Creamy Alfredo Lasagna Soup
This creamy Alfredo lasagna soup combines the rich, indulgent flavors of Alfredo sauce with hearty lasagna noodles, ground meat, and a melty, cheesy broth. It’s an easy and comforting twist on classic lasagna, perfect for chilly evenings or cozy family dinners.
Ingredients
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 lb ground chicken or Italian sausage
- 4 cups chicken broth
- 2 cups heavy cream
- 1 ½ cups marinara sauce
- 8 lasagna noodles broken into pieces
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley chopped (for garnish)
- Optional: Red pepper flakes to taste
Instructions
Cook the Meat:
- Heat olive oil in a large pot over medium heat. Add the ground chicken or Italian sausage, breaking it into small pieces as it cooks. Brown the meat for 5–7 minutes, then drain excess fat if necessary.
Sauté Aromatics:
- Add diced onion and minced garlic to the pot with the cooked meat. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
Add Broth and Sauces:
- Pour in chicken broth, heavy cream, and marinara sauce. Stir the mixture and season with Italian seasoning, salt, and pepper. Let it come to a gentle boil.
Cook the Noodles:
- Add the broken lasagna noodles, ensuring they are submerged in the liquid. Reduce the heat and let the noodles cook for 10–12 minutes, or until tender.
Add Cheese:
- Lower the heat and stir in Parmesan cheese until melted. Add shredded mozzarella cheese and stir until smooth.
Serve:
- Ladle the soup into bowls, garnishing with fresh basil or parsley. Optionally, sprinkle with red pepper flakes for extra flavor.
Notes
- Vegetarian Option: Replace the ground meat with mushrooms or plant-based sausage alternatives for a vegetarian version.
- Gluten-Free: Swap out the regular lasagna noodles for gluten-free pasta.
- Make Ahead: You can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Add the noodles closer to serving to prevent them from becoming too soft.
- Freezing: The soup can be frozen for up to 3 months, though adding fresh noodles when reheating is recommended.