Creamy Lasagna Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
5 cups chicken broth
02 -
1 cup Alfredo sauce
03 -
1 small onion, finely chopped
04 -
3 garlic cloves, minced
05 -
1 cup heavy cream
06 -
8 lasagna noodles, broken into small bits
07 -
1 lb ground Italian sausage
08 -
1 tablespoon olive oil
→ Seasonings
09 -
Salt and pepper to taste
10 -
1/2 teaspoon red pepper flakes (optional)
11 -
1 teaspoon Italian seasoning
→ Cheesy Topping
12 -
1 tablespoon fresh parsley, chopped (optional)
13 -
1/2 cup shredded mozzarella cheese
14 -
1/4 cup grated Parmesan cheese
15 -
1 cup ricotta cheese
# Instructions:
01 -
Warm up olive oil in a big pot over medium heat. Toss in sausage, cook until browned while breaking it apart. Get rid of extra grease, if needed.
02 -
Throw in chopped onion and cook a few minutes till it’s soft. Add minced garlic and stir for another minute until you smell it.
03 -
Pour chicken broth in and let it come to a gentle simmer. Mix in Italian seasoning, red pepper flakes, plus salt and pepper.
04 -
Drop in the lasagna pieces and let them simmer for 10 to 12 minutes while stirring every so often so they don’t stick.
05 -
Turn the heat lower, stir in Alfredo sauce and heavy cream. Let it cook a few more minutes to blend everything together.
06 -
In a small bowl, mix mozzarella, ricotta, Parmesan, and parsley until smooth and creamy.
07 -
Scoop the soup into bowls, then top each one with the cheesy mix. Sprinkle some parsley on top, if you want.
# Notes:
01 -
Swap for other pasta if you don’t have lasagna noodles.
02 -
Use ground chicken or turkey for a lighter option.
03 -
Stir in a cornstarch slurry to make it thicker.
04 -
It’ll last in the fridge for about 3 days.