Description
This Creamy Alfredo Lasagna Soup combines all the comforting flavors of classic lasagna in a hearty, easy-to-make soup. Featuring a rich Alfredo sauce base, Italian sausage, tender broken lasagna noodles, and a blend of creamy cheeses, this recipe offers a delicious and satisfying meal that’s perfect for chilly nights or casual family dinners.
Ingredients
Scale
Sauté Base
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
Meat
- 1 lb ground Italian sausage (or ground beef)
Broth and Sauces
- 4 cups chicken broth
- 2 cups water
- 1 jar (15 oz) Alfredo sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
Noodles and Dairy
- 8 lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Sauté the Onion and Garlic: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Then add the minced garlic and cook for 1 more minute until fragrant.
- Cook the Sausage: Add the ground Italian sausage or ground beef to the pot. Break it up with a spoon as it cooks, ensuring it browns evenly. Once fully cooked, drain any excess fat from the pot.
- Add Broth and Seasonings: Pour in the chicken broth, water, Alfredo sauce, diced tomatoes with their juices, and Italian seasoning. Season with salt and pepper to taste. Stir to combine all ingredients and bring the mixture to a gentle boil.
- Add Lasagna Noodles: Add the broken lasagna noodles to the boiling soup. Cook, stirring occasionally, for 10-12 minutes or until the noodles are tender but not mushy.
- Add Cream and Cheese: Lower the heat to medium-low. Stir in the heavy cream, shredded mozzarella, and grated Parmesan cheese. Continue stirring until the cheese has fully melted and the soup has become creamy and well combined.
- Serve: Ladle the hot soup into bowls and garnish each serving with freshly chopped basil or parsley for a burst of color and added flavor. Serve immediately and enjoy.
Notes
- This soup can be made with ground beef as an alternative to Italian sausage for a milder flavor.
- For a thicker soup, reduce the amount of water or broth slightly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make it gluten-free, use gluten-free lasagna noodles.
- Fresh herbs like basil or parsley really elevate the flavor and presentation.
