ADVERTISEMENT
Rich and soothing, this Creamy Alfredo Lasagna Soup mixes the flavors of traditional lasagna with a velvety Alfredo sauce base.
Hello there!
Envision a dish that combines the hearty tastes of lasagna with the decadent, creamy Alfredo sauce. This Creamy Alfredo Lasagna Soup delivers just that. It’s a satisfying meal that combines the best parts of lasagna—the chewy noodles, the flavorful meat, and the aromatic seasonings—with the silky smoothness of Alfredo sauce. If you’re looking for a hearty, simple meal, this soup is a great choice, especially on cold evenings.
The dish’s simplicity is its charm. The classic lasagna ingredients—noodles, meat, and cheese—are cooked together in this comforting soup. Even the most intense yearnings for comfort food will be sated by the velvety smoothness that the Alfredo sauce imparts. Everyone will love Creamy Alfredo Lasagna Soup, whether you make it for a family dinner or a quiet night in.
What You Need: One tablespoon of olive oil
1-pound link of Italian sausage or ground beef
a medium-sized onion, chopped
minced garlic (three cloves)
four cups of chicken stock
Alfredo sauce, 2 cups (homemade or store-bought)
Diced tomatoes, one can (14.5 oz.)
8 pieces of broken lasagna noodles
half a spoonful of pesto
Spoonful of dried oregano…
For seasoning, add salt and pepper to taste.
One cup of mozzarella cheese, shredded
Parmesan cheese, half a cup grated
Garnish with fresh basil or parsley
How to Follow
Sear the meat: Warm the olive oil in a big saucepan over medium heat. Toss in the ground meat and brown it, breaking it up with a spoon as it cooks. Remove any surplus of fat if needed.
Incorporate aromatics: Saute the chopped onion for four to five minutes, or until it becomes tender. Once the garlic begins to smell, stir it in and continue cooking for another minute.
Season with salt and pepper then add chicken stock, Alfredo sauce, and chopped tomatoes. Before serving, toss in the oregano, basil, salt, and pepper. After the ingredients have come to a boil, lower the heat and simmer for ten minutes.
To boil the pasta, break up the lasagna noodles and add them to the broth. Simmer for 10 to 12 minutes, or until the noodles are soft.
Then, for a cheesy, creamy texture, stir in the shredded mozzarella and Parmesan cheese. Let them melt into the soup.
To serve, spoon the soup into individual bowls and top with chopped fresh basil or parsley. If you’d like some garlic bread on the side, you may serve it hot.
Things to Do in Advance
Making this soup couldn’t be easier or faster. To make ground beef or sausage, brown it first, then add garlic and onions to make it flavorful. The soup’s characteristic creamy richness is provided by the chicken broth and Alfredo sauce that comprise its basis. Add the broken lasagna noodles and cook until they are soft after letting the soup simmer with the diced tomatoes and spices. To get a velvety, cheesy texture, finish by using a generous amount of cheese. For a colorful and flavorful garnish, try using fresh herbs.
Time for Preparation
Ten minutes for preparation
Half an hour in the oven
Forty minutes in total
Quantities Per Serving
You may enjoy this dish for leftovers or family dinners since it feeds four to six people.
Read more on next page
ADVERTISEMENT
