A rich, cheesy twist on classic lasagna—served in a cozy soup bowl.
Prep Time: 15 mins | Cook Time: 30 mins | Servings: 6
📝 Ingredients
Soup
1 tbsp olive oil
1 lb ground Italian sausage (or ground chicken/turkey)
1 small yellow onion, diced
3 cloves garlic, minced
½ tsp dried basil
½ tsp dried oregano
¼ tsp crushed red pepper flakes (optional)
4 cups low-sodium chicken broth
1 jar (15 oz) Alfredo sauce
1 can (14.5 oz) diced tomatoes (undrained)
8 lasagna noodles, broken into bite-size pieces
Finishing Touches
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup heavy cream
Salt & black pepper, to taste
Chopped fresh parsley or basil, for garnish
👩🍳 Instructions
1️⃣ Sauté & Brown
In a large pot or Dutch oven, heat olive oil over medium heat.
Add sausage and cook until browned, breaking it into crumbles.
Stir in onion and cook until softened, about 3–4 minutes.
Add garlic, basil, oregano, and red pepper flakes; cook for 1 minute until fragrant.
2️⃣ Build the Soup Base
Pour in chicken broth, Alfredo sauce, and diced tomatoes.
Stir well and bring to a simmer.
3️⃣ Cook the Noodles
Add broken lasagna noodles directly to the pot.
Simmer for 10–12 minutes, stirring occasionally, until tender.
4️⃣ Make It Creamy
Reduce heat to low.
Stir in mozzarella, Parmesan, and heavy cream until melted and smooth.
Season with salt and pepper to taste.
5️⃣ Serve & Garnish
Ladle soup into bowls, sprinkle with fresh parsley or basil, and serve hot.
💡 Tips & Variations
Vegetarian Swap: Use plant-based sausage and vegetable broth.
Extra Veggies: Add spinach, mushrooms, or zucchini in the last 5 minutes of cooking.
Make Ahead: Cook noodles separately and add when reheating to prevent them from getting mushy.
Reheat Like New: Add a splash of broth or milk to loosen the soup, as it thickens while sitting.
If you want, I can also give you a baked version of this recipe so it’s more like a creamy lasagna casserole instead of a soup. That would be perfect for meal prepping. Would you like me to make that version?