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Creamy Alfredo Lasagna Soup

Hearty Creamy Alfredo Lasagna Soup: 20 Min Prep

  • Author: basmer1517
  • Total Time: 60 Minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Creamy Alfredo Lasagna Soup is a comforting family dinner that combines the richness of Alfredo sauce with the heartiness of lasagna in a convenient one-pot soup. Enjoy all the flavors of lasagna without the fuss.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1.5 pounds ground Italian sausage (mild or spicy)
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 6 cups low-sodium chicken broth
  • 1/2 cup dry white wine (optional)
  • 2 bay leaves
  • 12 ounces lasagna noodles, broken into 2–3 inch pieces
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup cream cheese, softened
  • 2 tablespoons unsalted butter
  • Pinch of freshly grated nutmeg
  • For the Ricotta Swirl (Optional): 1 cup whole milk ricotta cheese, 1/4 cup grated Parmesan cheese, 2 tablespoons fresh parsley, finely chopped, 1 clove garlic, minced, Salt and pepper to taste
  • For Garnishing: Fresh basil leaves, torn or thinly sliced, Additional grated Parmesan or Pecorino Romano cheese, Red pepper flakes (optional)

Instructions

  1. Prep your aromatics: Finely dice the yellow onion and mince the garlic. If using fresh basil for garnish, prepare it. For the optional ricotta swirl, finely chop parsley and mince garlic.
  2. Brown the Italian sausage: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add Italian sausage and cook, breaking it up, until browned (8-10 minutes). Drain excess fat.
  3. Sauté the aromatics: Add the diced onion to the pot with the sausage and sauté for 5-7 minutes until softened and translucent.
  4. Infuse with garlic and spices: Add minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Sauté for 1 minute until fragrant, being careful not to burn the garlic.
  5. Deglaze with wine (optional): If using white wine, add it to the pot and scrape the bottom to loosen browned bits. Let it simmer and reduce for 2-3 minutes.
  6. Build the tomato broth base: Pour in crushed tomatoes, tomato sauce, and add tomato paste. Stir to combine. Add chicken broth and bay leaves. Stir well.
  7. Simmer and develop flavors: Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
  8. Prepare the ricotta swirl (optional): While soup simmers, combine ricotta cheese, Parmesan cheese, parsley, minced garlic, salt, and pepper in a bowl. Whisk until smooth.
  9. Add the lasagna noodles: Remove bay leaves. Increase heat to medium and bring soup to a gentle boil. Add broken lasagna noodles, stirring to submerge.
  10. Cook the lasagna noodles: Cook, stirring frequently, for 10-12 minutes, or until al dente. Add more broth or water if the soup becomes too thick.
  11. Create the Alfredo finish: Reduce heat to low. Stir in heavy cream, 1/2 cup Parmesan cheese, cream cheese, and butter. Add nutmeg.
  12. Stir until creamy: Stir gently until cream cheese and butter are melted and incorporated, creating a smooth, creamy texture. Taste and adjust seasoning with salt and pepper.
  13. Serve generously: Ladle the hot creamy Alfredo lasagna soup into bowls.
  14. Garnish with ricotta swirl (optional): Dollop prepared ricotta mixture over each serving.
  15. Add final touches: Garnish with fresh basil and extra grated Parmesan or Pecorino Romano cheese. Add red pepper flakes if desired. Serve immediately.

Notes

  • This soup is best enjoyed fresh as noodles can continue to soften.
  • For leftovers, store in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop over low heat, adding a splash of broth or water if needed.
  • To make it vegetarian, omit sausage and sauté extra vegetables like mushrooms or zucchini. Use vegetable broth.
  • Adjust spice level by controlling the amount of red pepper flakes.
  • Prep Time: 20 Minutes
  • Cook Time: 40 Minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Nutrition

  • Serving Size: Approx. 1.5 cups
  • Calories: Approx. 650
  • Sugar: Approx. 8g
  • Sodium: Approx. 1200mg
  • Fat: Approx. 40g
  • Saturated Fat: Approx. 20g
  • Unsaturated Fat: Approx. 20g
  • Trans Fat: Approx. 1g
  • Carbohydrates: Approx. 45g
  • Fiber: Approx. 4g
  • Protein: Approx. 25g
  • Cholesterol: Approx. 100mg

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