Description
This Creamy Alfredo Lasagna Soup is a comforting and hearty dish that combines the rich flavors of traditional lasagna in a warm, creamy soup form. Featuring ground Italian sausage, tender lasagna noodles, and a luscious blend of Alfredo sauce with cheeses, this soup is easy to prepare in under 40 minutes and perfect for a satisfying dinner. Garnished with fresh basil or parsley, it brings a flavorful, cozy Italian-inspired meal to your table.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 lb ground Italian sausage (or ground beef)
- 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
Lasagna 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
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 an additional 1 minute until fragrant.
- Cook the Sausage: Add the ground Italian sausage or ground beef to the pot. Break it up as it cooks and cook thoroughly until browned and no longer pink. Drain any excess fat from the pot.
- Add Broth and Seasonings: Pour in chicken broth, water, Alfredo sauce, and the can of diced tomatoes with their juices. Sprinkle in the Italian seasoning and season with salt and pepper to taste. Stir everything together and bring the mixture to a gentle boil over medium heat.
- Add Lasagna Noodles: Add the broken pieces of lasagna noodles to the pot. Cook uncovered, stirring occasionally, for 10-12 minutes or until the noodles are tender but not mushy.
- Add Cream and Cheese: Reduce the heat to low. Stir in the heavy cream, shredded mozzarella, and grated Parmesan cheese. Continue stirring until the cheese has melted completely and the soup becomes creamy and smooth.
- Serve: Ladle the soup into bowls and garnish with freshly chopped basil or parsley. Serve hot, ideally with crusty bread for dipping.
Notes
- Use ground beef instead of Italian sausage if preferred for a milder flavor.
- For a thicker soup, reduce the amount of water or let the soup simmer a bit longer after adding noodles.
- Breaking the lasagna noodles into bite-sized pieces helps them cook evenly and makes the soup easier to eat.
- Fresh herbs like basil or parsley add bright color and freshness to the soup—don’t skip the garnish!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat to prevent curdling of the cream.
