Creamy Alfredo Lasagna Soup
A comforting fusion of lasagna and Alfredo sauce, this creamy soup brings together rich flavors, tender noodles, savory ground meat, and melty cheeses in one delicious bowl. Perfect for chilly nights or cozy family dinners, it's easy to make and endlessly customizable to suit your taste.
Equipment
- Large pot
- Pan for browning meat
- Cooking spoon
- Ladle
Ingredients
- Butter: 3 tbsp
- Garlic: 3 cloves minced
- Heavy cream: 2 cups
- Parmesan cheese: 1 cup grated
- Chicken or vegetable broth: 4 cups
- Ground meat beef, turkey, or sausage: 1 lb
- Lasagna noodles: 8 oz broken into pieces
- Ricotta cheese: 1/2 cup
- Mozzarella cheese: 1 cup shredded
- Italian seasoning: 1 tsp
- Salt & pepper: To taste
- Optional add-ins: Spinach mushrooms, or sun-dried tomatoes
Instructions
- Make the Alfredo Sauce:
- Melt butter in a large pot over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream, and bring to a simmer. Stir in Parmesan cheese, and cook until the sauce thickens slightly. Season with salt and pepper to taste.
- Cook the Meat and Vegetables:
- While the sauce simmers, brown your ground meat in a separate pan over medium heat. Add vegetables like mushrooms or spinach, if desired, and cook until tender.
- Combine Everything:
- Add the browned meat mixture to the Alfredo sauce. Stir in the broken lasagna noodles, ricotta, and mozzarella cheese. Add chicken broth and bring to a simmer. Let it cook for 10-15 minutes, stirring occasionally, until the noodles are tender.
- Serve:
- Ladle the soup into bowls. Optionally, top with fresh basil, more Parmesan, or a drizzle of olive oil. Serve with crusty bread on the side for a complete meal.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently over low heat, adding a little extra broth or cream if needed.
- For a lighter version, swap the heavy cream with half-and-half or use cauliflower Alfredo sauce.