Description
A comforting twist on classic lasagna made into a hearty soup, featuring creamy Alfredo sauce, savory Italian sausage, and tender noodles, perfect for chilly evenings.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground Italian sausage
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 4 cups chicken broth
- 2 cups water
- 1 (15 oz) jar Alfredo sauce
- 8 lasagna noodles, broken into pieces
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Dollops of ricotta cheese
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the ground Italian sausage, breaking it up as it cooks until browned (5-7 minutes). Drain excess fat.
- Add chopped onion and sauté for 3-4 minutes until soft and translucent.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Pour in chicken broth and water, then incorporate the Alfredo sauce. Mix well.
- Bring to a boil, then add broken lasagna noodles, dried basil, oregano, crushed red pepper flakes, and a pinch of salt and pepper. Stir gently.
- Reduce heat to a gentle simmer and cook for about 8-10 minutes until noodles are al dente.
- Stir in mozzarella and Parmesan cheese until melted.
- Top with dollops of ricotta cheese and warm briefly.
- Serve hot, garnished with freshly chopped parsley and extra Parmesan if desired.
Notes
For added depth of flavor, consider using homemade chicken broth. Letting the soup rest after cooking enhances the taste.
