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Creamy Alfredo Lasagna Soup
Creamy Alfredo Lasagna Soup is the ultimate comfort dish—everything you love about lasagna transformed into a cozy, hearty soup.
Loaded with ground beef, Italian sausage, garlic, onions, herbs, and finished with Alfredo sauce, this soup is rich, cheesy,
and incredibly satisfying. From deesviral, this recipe is perfect for chilly nights, family dinners, or anytime you crave
lasagna without the layering work.
Ingredients
- 1 lb ground Italian sausage
- 1 ½ lbs ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 jar (15 oz) Alfredo sauce
- 1 can (14 oz) crushed tomatoes
- 2 tsp Italian seasoning
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
You can substitute ground turkey or chicken for a lighter option. Use oven-ready lasagna noodles or regular noodles broken into smaller pieces.
Instructions
- In a large pot or Dutch oven, cook the Italian sausage and ground beef over medium heat until browned. Drain excess fat.
- Add diced onion and garlic, sautéing for 3–4 minutes until fragrant and softened.
- Stir in chicken broth, Alfredo sauce, crushed tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer.
- Add the broken lasagna noodles and cook uncovered, stirring occasionally, until noodles are tender, about 12–15 minutes.
- Reduce heat to low. Stir in ricotta cheese, mozzarella, and Parmesan until melted and creamy.
- Adjust seasoning as needed. If soup is too thick, add a splash of broth; if too thin, simmer longer to reduce.
- Ladle into bowls, garnish with fresh parsley or basil, and serve hot with crusty bread.
Storage & Make-Ahead
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat.
- For freezing, leave out the pasta and add fresh noodles when reheating, as cooked noodles don’t freeze well.
- Make-ahead tip: Prepare the base soup and refrigerate up to 2 days. Add noodles and cheese when ready to serve.
Why This Recipe Works
- Two sauces in one: Alfredo and tomato combine for a creamy yet tangy broth.
- Cheesy finish: Ricotta, mozzarella, and Parmesan melt into the soup for lasagna-like richness.
- Hearty base: Italian sausage and ground beef provide depth and flavor.
- One-pot method: Cooks entirely in one pot, making cleanup easy.
Expert Tips
- Cook noodles directly in the soup for maximum flavor, but stir often to prevent sticking.
- Use freshly grated cheese for smoother melting and better taste.
- If reheating, add a splash of broth or milk to loosen the soup’s consistency.
- Pair with garlic bread or a light salad to complete the meal.
