Creamy Alfredo Lasagna Soup
Alfredo Lasagna Soup is a cozy, creamy twist on traditional lasagna that warms both the heart and the belly. Imagine a comforting bowl filled with the rich flavors of Italian sausage, tender noodles, and cheesy goodness; it’s a delightful meal that’s sure to impress. I stumbled upon this recipe during one of those hectic weeknights when dinner needed to be both quick and satisfying. Perfect for family dinners or casual gatherings, this soup version of lasagna makes it easy to serve up warm, delicious portions without the fuss of layering and baking.
When you’re in the mood for hearty comfort food, Alfredo Lasagna Soup is an excellent choice. It takes just about 30 minutes from start to finish, making it a quick fix for busy weeknights. Additionally, this dish is budget-friendly, incorporating ingredients that you may already have on hand. Families love it, kids will devour it, and it brings everyone together around the table.
"Just made this delicious Alfredo Lasagna Soup, and it was a hit with the whole family! So easy to prepare and packed with flavor. Will definitely be adding it to our regular dinner rotation!" — A delighted home cook
In terms of preparation, this recipe simplifies the lasagna-making process into a single pot. You’ll sauté the sausage and onions, mix in your broth and sauces, and finish it all off with those comforting noodles and melted cheese. It’s an approachable recipe that even novice cooks can master, and it’s bound to leave everyone asking for seconds.
To make your Alfredo Lasagna Soup, gather the following ingredients:
- 2 tablespoons olive oil
- 1 pound ground Italian sausage
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 jar (15 oz) Alfredo sauce
- 8 lasagna noodles, broken into pieces
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- Freshly chopped parsley, for garnish (optional)
Now that you have your ingredients ready, let’s walk through the steps to create this delightful dish:
- Begin by heating the olive oil in a large pot over medium heat.
- Add the ground Italian sausage, breaking it up with a wooden spoon until browned and cooked through. Drain any excess fat.
- Toss in the chopped onion and sauté for about 3-4 minutes, or until it becomes soft and translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and water, then add the jar of Alfredo sauce. Stir everything together until well combined.
- Bring the mixture to a boil. Then, add the broken lasagna noodles, dried basil, oregano, crushed red pepper flakes, along with a pinch of salt and pepper to taste. Make sure the noodles are submerged in the liquid.
- Reduce the heat to a simmer and cook until the noodles are al dente, about 8-10 minutes, stirring occasionally to prevent them from sticking together.
- Slowly stir in the mozzarella and Parmesan cheeses until they melt into the soup.
- Finally, add dollops of ricotta cheese on top and let it sit for a few minutes to warm up.
- Serve hot, garnished with freshly chopped parsley and additional Parmesan cheese if desired.
Now that your soup is beautifully prepared, it’s time to think about how to serve it.
Consider pairing this rich Alfredo Lasagna Soup with a side of garlic bread or a crisp, green salad to balance out the creaminess. You can also serve it in rustic bowls, topped with extra cheese and parsley for a touch of elegance. For a cozy dinner setting, consider dimming the lights and enjoying it with a glass of white wine.
To keep leftovers fresh, store any unused Alfredo Lasagna Soup in an airtight container in the refrigerator for up to three days. If you need to reheat, do so gently on the stove over low heat or in the microwave until warmed through. You can also freeze portions for later. Just allow the soup to cool completely, then transfer it to a freezer-safe container, where it can be stored for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and reheat.
For those looking to elevate their cooking game, here are a few tips to ensure your Alfredo Lasagna Soup turns out perfect every time.
- To save on time, pre-chop your onions and garlic ahead of time, or use pre-packaged ingredients when possible.
- To intensify the flavors, sauté the sausage until it’s nicely browned, which enhances its taste.
- Make the soup ahead of time; the flavors develop even more as it sits, making it great for meal prep!
If you’re feeling adventurous, try these variations to keep things interesting.
- Swap out the Italian sausage for ground turkey or a plant-based meat substitute for a lighter or vegetarian option.
- Add vegetables like spinach or mushrooms for extra nutrients and flavor.
- Experiment with different cheeses, such as provolone or fontina, to personalize the cheesiness of the soup.
- For a spicy kick, increase the red pepper flakes or add a splash of hot sauce.
FAQs
How long does it take to prepare?
This delicious soup takes around 30 minutes from start to finish, making it perfect for busy weeknights.
Can I use a different type of sauce?
Absolutely! If you’re not a fan of Alfredo, you can use a marinara sauce or switch it up with a homemade cheese sauce for a different flavor profile.
Can I store this soup?
Yes! Store your Alfredo Lasagna Soup in an airtight container in the refrigerator for up to three days, or freeze it for up to three months for later enjoyment.
This Alfredo Lasagna Soup is not just a dish; it’s an experience that captures the essence of home-cooked comfort food. So gather your loved ones, pour yourself a bowl, and savor every creamy, cheesy bite!
Alfredo Lasagna Soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound ground Italian sausage
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 15 ounces jar Alfredo sauce
- 8 pieces lasagna noodles, broken
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- to taste Salt and pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- for garnish Freshly chopped parsley
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the ground Italian sausage, breaking it up with a wooden spoon until browned and cooked through. Drain any excess fat.
- Toss in the chopped onion and sauté for about 3-4 minutes, or until it becomes soft and translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and water, then add the jar of Alfredo sauce. Stir everything together until well combined.
- Bring the mixture to a boil.
- Add the broken lasagna noodles, dried basil, oregano, crushed red pepper flakes, along with a pinch of salt and pepper to taste. Make sure the noodles are submerged in the liquid.
- Reduce the heat to a simmer and cook until the noodles are al dente, about 8-10 minutes, stirring occasionally to prevent them from sticking together.
- Slowly stir in the mozzarella and Parmesan cheeses until they melt into the soup.
- Add dollops of ricotta cheese on top and let it sit for a few minutes to warm up.
- Serve hot, garnished with freshly chopped parsley and additional Parmesan cheese if desired.
