Description
Delightful soup that combines the comforting layers of classic lasagna in a creamy Alfredo broth, perfect for chilly evenings.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground Italian sausage
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 jar (15 oz) Alfredo sauce
- 8 lasagna noodles, broken into pieces
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- Freshly chopped parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the Italian sausage and cook until browned and cooked through. Drain any excess fat.
- Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
- Stir in the garlic and cook for an additional minute.
- Pour in the chicken broth and water, then add the Alfredo sauce. Stir well to combine.
- Bring to a boil, then add the broken lasagna noodles, dried basil, oregano, crushed red pepper flakes, and a pinch of salt and pepper.
- Reduce the heat to a simmer and cook until the noodles are al dente, about 8-10 minutes.
- Stir in the mozzarella and Parmesan cheeses until melted and fully incorporated.
- Add dollops of ricotta cheese on top and let sit for a few minutes.
- Serve hot, garnished with chopped parsley and additional Parmesan cheese if desired.
Notes
This soup can be customized with more veggies or different cheeses based on preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian