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Take the best of both worlds with this Velvety Alfredo Lasagna Soup that turns your standard layered pasta into a warm, sippable delight. The buttery, garlicky sauce blends with authentic Italian tastes in every spoonful—it's comfort in a bowl when you want something tasty but can't be bothered with traditional lasagna assembly.
I whipped this up one stormy weekend when I couldn't decide between lasagna or soup. My little girl, who normally pushes pasta around her plate, shocked me by asking for more and now begs for this soup every week!
Key Components
- Italian Sausage: Gives the soup its hearty base and wonderful taste. Go for hot or mild depending on what you fancy
- Lasagna Noodles: Snap them into smaller chunks before you cook so they're easy to eat with a spoon
- Heavy Cream: Makes the soup truly Alfredo-like and luxurious. Let it sit out a bit before adding
- Fresh Garlic: This is really important—bottled stuff just won't cut it for real flavor
- Three Cheese Blend: The combo of ricotta, mozzarella, and Parmesan brings that classic lasagna feel
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Simple Preparation Guide
- Step 1: Cook the Sausage
- Start by cooking your Italian sausage in a big pot, breaking it into tiny bits as it browns. This sets up all the yummy flavors.
- Step 2: Set Meat Aside
- Take out the cooked sausage but keep all those tasty brown specks in the pot—they'll make your soup taste amazing.
- Step 3: Cook the Veggies
- Throw your onions and garlic in the same pot, cooking until they're soft and smell great.
- Step 4: Create Your Base
- Add the broth and scrape up all those stuck bits from the bottom. That's where the good stuff hides.
- Step 5: Add Pasta
- Drop your broken lasagna pieces straight into the hot liquid, giving them a stir now and then so they won't stick together.
- Step 6: Mix in Cream
- When the pasta feels tender, pour in the cream and Alfredo sauce, letting everything blend into a smooth, dreamy mix.
- Step 7: Top with Cheese
- Right before you serve, add spoonfuls of your cheese mix and watch as they melt into swirly, creamy goodness.
In my Italian-American family, we turned to soup whenever we needed comfort. This dish mixes my grandma's old-school lasagna passion with my mom's practical weeknight dinner approach.
Great Side Matches
You absolutely need a chunk of toasty garlic bread with this soup—you'll want to mop up every drop of that luscious broth. I also like adding a small salad with tangy dressing to cut through all that richness.
Prep It Early
You can cook the meat and broth mixture up to two days before, keeping it in the fridge. When you're ready to eat, just warm it up and cook fresh noodles in the hot liquid. This way your pasta stays just right.
Saving Extra Portions
If you think you'll have leftovers, try cooking and keeping the noodles apart from the soup base. This stops them from getting mushy. The broth part (without noodles) can be frozen for up to three months with no problem.
Mix It Your Way
The classic lasagna flavors are fantastic, but feel free to play around. I sometimes toss in fresh spinach for some green goodness, or switch out Italian sausage for ground chicken when I want something lighter.
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After cooking this soup countless times, I've realized it's more than just food—it brings folks together. There's something special about a hot bowl of rich, soothing soup that makes everyone want to chat longer at the table.
Frequently Asked Questions
- → Can I swap out the noodles?
- Sure, try bowties, penne, or any pasta you like instead of lasagna noodles.
- → How do I thicken the soup?
- Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in before adding the cream.
- → How long can I keep leftovers?
- Store them in the fridge for up to three days and gently warm with extra broth or cream.
- → Can I make it lower calorie?
- Swap the sausage for ground turkey or chicken for a lighter take.
- → What's in the cheesy topping?
- Ricotta, mozzarella, and Parmesan are mixed together, with optional parsley on top.