Description
A rich and hearty soup that transforms all the cozy flavors of lasagna into a creamy, one-pot dish. Perfect for chilly nights or when you’re craving comfort food with a twist!
Ingredients
Soup Base:
- 1 tbsp olive oil
- 1 lb ground Italian sausage (or ground beef/chicken)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 5 cups chicken broth
- 1 cup heavy cream
- 1 cup Alfredo sauce (store-bought or homemade)
- 8 lasagna noodles, broken into bite-sized pieces
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
Cheesy Topping:
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped (optional)
Instructions
1️⃣ Cook the Sausage: Heat olive oil in a large pot over medium heat. Add the ground sausage and cook until browned, breaking it up into small pieces. Remove excess grease if necessary.
2️⃣ Sauté Aromatics: Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
3️⃣ Add Broth and Seasonings: Pour in the chicken broth and bring to a simmer. Stir in the Italian seasoning, crushed red pepper flakes, salt, and pepper.
4️⃣ Cook the Noodles: Add the broken lasagna noodles to the pot and simmer for 10-12 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
5️⃣ Make It Creamy: Lower the heat and stir in the heavy cream and Alfredo sauce. Simmer for another 2-3 minutes, allowing the flavors to meld.
6️⃣ Prepare the Cheese Topping: In a small bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and parsley. Mix until smooth.
7️⃣ Serve: Ladle the soup into bowls and top each serving with a generous dollop of the cheesy topping. Garnish with additional parsley if desired.
Notes
- Substitutions: Swap lasagna noodles with any pasta you have on hand, like bowties or penne. For a lighter option, use ground turkey or chicken sausage.
- Thicker Soup: If you prefer a thicker consistency, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) before adding the cream.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream to adjust consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 6