Alfredo Lasagna Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb ground beef or Italian sausage
02 -
1 tablespoon of olive oil
03 -
1 medium-sized onion, chopped small
04 -
3 minced garlic cloves
→ Liquid Base
05 -
2 cups of Alfredo sauce
06 -
4 cups chicken stock
07 -
One can (14.5 oz) diced tomatoes
→ Pasta and Spices
08 -
8 lasagna noodles, broken up
09 -
1 teaspoon of oregano (dried)
10 -
Dash of salt and pepper, adjust as needed
11 -
1 teaspoon basil (dried)
→ Topping Additions
12 -
Fresh parsley or basil as garnish
13 -
1 cup shredded mozzarella
14 -
1/2 cup Parmesan, grated
# Instructions:
01 -
Pour olive oil into a big pot and warm it on medium. Break the sausage or beef apart while you cook it, letting it brown in about 5 to 7 minutes. Scoop out extra fat if needed.
02 -
Toss in the diced onion and let it soften for 4 to 5 minutes. Add the minced garlic and stir for another minute until it smells amazing.
03 -
Mix in Alfredo sauce, chicken stock, diced tomatoes, oregano, basil, salt, and pepper. Let it boil for a minute, then lower the heat and let it gently bubble for another 10 minutes.
04 -
Add broken lasagna pieces into the pot, letting it simmer for 10 to 12 minutes until they’re soft.
05 -
Sprinkle in Parmesan and mozzarella, letting them melt as you stir. Add fresh herbs on top and enjoy while hot.
# Notes:
01 -
Store leftovers in the fridge for up to 3 days.
02 -
Freeze broth without the noodles for better texture later.
03 -
Feel free to use ground chicken or turkey instead.