Alfredo lasagna soup

Alfredo Lasagna Soup combines the creamy richness of Alfredo sauce with the comforting vibes of lasagna in a warm, hearty soup. Here’s how to make it:

Ingredients

Soup Base:

• 1 tbsp olive oil
• 1 lb (450g) ground Italian sausage or ground chicken
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes (optional)
• 4 cups (1 liter) chicken or vegetable broth
• 1 jar (15 oz/450g) Alfredo sauce
• 1 can (14 oz/400g) diced tomatoes, undrained
• 8 lasagna noodles, broken into pieces
• 1/2 cup (120ml) heavy cream

Toppings:

• 1 cup (100g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese
• Fresh basil or parsley, chopped

Instructions

1. Cook the Sausage:

• Heat olive oil in a large pot over medium heat. Add the ground sausage, breaking it into small pieces as it cooks. Cook until browned.
• Add the diced onion, garlic, Italian seasoning, and red pepper flakes. Cook until the onion is softened, about 3-4 minutes.

2. Build the Soup Base:

• Stir in the broth, Alfredo sauce, and diced tomatoes. Bring the mixture to a gentle boil.

3. Cook the Noodles:

• Add the broken lasagna noodles to the pot. Reduce heat to a simmer and cook, stirring occasionally, until the noodles are tender, about 10-12 minutes.

4. Finish with Cream:

• Stir in the heavy cream and adjust seasoning with salt and pepper to taste.

5. Serve with Toppings:

• Ladle the soup into bowls and top with mozzarella, Parmesan, and fresh basil or parsley.

Tips and Variations

• Protein options: Swap sausage for shredded rotisserie chicken or make it vegetarian with mushrooms and spinach.
• Cheesy finish: Add a dollop of ricotta cheese for extra creaminess.
• Make-ahead tip: Cook the noodles separately if you plan to store leftovers; this keeps them from becoming mushy.

Would you like a variation or a lighter version?