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Creamy Alfredo Lasagna Soup

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A warm and comforting soup combining the rich flavors of Alfredo sauce with hearty lasagna in a single pot.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound Italian sausage (mild or spicy)
  • 4 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 8 ounces uncooked lasagna noodles, broken into pieces
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Extra grated Parmesan cheese (for serving)

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the diced onion and sauté for about 3-4 minutes until translucent.
  3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  4. Add the Italian sausage to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
  5. Pour in the chicken broth and undrained diced tomatoes, stirring to combine.
  6. Bring the mixture to a gentle boil.
  7. Add the broken lasagna noodles into the boiling mixture.
  8. Reduce the heat to medium-low and simmer for about 15-20 minutes, stirring occasionally.
  9. Once the noodles are cooked, stir in the heavy cream and grated Parmesan cheese until well combined.
  10. Add dried basil, dried oregano, salt, and pepper to taste. Mix well and simmer for an additional 2-3 minutes.
  11. Serve hot, garnished with fresh parsley and extra Parmesan cheese if desired.

Notes

This soup pairs well with a crispy baguette or fresh salad, and leftovers can be stored for up to 3-4 days in the refrigerator.

Nutrition

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

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