I love a good bowl of comforting soup, especially when it feels like a full meal. Lasagna soup takes all the wonderful tastes of classic lasagna and puts them into an easy-to-eat bowl. It’s a smart way to enjoy a hearty meal without all the layering.
Today, I’m sharing two fantastic lasagna soup recipes: a creamy Alfredo version and a bold, spicy Arrabbiata one. You can choose what you like best or even make both for different weeknights. Let’s get cooking!
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Creamy Alfredo Lasagna Soup
This Alfredo Lasagna Soup is wonderfully creamy and packed with cheesy goodness. It brings the rich taste of Alfredo pasta into a comforting soup form, making it a perfect easy meal.
Key Ingredients & Tips for Alfredo Lasagna Soup
- Fresh Spinach: Stir in fresh spinach at the very end. Its slight bitterness balances the richness, and it wilts quickly, adding nice color and nutrients.
- Ricotta Dollops: A spoonful of ricotta cheese on top adds an extra layer of creamy texture and authentic lasagna feel. Don’t skip it!
What You Need for Alfredo Lasagna Soup
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1.5 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 6 lasagna noodles, broken into pieces
- 2 cups fresh spinach
- 1/2 cup ricotta cheese, for serving
- Fresh parsley, chopped, for garnish
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make Alfredo Lasagna Soup
Step 1: Start Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it softens, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Build the Soup Base
Pour in the chicken broth and bring it to a simmer. Add the broken lasagna noodles and cook according to package directions, usually 8-10 minutes, until they are tender.
Step 3: Finish and Serve
Stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Let it heat through gently for a few minutes. Remove from heat, stir in the fresh spinach until it wilts. Serve hot with a dollop of ricotta cheese and a sprinkle of fresh parsley.
📝 Final Note
This soup is best enjoyed fresh. If you have leftovers, they keep well in an airtight container in the fridge for up to 3 days. The noodles might soak up more broth, so you can add a splash of milk or broth when reheating.
Spicy Arrabbiata Lasagna Soup
If you like a little kick, this Arrabbiata Lasagna Soup is for you. It’s full of rich tomato flavor and a pleasant warmth, making it a hearty and satisfying dinner option. You can adjust the spice level to your preference.
Key Ingredients & Tips for Arrabbiata Lasagna Soup
- Spicy Italian Sausage: Using good quality spicy Italian sausage brings great depth and heat to the soup. If you prefer less spice, use mild Italian sausage and add a pinch of red pepper flakes separately.
- Fresh Basil: Stirring in fresh basil at the end brightens up the soup and adds a wonderful aroma that complements the tomato sauce. Don’t skip this fresh herb!
What You Need for Arrabbiata Lasagna Soup
- 1 tbsp olive oil
- 1 lb spicy Italian sausage, casings removed
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tsp red pepper flakes (or more, to taste)
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 tbsp tomato paste
- 6 lasagna noodles, broken into pieces
- 1/2 cup grated Parmesan cheese, for serving
- Fresh basil, chopped, for garnish
⏱️ Time: 35 minutes🍽️ Yields: 4-5 servings
How to Make Arrabbiata Lasagna Soup
Step 1: Cook Sausage and Aromatics
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and break it up with a spoon. Cook until it’s browned, then drain any excess fat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
Step 2: Simmer the Sauce
Pour in the crushed tomatoes, chicken broth, and tomato paste. Stir everything together well. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to combine.
Step 3: Add Noodles and Serve
Add the broken lasagna noodles to the simmering soup. Cook them for about 8-10 minutes, or until they are tender. Taste and adjust seasonings as needed. Serve hot, topped with grated Parmesan cheese and fresh basil.
📝 Final Note
You can easily adjust the spice level in this soup. For more heat, add extra red pepper flakes with the garlic. For less spice, reduce the flakes or use a mild Italian sausage. Leftovers are delicious and can be stored in the fridge for up to 3 days.
