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Creamy Alfredo Lasagna Soup

Original Source: Sophia from Creatives Cookery

Servings per Recipe: 6 servings

Description: Lasagna in soup form. Rich, cheesy, and perfect for cold nights — and way easier than making actual lasagna.

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground chicken or Italian sausage
  • 4 c. chicken broth
  • 2 c. heavy cream
  • 1 ½ c. marinara sauce
  • 8 lasagna noodles, broken into pieces
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste
  • 1 c. grated Parmesan cheese
  • 1 c. shredded mozzarella cheese
  • Fresh basil or parsley, chopped (for garnish)
  • Optional: Red pepper flakes, to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Brown the ground chicken or sausage, breaking it up as it cooks. Drain any excess fat.
  2. Throw in the diced onion and garlic and cook for 3-4 minutes until the onion softens.
  3. Pour in the chicken broth, heavy cream, and marinara sauce and stir it all together. Add the Italian seasoning, salt, and pepper. Bring to a gentle boil.
  4. Break the lasagna noodles into pieces and add them to the pot, pushing them down into the liquid. Simmer for 10-12 minutes until the noodles are tender.
  5. Turn the heat down to low and stir in the parmesan until melted, then add the mozzarella and stir until smooth and creamy.
  6. Ladle into bowls and top with fresh basil or parsley. Add red pepper flakes if you like a little heat.