Creamy Alfredo Lasagna Soup

Here’s a rich and comforting Creamy Alfredo Lasagna Soup recipe—full of the flavors of lasagna in a cozy, spoonable form:

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Ingredients (Serves 4–6)

• 1 lb ground Italian sausage (or ground beef/turkey)

• 1 small onion, diced

• 3 cloves garlic, minced

• 4 cups chicken broth

• 2 cups milk (whole or 2%)

• 1 cup heavy cream

• 8 oz uncooked lasagna noodles, broken into 2–3 inch pieces

• 1 cup ricotta cheese

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1 tsp Italian seasoning

• 1/2 tsp red pepper flakes (optional)

• Salt and pepper, to taste

• Fresh basil or parsley, for garnish

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Instructions

1. Cook the meat:

   • In a large pot or Dutch oven, cook sausage over medium heat until browned.

   • Add onion and cook 3–4 minutes until softened.

   • Stir in garlic and cook 1 minute more.

2. Add liquids and pasta:

   • Pour in chicken broth, milk, and heavy cream.

   • Bring to a gentle simmer.

   • Add broken lasagna noodles and Italian seasoning.

   • Simmer, stirring occasionally, for 10–12 minutes or until noodles are tender.

3. Add cheeses:

   • Lower heat to medium-low.

   • Stir in ricotta, 1 cup mozzarella, and Parmesan until creamy and smooth.

   • Season with salt, pepper, and red pepper flakes if using.

4. Serve:

   • Ladle soup into bowls and top with remaining mozzarella cheese and fresh basil or parsley.

   • Serve warm with garlic bread for a full lasagna experience.

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💡 Tips:

• For a lighter version, substitute half-and-half for cream or use turkey sausage.

• You can prepare this soup in advance; reheat gently and add a splash of milk to loosen it if needed.

• Adding a handful of spinach or kale at the end gives extra color and nutrition.

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I can also give a slow cooker version of this soup that’s creamy and hands-off—perfect for busy days. Do you want that version?