Creamy Alfredo Lasagna Soup Recipe
Introduction
Creamy Alfredo Lasagna Soup is a comforting twist on classic lasagna, combining rich Alfredo sauce and tender noodles in a hearty soup. Ready in just 45 minutes, this dish is perfect for a cozy dinner that will satisfy any pasta lover.
Ingredients
- 2 tablespoons olive oil (can substitute with vegetable oil)
- 1 pound ground Italian sausage (or ground beef/turkey)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 4 cups chicken broth (or vegetable broth)
- 1 cup water (substitute with chicken broth for richer flavor)
- 1 cup Alfredo sauce (homemade or store-bought)
- 8 ounces lasagna noodles (broken)
- 1 teaspoon dried basil (or fresh basil)
- 1 teaspoon dried oregano
- Crushed red pepper flakes (optional, to taste)
- Salt (to taste)
- Pepper (to taste)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- Freshly chopped parsley (for garnish, to taste)
Instructions
- Step 1: Heat the olive oil in a large pot over medium heat. Add the ground Italian sausage and cook until browned, about 5-7 minutes.
- Step 2: Add the diced onion to the pot and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
- Step 3: Pour in the chicken broth and water, stirring to combine. Slowly add the Alfredo sauce and bring the mixture to a gentle boil.
- Step 4: Add the broken lasagna noodles, dried basil, and dried oregano to the pot. Season with crushed red pepper flakes, salt, and pepper. Reduce heat and simmer for 8-10 minutes until noodles are tender.
- Step 5: Stir in the shredded mozzarella and grated Parmesan cheeses until melted and fully incorporated into the soup.
- Step 6: Dollop the ricotta cheese on top of the soup and allow it to warm slightly before serving.
- Step 7: Serve hot, garnished with freshly chopped parsley and additional Parmesan cheese if desired.
Tips & Variations
- For a vegetarian version, substitute the sausage with mushrooms or plant-based protein and use vegetable broth.
- Use fresh herbs like basil and oregano for a brighter flavor.
- If you prefer a spicier soup, increase the amount of crushed red pepper flakes.
- Homemade Alfredo sauce adds a richer, fresher taste but store-bought works well for convenience.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You may need to add a splash of broth or water to loosen the soup as it thickens when chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta in this soup?
Yes, you can substitute lasagna noodles with other wide pasta shapes like pappardelle or broken fettuccine. Just adjust cooking time accordingly.
Is it possible to make this soup dairy-free?
To make a dairy-free version, use dairy-free Alfredo sauce alternatives and substitute mozzarella, Parmesan, and ricotta cheeses with plant-based versions.
Print
Creamy Alfredo Lasagna Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Creamy Alfredo Lasagna Soup is a comforting and hearty blend of savory Italian sausage, tender lasagna noodles, and a rich Alfredo sauce base. Infused with herbs and cheeses, this soup captures the essence of classic lasagna in a warm, easy-to-make bowl perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 tablespoons Olive Oil (can substitute with vegetable oil)
- 1 pound Ground Italian Sausage (or ground beef/turkey)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 4 cups Chicken Broth (or vegetable broth)
- 1 cup Water (substitute with chicken broth for richer flavor)
- 1 cup Alfredo Sauce (homemade or store-bought)
- 8 ounces Lasagna Noodles (broken)
- 1 teaspoon Dried Basil (or fresh basil)
- 1 teaspoon Dried Oregano
- to taste Crushed Red Pepper Flakes (optional)
- to taste Salt (to taste)
- to taste Pepper (to taste)
Cheese and Garnish
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup Grated Parmesan Cheese
- 1 cup Ricotta Cheese
- to taste Freshly Chopped Parsley (for garnish)
Instructions
- Brown the Sausage: Heat the olive oil in a large pot over medium heat. Add the ground Italian sausage and cook until browned, about 5-7 minutes, breaking it up as it cooks to ensure even browning.
- Sauté Onion and Garlic: Add the diced onion to the pot with the sausage and sauté for 3-4 minutes until the onion becomes translucent. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Liquids and Sauce: Pour in the chicken broth and water, stirring to combine all ingredients. Slowly add the Alfredo sauce, then raise the heat to bring the mixture to a gentle boil.
- Cook Noodles and Season: Add the broken lasagna noodles, dried basil, and dried oregano to the pot. Season with crushed red pepper flakes, salt, and pepper according to your preference. Reduce the heat to low and simmer for 8-10 minutes until the noodles are tender.
- Incorporate Cheeses: Stir in the shredded mozzarella and grated Parmesan cheese until they melt completely and blend smoothly into the soup.
- Add Ricotta Cheese: Spoon dollops of ricotta cheese on top of the soup and let them warm slightly before serving for a creamy, rich texture.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve hot for the best flavor and comfort.
Notes
- For a richer broth, substitute water with extra chicken broth.
- You can use ground beef or ground turkey instead of Italian sausage.
- If preferred, use fresh basil instead of dried for more vibrant herb flavor.
- Adjust crushed red pepper flakes to control the level of spiciness.
- For a vegetarian option, use vegetable broth and omit the sausage.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Alfredo soup, lasagna soup, creamy soup, Italian soup, sausage soup, comfort food
