Creamy Alfredo Lasagna Soup
A warm and comforting twist on traditional lasagna, this Creamy Alfredo Lasagna Soup combines rich flavors in a simple soup format, perfect for weeknight dinners or gatherings.
Ingredients
Meat and Base
- 1 pound ground Italian sausage Can substitute with ground beef or turkey.
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids and Sauces
- 4 cups chicken broth
- 2 cups heavy cream
- 1 jar Alfredo sauce (15 oz)
- 1 can diced tomatoes (14.5 oz) Include the juice.
Noodles and Seasonings
- 8 pieces lasagna noodles, broken
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional) For added heat.
- Salt to taste
- Pepper to taste
Cheese and Garnish
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- to taste fresh basil or parsley, chopped For garnishing.
Instructions
Preparation
- In a large pot or Dutch oven, brown the ground Italian sausage over medium heat for about 5-7 minutes, breaking it into small pieces.
- Add the diced onion and minced garlic to the pot, cooking for another 2-3 minutes until the onion softens.
Cooking
- Pour in the chicken broth and diced tomatoes, stir in the Italian seasoning, and bring to a boil.
- Add the broken lasagna noodles, lower the heat to a simmer, and cook for 10-12 minutes, stirring occasionally.
- Stir in the heavy cream and Alfredo sauce, simmer for an additional 3-5 minutes to thicken.
- Season with salt, pepper, and red pepper flakes to taste.
- Mix in the shredded mozzarella and grated Parmesan cheese until melted and creamy.
- Ladle soup into bowls and garnish with fresh basil or parsley.
Notes
Best enjoyed with garlic bread or a fresh salad. Adjust cheese and meat according to personal preferences. For thicker soup, simmer longer after adding cream and cheese.