Print

Creamy Alfredo Lasagna Soup

Print Recipe

A comforting and rich soup that combines the flavors of lasagna with a creamy Alfredo base.

Ingredients

Scale

For the Crust:

  • 1 lb ground Italian sausage
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 4 cups chicken broth
  • 1 (24 oz) jar Alfredo sauce
  • 1 (15 oz) can diced tomatoes
  • 8 lasagna noodles, broken into pieces
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup ricotta cheese
  • Fresh basil for garnish

Instructions

1. Prepare the Crust:

  1. In a large pot, brown the Italian sausage over medium heat. Drain excess fat if needed.
  2. Add the onion and garlic to the pot and sauté until softened, about 3 minutes.
  3. Stir in Italian seasoning and red pepper flakes, then pour in chicken broth, Alfredo sauce, and diced tomatoes. Bring to a simmer.
  4. Add broken lasagna noodles and cook until tender, about 10-12 minutes, stirring occasionally.
  5. Reduce heat to low and stir in mozzarella and Parmesan cheeses until melted.
  6. Serve hot, topped with a dollop of ricotta cheese and fresh basil.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/creamy-alfredo-lasagna-soup/