🍜 Creamy Alfredo Lasagna Soup
Ingredients
(Serves 4–6)
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1 tbsp olive oil
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1 lb ground Italian sausage or ground chicken/turkey
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1 small onion, diced
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3 cloves garlic, minced
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4 cups chicken broth
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2 cups water
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2 cups lasagna noodles, broken into pieces (or use mafalda, bowtie, or penne)
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1 ½ cups heavy cream (or half-and-half for lighter version)
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½ cup cream cheese, softened
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½ cup Parmesan cheese, grated
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1 cup mozzarella cheese, shredded
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1 tsp Italian seasoning
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½ tsp crushed red pepper flakes (optional)
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Salt and pepper, to taste
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Optional garnish: fresh parsley and extra Parmesan
Instructions
1. Brown the meat
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Heat olive oil in a large soup pot or Dutch oven over medium heat.
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Add sausage and onion; cook until sausage is browned and onion is soft.
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Add garlic and cook another 30 seconds until fragrant.
2. Add liquids and pasta
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Pour in chicken broth and water.
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Stir in Italian seasoning and broken lasagna noodles.
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Bring to a boil, then reduce to a simmer.
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Cook uncovered for 10–12 minutes, stirring occasionally, until noodles are al dente.
3. Make it creamy
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Reduce heat to low.
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Stir in heavy cream and cream cheese until melted and smooth.
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Add Parmesan and mozzarella, stirring until fully combined and creamy.
4. Season and serve
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Taste and adjust seasoning with salt, pepper, and red pepper flakes.
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Let simmer gently for 2–3 more minutes until thickened.
5. Garnish
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Ladle into bowls and top with chopped parsley, extra Parmesan, and a sprinkle of mozzarella if you’re feeling indulgent. 😋
💡 Tips
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For a lighter version, use evaporated milk instead of cream.
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Add spinach, mushrooms, or roasted red peppers for extra flavor and texture.
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Want a “baked” feel? Top bowls with mozzarella and broil briefly to melt and brown the cheese.
Would you like me to give you a chicken Alfredo lasagna soup version next (a little lighter and great for meal prep)?
