Creamy Alfredo Lasagna Soup
A warm, comforting bowl of soup that combines all the delicious components of classic lasagna, complete with a rich Alfredo sauce.
Servings: 6 servings
Calories: 580kcal
Equipment
- Large Pot
Ingredients
Meats
- 1 lb Ground Italian sausage
- 1 lb Ground beef
Vegetables
- 1 medium Onion, diced
- 3 cloves Garlic, minced
Liquids
- 4 cups Chicken broth
- 3 cups Heavy cream
Pasta
- 12 pieces Lasagna noodles, broken
Cheeses
- 2 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
Seasonings
- Salt and pepper to taste
Garnish
- Fresh basil for garnish
Instructions
- In a large pot, cook the ground Italian sausage, ground beef, diced onion, and minced garlic over medium heat. Stir occasionally until the meat is browned and the onion becomes translucent, about 5-7 minutes. Drain any excess fat.
- Pour in the chicken broth and bring the mixture to a light boil.
- Reduce the heat and stir in the heavy cream and broken lasagna noodles. Let it simmer for about 20 minutes, stirring occasionally until the noodles are cooked to al dente.
- Stir in the shredded mozzarella and grated Parmesan cheese until completely melted and combined. Season with salt and pepper to taste.
- Spoon the soup into bowls and garnish with fresh basil before serving hot.
Notes
For a lighter version, use lean turkey or chicken instead of ground beef and swap heavy cream for low-fat milk. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month. Reheat on the stovetop with a splash of broth or cream to restore texture.
Nutrition
Calories: 580kcal | Fat: 38g