Alfredo Lasagna Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 cloves garlic, minced
02 -
1 medium onion, diced
03 -
1 tablespoon olive oil
04 -
1 lb ground beef or Italian sausage
→ Soup Base
05 -
1 (14.5 oz) can diced tomatoes
06 -
4 cups chicken broth
07 -
2 cups creamy Alfredo sauce
→ Pasta and Seasonings
08 -
Salt and black pepper, to taste
09 -
1 teaspoon dried oregano
10 -
1 teaspoon dried basil
11 -
8 lasagna noodles, broken into small pieces
→ Finishing Ingredients
12 -
Fresh parsley or basil for topping
13 -
1/2 cup shredded Parmesan cheese
14 -
1 cup grated mozzarella cheese
# Instructions:
01 -
In a big pot over medium heat, warm up olive oil. Toss in ground beef or sausage, break it apart, and cook until it's browned. This’ll take around 5-7 minutes. Get rid of any extra grease if needed.
02 -
Throw in the diced onion and stir for a few minutes until soft. Toss the minced garlic in and cook for another minute until it smells amazing.
03 -
Pour in the chicken broth, Alfredo sauce, tomatoes, oregano, basil, salt, and pepper. Let it boil, then turn the heat down and let it gently bubble for about 10 minutes.
04 -
Mix in the broken lasagna noodles and let them cook, uncovered, for 10-12 minutes until they’re soft.
05 -
Mix in mozzarella and Parmesan cheese and stir until it melts. Sprinkle some fresh herbs on top and serve it nice and hot.
# Notes:
01 -
Store leftovers in the fridge for up to 3 days
02 -
Leave out the noodles if you want to freeze it
03 -
Ground turkey or chicken work great as swaps