Ultimate Alfredo Lasagna Soup for Cozy Nights In

Experience the comforting blend of lasagna and soup with this Alfredo Lasagna Soup, perfect for chilly nights.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 bowls

Course: Dinner

Cuisine: Italian

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Essential for sautéing vegetables.
1 pound Ground Italian Sausage Can substitute with ground turkey or chicken.
1 medium Onion Chopped.
3 cloves Garlic Minced.
6 cups Chicken Broth Use vegetable broth for a vegetarian option.
1 cup Water Adjusts consistency.

For the Creaminess

1 jar (15 ounces) Alfredo Sauce Homemade versions enhance freshness.
8 ounces Lasagna Noodles Broken into pieces.

For Flavor Enhancement

1 teaspoon Dried Basil Adjust according to your taste.
1 teaspoon Dried Oregano Adjust according to your taste.
1 pinch Crushed Red Pepper Flakes Omit for a milder flavor.
to taste Salt Essential seasoning.
to taste Pepper Essential seasoning.

For the Cheesy Finish

1 cup Shredded Mozzarella Cheese Enhances creaminess.
1/2 cup Grated Parmesan Cheese Adds sharp notes.
1 cup Ricotta Cheese Dollops on top.

For Garnish

2 tablespoons Freshly Chopped Parsley For garnish.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground Italian sausage, breaking it up with a spatula. Cook for about 5-7 minutes until browned.
Once the sausage is browned, add 1 chopped onion and sauté for 3-4 minutes. Stir in 3 minced garlic cloves and cook for an additional 1-2 minutes.
Pour in 6 cups of chicken broth and 1 cup of water. Next, add 1 jar of Alfredo sauce. Bring to a gentle boil.
Once boiling, add 8 ounces of broken lasagna noodles, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and a pinch of crushed red pepper flakes. Simmer for 8-10 minutes.
Reduce heat to low and add 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan cheese. Stir until melted.
Dollop 1 cup of ricotta cheese on top. Let it warm for about 2 minutes.
Ladle into bowls and garnish with freshly chopped parsley and extra Parmesan if desired. Serve hot.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 33gProtein: 28gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 1200mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 600IUVitamin C: 3mgCalcium: 400mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge. Freeze for up to 2 months in a freezer-safe container.

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