Description
A comforting soup that combines the flavors of classic lasagna into a creamy bowl of deliciousness, perfect for cozy evenings.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (or ground beef, turkey, or a plant-based alternative)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 cups water
- 15 oz Alfredo sauce
- 8 lasagna noodles, broken into pieces (or penne or rigatoni if preferred)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- Freshly chopped parsley, for garnish
Instructions
- In a large pot or Dutch oven, warm the olive oil over medium-high heat.
- Add the ground Italian sausage and cook until no longer pink, about 6–8 minutes. Drain excess fat if needed.
- Toss in chopped onion and sauté until translucent, about 4 minutes. Stir in minced garlic for 30–60 seconds until fragrant.
- Pour in chicken broth and water, scraping up any browned bits from the bottom of the pot.
- Add the Alfredo sauce, dried basil, dried oregano, and crushed red pepper flakes. Let it simmer, seasoning with salt and pepper.
- Mix in the broken lasagna noodles, simmering until tender (8–12 minutes), stirring occasionally.
- Once noodles are cooked, lower the heat. Stir in ricotta cheese, then add shredded mozzarella and grated Parmesan until melted and smooth.
- Adjust seasoning, ladle into bowls, and garnish with freshly chopped parsley.
Notes
Serve with garlic bread or a crisp Caesar salad for a complete meal.