Delicious, Comforting, and Full of Flavor

Introduction

Are you craving a hearty, creamy, and comforting meal that feels indulgent but still offers plenty of nutrition? This Creamy Alfredo Lasagna Soup combines the rich flavors of lasagna in a soup form that’s lighter yet satisfying. The soup features a blend of savory ground sausage, tender lasagna noodles, sautéed vegetables, and a rich, creamy Alfredo sauce. This dish is a fantastic one-pot meal that’s perfect for weeknight dinners or any time you want to indulge in a cozy bowl of comfort food.

The best part? You can enjoy this delicious recipe with a few simple adjustments for a lighter version or to cater to different dietary needs, all while keeping the taste intact. Whether you’re following a Weight Watchers plan or just looking for a more nutritious, flavorful soup, this recipe is a winner.

Nutritional Breakdown (Per Serving)

Serving Size: 1 bowl (Makes 6 servings)

  • Calories: 420
  • Protein: 20 grams
  • Carbohydrates: 28 grams
  • Total Fat: 25 grams
  • Saturated Fat: 12 grams
  • Fiber: 2 grams
  • Sodium: 950 milligrams
  • Cholesterol: 50 milligrams

Weight Watchers Points

This recipe has been analyzed based on the WW Blue Plan for accuracy, though points may vary slightly depending on ingredient choices.

  • SmartPoints: 12
  • PointsPlus: 11
  • PersonalPoints™: Points may vary based on your personal plan.

To reduce the SmartPoints, you can swap ingredients such as using turkey sausage and low-fat milk, and decrease the amount of cheese used. Let’s dive into the recipe with detailed instructions and some extra tips for making this dish even more versatile.

Ingredients Needed

For the soup base:

  • ½ pound ground sausage (can substitute with turkey sausage or chicken sausage for a leaner version)
  • 1 small onion, diced
  • 8 oz sliced mushrooms
  • 2 cloves garlic, minced
  • 4 cups young spinach leaves
  • 5 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
  • 5 pieces of lasagna noodles, broken into pieces (you can also use gluten-free lasagna noodles if needed)
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 1 tbsp olive oil (for sautéing)

For the Alfredo sauce:

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 cup whole milk (substitute with 2% or skim milk for fewer calories)
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste

Directions

1. Cook the Sausage

Start by cooking the ground sausage in a large pot over medium heat. Use a wooden spoon to break it apart as it cooks. Brown the sausage evenly, cooking for about 6-7 minutes until it’s fully cooked through. Once done, remove excess fat if needed, and set the sausage aside.

2. Sauté Vegetables

In the same pot, add 1 tablespoon of olive oil, and sauté the diced onion and sliced mushrooms over medium heat. Cook the vegetables for about 5 minutes, stirring occasionally, until they soften and become fragrant. Add the minced garlic to the pot and cook for an additional 30 seconds. Then, add the spinach leaves, and stir until the spinach wilts and reduces in size, about 2 minutes.

3. Add Broth and Noodles

Pour in the low-sodium chicken broth, and bring the mixture to a gentle simmer. Allow the soup to bubble lightly for about 5 minutes. While the soup is simmering, break the lasagna noodles into large pieces (you don’t need to be precise, as it adds a rustic feel). Add the broken noodles, dried oregano, and dried basil to the pot. Stir everything to combine, and let it cook for 10-12 minutes, or until the noodles are al dente. Make sure to stir occasionally to prevent the noodles from sticking to the bottom.

4. Make the Alfredo Sauce

While the soup is cooking, start on the Alfredo sauce. In a separate saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for 1-2 minutes. The mixture should turn slightly golden. This step is essential to create the roux (the base for the sauce). Gradually pour in the milk while whisking constantly to prevent lumps. Continue to cook and stir for about 5 minutes, until the sauce thickens and coats the back of a spoon.

5. Add Cheese and Combine

Once the sauce has thickened, stir in the grated Parmesan cheese and continue to whisk until the cheese has melted completely and the sauce is smooth. Season with a pinch of salt and pepper to taste. Remove from heat.

6. Combine Alfredo Sauce with Soup

Pour the creamy Alfredo sauce into the simmering soup base with the cooked sausage and noodles. Stir everything together, making sure the sauce is well incorporated into the soup. Let the soup cook for another 2-3 minutes on low heat until heated through.

7. Serve and Enjoy

Ladle the creamy Alfredo lasagna soup into bowls, and serve immediately. You can garnish with extra grated Parmesan cheese, fresh herbs, or even a sprinkle of red pepper flakes for a bit of heat. Serve with a side of crusty bread or a simple salad for a complete meal.

Additional Tips for Customizing Your Soup

  1. Lean Proteins: For a healthier version of this soup, use ground turkey or chicken sausage instead of pork sausage. You can also use a plant-based sausage alternative for a vegetarian option.
  2. Increase Veggies: This soup is a great vehicle for adding more vegetables. Consider adding bell peppers, peas, or zucchini to increase the nutritional value and add color to the dish.
  3. Gluten-Free Version: To make this soup gluten-free, use gluten-free lasagna noodles. There are many great gluten-free pasta options available that work just as well in this recipe.
  4. Low-Fat Adjustments: You can reduce the fat content of the soup by using low-fat milk and reducing the amount of butter in the Alfredo sauce. You can also use reduced-fat Parmesan cheese for a lighter touch.
  5. Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a spicy kick. This is a great way to personalize the dish and add some heat without compromising the creamy texture.
  6. Make It Ahead: This soup makes excellent leftovers. Store it in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove over low heat, adding a splash of milk or broth if it’s too thick.
  7. Freezing Tips: This soup can also be frozen for up to 3 months. Let it cool completely before transferring it to an airtight container. When you’re ready to serve, thaw it in the refrigerator overnight, and then heat it through on the stovetop.

Why You’ll Love This Recipe

Creamy and Satisfying: The rich Alfredo sauce adds a decadent creaminess that makes this soup feel indulgent, without all the heavy calories and fat of a traditional lasagna.
Easy to Make: Everything is cooked in one pot, which simplifies cleanup while still delivering big flavors.
Versatile: Whether you’re following a special diet, trying to make it lighter, or want to add more vegetables, this recipe adapts to your needs.
Perfect Comfort Food: The soup is hearty and filling, making it the perfect dish for chilly evenings when you want a cozy, comforting meal.

Conclusion

This Creamy Alfredo Lasagna Soup is the ultimate comfort food reimagined. It’s creamy, savory, and loaded with wholesome ingredients. Whether you’re looking for a family-friendly dinner or a dish to impress guests, this recipe is sure to become a new favorite. With just a few simple adjustments, you can make it fit into any dietary plan, from low-fat to vegetarian or gluten-free. Enjoy!