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Kitchen Equipment Needed
Large soup pot or Dutch oven
Wooden spoon or spatula for stirring
Measuring cups and spoons
Ladle for serving
Directions for Making Creamy Alfredo Lasagna Soup
Brown the Meat: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage (or your choice of ground meat) and cook, breaking it up with a wooden spoon, until it’s browned and cooked through. Drain any excess fat if necessary.
Sauté the Vegetables: Add the diced onion and minced garlic to the pot, cooking for about 2-3 minutes until the onion becomes translucent.
Add Broth and Tomatoes: Pour in the chicken (or vegetable) broth and add the diced tomatoes, including their juice. Stir to combine.
Cook the Noodles: Bring the mixture to a boil, then add the broken lasagna noodles. Reduce the heat to low and simmer for about 10-12 minutes, or until the noodles are tender.
Add Cream and Cheese: Once the noodles are cooked, stir in the heavy cream, grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Mix until the cheeses are melted and the soup is creamy. Season with Italian seasoning, salt, and black pepper to taste.
Serve: Ladle the soup into bowls and top with additional mozzarella cheese. You can place the bowls under the broiler for a few minutes to melt the cheese further if desired. Garnish with fresh basil or parsley before serving.
Tips for Making the Best Creamy Alfredo Lasagna Soup
1. Customize Your Proteins
Feel free to swap the Italian sausage for ground turkey or chicken for a lighter version. You can also use plant-based sausage for a vegetarian option.
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