Description
This creamy Alfredo lasagna soup combines the comforting flavors of lasagna in a rich, velvety soup with savory ground chicken or sausage, tender noodles, and a cheesy broth.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 lb ground chicken or Italian sausage
- 4 cups chicken broth
- 2 cups heavy cream
- 1 ½ cups marinara sauce
- 8 lasagna noodles, broken into pieces
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley, chopped (for garnish)
- Optional: Red pepper flakes, to taste
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground chicken or Italian sausage and cook until browned, breaking it into small pieces. Drain excess fat if needed.
2. Add the diced onion and minced garlic to the pot with the cooked meat. Sauté for 3–4 minutes, or until the onion becomes translucent and fragrant.
3. Pour in the chicken broth, heavy cream, and marinara sauce, stirring well to combine. Add the Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.
4. Add the broken lasagna noodles to the pot, making sure they are submerged in the liquid. Simmer for 10–12 minutes, or until the noodles are tender.
5. Reduce the heat to low. Stir in the grated Parmesan cheese until melted and creamy. Add the shredded mozzarella cheese and stir until smooth.
6. Ladle the soup into individual bowls. Garnish with fresh basil or parsley. Sprinkle with red pepper flakes for a hint of spice if desired. Serve hot and enjoy!
Notes
You can substitute ground turkey for chicken or use spicy Italian sausage for extra flavor. For a thicker soup, reduce the amount of broth slightly. Store leftovers in an airtight container for up to 3 days.