Why Make This Recipe
If you love the rich flavors of Alfredo sauce and the comfort of lasagna, then this Decadent Creamy Alfredo Lasagna Soup is the dish for you. It combines the best of both worlds—creamy, cheesy goodness with the heartiness of a warm soup. Perfect for family dinners or cozy nights in, it’s simple to make and sure to please everyone at the table.
How to Make Decadent Creamy Alfredo Lasagna Soup
Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 pound ground beef sausage
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 6–8 lasagna noodles, broken into pieces
- ¾ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- 4 ounces cream cheese, softened and cubed
- Fresh chopped parsley, for garnish
Directions:
Step 1: Sauté the Aromatics
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, which takes about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until it smells great.
Step 2: Brown the Sausage
Add the ground beef sausage to the pot. Break it into pieces with a wooden spoon and cook until it is browned and no longer pink. Mix in the Italian seasoning, salt, and pepper.
Step 3: Add Broth and Noodles
Pour in the chicken broth and bring the mixture to a gentle boil. Add the broken lasagna noodles and then reduce the heat to a simmer. Cook uncovered for about 12–14 minutes or until the noodles are al dente.
Step 4: Make It Creamy
In a small bowl, whisk the cornstarch into the heavy cream until smooth. Pour this mixture into the soup and stir. Let it simmer for another 5–7 minutes until it thickens slightly.
Step 5: Stir in the Cheese
Turn the heat to low and add the cream cheese, Parmesan, and mozzarella. Stir until everything is melted and smooth. The soup should be thick, creamy, and super cheesy now.
Step 6: Serve and Enjoy
Ladle the Alfredo lasagna soup into bowls and garnish with chopped fresh parsley. Serve with crusty bread or garlic toast to make it a complete meal.
How to Serve Decadent Creamy Alfredo Lasagna Soup
Serve this soup hot in bowls. A sprinkle of fresh parsley adds a nice touch. It’s excellent with a side of garlic toast or crusty bread for dipping. This soup makes a perfect meal on its own, or you can pair it with a light salad.
How to Store Decadent Creamy Alfredo Lasagna Soup
Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days. If you want to keep it longer, you can freeze the soup for up to 2–3 months. Just be sure to thaw it in the refrigerator before reheating.
Tips to Make Decadent Creamy Alfredo Lasagna Soup
- If you want a thicker soup, you can add a bit more cornstarch mixed with water.
- For added flavor, feel free to include vegetables like spinach or mushrooms.
- Use different kinds of cheese or even a mix of cheeses for a unique taste.
Variations
You can make this soup with chicken sausage instead of beef for a lighter option. If you’re vegetarian, try using plant-based sausage and vegetable broth, and add extra veggies for a hearty meal.
FAQs
1. Can I use store-bought Alfredo sauce instead of making it creamy?
Yes, you can stir in store-bought Alfredo sauce instead of adding cream, but it may change the texture of the soup slightly.
2. Can I use other types of noodles?
Yes! You can use any pasta you have on hand, but cooking times may vary based on the type of noodle.
3. How can I make this soup spicier?
To add a spicy kick, consider adding red pepper flakes or diced jalapeños when browning the sausage.
Decadent Creamy Alfredo Lasagna Soup
Ingredients
Method
- In a large soup pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the ground beef sausage to the pot and break it into pieces.
- Cook until browned and no longer pink, then mix in the Italian seasoning, salt, and pepper.
- Pour in the chicken broth and bring to a gentle boil.
- Add the broken lasagna noodles, reduce the heat to a simmer, and cook uncovered for about 12–14 minutes until al dente.
- In a small bowl, whisk the cornstarch into the heavy cream until smooth.
- Pour this mixture into the soup and stir. Let it simmer for 5-7 minutes until it thickens slightly.
- Turn the heat to low, add cream cheese, Parmesan, and mozzarella.
- Stir until everything is melted and smooth.
- Ladle the Alfredo lasagna soup into bowls and garnish with chopped fresh parsley.