There is something so comforting about a warm bowl of creamy Alfredo lasagna soup, especially when the winds start to howl over the plains and the snow begins to drift against our old farmhouse. This recipe brings together the best of lasagna and the rich, creamy goodness of Alfredo sauce - a dish that feels like a cozy embrace from your kitchen. It’s perfect for family gatherings or just a quiet evening at home, bringing back memories of Sunday dinners when the kids were little and life seemed just a tad slower.

Creamy Alfredo lasagna soup pairs beautifully with a simple green salad tossed in a light vinaigrette. For a bit of added heartiness, try some garlic knots or a slice of crusty bread to soak up every last drop of the creamy broth. And don’t forget a sprinkle of freshly grated Parmesan on top to elevate every spoonful just that extra bit.

Servings: 6

2 tablespoons olive oil
1 pound ground Italian sausage
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
2 cups heavy cream
8 ounces lasagna noodles, broken into bite-sized pieces
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Heat the olive oil in a large pot over medium heat. Add the ground Italian sausage, cooking until browned and crumbly, about 5-7 minutes. Drain any excess fat.

Add the diced onion and minced garlic to the pot. Sauté until softened and fragrant, about 3 minutes.

Pour in the chicken broth and bring to a boil. Reduce the heat and add the broken lasagna noodles. Simmer until the noodles are tender, about 10-12 minutes.

Stir in the heavy cream, Parmesan cheese, dried basil, and oregano. Season with salt and pepper to taste.

Add the shredded mozzarella cheese, stirring until melted and the soup becomes thick and creamy.

Ladle the soup into bowls and garnish with fresh parsley. Serve hot.

For a vegetarian version, simply omit the Italian sausage and use vegetable broth instead of chicken broth. You can also add some chopped spinach or mushrooms for extra flavor and nutrition. If you like a bit of a kick, a pinch of red pepper flakes stirred in with the herbs can do the trick. For a gluten-free option, use gluten-free lasagna noodles.

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