Alfredo Lasagna Soup
Creamy, comforting, and wildly satisfying — Alfredo Lasagna Soup hits all the cozy-dinner notes in one bowl.
Servings: 6 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
Meat
- 1 lb Ground Italian sausage Removed from casings if necessary
- 1.5 lbs Ground beef Lean or 80/20
Vegetables
- 1 cup Onion Diced
- 3 cloves Garlic Minced
Liquids
- 4 cups Chicken broth Low-sodium recommended
- 3 cups Heavy cream Cold
Pasta
- 12 pieces Lasagna noodles Broken into 2- to 3-inch pieces
Cheese
- 2 cups Shredded mozzarella cheese Shredded
- 0.5 cup Grated Parmesan cheese Freshly grated if possible
Seasoning
- Salt To taste
- Pepper To taste
Garnish
- Fresh basil Roughly chopped or torn for garnish
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the ground Italian sausage, ground beef, diced onion, and minced garlic to the pot.
- Cook, stirring and breaking up the meat with a spoon, for about 7 to 9 minutes, until the meat is browned and the onion is translucent.
- Drain any excess fat from the pot. Return the pot to medium-high heat and pour in the chicken broth. Bring to a boil.
- Once boiling, stir in the heavy cream, then add the broken lasagna noodles. Reduce heat to a gentle simmer.
- Simmer uncovered for about 18 to 22 minutes, stirring occasionally, until the lasagna noodles are tender and cooked through.
- Reduce heat to low. Add the shredded mozzarella and grated Parmesan, stirring until the cheeses are fully melted and the soup is creamy.
- Taste and season with salt and pepper as needed. If the soup is too thick, add a splash of chicken broth or water to reach your desired consistency.
- Serve hot, garnished with fresh basil and extra Parmesan if desired.
Notes
Leftovers often taste even better the next day once flavors meld. Store in an airtight container in the refrigerator for up to 3 to 4 days.