Creamy Alfredo Lasagna Soup Recipe
This Creamy Alfredo Lasagna Soup Recipe transforms classic lasagna into comfort in a bowl. Rich alfredo sauce meets tender pasta and savory ground beef.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon for stirring
- Sharp knife for chopping
- Cutting Board
- Measuring cups and spoons
- Ladle (for serving)
Ingredients
- 1 lb ground Italian sausage
- 1 medium onion diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 1 can 14 oz diced tomatoes
- 8 oz broken lasagna noodles
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Brown sausage in large pot over medium heat.
- Add diced onion to cooked sausage.
- Cook onion until soft and translucent.
- Stir in minced garlic for one minute.
- Pour chicken broth into the pot slowly.
- Add diced tomatoes with their juices.
- Bring mixture to a rolling boil.
- Add broken lasagna noodles to soup.
- Cook noodles for recommended package time.
- Reduce heat to low temperature setting.
- Stir in heavy cream very slowly.
- Add ricotta cheese and mix well.
- Fold in mozzarella and Parmesan cheeses.
- Season with Italian seasoning and salt.
- Simmer until cheese melts completely smooth.
Notes
- Break lasagna noodles into bite-sized pieces for easier eating
- Use whole milk ricotta for the creamiest texture possible
- Add cream slowly to prevent the soup from curdling
- Fresh herbs like basil elevate the flavor significantly
- Let soup rest 5 minutes before serving for best consistency