Creamy Alfredo Lasagna Soup Recipe

 

 

 

 

 

 

 

Ingredients

1 tbsp oil
1 small onion, chopped
3 garlic cloves, minced
1 lb ground Italian sausage or chicken
1 qt chicken stock
½ cup heavy cream
⅔ cup marinara sauce
8 lasagna noodles, broken into pieces
1 tsp Italian seasoning
Salt and pepper, to taste
1 cup grated Parmesan
1 cup shredded mozzarella
Chopped basil or parsley for garnish
Optional: Red pepper flakes for a spicy kick

Instructions :

Begin with Browning the Meat
In a large Dutch oven or stockpot, warm the oil over medium heat. Add the ground sausage or chicken, breaking it apart with a spatula. Sauté until browned, and remove any excess fat to avoid a greasy broth.
Build the Flavor Base
To the browned meat, add the chopped onions and minced garlic, cooking for about 3-4 minutes until the onion softens and becomes fragrant. This step infuses the soup with a savory, aromatic base.
Add Broth and Sauces
Pour in the chicken stock, heavy cream, and marinara sauce, stirring everything together. Season with Italian herbs, salt, and pepper. Allow the mixture to come to a gentle boil, which helps meld the flavors.
Cook the Noodles
Add the broken lasagna noodles directly into the pot, stirring to coat them with the broth. Let them simmer for about 10-12 minutes, or until they’re tender but still hold their shape. This step is key to creating the lasagna feel in each spoonful.
Cheese Melting Time
Reduce the heat to low, then add the grated Parmesan cheese. Stir it in until it’s fully melted and incorporated. Add the mozzarella cheese and stir until the soup becomes creamy and thick, with each spoonful delivering a cheesy, satisfying bite.
Serve and Garnish
Ladle the soup into bowls and garnish each serving with freshly chopped basil or parsley for a burst of color and herbaceous flavor. For those who enjoy a bit of spice, a pinch of red pepper flakes adds a lovely heat.