Velvety Alfredo Lasagna Soup with Tender Pasta and Creamy Sauce

Ingredients:

• 1 lb ground Italian sausage
• 8 oz lasagna noodles, broken into pieces
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 4 oz cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 2 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened, about 3-4 minutes.
2. Add ground Italian sausage to the pot, breaking it up with a spoon and cooking until browned. Drain excess fat if necessary.
3. Pour in the chicken broth and bring to a boil. Add the broken lasagna noodles and reduce heat to a simmer. Cook for 10-12 minutes, or until the noodles are tender.
4. Stir in the heavy cream, whole milk, and softened cream cheese. Let it simmer until the cream cheese is fully melted and combined.
5. Add grated Parmesan, shredded mozzarella, Italian seasoning, crushed red pepper flakes (if using), salt, and pepper. Stir to combine and simmer for another 5 minutes until the soup is thick and creamy.
6. Adjust seasoning to taste and garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 450 kcal | Servings: 6 servings