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Alfredo Lasagna Soup

Creamy Alfredo Lasagna Soup for Cozy Nights In

This Creamy Alfredo Lasagna Soup brings cozy warmth and classic comfort food flavors to your table, making it ideal for chilly nights in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can use vegetable oil or butter.
  • 1 pound Ground Italian Sausage Use ground turkey or chicken for a lighter option.
  • 1 medium Onion Can use shallots for a milder flavor.
  • 3 cloves Garlic Ensure not to burn to avoid bitterness.
  • 4 cups Chicken Broth Use vegetable broth for a vegetarian option.
  • 1 cup Water
  • 1 jar Alfredo Sauce Homemade or light Alfredo sauce can be used.
For the Noodles and Herbs
  • 9 pieces Lasagna Noodles Can use penne or rigatoni, adjust cooking times accordingly.
  • 1 teaspoon Dried Basil Fresh basil can be used for a fresher taste.
  • 1 teaspoon Dried Oregano Adjust amounts if using fresh oregano.
  • pinch Crushed Red Pepper Flakes Optional; can reduce or omit for milder flavor.
For Seasoning and Toppings
  • to taste Salt Adjust to taste, keeping in mind the saltiness of the broth.
  • to taste Pepper Adjust to taste, keeping in mind the saltiness of the broth.
  • 1 cup Shredded Mozzarella Cheese Cheese blends can be used for varied flavor.
  • 1/2 cup Grated Parmesan Cheese Pecorino Romano for a sharper taste.
  • 1 cup Ricotta Cheese Can use cottage cheese for a similar texture.
  • to taste Freshly Chopped Parsley Basil or chives can be used for garnishing.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 pound of ground Italian sausage, breaking it apart with a wooden spoon, and cook for about 5–7 minutes until browned and no longer pink. Drain any excess fat.
  2. Stir in 1 chopped onion, sautéing for 3–4 minutes until it becomes translucent and fragrant. Next, add 3 minced garlic cloves and cook for an additional minute, taking care not to let the garlic burn.
  3. Pour in 4 cups of chicken broth and 1 cup of water, then add 1 jar of Alfredo sauce. Stir well to combine and bring to a gentle boil.
  4. Break 9 lasagna noodles into smaller pieces and add them to the pot. Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and a pinch of crushed red pepper flakes.
  5. Lower the heat to a simmer and cook for about 8–10 minutes, stirring occasionally until the noodles are al dente.
  6. Remove the pot from heat and immediately stir in 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan cheese. Mix until melted.
  7. Dollop 1 cup of ricotta cheese on top of the soup and allow it to warm through for about 3-4 minutes.
  8. Serve the soup hot in bowls, garnished with freshly chopped parsley and extra Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 5mgCalcium: 400mgIron: 2mg

Notes

For best results, ensure lasagna noodles are broken into smaller pieces, drain excess fat from sausage, and add garlic only after the onions have softened.

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