Why Make This Recipe
Creamy Alfredo Lasagna Soup is a warm hug in a bowl. It combines all the delicious flavors of traditional lasagna but in a cozy soup form. This dish is perfect for chilly nights or any time you crave something comforting. The rich and creamy texture of the Alfredo sauce pairs beautifully with the savory sausage, making each spoonful delightful. Plus, it’s easy to prepare and great for sharing with family and friends!
How to Make Creamy Alfredo Lasagna Soup
Ingredients
- 1 tablespoon olive oil (or vegetable oil for a lighter option)
- 1 pound ground Italian sausage (or ground beef, turkey, or a plant-based alternative)
- 1 onion, finely chopped
- 4 cloves garlic, minced (or garlic powder as a substitute)
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 cups water
- 15 oz Alfredo sauce
- 8 lasagna noodles, broken into pieces (or penne or rigatoni if preferred)
- 1/2 teaspoon dried basil (or fresh basil if available)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (adjust to taste for spiciness)
- 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)
Step-by-Step Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until it becomes soft, about 3 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground Italian sausage to the pot. Cook until browned, breaking it up as it cooks.
- Pour in the chicken broth and water, then stir in the Alfredo sauce.
- Add the broken lasagna noodles, dried basil, dried oregano, and crushed red pepper flakes. Bring to a boil.
- Lower the heat and let it simmer for 15-20 minutes, or until the noodles are tender.
- Stir in salt and pepper to taste.
- Mix in the shredded mozzarella and grated Parmesan cheese until melted and creamy.
- Remove from heat and gently fold in the ricotta cheese.
- Serve hot, garnished with chopped parsley.
How to Serve Creamy Alfredo Lasagna Soup
Serve your Creamy Alfredo Lasagna Soup in bowls, topped with a sprinkle of freshly chopped parsley for a pop of color. You can also add extra cheese on top for those who love a cheesy finish. This soup pairs wonderfully with garlic bread or a fresh salad for a complete meal.
How to Store Creamy Alfredo Lasagna Soup
To store leftovers, let the soup cool completely. Then, transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze the soup in a freezer-safe container, where it will stay good for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
Tips to Make Creamy Alfredo Lasagna Soup
- For added veggies, toss in some spinach or mushrooms while simmering.
- If you want more flavor, use homemade broth or add a dash of Italian seasoning.
- Adjust the spice level by increasing or decreasing the amount of crushed red pepper flakes.
Variation
You can change up this recipe by using different types of pasta, such as penne or rigatoni, if you prefer. You can also make it vegetarian by using plant-based sausage and vegetable broth.
FAQs
Q1: Can I use a different kind of meat?
A1: Yes! You can substitute ground Italian sausage with ground beef, turkey, or even a plant-based alternative.
Q2: How can I make it dairy-free?
A2: Look for dairy-free Alfredo sauce and cheese options to keep it creamy without dairy.
Q3: Can I make this soup ahead of time?
A3: Absolutely! Just prepare the soup and store it in the fridge or freezer as mentioned, then reheat when you are ready to eat.
Creamy Alfredo Lasagna Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil Or vegetable oil for a lighter option
- 1 pound ground Italian sausage Or ground beef, turkey, or a plant-based alternative
- 1 onion, finely chopped
- 4 cloves garlic, minced Or garlic powder as a substitute
- 4 cups chicken broth Or vegetable broth for a vegetarian version
- 2 cups water
- 15 oz Alfredo sauce
- 8 lasagna noodles, broken into pieces Or penne or rigatoni if preferred
Seasonings
- 1/2 teaspoon dried basil Or fresh basil if available
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes Adjust to taste for spiciness
- to taste Salt and pepper
For Finishing Touches
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- to taste tablespoon Freshly chopped parsley For garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until it becomes soft, about 3 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground Italian sausage to the pot. Cook until browned, breaking it up as it cooks.
Cooking
- Pour in the chicken broth and water, then stir in the Alfredo sauce.
- Add the broken lasagna noodles, dried basil, dried oregano, and crushed red pepper flakes. Bring to a boil.
- Lower the heat and let it simmer for 15-20 minutes, or until the noodles are tender.
- Stir in salt and pepper to taste.
- Mix in the shredded mozzarella and grated Parmesan cheese until melted and creamy.
- Remove from heat and gently fold in the ricotta cheese.
Serving
- Serve hot, garnished with chopped parsley. Optionally, add extra cheese on top.