Description
This Creamy Alfredo Lasagna Soup is a hearty and comforting dish that combines the rich flavors of classic lasagna with the ease of a one-pot soup. Ground Italian sausage, tender broken lasagna noodles, and a creamy Alfredo sauce blend perfectly with diced tomatoes and Italian seasonings, resulting in a delicious, cheesy, and satisfying meal that’s ready in just 45 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground Italian sausage (or 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 (15 oz) Alfredo sauce
- 1 can (14.5 oz) diced tomatoes
Pasta and Seasonings
- 8 lasagna noodles, broken into pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and pepper, to taste
Cheeses and Garnish
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, chopped for garnish
Instructions
- Cook the Meat: In a large pot or Dutch oven, brown the Italian sausage over medium heat. Break it up into small pieces as it cooks, about 5-7 minutes. Add the diced onion and garlic, and cook for another 2-3 minutes until the onion is softened and the garlic is fragrant.
- Add the Broth and Tomatoes: Pour in the chicken broth, diced tomatoes (with their juice), and Italian seasoning. Stir to combine, and bring the mixture to a boil.
- Cook the Noodles: Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer, and cook the noodles for 10-12 minutes, or until they are tender, stirring occasionally to prevent sticking.
- Stir in the Cream and Alfredo Sauce: Once the noodles are cooked, stir in the heavy cream and Alfredo sauce. Simmer for another 3-5 minutes to let the soup thicken slightly. Season with salt, pepper, and red pepper flakes (if using) to taste.
- Add the Cheese: Stir in the shredded mozzarella and Parmesan cheese until melted and well combined, creating a rich, cheesy broth.
- Garnish and Serve: Ladle the creamy Alfredo lasagna soup into bowls and garnish with fresh basil or parsley.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- You can use ground beef or turkey instead of Italian sausage for a different flavor.
- If you prefer a spicier soup, increase the crushed red pepper flakes or add a dash of hot sauce.
- Broken lasagna noodles cook faster and create the distinctive texture of this soup.
- Keep stirring occasionally to prevent noodles from sticking to the bottom of the pot during simmering.
- This soup stores well in the refrigerator for up to 3 days and freezes well if you want to save leftovers.
