Why Make This Recipe
Alfredo Lasagna Soup combines the comforting flavors of classic lasagna in a warm and delicious soup. It’s a hearty dish that’s easy to make and perfect for a cozy dinner. This recipe is great for families or anyone who wants to enjoy a rich meal without the fuss of layering pasta. It’s also a fun twist on traditional lasagna, making it exciting and new!
How to Make Alfredo Lasagna Soup
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 lasagna noodles, broken into pieces
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- Freshly chopped parsley, for garnish
Directions
- Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until it is browned and fully cooked, breaking it up with a spoon. Drain any excess fat.
- Add the chopped onion to the pot and sauté for 3-4 minutes until soft and translucent. Stir in the garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and water, then add the Alfredo sauce. Stir well to combine.
- 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 ensure the noodles are submerged.
- Reduce the heat to a simmer and cook until the noodles are al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
- Stir in the mozzarella and Parmesan cheeses until melted and fully incorporated 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 additional Parmesan cheese if desired.
How to Serve Alfredo Lasagna Soup
Serve the Alfredo Lasagna Soup hot in large bowls. You can add more grated Parmesan on top for extra flavor and a sprinkle of fresh parsley for a nice color. It pairs well with crusty bread or a simple side salad if you like.
How to Store Alfredo Lasagna Soup
To store the soup, let it cool completely before putting it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it longer, you can freeze it for up to 2-3 months. Just make sure to thaw it in the fridge before reheating.
Tips to Make Alfredo Lasagna Soup
- For a spicier kick, add more crushed red pepper flakes or some diced jalapeños.
- Use fresh herbs if you have them on hand for better flavor.
- If you like veggies, you can add spinach or mushrooms to the soup.
- Stir the soup frequently while cooking to prevent the noodles from sticking together.
Variation
You can swap the Italian sausage for ground turkey or chicken if you want a lighter option. Additionally, if you prefer a vegetarian version, replace the meat with sautéed vegetables like zucchini or bell peppers and use vegetable broth instead of chicken broth.
FAQs
Can I use regular lasagna noodles instead of broken ones?
Yes, you can use regular lasagna noodles. Just break them into smaller pieces before adding them to the soup.
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time. Just store it in the refrigerator and reheat when ready to serve.
How do I reheat leftovers?
You can reheat the soup on the stove over medium heat, stirring occasionally, or in the microwave in a microwave-safe bowl until hot.
Alfredo Lasagna Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned and fully cooked, breaking it up with a spoon. Drain any excess fat.
- Add the chopped onion to the pot and sauté for 3-4 minutes until soft and translucent. Stir in the garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and water, then add the Alfredo sauce. Stir well to combine.
- 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 ensure noodles are submerged.
- Reduce heat to a simmer and cook until noodles are al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
- Stir in the mozzarella and Parmesan cheeses until melted and fully incorporated into the soup.
- Add dollops of ricotta cheese on top and let sit for a few minutes to warm through.
- Serve the soup hot in large bowls, garnished with freshly chopped parsley and additional Parmesan cheese if desired.