Oh, Creamy Alfredo Lasagna Soup—it’s like all the comfort of lasagna in a cozy, spoonable bowl. Rich, cheesy, and full of flavor. Here’s a complete recipe:
Ingredients (Serves 4–6)
For the soup:
- 1 lb (450 g) ground Italian sausage (mild or spicy)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups (1 L) chicken broth
- 2 cups (480 ml) milk or half-and-half
- 1 jar (about 15 oz / 425 g) Alfredo sauce
- 1 can (14 oz / 400 g) diced tomatoes
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 8–10 uncooked lasagna noodles, broken into bite-sized pieces
For finishing:
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella (optional)
- Fresh basil or parsley for garnish
Instructions
- Cook the sausage:
- In a large pot or Dutch oven, brown the sausage over medium heat, breaking it up as it cooks.
- Remove excess fat if necessary.
- Sauté vegetables:
- Add onion and garlic to the pot. Cook 2–3 minutes until fragrant and softened.
- Add liquids and seasonings:
- Stir in chicken broth, milk, Alfredo sauce, diced tomatoes, Italian seasoning, salt, and pepper.
- Bring to a gentle boil.
- Cook the noodles:
- Add broken lasagna noodles to the pot.
- Simmer 10–12 minutes, stirring occasionally, until noodles are tender.
- Finish the soup:
- Stir in Parmesan cheese and half of the mozzarella (if using).
- Adjust seasoning with salt and pepper.
- Serve:
- Ladle into bowls. Top with remaining mozzarella and fresh basil or parsley.
- Optional: serve with garlic bread for dipping.
✅ Tips for the best soup:
- Break noodles into smaller pieces for easier eating.
- Use rotini or penne if you don’t want to break lasagna noodles—they work fine.
- For extra richness, add a splash of heavy cream.
- Can be made ahead and reheated; add a little extra milk to loosen the soup if it thickens in the fridge.
If you want, I can also give a one-pot shortcut version that’s ready in under 30 minutes, using pre-cooked noodles or no-boil noodles—super quick and creamy.
Do you want me to do that version?
