Servings: 6-8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 lb (450g) ground Italian sausage (or ground beef/chicken if preferred)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups (960ml) chicken broth
- 2 cups (480ml) heavy cream
- 1 can (14.5 oz / 400g) diced tomatoes (optional for extra flavor)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 8 oz (225g) lasagna noodles, broken into pieces
- 1 1/2 cups (150g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- Fresh parsley (for garnish)
For the Creamy Alfredo Mixture:
- 4 oz (115g) cream cheese, softened
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60g) grated Parmesan cheese
- 1/2 tsp garlic powder
Instructions
- Cook the Meat:
- Heat the olive oil in a large pot over medium-high heat.
- Add the ground sausage (or beef/chicken) and cook until browned, breaking it up as it cooks. This should take about 5-7 minutes.
- Sauté the Veggies:
- Add the diced onion and garlic to the pot and sauté for 2-3 minutes, until softened and fragrant.
- Add the Broth and Cream:
- Pour in the chicken broth and heavy cream, stirring to combine. If you’re adding the diced tomatoes, toss them in now.
- Add the dried basil, oregano, salt, and pepper. Stir to mix everything together.
- Cook the Noodles:
- Break the lasagna noodles into pieces and add them to the soup. Stir well, then bring the soup to a simmer.
- Let it simmer for about 10-12 minutes, or until the noodles are cooked through and tender. Stir occasionally to prevent the noodles from sticking to the bottom.
- Make the Creamy Alfredo Mixture:
- In a small bowl, whisk together the cream cheese, heavy cream, Parmesan cheese, and garlic powder until smooth and creamy.
- Add this mixture into the soup, stirring until fully combined. This will make the soup extra creamy and indulgent!
- Melt the Cheese:
- Add the shredded mozzarella cheese and grated Parmesan cheese to the soup, stirring until the cheeses melt into a silky, cheesy goodness.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley. Add a sprinkle of extra Parmesan cheese if you’re feeling extra cheesy.
Do’s and Don’ts
DO:
- Use a good-quality Italian sausage for the most flavor, or a mix of sausage and ground beef for extra richness.
- Break the lasagna noodles into smaller pieces before adding them to the soup—it’ll make it easier to eat!
DON’T:
- Skip the Alfredo cream mixture—it’s what makes this soup SO creamy and delicious.
- Overcook the noodles! Keep an eye on them, as lasagna noodles can get mushy if left too long.
Pro Tips:
- If you want extra veggies, add spinach or kale during the last 5 minutes of cooking to give the soup more texture.
- For an extra cheesy kick, stir in some ricotta cheese or a dollop of mascarpone at the end of cooking.
This Creamy Alfredo Lasagna Soup is a lazy lasagna lover’s dream. It’s creamy, cheesy, and bursting with flavors, making it the ultimate cozy comfort food. Grab a spoon, because this one is too delicious to resist! 🍲🧀🍝
