Creamy Alfredo Lasagna Soup
Creamy Alfredo Lasagna Soup combines indulgent flavors of Alfredo sauce with the comfort of lasagna in a cozy soup.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with whole milk or non-dairy alternative
- 1 cup ricotta cheese Can substitute with plant-based cheese for a vegan option
- 2 cups cooked lasagna noodles, broken into pieces Ensure noodles are cooked al dente
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- to taste Salt and pepper
Garnish
- 2 tablespoons fresh parsley, chopped For garnishing
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, and cook until softened, about 3-5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth, stirring to combine with the sautéed onions and garlic. Bring the mixture to a gentle boil.
- Reduce heat to low; slowly add the heavy cream and ricotta cheese, mixing until smooth and creamy.
- Stir in the broken lasagna noodles, shredded mozzarella, and grated Parmesan cheese.
- Allow the soup to simmer for about 5-10 minutes, or until the noodles are heated through and have absorbed some flavor.
- Taste and season with salt and pepper as needed.
- Remove from heat and ladle the soup into bowls.
- Sprinkle freshly chopped parsley on top for a pop of color and flavor.
Notes
Leftover soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Reheat on the stovetop over low heat or in the microwave. Add a splash of chicken broth if the soup thickens too much.