Description
This Alfredo Lasagna Soup combines all the creamy, cheesy goodness of classic lasagna with the comforting warmth of a cozy soup. Made with tender lasagna noodles, rich Alfredo sauce, seasoned ground meat, and gooey melted cheese, this dish is perfect for chilly nights when you need something truly satisfying. It’s a one-pot meal that brings the flavors of a baked lasagna into an easy-to-make soup.
Ingredients
Units
Scale
For the Soup:
- 1 lb ground Italian sausage or ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or beef broth)
- 1 cup water
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
For the Alfredo Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese
For Serving:
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese (optional)
- Fresh basil or parsley for garnish
Instructions
Step 1: Cook the Meat & Aromatics
- Heat olive oil in a large pot over medium heat.
- Add ground Italian sausage (or beef) and cook until browned, breaking it up as it cooks. Drain excess grease if necessary.
- Stir in onions and cook until softened, about 3–4 minutes.
- Add garlic and cook for 30 seconds, until fragrant.
Step 2: Build the Soup Base
- Pour in chicken broth, water, diced tomatoes, and tomato sauce. Stir well.
- Add Italian seasoning, salt, black pepper, and red pepper flakes. Bring to a simmer.
- Stir in the broken lasagna noodles and let them cook for about 10–12 minutes, or until tender. Stir occasionally to prevent sticking.
Step 3: Make the Alfredo Sauce
- In a separate saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in heavy cream, stirring constantly until thickened, about 2–3 minutes.
- Add Parmesan cheese and stir until melted and smooth.
Step 4: Combine & Serve
- Pour the Alfredo sauce into the soup, stirring well to combine. Let simmer for 2–3 more minutes.
- Taste and adjust seasoning as needed.
- Ladle into bowls and top with shredded mozzarella, ricotta cheese, and fresh basil or parsley.
Notes
- Make it vegetarian: Swap the meat for mushrooms, zucchini, or spinach and use vegetable broth.
- Add more protein: Shredded chicken is a great alternative to sausage.
- Make it low-carb: Use zucchini noodles or cauliflower in place of lasagna noodles.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The noodles may absorb liquid, so add extra broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 6g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg