One-Pot Creamy Alfredo Lasagna Soup
A comforting dish that combines classic lasagna flavors in a rich, creamy, and easy-to-make soup, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 oz lasagna noodles
- 1 tablespoon olive oil For sautéing.
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth Can use vegetable broth for a vegetarian version.
- 1 cup heavy cream Can substitute with lighter milk for a lighter version.
- 1 cup alfredo sauce Store-bought works great.
- 1 teaspoon Italian seasoning
- to taste Salt
- to taste pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened.
- Break the lasagna noodles into pieces and add them to the pot along with the chicken broth. Bring to a boil and then reduce to a simmer.
- Stir in the heavy cream, alfredo sauce, Italian seasoning, salt, and pepper. Simmer for about 10-15 minutes until the noodles are tender.
- Stir in the mozzarella and Parmesan cheese until melted and creamy.
- Garnish with fresh basil before serving.
Notes
Serve the soup hot, garnished with fresh basil. It pairs well with a side salad and crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to three days. For freezing, use a freezer-safe container and store for up to three months. The noodles may become softer when reheated. Adjust garlic and seasoning to taste; consider adding spinach or mushrooms for extra vegetables. For a spicy kick, add red pepper flakes. Variations include using whole grain lasagna noodles or making it vegetarian with vegetable broth and additional vegetables.