Creamy Alfredo Lasagna Soup is a cozy and indulgent twist on classic lasagna, combining the rich flavors of a creamy Alfredo sauce with the comforting heartiness of lasagna in soup form. It’s a perfect one-pot meal that’s easy to make, full of flavor, and perfect for chilly nights. Here’s how you can make this comforting soup:
Creamy Alfredo Lasagna Soup Recipe
Ingredients:
- 1 lb (450g) ground Italian sausage (or ground beef, if preferred)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk (or heavy cream for extra richness)
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 8 oz (225g) lasagna noodles, broken into pieces (or use mini lasagna noodles)
- 1 cup ricotta cheese
- 2 tbsp unsalted butter
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Instructions:
1. Cook the Ground Sausage:
- In a large pot or Dutch oven, heat a bit of olive oil over medium heat. Add the ground Italian sausage (or beef) and cook until browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes.
- Once browned, remove any excess fat from the pan and set the cooked sausage aside.
2. Sauté the Onion and Garlic:
- In the same pot, add the chopped onion and cook for 3-4 minutes, until softened.
- Add the minced garlic and sauté for another 30 seconds, or until fragrant.
3. Make the Soup Base:
- Pour in the chicken broth and bring it to a simmer. Stir in the dried basil, oregano, and red pepper flakes (if using).
- Add the broken lasagna noodles to the pot, and cook for about 10-12 minutes, until the noodles are tender. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
4. Add the Dairy and Cheese:
- Once the noodles are cooked, lower the heat and stir in the milk (or cream), butter, and Parmesan cheese. Stir until the butter melts and the cheese is fully incorporated into the soup, creating a creamy base.
- Add the ricotta cheese and stir until the ricotta is fully mixed in, making the soup extra creamy.
- Return the cooked sausage to the pot and mix it in. Add the shredded mozzarella cheese, stirring until melted and the soup is even creamier.
5. Simmer and Season:
- Let the soup simmer for another 5 minutes to allow all the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.
6. Serve:
- Ladle the creamy Alfredo lasagna soup into bowls. Garnish with freshly chopped parsley or basil, and top with extra shredded mozzarella or Parmesan cheese if desired.
- Serve with a side of crusty bread or a light salad for a complete meal.
Tips:
- Noodles: If you don’t have regular lasagna noodles, you can substitute with other pasta like fusilli, rotini, or even broken-up spaghetti. The lasagna noodles give it that traditional “lasagna” feel, but any pasta will work in a pinch!
- Make it Vegetarian: You can make this soup vegetarian by omitting the sausage and using vegetable broth. Add extra veggies like spinach, mushrooms, or zucchini for more flavor and texture.
- More Veggies: For a heartier soup, add in spinach, kale, or other leafy greens right at the end of cooking, letting them wilt into the soup.
- Leftovers: This soup stores well in the refrigerator for up to 3-4 days. Just be aware that the noodles will absorb more liquid as it sits, so you may need to add a little more broth when reheating.
- Freezing: This soup can be frozen, though the noodles may soften a bit when reheated. If freezing, it’s best to freeze the soup without the noodles, then cook fresh noodles when you’re ready to serve.
