Creamy Alfredo Lasagna Soup Recipe
A rich, creamy soup that combines the flavors of lasagna and Alfredo sauce in a cozy, one-pot meal. Perfect for busy weeknights or chilly evenings.
Ingredients
- 1 lb ground Italian sausage or ground beef
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes optional
- 2 tbsp all-purpose flour or gluten-free flour
- 4 cups chicken broth or vegetable broth
- 1 15 oz can crushed tomatoes
- 8 oz lasagna noodles broken into pieces (or mafalda pasta)
- 1 cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese for topping
- ½ cup ricotta cheese optional, for topping
- Fresh parsley or basil chopped (for garnish)
- Salt and pepper to taste
Instructions
- Cook the Meat: In a large Dutch oven, heat olive oil over medium heat. Add sausage and cook for 5-7 minutes until browned, breaking it up with a spoon. Remove excess fat, leaving 1 tbsp.
- Sauté Aromatics: Add onion and cook for 3-4 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes; sauté for 30 seconds.
- Build the Base: Sprinkle flour over the mixture and stir for 1 minute. Pour in broth and tomatoes, scraping the pot. Bring to a simmer.
- Cook Pasta: Add broken lasagna noodles and simmer for 10-12 minutes until al dente, stirring occasionally.
- Make It Creamy: Reduce heat to low. Stir in cream and Parmesan until smooth. Season with salt and pepper.
- Serve: Ladle into bowls. Top with mozzarella, a dollop of ricotta (if using), and parsley or basil. Serve with crusty bread.
Notes
- Storage: Refrigerate for up to 4 days or freeze (without pasta) for up to 3 months.
- Substitutions: Use gluten-free pasta or zucchini noodles for low-carb. Swap sausage for mushrooms for a vegetarian.
- Make It Spicy: Add extra red pepper flakes or hot sauce.
- Reheating: Warm gently on stovetop or microwave, adding broth if thickened.