Description
Creamy Alfredo lasagna soup recipe Easy comfort food with cheesy layers Quick onepot meal Get our simple delicious technique
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 24 ounces Alfredo sauce
- 15 ounces crushed tomatoes
- 1 teaspoon Italian seasoning
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup whole milk ricotta cheese
- Fresh basil for garnish (optional)
Instructions
- Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground sausage and onion. Cook until the meat is browned and the onion is soft, about 5-7 minutes. Drain off any excess grease.
- Sizzle the Garlic: Add the minced garlic and cook for one more minute, until fragrant.
- Build the Broth: Pour in the chicken broth, Alfredo sauce, crushed tomatoes, and Italian seasoning. Stir to combine.
- Noodle Time: Bring the soup to a gentle boil. Stir in the broken lasagna noodles. Reduce the heat to a simmer and cook, uncovered, for 15-20 minutes, or until the noodles are tender.
- Get Cheesy: Turn off the heat. Stir in the shredded mozzarella and grated Parmesan until melted and creamy.
- Serve It Up: Ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese and fresh basil if desired.
Notes
A quick and easy creamy Alfredo lasagna soup that delivers the rich, cheesy comfort of classic lasagna in a fraction of the time, perfect for a cozy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 6 servings
- Calories: 580 calories
- Sugar: 8 grams
- Fat: 35 grams
- Carbohydrates: 38 grams
- Fiber: 3 grams
- Protein: 28 grams