Description
Creamy alfredo lasagna soup blends Italian comfort classics into one hearty bowl. Cheese-laden layers merge with rich broth, promising a luxurious dining experience that satisfies hunger and warms souls.
Ingredients
Scale
Protein:
- 1 pound (1 lb) ground Italian sausage or chicken
Pasta and Dairy:
- 8 lasagna noodles, broken into pieces
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons butter
Base and Seasonings:
- 4 cups chicken broth
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley
Instructions
- Cook lasagna noodles to al dente perfection, then drain and set aside for later incorporation into the soup.
- Sear the protein (sausage or chicken) in a large pot over medium heat until golden brown and fully cooked, then remove and reserve.
- In the same pot, melt butter and sauté finely chopped onions and minced garlic until translucent and fragrant.
- Sprinkle flour over the aromatic vegetables, stirring continuously to create a smooth roux and prevent burning.
- Slowly pour in chicken broth, heavy cream, and milk, whisking constantly to eliminate any potential lumps and create a silky base.
- Enhance the soup with Italian seasoning, a pinch of red pepper flakes, salt, and black pepper, then bring to a gentle simmer.
- Gradually fold in Parmesan and mozzarella cheeses, stirring until completely melted and the soup achieves a creamy consistency.
- Reintroduce the cooked protein to the pot and gently add the prepared lasagna noodles.
- Allow the soup to simmer for an additional 5 minutes, melding the flavors and ensuring everything is heated through.
- Finish by garnishing with freshly chopped parsley and serve piping hot in warm bowls.
Notes
- Choose tender, wide lasagna noodles for better texture and easier eating in the soup.
- Replace dairy ingredients with plant-based alternatives like coconut cream and vegan cheese for lactose-intolerant or vegan diners.
- Cook noodles slightly under al dente since they’ll continue softening in the hot soup, preventing mushy texture.
- Use lean ground chicken or turkey for a lighter protein option that maintains the soup’s rich, creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 472 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 1.5 g
- Protein: 26 g
- Cholesterol: 95 mg