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Creamy Alfredo Lasagna Soup

This Creamy Alfredo Lasagna Soup is like eating lasagna in a bowl — rich, cheesy, and full of comfort! Featuring savory Italian sausage, a silky Alfredo-style broth, tender lasagna noodles, and two kinds of cheese, it’s the perfect one-pot meal for cozy weeknights.

Ingredients

1 lb ground Italian sausage (mild or spicy, your choice)
1 large onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth (or vegetable broth for a lighter option)
2 cups marinara sauce (choose your favorite brand or homemade)
2 cups water
1 cup heavy cream (for ultimate creaminess)
8 oz lasagna noodles, broken into bite-sized pieces
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Salt & black pepper, to taste
Fresh basil leaves, chopped (for garnish)

Instructions
1. Brown the Sausage:
  In a large heavy-bottomed pot or Dutch oven, cook the Italian sausage over medium heat until fully browned. Break it up into crumbles as it cooks. Drain excess grease if necessary.
2. Sauté Aromatics:
  Add chopped onion and minced garlic to the pot. Cook for 3–4 minutes until onions are soft and fragrant.
3. Build the Broth:
  Pour in chicken broth, marinara sauce, and water. Stir to combine, scraping any browned bits from the bottom of the pot for maximum flavor. Bring to a gentle boil.
4. Add Noodles & Cream:
  Stir in the heavy cream and broken lasagna noodles. Reduce heat to a simmer and cook uncovered for 10–12 minutes, stirring occasionally, until noodles are al dente.
5. Cheesy Finish:
  Remove from heat. Stir in mozzarella and Parmesan until melted and creamy. Taste and adjust seasoning with salt and pepper.
6. Serve:
  Ladle into bowls, garnish with fresh basil, and serve hot with crusty bread or garlic knots.
Serving Suggestions
- Serve with warm garlic breadsticks or toasted ciabatta for dipping.
- Add a side of Caesar salad or roasted vegetables for a complete meal.
- Top each bowl with extra cheese, red pepper flakes, or a drizzle of olive oil for extra richness.
Recipe Variations
1. Chicken Alfredo Lasagna Soup – Swap Italian sausage for shredded rotisserie chicken.
2. Vegetarian Version – Replace sausage with mushrooms, zucchini, and spinach; use vegetable broth.
3. Spicy Kick – Use hot Italian sausage and add crushed red pepper flakes.
4. White Lasagna Soup – Skip marinara and use only chicken broth + cream for a full Alfredo-style soup.
5. Gluten-Free Option – Use gluten-free lasagna noodles.
6. Cheese Lovers – Stir in ricotta at the end for an even creamier texture.
7. Low-Carb Option – Replace noodles with zucchini ribbons or hearts of palm pasta.

20 FAQs

1. Can I make this ahead of time?
Yes, but keep the noodles separate until ready to serve to prevent them from getting mushy.

2. Can I freeze lasagna soup?
Yes, but freeze without noodles. Add cooked noodles when reheating.

3. What can I use instead of Italian sausage?
Ground turkey, chicken, or beef work well.

4. Can I use jarred Alfredo sauce?
Yes, replace the heavy cream with 1 cup Alfredo sauce for extra richness.

5. Can I use pre-cooked noodles?
Yes, but add them at the very end and just heat through.

6. Can I make this dairy-free?
Use coconut cream or a dairy-free heavy cream alternative and vegan cheese.

7. Is this recipe spicy?
It depends on the sausage you choose. Use mild sausage for a kid-friendly version.

8. Can I double this recipe?
Yes, just use a larger pot and double all ingredients.

9. How do I thicken the soup?
Simmer uncovered longer or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

10. How do I thin the soup?
Stir in more broth or water until it reaches your desired consistency.

11. Can I add vegetables?
Yes, spinach, mushrooms, bell peppers, or zucchini are delicious add-ins.

12. Can I make this in a slow cooker?
Yes. Cook sausage first, then add everything except noodles and cheese to slow cooker. Cook on low 4–6 hrs. Add noodles during last 30 min, cheese right before serving.

13. Can I make this in an Instant Pot?
Yes. Brown sausage using sauté function, add liquids & noodles, cook on high pressure for 4 minutes, quick release, then add cream and cheese.

14. Can I use other pasta shapes?
Yes. Mafaldine, bowties, rotini, or penne work well.

15. Can I use half-and-half instead of heavy cream?
Yes, but the soup will be slightly less rich.

16. Can I use milk instead of cream?
Yes, but consider adding a cornstarch slurry to keep it creamy.

17. How long will leftovers last?
Stored in an airtight container, leftovers last 3–4 days in the fridge.

18. How do I reheat this soup?
Reheat gently on the stove over medium-low heat, adding extra broth if it thickened.

19. Can I make this low-sodium?
Yes, use low-sodium broth and unsalted marinara, and adjust salt at the end.

20. Can I use fresh lasagna sheets?
Yes, but reduce cooking time to 3–4 minutes.