How to Make Creamy Alfredo Lasagna Soup
Step 1: Brown the Sausage and Aromatics
Begin by browning Italian sausage in a large pot or Dutch oven over medium heat. Once the sausage is cooked through, add diced onion and minced garlic, sautéing until fragrant and translucent.
Step 2: Build the Base
Stir in butter and flour to create a roux. Cook for a minute or two to eliminate the raw flour taste. Gradually whisk in chicken broth, ensuring a smooth consistency. Let it simmer until slightly thickened.
Step 3: Add the Creamy Elements
Pour in heavy cream and stir until the broth is velvety and rich. Sprinkle in grated Parmesan cheese, stirring continuously to avoid clumping. Season with salt, pepper, and a pinch of nutmeg for added warmth.
Step 4: Cook the Pasta
Break lasagna noodles into smaller pieces and add them directly to the pot. Allow them to cook in the broth until tender, absorbing the flavors of the soup.
Step 5: Finish with Fresh Ingredients
Once the noodles are cooked, toss in fresh spinach and let it wilt. Stir in shredded mozzarella cheese for a stretchy, cheesy finish. Taste and adjust seasonings as needed.
Step 6: Serve and Enjoy
Ladle the soup into bowls, and garnish with additional Parmesan, fresh parsley, or a drizzle of olive oil. Serve with crusty bread or garlic knots for dipping.