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This Creamy Alfredo Lasagna Soup is a cozy, indulgent twist on classic lasagna and Alfredo sauce. Packed with tender pasta, rich cheesy broth, and all the comforting flavors of lasagna, this one-pot dish is perfect for a warm, hearty meal.
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Ingredients
For the Soup Base:
- Olive Oil: 2 tablespoons
- Ground Chicken or Sausage: 1 pound
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Chicken Broth: 6 cups
- Heavy Cream: 1½ cups
- Cream Cheese: 4 oz, softened
- Grated Parmesan Cheese: 1 cup
- Crushed Tomatoes: 1 can (14 oz)
- Italian Seasoning: 1 teaspoon
- Lasagna Noodles: 8 sheets, broken into bite-sized pieces
Vegetables:
- Spinach or Kale: 2 cups, fresh
- Carrots: 1 medium, shredded (optional)
- Mushrooms: 1 cup, sliced (optional)
Seasonings:
- Salt and Pepper: To taste
- Paprika: ½ teaspoon (optional)
- Crushed Red Pepper Flakes: ¼ teaspoon (optional, for a little heat)
Optional Toppings:
- Shredded Mozzarella Cheese
- Fresh Basil or Parsley, chopped
- Garlic Bread for dipping
Instructions
1. Cook the Protein
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the ground chicken or sausage and cook until browned, breaking it up into crumbles. Remove and set aside.
2. Sauté Aromatics
- In the same pot, add the onion and cook for 4–5 minutes until softened.
- Stir in the garlic and cook for another minute until fragrant.
3. Build the Broth
- Pour in the chicken broth, add the Italian seasoning, salt, pepper, and paprika.
- Stir in the crushed tomatoes and bring the mixture to a gentle boil.
4. Add the Pasta
- Add the broken lasagna noodles to the broth and cook for 8–10 minutes, stirring occasionally to prevent sticking, until the noodles are tender.
5. Make It Creamy
- Reduce the heat to low. Stir in the heavy cream, cream cheese, and Parmesan cheese, whisking until the cheeses are fully melted and the broth is creamy.
6. Add Vegetables
- Stir in the spinach or kale (and carrots or mushrooms, if using) and let them cook for 2–3 minutes until wilted.
7. Combine and Simmer
- Return the cooked chicken or sausage to the pot and simmer for 5 more minutes to blend the flavors.
8. Serve
- Ladle the soup into bowls and top with shredded mozzarella cheese, fresh basil, or parsley. Serve with garlic bread for dipping.
Tips for the Best Alfredo Lasagna Soup
- Don’t Overcook the Pasta
Add the noodles just before serving to keep them from getting mushy. - Use Freshly Grated Cheese
Fresh Parmesan and mozzarella melt better and give a smoother texture to the soup. - Customize the Protein
Swap ground chicken or sausage with shredded rotisserie chicken, ground turkey, or plant-based meat. - Thicken the Broth
If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the broth.
Variations
- Low-Carb Version
Replace lasagna noodles with thinly sliced zucchini or cauliflower florets. - Spicy Alfredo Soup
Add diced jalapeños or extra crushed red pepper flakes for a kick. - Cheesy Alfredo Soup
Stir in extra shredded mozzarella or Gruyère for an ultra-cheesy broth. - Tomato-Free Option
Skip the crushed tomatoes for a fully creamy Alfredo flavor.
Why You’ll Love This Recipe
- Creamy and Comforting: Combines the richness of Alfredo sauce with the heartiness of lasagna.
- Quick and Easy: Ready in under 30 minutes with simple ingredients.
- Family-Friendly: Loved by kids and adults alike.
Enjoy this Creamy Alfredo Lasagna Soup with a side of garlic bread or a fresh salad for a meal that feels indulgent and satisfying. One spoonful, and you’ll be hooked! 🍲✨