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Creamy Alfredo Lasagna Soup

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A comforting one-pot soup that combines the rich flavors of traditional lasagna in a creamy broth, perfect for chilly evenings.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound Italian sausage (mild or spicy)
  • 4 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 8 ounces uncooked lasagna noodles, broken into pieces
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Extra grated Parmesan cheese (for serving)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering.
  2. Add the diced onion and sauté for about 3-4 minutes, until translucent.
  3. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Add the Italian sausage; cook until browned and crumbled, about 5-7 minutes.
  5. Pour in the chicken broth and undrained diced tomatoes, stirring to combine.
  6. Bring to a gentle boil, then add the broken lasagna noodles. Stir gently to incorporate.
  7. Reduce the heat to medium-low and let it simmer for about 15-20 minutes.
  8. Stir in the heavy cream and grated Parmesan cheese until well combined and creamy.
  9. Add the dried basil, dried oregano, salt, and pepper, mixing well.
  10. Simmer for an additional 2-3 minutes to heat through.
  11. Serve hot, garnished with fresh parsley and extra grated Parmesan cheese if desired.

Notes

This soup can easily accommodate variations like meatless options or different pasta types. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

Nutrition

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

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