Creamy Alfredo Lasagna Soup
Creamy Alfredo Lasagna Soup is a cozy, rich comfort food mash-up that combines the flavors of lasagna into a creamy, noodle-studded soup.
Servings: 6 servings
Equipment
- Large Heavy Pot
Ingredients
Meats
- 1 lb Ground Italian sausage Removed from casings and broken into small pieces
- 1 lb Ground beef Room temperature, broken into small pieces
Aromatics
- 1 cup Onion Diced
- 3 cloves Garlic Minced
Liquids
- 4 cups Chicken broth Low-sodium preferred
- 3 cups Heavy cream Cold from the fridge
Pasta
- 12 pieces Lasagna noodles Broken into 1-2 inch pieces
Cheese
- 2 cups Shredded mozzarella cheese Packed
- 1/2 cup Grated Parmesan cheese Finely grated
Seasoning
- 1 teaspoon Salt To taste
- 1/2 teaspoon Black pepper To taste
Garnish
- Fresh basil Thinly sliced or torn
Instructions
- In a large, heavy pot over medium heat, add the ground Italian sausage, ground beef, diced onion, and minced garlic. Cook, breaking up the meat with a spoon, until the meat is browned and the onion is translucent, about 5 to 7 minutes. Drain and discard excess fat if needed.
- Pour in the chicken broth and increase heat to bring the mixture to a light boil. Scrape any browned bits from the bottom of the pot to keep flavor.
- Reduce the heat to a gentle simmer. Stir in the heavy cream and the broken lasagna noodles. Simmer uncovered for about 20 minutes, stirring occasionally, until the noodles are tender but still slightly al dente. Keep a close eye so the cream doesn’t boil vigorously.
- Lower the heat to low and stir in the shredded mozzarella and grated Parmesan until completely melted and incorporated. Taste and season with additional salt and pepper as needed. If the soup is too thick, add a splash of broth or water to reach your desired consistency.
- Serve hot in bowls, garnished with fresh basil and an extra sprinkle of Parmesan if desired.
Notes
This soup is perfect for busy nights and can be stored in the refrigerator for up to 3 days. For freezing, omit the cream and add it when reheating.