Creamy Alfredo Lasagna Soup
A delightful twist on classic lasagna, this creamy soup combines rich Alfredo sauce with tender pasta and savory sausage for a comforting dish perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb Ground Italian Sausage Use spicy or mild sausage for flavor.
- 8 oz Lasagna Noodles Break into smaller pieces.
- 4 cups Chicken Broth Use low-sodium broth for better control over saltiness.
- 1 jar Alfredo Sauce Choose a good quality or make your own.
- 1 onion Onion, chopped Can substitute with shallots.
- 3 cloves Garlic, minced Adds a punch of flavor.
- 1 cup Mozzarella Cheese, shredded Offers meltiness.
- 0.5 cup Parmesan Cheese, grated Adds sharpness.
- 0.5 cup Ricotta Cheese Adds creaminess.
- 1 tsp Dried Basil Brings earthy flavor.
- 1 tsp Dried Oregano Enhances overall taste.
- 0.5 tsp Red Pepper Flakes Adds a hint of heat.
- 2 tbsp Olive Oil For sautéing.
- to taste tsp Salt Adjust based on broth saltiness.
- to taste tsp Pepper Season to taste.
- 1 tbsp Fresh Parsley, chopped For garnish.
Instructions
Cooking
- Heat a large pot over medium heat and add the ground Italian sausage, breaking it apart as it cooks for about 5-7 minutes until well-browned.
- Add the chopped onion and minced garlic to the pot and sauté for another 2-3 minutes until softened and fragrant.
- Pour in the chicken broth along with dried basil and oregano, then bring to a gentle simmer.
- Break lasagna noodles into bite-sized pieces and add them to the pot. Cook for 10-12 minutes, stirring often until tender.
- Lower the heat and stir in the Alfredo sauce until fully blended with the soup.
- Spoon in the Ricotta cheese and sprinkle with mozzarella and parmesan on top. Allow the cheeses to melt over low heat for about 5 minutes.
- Stir in red pepper flakes and season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
For enhanced flavor, consider adding freshly grated nutmeg to the cheese mixture. You can also customize by including different vegetables like spinach or mushrooms.