Description
This Creamy Alfredo Lasagna Soup combines the comforting flavors of traditional lasagna in a warm, hearty soup form. Featuring a rich Alfredo sauce base, savory Italian sausage, tender broken lasagna noodles, and a blend of mozzarella and Parmesan cheeses, this easy-to-make soup delivers all the satisfaction of lasagna with less fuss and in just 40 minutes. Perfect for cozy weeknight dinners, it’s garnished with fresh herbs for brightness and served hot for ultimate comfort.
Ingredients
Scale
Main Ingredients
- 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
- 8 lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
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 sauté for another 1 minute until fragrant.
- Cook the Sausage: Add the ground Italian sausage or ground beef to the pot. Use a spoon or spatula to break it up as it cooks. Cook until the meat is browned and fully cooked through, then drain any excess fat from the pan.
- Add Broth and Seasonings: Pour in the chicken broth, water, Alfredo sauce, and undrained diced tomatoes. Stir in the Italian seasoning, salt, and pepper to taste. Mix well and bring the soup to a gentle boil.
- Add Lasagna Noodles: Add the broken pieces of lasagna noodles to the boiling soup. Stir occasionally to prevent the noodles from sticking together. Cook for 10-12 minutes until the noodles are tender.
- Add Cream and Cheese: Lower the heat to medium-low. Stir in the heavy cream, shredded mozzarella, and grated Parmesan cheese until the soup turns creamy and the cheese is fully melted.
- Serve: Ladle the hot Alfredo lasagna soup into bowls. Garnish with freshly chopped basil or parsley. Serve immediately with crusty bread on the side if desired.
Notes
- For a vegetarian version, substitute the Italian sausage with plant-based sausage or omit the meat entirely and add more vegetables.
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- If the soup thickens too much upon standing, simply stir in a little extra broth or water before reheating.
- For extra heat, add a pinch of red chili flakes when cooking the sausage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
