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Creamy Alfredo Lasagna Soup Recipe

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★★★★★

4.6 from 88 reviews

Creamy Alfredo Lasagna Soup combines the comforting flavors of classic lasagna in a warm, hearty soup form. Made with Italian sausage, rich Alfredo sauce, tender lasagna noodles, and a blend of cheeses, this soup is perfect for cozy dinners. It’s a quick, flavorful meal that offers all the lasagna favorites without the fuss of layering and baking.

Ingredients

Scale

For the 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

For the Soup’s Heart

  • 15 oz Alfredo sauce
  • 8 lasagna noodles, broken into pieces or penne or rigatoni if preferred

For Flavor Infusion

  • 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

For the Creaminess

  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup ricotta cheese
  • Freshly chopped parsley for garnish

Instructions

  1. Brown the Sausage: In a large pot over medium heat, drizzle in a tablespoon of olive oil. Once hot, add the ground Italian sausage and break it apart as it browns for about 5-7 minutes until fully cooked.
  2. Sauté Aromatics: Add the finely chopped onion and cook for 3-4 minutes until tender and translucent. Stir in minced garlic and cook another minute until fragrant, being careful not to burn the garlic.
  3. Add Liquids and Sauce: Pour in the chicken broth and water; stir to combine with the sausage and onions. Then, add the Alfredo sauce and mix thoroughly to ensure a creamy base.
  4. Add Noodles and Seasonings: Bring the soup to a gentle boil, add the broken lasagna noodles along with dried basil, dried oregano, and crushed red pepper flakes. Stir well to submerge noodles completely.
  5. Simmer Until Noodles are Al Dente: Reduce heat to a simmer and cook uncovered for 8-10 minutes, stirring occasionally, until noodles are tender but still have a slight bite.
  6. Melt the Cheeses: Mix in shredded mozzarella cheese and grated Parmesan cheese, stirring until melted and the soup becomes creamy and thick.
  7. Add Ricotta Dollops: Spoon dollops of ricotta cheese over the top of soup portions and allow it to warm slightly without stirring to maintain its creamy texture.
  8. Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and an optional sprinkle of Parmesan cheese for added flavor and presentation.

Notes

  • Adjust seasonings to your taste, increasing or reducing herbs and red pepper flakes as preferred.
  • For leftovers, consider cooking noodles separately and adding them to each bowl to prevent sogginess.
  • You can substitute ground Italian sausage with ground beef, turkey, or a plant-based alternative for dietary preferences.
  • Use vegetable broth and plant-based sausage to make this recipe vegetarian.
  • Fresh basil can be used instead of dried basil for brighter flavor.
  • Store soup in airtight containers and refrigerate for up to 3 days; reheat gently on stovetop or microwave.

Keywords: Alfredo Lasagna Soup, creamy soup, Italian soup, lasagna-inspired soup, comfort food, easy weeknight dinner, cheesy soup

Find it online: https://cookwithlea.com/creamy-alfredo-lasagna-soup-recipe/