Decadent Creamy Alfredo Lasagna Soup
A comforting and quick meal combining the creamy flavors of classic lasagna in a delightful soup.
Ingredients
For the soup base
- 1 tablespoon olive oil Used for sautéing
- 1 small yellow onion, diced Provides flavor base
- 4 cloves garlic, minced Adds aromatic flavor
- 1 pound ground beef sausage Can be substituted with turkey or veggie option
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 cups chicken broth
- 6–8 pieces lasagna noodles, broken Adjust cooking based on noodle type
For the creamy finish
- 1 cup heavy cream Can be replaced with coconut cream for dairy-free
- 1 tablespoon cornstarch To thicken the soup
- ¾ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- 4 ounces cream cheese, softened and cubed
For garnish
- as needed Fresh chopped parsley For serving
Instructions
Preparation
- Start by heating olive oil in a large soup pot over medium heat. Add the diced onion, cooking until it’s soft (about 5 minutes). Stir in the minced garlic and let it cook for another 30 seconds until fragrant.
- Toss in the ground beef sausage, breaking it up with a wooden spoon. Cook until browned and no longer pink. Then, mix in the Italian seasoning, salt, and black pepper.
- Pour in the chicken broth and bring the mixture to a gentle boil. Add the broken lasagna noodles and reduce the heat to a simmer. Allow it to cook uncovered for about 12–14 minutes or until the noodles are al dente.
- In a small bowl, whisk the cornstarch into the heavy cream until smooth. Add this mixture to the soup and stir well. Simmer for an additional 5–7 minutes until slightly thickened.
- Lower the heat and mix in the cream cheese, Parmesan, and mozzarella. Stir continuously until everything melts and combines into a thick, cheesy goodness.
- Ladle the hearty soup into bowls and sprinkle with fresh parsley for a pop of color. Pair it with crusty bread or garlic toast to make the meal even more delightful.
Notes
Store in an airtight container for up to 3 days in the refrigerator, or freeze for about 3 months. Reheat with a splash of chicken broth or cream if too thick.