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A white ceramic bowl filled with thick, off-white velvety broth, lasagna noodles, Italian sausage, and melted mozzarella.

The Ultimate Creamy Alfredo Lasagna Soup

This Alfredo Lasagna Soup features a thick, off-white, velvety broth loaded with curled noodles, browned Italian sausage, and a blistered mozzarella cheese topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Soup
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Ground Italian Sausage Mild or hot, based on preference.
  • 1/2 cup Diced Yellow Onion About 75g.
  • 3 cloves Minced Garlic About 15g.
  • 2 tbsp Unsalted Butter About 30g.
  • 2 tbsp All-Purpose Flour About 16g.
  • 4 cups Chicken Broth 960ml.
  • 1 cup Heavy Cream 240ml, room temperature.
  • 1/2 cup Grated Parmesan Cheese 50g, freshly grated.
  • 8 oz Dry Lasagna Noodles 225g, broken into bite-sized pieces.
  • 2 cups Shredded Mozzarella Cheese 200g, freshly grated.
  • 1/4 cup Finely Chopped Fresh Parsley 15g.
  • 1 tsp Coarse Black Pepper 2g.

Equipment

  • 1 Heavy-bottomed Dutch oven Essential for even cooking and preventing cream from scorching.
  • 6 Oven-Safe Ceramic Bowls Required for broiling the mozzarella cheese safely.

Method
 

Step-by-Step Instructions
  1. Heat a Dutch oven over medium-high heat. Add the Italian sausage and brown until crumbly with a deep golden-brown crust. Remove sausage with a slotted spoon, leaving drippings in the pot.
  2. Reduce heat to medium. Add diced onion to the drippings and cook until translucent. Add garlic and cook for 30 seconds. Melt in the butter, then whisk in the flour and cook for 1 minute.
  3. Slowly whisk in the chicken broth and heavy cream until smooth. Bring to a gentle simmer to create a thick, off-white, velvety broth.
  4. Add the broken lasagna noodles to the simmering broth. Cook for 12-15 minutes, stirring frequently, until noodles are curled and soft.
  5. Stir the browned sausage and Parmesan cheese back into the pot until the cheese is completely melted.
  6. Ladle soup into oven-safe ceramic bowls. Top with mozzarella cheese and broil for 2-3 minutes until browned and blistered. Garnish with chopped parsley and coarse black pepper.

Notes

Tip 1: Always use block cheese and grate it yourself to avoid a grainy broth.
Tip 2: Do not let the soup boil after adding the heavy cream.