Craving the comfort of lasagna but short on time? This Alfredo Lasagna Soup brings together all the flavors of your favorite Italian casserole in a warming, creamy bowl. Before we dive into this soul-soothing recipe, let's gather our ingredients and transform them into a restaurant-worthy dish that'll have everyone asking for seconds.
INGREDIENTS
- Onion: One small onion, thinly sliced to melt seamlessly into the broth, creating a sweet foundation of flavor
- Garlic: Three cloves, finely chopped - they'll infuse the broth with that classic Italian aroma and depth
- Ground Meat: One pound of either ground chicken for a lighter option or Italian sausage for a more robust flavor - both work beautifully to add heartiness to the soup
- Chicken Stock: Four quarts of rich chicken stock forms the backbone of our soup, bringing depth and savory notes
- Heavy Cream: Two cups create that signature Alfredo richness and silky texture that makes this soup irresistible
- Tomato Preserves: One and a half cups add a subtle sweetness and beautiful color, balancing the cream perfectly
- Lasagna Noodles: Eight noodles, broken into bite-sized pieces - they'll cook right in the broth, releasing their starch to help thicken the soup
- Italian Seasoning: One teaspoon of this herb blend brings authentic Italian flavor with every spoonful
- Salt and Pepper: Added to taste, these essential seasonings enhance all other flavors
- Parmesan Cheese: One cup freshly grated - nothing compares to the nutty, salty bite of real Parmesan
- Mozzarella: One cup shredded, creating those irresistible cheese pulls with every spoonful
- Fresh Herbs: Basil or parsley for garnish, adding a pop of color and fresh flavor
- Red Pepper Flakes: Optional but recommended for those who enjoy a gentle heat that complements the creamy base
INSTRUCTIONS
- Step 1: Prepare Your Base
- Start with a large, heavy-bottomed pot over medium heat. This type of pot helps prevent the cream from scorching and allows even heat distribution. When the pot feels hot when you hold your hand above it, you're ready to begin the cooking process. The right temperature is crucial here - too hot and your ingredients might burn, too cool and you won't get that beautiful browning on the meat.
- Step 2: Brown the Meat
- Add your chosen ground meat to the hot pot. Whether you're using chicken for a lighter touch or Italian sausage for deeper flavor, break it into small, bite-sized pieces with your spatula. You want these pieces to be small enough to fit comfortably on a spoon but not so tiny that they disappear in the soup. Keep stirring until you see no pink spots and notice a golden-brown color developing at the bottom of the pot - this will take about 7-8 minutes. If you spot excess fat pooling, spoon it out to keep your soup from becoming greasy.
- Step 3: Build the Aromatic Foundation
- Once your meat has browned, it's time to add your sliced onions and minced garlic to the pot. These aromatics will create the flavor foundation of your soup. Stir them frequently, watching as the onions transform from crisp and white to soft and translucent. You'll know they're ready when your kitchen fills with a sweet, garlicky aroma - typically after 3-4 minutes. This step is crucial for developing those deep, complex flavors that make homemade soup special.
- Step 4: Create Your Soup Base
- Now comes the magical transformation into soup. Pour in your chicken stock, heavy cream, and tomato preserves. These three ingredients will create a rich, velvety base. Stir gently but thoroughly to combine all elements, making sure the tomato preserves fully dissolve into the liquid. Season with your Italian herbs, salt, and pepper. Let this mixture come to a gentle bubble - not a rolling boil, which could cause the cream to separate. You'll see small bubbles breaking the surface when it's ready.
- Step 5: Cook the Pasta
- Add your broken lasagna noodles to the gently bubbling soup. Make sure each piece is submerged in the liquid - they might float at first, but give them a gentle stir to help them sink. Cook for 10-12 minutes, stirring occasionally to prevent the noodles from sticking together. Test a noodle at the 10-minute mark - it should be tender but still have a slight bite to it. The starch released from the pasta will help thicken your soup naturally.
- Step 6: Add the Cheese Magic
- Here's where your soup becomes extraordinarily creamy. Lower the heat to prevent the cheese from becoming stringy or grainy. Add your grated Parmesan first, stirring until it melts completely into the soup. Then add the mozzarella, stirring gently until it creates lovely, melty strands throughout. This two-cheese approach gives you both the sharp, salty notes of Parmesan and the creamy, stretchy texture of mozzarella.
Serving and Storage Tips
- Serve in deep, warmed bowls to keep the soup hot longer
- Top each bowl with an extra sprinkle of Parmesan and fresh herbs just before serving
- Pair with crusty garlic bread for the ultimate comfort meal
- Store leftovers in an airtight container for up to 3 days
- When reheating, add a splash of cream or chicken broth to maintain the creamy texture
- The noodles will continue to absorb liquid, so expect a thicker consistency the next day
Helpful Notes
- Make it vegetarian by using vegetable broth and mushrooms instead of meat
- For a lighter version, substitute half-and-half for heavy cream
- Gluten-free? Use your favorite GF lasagna noodles - just watch the cooking time
- Short on time? Use pre-cooked rotisserie chicken instead of ground meat
- Want it thicker? Let it simmer uncovered for a few extra minutes
- Need it thinner? Add more chicken broth until you reach desired consistency
Tips from well-known chefs
- "Always grate your Parmesan fresh - pre-grated won't melt as smoothly" - Giada De Laurentiis
- "Add a parmesan rind to the broth while simmering for extra depth of flavor" - Massimo Bottura
- "Don't rush the meat browning process - those caramelized bits are flavor gold" - Anne Burrell
- "Fresh basil added at the very end makes all the difference" - Lidia Bastianich
- "For the best texture, cook the pasta just until al dente - it'll continue cooking in the hot soup" - Mario Batali