Description
A warm, cozy, and ultra-creamy Alfredo lasagna soup made with Italian sausage, tender lasagna noodles, melty cheeses, and rich Alfredo sauce. Comfort food perfection in every spoonful!
Ingredients
-
- For the Base
- 1 tablespoon olive oil or vegetable oil
- 1 pound ground Italian sausage (or beef, turkey, or plant-based alternative)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cups water
-
- For the Soup’s Heart
- 15 oz Alfredo sauce
- 8 lasagna noodles, broken into pieces (or penne/rigatoni)
-
- For Flavor Infusion
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- For the Creaminess
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it apart as it cooks.
- Add onion and garlic and sauté until softened and fragrant, about 3 minutes.
- Pour in chicken broth and water. Stir to combine.
- Add broken lasagna noodles and simmer for 12–15 minutes, or until noodles are tender.
- Stir in Alfredo sauce, basil, oregano, crushed red pepper, salt, and pepper. Let simmer for 5 minutes.
- Add mozzarella and Parmesan and stir until melted into the soup.
- Ladle into bowls and top with a scoop of ricotta and fresh parsley.
Notes
- Use rotisserie chicken instead of sausage for a lighter protein option.
- Add spinach during the last 5 minutes for extra greens.
- To thicken the soup: simmer uncovered for a few extra minutes.
- To make it thinner: add a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Pasta
- Method: Stovetop
- Cuisine: Italian-American