If there’s one dish that always brings warmth and comfort to the table, it’s lasagna. But, let’s be honest: sometimes you just don’t have the time or energy to layer noodles, meat, cheese, and sauce and then wait for it to bake. Enter the Creamy Alfredo Lasagna Soup! It’s everything you love about lasagna – hearty, cheesy, and filled with flavorful meat and noodles – but in the form of a cozy, easy-to-make soup. Think of it as a quick shortcut to your favorite lasagna, all wrapped up in a creamy, brothy bowl of goodness. And the best part? It comes together in just under 40 minutes.
I remember the first time I made this for my family. It was a chilly evening, and I was craving something rich and comforting. After a quick peek in the fridge, I found some ground beef and leftover lasagna noodles. I tossed them into a pot with some broth and Alfredo sauce, and the next thing I knew, we were all sitting down to one of the coziest, most satisfying meals we’ve had in a while. That’s the magic of this soup – it’s simple, it’s quick, and it’s guaranteed to warm your soul.
Ingredients
Here’s what you’ll need to make this deliciously creamy, cheesy lasagna soup:
1 tablespoon olive oil – For sautéing and adding a bit of richness to the soup base.
1 pound ground Italian sausage or ground beef – Either works, depending on your preference. Sausage adds a bit more flavor, but beef is equally delicious!
1 medium onion, diced – A classic flavor base for soups, adding a touch of sweetness.
3 cloves garlic, minced – Garlic always makes everything better.
4 cups chicken stock – This is the liquid that brings everything together. You can use low-sodium chicken stock for a healthier option.
2 cups Alfredo sauce – Whether homemade or store-bought, this creamy sauce gives the soup that rich lasagna flavor.
1 can (14.5 oz) chopped tomatoes – A bit of tomato for acidity and balance.
8 lasagna noodles – Break them into pieces to mimic the lasagna noodle texture but in soup form.
1 tablespoon dried basil – A must for that classic lasagna taste.
1 tablespoon dried oregano – Another classic herb that brings out the Italian flavors.
Salt and pepper, to taste – Season as you go, tasting for that perfect balance.
1 cup shredded mozzarella cheese – You can’t have lasagna without gooey mozzarella, right?
1/2 cup grated Parmesan cheese – For that extra cheesy, nutty goodness.
Fresh basil or parsley (for garnish) – This adds a pop of color and a fresh burst of flavor right before serving.
Instructions
Step 1: Brown the Meat
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add your ground beef or sausage (or a mix of both) to the pot. Break it apart with a wooden spoon and cook until it’s browned and cooked through. If there’s any excess fat, carefully drain it off. You want just enough fat to keep everything flavorful but not greasy.
Step 2: Add the Aromatics
Once your meat is cooked, it’s time to add the onion. Toss in the diced onion and sauté for about 4-5 minutes, until it becomes soft and translucent. Then, add the minced garlic and cook for another minute or so. You’ll start to smell that fragrant garlic, and it’ll make the whole kitchen smell like heaven!
Step 3: Stir in the Liquids
Now, pour in the chicken stock and Alfredo sauce. Add the chopped tomatoes, basil, oregano, and a pinch of salt and pepper. Stir everything together and bring the mixture to a boil. Once it starts bubbling, reduce the heat and let it simmer for about 10 minutes, allowing all those flavors to meld together beautifully.
Step 4: Add the Lasagna Noodles
Next, break your lasagna noodles into pieces (you can make them as large or small as you like) and add them to the simmering broth. Stir to combine, and let the noodles cook in the soup for about 10-12 minutes, or until they’re tender and cooked through.
Step 5: Add the Cheese
Now comes the best part – the cheese! Stir in the shredded mozzarella and grated Parmesan, allowing the cheese to melt into the soup. This will create a wonderfully creamy texture and make the soup extra cheesy and decadent.
Step 6: Garnish and Serve
Once the cheese has melted and everything is combined, it’s time to serve! Ladle the soup into bowls and garnish with a little fresh basil or parsley for color and added freshness. You can serve it with a side of garlic bread or a simple salad for a complete meal.
Notes
Using Ground Meat: Feel free to use whichever ground meat you prefer. I’ve used both sausage and ground beef for this soup, and both are absolutely delicious. If you want to go the extra mile, use a combination of the two for an even richer flavor.
Make Your Own Alfredo Sauce: While store-bought Alfredo sauce is convenient, making your own can elevate this dish even more. If you’ve got the time, try making a quick homemade Alfredo sauce using butter, heavy cream, and Parmesan.
Vegetarian Version: Want to make this soup vegetarian? No problem! Simply substitute the ground meat with mushrooms, lentils, or even some plant-based meat for a hearty, meatless option.
Storage: This soup keeps well for 3-4 days in the fridge. Just store it in an airtight container and reheat when you’re ready to enjoy. You might need to add a little extra broth as the noodles will absorb some of the liquid when it sits.
Freezing: This soup freezes well, too – just freeze the soup base (without noodles) in an airtight container. When you’re ready to eat it, reheat and add fresh noodles.
Nutrition
Calories: 450
Fat: 23g
Carbohydrates: 35g
Protein: 27g
Fiber: 3g
Sodium: 850mg
Cholesterol: 75mg
Additional Information
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Image Recipe Respective to the Owner. 🙏
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