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Combining two comfort food favorites, this Creamy Alfredo Lasagna Soup transforms traditional lasagna into a cozy, spoonable meal. Rich, garlicky Alfredo sauce meets classic Italian flavors in a bowl that's both familiar and excitingly different - perfect for those nights when you're craving something special but don't want to fuss with layering pasta.
I created this recipe during a rainy Sunday when I was craving both lasagna and soup. My daughter, who usually picks around pasta, asked for a second helping and now requests this soup weekly!
Essential Ingredients
- Italian Sausage: Adds rich flavor and satisfying texture. Choose mild or spicy based on your preference
- Lasagna Noodles: Break them into bite-sized pieces before cooking for the perfect spoonable size
- Heavy Cream: Creates that signature Alfredo richness. Bring to room temperature before adding
- Fresh Garlic: Don't skimp here; fresh garlic is crucial for authentic flavor
- Three Cheese Blend: Ricotta, mozzarella, and Parmesan create the perfect lasagna experience
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Step-by-Step Instructions
- Step 1: Brown the Sausage
- Begin by browning your Italian sausage in a large pot, breaking it into small, even pieces. This creates the flavorful foundation for your soup.
- Step 2: Remove and Reserve
- Remove the sausage but leave those flavorful browned bits in the pot - they'll add depth to your final soup.
- Step 3: Sauté Aromatics
- Sauté your onions and garlic in the same pot, letting them become soft and fragrant.
- Step 4: Build the Broth
- Pour in the broth, scraping up all those browned bits from the bottom. This is where the magic happens.
- Step 5: Cook the Noodles
- Add your broken lasagna noodles directly to the simmering broth, stirring occasionally to prevent sticking.
- Step 6: Add the Cream
- Once the noodles are tender, stir in the cream and Alfredo sauce, letting everything come together into silky perfection.
- Step 7: Finish with Cheese
- Just before serving, dollop with the three-cheese mixture, watching it melt into creamy swirls.
Growing up in an Italian-American household, soup was our comfort food solution for everything. This recipe combines my grandmother's love for traditional lasagna with my mother's practical approach to weeknight cooking.
Perfect Pairings
A slice of crusty garlic bread is non-negotiable with this soup - you'll want something to soak up every last drop of that creamy broth. I also love serving it with a simple side salad dressed in light vinaigrette to balance the richness.
Make-Ahead Magic
You can prepare the sausage and broth base up to two days ahead, storing it in the refrigerator. When ready to serve, reheat gently and cook fresh noodles in the hot broth. This ensures perfectly tender pasta every time.
Storing Leftovers
If you anticipate leftovers, consider cooking and storing the noodles separately from the broth. This prevents them from becoming too soft. The soup base (without noodles) freezes beautifully for up to three months.
Customization Corner
While traditional lasagna flavors are incredible, don't be afraid to experiment. Sometimes I add fresh spinach for extra nutrients, or swap the Italian sausage for ground chicken when I want a lighter version.
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After years of making this soup, I've learned it's more than just a meal - it's a way to bring people together. There's something about a steaming bowl of creamy, comforting soup that makes everyone linger at the table a little longer.
Frequently Asked Questions
- → Can I use different pasta shapes?
- Yes, substitute lasagna noodles with bowties, penne, or any pasta you prefer.
- → How can I make the soup thicker?
- Add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) before the cream.
- → How long can I store leftovers?
- Store in the refrigerator for up to 3 days, reheating gently with extra broth or cream.
- → Can I make this lighter?
- Use ground turkey or chicken sausage instead of Italian sausage for a lighter version.
- → What's in the cheese topping?
- The topping combines ricotta, mozzarella, and Parmesan cheese with optional fresh parsley.