Lasagna Soup with Creamy Alfredo

This Lasagna Soup with Creamy Alfredo is a luscious twist on the classic Italian favorite. Combining the rich flavors of lasagna with the creamy goodness of Alfredo sauce, this soup is hearty, comforting, and perfect for any occasion. Packed with ground meat, lasagna noodles, cheese, and a creamy broth, it’s an indulgent one-pot meal that’s easy to make and incredibly satisfying.

INGREDIENTS:

For the Meat and Vegetables:

1 tablespoon olive oil

1 lb (450g) ground beef or Italian sausage (or a mix)

1 medium onion, diced

3 garlic cloves, minced

1 cup diced bell peppers (optional)

For the Soup Base:

6 cups chicken or beef broth

1 (14 oz) can diced tomatoes (with juices)

1 (14 oz) jar of marinara sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

For the Creamy Alfredo:

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

For the Noodles and Cheese:

8 lasagna noodles, broken into bite-sized pieces

1 cup shredded mozzarella cheese

1/2 cup ricotta cheese (optional)

Optional Garnishes:

Fresh parsley or basil, chopped

Additional grated Parmesan

Crusty bread for dipping

DIRECTIONS:

Step 1: Cook the Meat

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the ground beef or sausage and cook, breaking it up with a spoon, until browned.

Stir in the onion, garlic, and bell peppers (if using) and cook for another 5–7 minutes, or until softened.

Step 2: Build the Soup Base

Stir in the diced tomatoes, marinara sauce, broth, basil, oregano, red pepper flakes, salt, and pepper.

Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for 10 minutes to allow the flavors to meld.

Step 3: Cook the Noodles

Add the broken lasagna noodles directly into the soup.

Simmer for 10–12 minutes, stirring occasionally, until the noodles are tender …