Instructions
Step 1: Prepare the Soup Base
Cook the Meat: In a large pot or Dutch oven, heat a little olive oil over medium heat. Add the ground Italian sausage (or meat of choice) and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
Sauté the Onion and Garlic: Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add Broth and Tomatoes: Pour in the chicken or vegetable broth, diced tomatoes (including the juice), and tomato sauce. Stir well to combine.
Season the Soup: Add the dried basil, oregano, thyme, salt, and black pepper. Bring the soup to a gentle simmer, letting all the flavors meld together. Cover and cook for about 15-20 minutes.
Step 2: Cook the Pasta
Add the Lasagna Noodles: Break the lasagna noodles into bite-sized pieces and add them directly to the pot. Let them cook in the soup for 10-12 minutes, or until they are tender. Stir occasionally to ensure the noodles don’t stick together.
- Tip: If you prefer, you can cook the pasta separately and add it to the soup just before serving to prevent the noodles from absorbing too much broth.
Step 3: Make the Alfredo Cream Sauce
Add the Heavy Cream: Pour the heavy cream into the soup and stir until fully incorporated. This will start giving the soup a luxurious creamy texture.
Add the Cheeses: Gradually stir in the Parmesan cheese, mozzarella cheese, and cream cheese. Stir until the cheeses have melted into the soup, creating a thick, creamy texture.
- Note: Be sure to add the cheeses gradually and stir constantly to avoid clumping. The cheeses should melt smoothly into the soup.
Adjust the Seasoning: Taste the soup and add more salt or pepper as needed.
Step 4: Serve the Soup
Ladle into Bowls: Serve the Alfredo lasagna soup hot in large bowls, making sure to include plenty of meat, noodles, and creamy broth in each serving.
Garnish: Sprinkle fresh parsley on top for color and a hint of freshness. You can also add a little extra Parmesan cheese or a dash of crushed red pepper flakes for added flavor.
Tips for the Perfect Alfredo Lasagna Soup
- Use Freshly Grated Parmesan: Freshly grated Parmesan cheese melts better and adds a more intense flavor to the soup. Pre-grated cheese might not melt as smoothly.
- Add Spinach or Kale: For a nutritional boost, consider adding a handful of spinach or kale towards the end of cooking. The greens will wilt nicely into the hot soup, adding color and flavor.
- Make It Lighter: If you want a lighter version, use half-and-half instead of heavy cream, though it may not be as rich and creamy.
- Avoid Overcooking the Pasta: If you’re not serving the soup right away, cook the pasta separately and add it just before serving to prevent it from becoming too soft.
Serving Suggestions
Creamy Alfredo lasagna soup is filling on its own, but it pairs beautifully with garlic bread or a fresh side salad. The soup’s rich, cheesy flavor goes well with a side of crunchy breadsticks or a Caesar salad. For a more indulgent option, serve it with toasted baguette slices topped with a sprinkle of garlic and Parmesan.
Storing and Reheating
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid as it sits, so you may need to add a splash of broth or cream when reheating.
- Freeze: Alfredo-based soups don’t freeze well due to the cream and cheese, which can separate when frozen. If you plan to freeze, consider leaving out the cream and cheeses until reheating.
- Reheat: Gently reheat the soup over low heat on the stovetop, stirring frequently. If the soup is too thick, add a bit of extra broth or cream to reach your desired consistency.
