Alfredo Lasagna Soup
A comforting twist on traditional lasagna, this creamy Alfredo Lasagna Soup is hearty, flavorful, and easy to prepare, perfect for cozy evenings with family and friends.
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.
Notes
To store leftovers, let cool completely before transferring to an airtight container and placing in the refrigerator for up to 3-4 days. Can also be frozen for 2-3 months. Adjust spices as needed and consider using different meats or adding more veggies.