Creamy Alfredo Lasagna Soup

🥣 Creamy Alfredo Lasagna Soup

This is basically all the comfort of lasagna in a bowl—cheesy, creamy, and perfect for a cozy meal.

Ingredients (Serves ~4–6)

• 1 lb (450 g) ground beef or Italian sausage

• 3–4 cups chicken or vegetable broth

• 2 cups milk or half-and-half

• 1 jar (15 oz) Alfredo sauce

• 8–10 lasagna noodles, broken into pieces

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 tsp garlic powder

• 1 tsp Italian seasoning (or mix of oregano, basil, thyme)

• Salt and pepper to taste

• Optional: chopped parsley for garnish

Instructions

1. Cook the meat

   • In a large pot, brown the ground beef or sausage over medium heat. Drain excess fat.

2. Add broth and noodles

   • Pour in the chicken or vegetable broth and bring to a simmer.

   • Add broken lasagna noodles and cook until al dente (about 8–10 minutes).

3. Make it creamy

   • Stir in milk and Alfredo sauce. Add garlic powder, Italian seasoning, salt, and pepper.

   • Simmer gently for 5–7 minutes until creamy and thickened.

4. Add cheese

   • Stir in mozzarella and Parmesan cheese until melted and smooth.

5. Serve

   • Ladle into bowls and garnish with parsley if you like.

Tips

• Extra veggie version: Add spinach, mushrooms, or zucchini while simmering.

• Make it quicker: Use pre-cooked or frozen meat.

• Leftovers: Keeps well in the fridge for 2–3 days; reheat gently.

If you want, I can make a super quick 30-minute version that’s even easier for school nights or a one-pot Instant Pot version—both come out creamy and cheesy without all the fuss.