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CREAMY ALFREDO LASAGNA SOUP

Creamy Alfredo Lasagna Soup is a rich and comforting twist on traditional lasagna, featuring tender pasta, a creamy Alfredo base, savory ground beef, and layers of melted cheese. It’s a one-pot meal that’s sure to warm you up on chilly nights!

Prep Time
10 mins
Cook Time
10 mins
Servings: 6 people
Calories: 500 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 lb ground beef or Italian sausage
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 can 14.5 oz diced tomatoes, drained
  • 1 ½ cups heavy cream
  • 1 cup ricotta cheese
  • 1 ½ cups shredded Mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 8 oz lasagna noodles broken into pieces
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 2 tablespoon olive oil for sautéing
  • Fresh parsley for garnish optional

Instructions

Cook the beef and onions:
    Cup of Yum
  1. In a large pot, heat olive oil over medium heat. Add the ground beef (or sausage) and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
  2. Add the chopped onion and garlic and cook for an additional 2-3 minutes, until softened and fragrant. Season with salt, pepper, basil, and oregano.
Make the soup base:
  1. Add the chicken broth, diced tomatoes, and heavy cream to the pot. Stir to combine and bring to a simmer.
  2. Add the broken lasagna noodles and cook for 8-10 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking.
Add the cheeses:
  1. Once the noodles are cooked, stir in the ricotta cheese, 1 cup of mozzarella cheese, and the Parmesan cheese. Continue to cook for 2-3 minutes, until the cheeses have melted and the soup is creamy.
Serve:
  1. Ladle the soup into bowls and garnish with the remaining mozzarella cheese and fresh parsley if desired. Serve immediately with crusty bread for dipping.

Notes

  • For a lighter version, use ground turkey or chicken in place of the beef or sausage, and substitute half-and-half or skim milk for the heavy cream.
  • You can add extra vegetables like spinach, mushrooms, or zucchini for added flavor and nutrition.
  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors develop even more after sitting overnight!
  • Leftovers can be reheated on the stove with a little extra broth or cream to maintain the soup's creamy texture.

Nutrition Information

Calories 500kcal (25%) Carbohydrates 35g (12%) Protein 30g (60%) Fat 30g (46%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 500

% Daily Value*

Calories 500kcal 25%
Carbohydrates 35g 12%
Protein 30g 60%
Fat 30g 46%

* Percent Daily Values are based on a 2,000 calorie diet.