.
Turn heat to low. Stir in Parmesan, cottage cheese, mozzarella, and cream cheese. Whisk until smooth and creamy. If too thick, add a splash of milk.
Pour Alfredo sauce into the soup pot. Add Italian seasoning, salt, pepper, and red pepper flakes. Stir well and let simmer 3–4 minutes.
Stir in lemon juice and fresh parsley. Taste and adjust seasoning. If soup is too thick, add extra broth or milk. If too thin, simmer a little longer.
Ladle soup into bowls. Top with extra mozzarella, Parmesan, and parsley. Serve hot.

Notes

For vegetarian, use plant-based sausage and vegetable broth. Gluten-free noodles and cornstarch work for GF diets. Stir noodles often to prevent sticking. Room-temperature cheese blends best for Alfredo sauce. Add spinach or mushrooms for extra veggies. Soup thickens as it sits; thin with broth or milk when reheating. Freezes well for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian-American

Nutrition

Serving Size: About 1.5 cups per serving
Calories: 420
Sugar: 6
Sodium: 950
Fat: 22
Saturated Fat: 10
Carbohydrates: 36
Fiber: 2
Protein: 22

Keywords: lasagna soup, Alfredo soup, one pot meal, creamy soup, comfort food, Italian soup, easy dinner, weeknight recipe, sausage soup, cheesy soup