Here’s what you’ll need to make this Creamy Alfredo Lasagna Soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 lb ground chicken or Italian sausage
- 4 cups chicken broth
- 2 cups heavy cream
- 1 1/2 cups marinara sauce
- 8 lasagna noodles, broken into pieces
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley, chopped (for garnish)
- Optional: Red pepper flakes, to taste
Instructions
Step 1: Cook the Meat
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the ground chicken or Italian sausage to the pot and cook until browned, breaking it into small pieces with a spatula.
- If there is any excess fat, drain it from the pot to prevent the soup from becoming too greasy.
Step 2: Sauté the Aromatics
- Add the diced onion and minced garlic to the pot with the cooked meat.
- Sauté for 3–4 minutes, or until the onion becomes translucent and fragrant. This step enhances the flavor and aroma of the soup.
Step 3: Add Broth and Sauces
- Pour in the chicken broth, heavy cream, and marinara sauce, stirring well to combine.
- Stir in the Italian seasoning, salt, and black pepper. Adjust the seasonings as needed.
- Bring the mixture to a gentle boil, allowing the flavors to meld together.
Step 4: Cook the Noodles
- Add the broken lasagna noodles to the pot, ensuring they are submerged in the liquid.
- Reduce the heat to a simmer and cook for 10–12 minutes, or until the noodles are tender but not mushy.
Step 5: Add the Cheese
- Reduce the heat to low.
- Stir in the grated Parmesan cheese, allowing it to melt and thicken the soup.
- Add the shredded mozzarella cheese, stirring until smooth and creamy.
Step 6: Serve the Soup
- Ladle the soup into individual bowls.
- Garnish each serving with fresh basil or parsley for added color and flavor.
- Sprinkle with red pepper flakes for a hint of spice if desired.
- Serve warm and enjoy!
