why make this recipe
Alfredo Lasagna Soup is a wonderful twist on traditional lasagna that combines the creamy goodness of Alfredo sauce with the comforting warmth of a soup. This dish is perfect for cozy nights or when you want to impress your family and friends without spending hours in the kitchen. It’s comforting, hearty, and full of flavor—all while being easy to make. Plus, who doesn’t love a soup that tastes like lasagna?
how to make Alfredo Lasagna Soup
Ingredients:
- 2 tablespoons olive oil
- 1 pound ground Italian sausage
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 jar (15 oz) Alfredo sauce
- 8 lasagna noodles, broken into pieces
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- Freshly chopped parsley, for garnish
Directions:
- Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook it, breaking it apart with a spoon, until it is browned and fully cooked. Drain any excess fat.
- Next, add the chopped onion to the pot. Sauté for 3-4 minutes until the onion is soft and translucent. Stir in the garlic and cook for an additional minute until it is fragrant.
- Pour in the chicken broth and water. Add the Alfredo sauce and stir well to combine everything.
- Bring the mixture to a boil. Add the broken lasagna noodles, dried basil, oregano, crushed red pepper flakes, and a pinch of salt and pepper. Stir to make sure the noodles are submerged in the liquid.
- Reduce the heat to a simmer and cook until the noodles are al dente, about 8-10 minutes. Stir occasionally to prevent the noodles from sticking.
- Stir in the mozzarella and Parmesan cheeses until they melt and blend into the soup.
- Add dollops of ricotta cheese on top and let it sit for a few minutes to warm through.
- Serve the soup hot, garnished with freshly chopped parsley and more Parmesan cheese if you like.
how to serve Alfredo Lasagna Soup
Alfredo Lasagna Soup is best served hot. You can ladle it into bowls and top it with freshly chopped parsley and extra Parmesan cheese for that gourmet finish. Pair it with some crusty bread or a simple salad for a complete meal that your family will love.
how to store Alfredo Lasagna Soup
To store any leftovers, let the soup cool down completely. Then, transfer it to an airtight container and place it in the refrigerator. It should stay fresh for about 3-4 days. You can also freeze the soup. Just make sure it’s in a freezer-safe container. It will last for about 2-3 months in the freezer.
tips to make Alfredo Lasagna Soup
- Adjust the Spice: If you like a little heat, feel free to add more crushed red pepper flakes. For a milder version, reduce the amount.
- More Veggies: Consider adding more vegetables like spinach or bell peppers for extra nutrition and color.
- Use Different Meats: You can swap the ground Italian sausage for ground turkey or chicken if you prefer a lighter option.
variation
You can make this soup vegetarian by omitting the sausage and using vegetable broth instead of chicken broth. You can also add a variety of veggies like zucchini, mushrooms, or kale to enhance the flavor and nutrition.
FAQs
Can I use no-boil lasagna noodles?
Yes, you can use no-boil lasagna noodles instead. Just make sure to adjust the cooking time as they may take a little longer to soften.
Can I make this soup ahead of time?
Yes, you can make it ahead of time. Just reheat it on the stove before serving. The flavors might even improve after sitting for a while!
What if I can’t find Alfredo sauce?
If you can’t find Alfredo sauce, you can make a simple homemade version using butter, heavy cream, and Parmesan cheese. It will still give you that creamy texture and delicious flavor.
Enjoy making and sharing this cozy Alfredo Lasagna Soup!
Alfredo Lasagna Soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound ground Italian sausage
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 jar (15 oz) Alfredo sauce
- 8 noodles lasagna, broken into pieces
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- to taste Salt and pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- Freshly chopped parsley, for garnish
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook it, breaking it apart with a spoon, until it is browned and fully cooked. Drain any excess fat.
- Next, add the chopped onion to the pot. Sauté for 3-4 minutes until the onion is soft and translucent. Stir in the garlic and cook for an additional minute until it is fragrant.
- Pour in the chicken broth and water. Add the Alfredo sauce and stir well to combine everything.
- Bring the mixture to a boil. Add the broken lasagna noodles, dried basil, oregano, crushed red pepper flakes, and a pinch of salt and pepper. Stir to make sure the noodles are submerged in the liquid.
- Reduce the heat to a simmer and cook until the noodles are al dente, about 8-10 minutes. Stir occasionally to prevent the noodles from sticking.
- Stir in the mozzarella and Parmesan cheeses until they melt and blend into the soup.
- Add dollops of ricotta cheese on top and let it sit for a few minutes to warm through.
- Serve the soup hot, garnished with freshly chopped parsley and more Parmesan cheese if desired.