Description
A rich and comforting fusion of creamy Alfredo sauce and classic lasagna, transformed into a hearty, spoonable soup loaded with cheese, pasta, and tender chicken or sausage.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb ground Italian sausage or cooked shredded chicken
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup milk
- 8 lasagna noodles, broken into pieces
- 1 1/2 cups grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt butter with olive oil over medium heat. Add diced onion and sauté until translucent.
- Add garlic and cook for 1 minute until fragrant.
- Stir in sausage or chicken and cook until browned (if using sausage) or heated through (if using chicken).
- Pour in chicken broth, heavy cream, and milk. Stir to combine.
- Add broken lasagna noodles and bring to a gentle boil. Reduce heat and simmer until noodles are tender, about 10–12 minutes.
- Stir in Parmesan, mozzarella, Italian seasoning, salt, and pepper. Simmer for 2–3 minutes until cheese is melted and soup is creamy.
- Taste and adjust seasoning as needed. For a spicier flavor, add red pepper flakes.
- Ladle into bowls, garnish with fresh parsley, and serve warm.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Use gluten-free noodles and broth for a gluten-free version.
- Store leftovers in the refrigerator for up to 3 days; reheat slowly over low heat.
- Can be frozen before adding the noodles for a make-ahead meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American