Description
A comforting and delicious twist on traditional lasagna, combining Alfredo sauce flavors with hearty lasagna noodles in a warm soup form.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 pound ground beef sausage
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon cornstarch
- 6–8 lasagna noodles, broken into pieces
- ¾ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- 4 ounces cream cheese, softened and cubed
- Fresh chopped parsley, for garnish
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground beef sausage to the pot. Break it up with a wooden spoon and cook until browned and no longer pink. Stir in Italian seasoning, salt, and pepper.
- Pour in the chicken broth and bring the mixture to a gentle boil. Add broken lasagna noodles and reduce heat to a simmer. Cook uncovered for about 12–14 minutes or until the noodles are al dente.
- In a small bowl, whisk the cornstarch into the heavy cream until smooth. Pour this mixture into the soup and stir. Simmer for another 5–7 minutes until thickened slightly.
- Turn the heat to low and add the cream cheese, Parmesan, and mozzarella. Stir until melted and smooth. The soup should now be thick, creamy, and wonderfully cheesy.
- Ladle the Alfredo lasagna soup into bowls and garnish with chopped fresh parsley. Serve with crusty bread or garlic toast for a complete meal.
Notes
For an extra punch of flavor, you can add spinach or other vegetables. To make it vegetarian, substitute the ground beef sausage with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian