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Creamy Alfredo Lasagna Soup
Alyssa

Creamy Alfredo Lasagna Soup

Savor Creamy Alfredo Lasagna Soup—a comforting blend of pasta, cheese, and rich flavors. Perfect for a cozy dinner any night of the week.
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Ingredients Method

Ingredients
  

  • 1 lb ground turkey: Substitute for the traditional Italian sausage offering a leaner option without sacrificing flavor.
  • 1 onion chopped: Adds a sweet, aromatic base to the soup.
  • 3 cloves garlic minced: Infuses the dish with a fragrant, savory punch.
  • 4 cups chicken broth: Provides a rich foundation to create a depth of flavor.
  • 2 cups heavy cream: Delivers the creamy texture that is the hallmark of this soup.
  • 12 lasagna noodles broken: The star of the dish! It can be replaced with gluten-free noodles for a gluten-free option.
  • 1 tsp Italian seasoning: Enhances the flavors giving that distinct Italian profile.
  • Salt and pepper to taste: Essential for seasoning.
  • 2 cups ricotta cheese: Adds creaminess and a slight sweetness to balance the flavors.
  • 2 cups shredded mozzarella cheese: Provides gooeyness and melty goodness.
  • 1 cup grated Parmesan cheese: Brings a salty tangy flavor that completes the melty cheese experience.
  • Fresh basil for garnish optional: Adds a pop of color and freshness.

Method
 

  1. In a large pot, heat a splash of olive oil over medium heat. Add 1 lb ground turkey, 1 chopped onion, and 3 minced garlic cloves. Cook until the turkey is browned and the onion is translucent, approximately 5-7 minutes.
  2. Next, pour in 4 cups of chicken broth and 2 cups heavy cream. Stir the mixture well to combine.
  3. Add 12 broken lasagna noodles into the pot. You can break them into halves or thirds, depending on your preference. Bring the mixture to a gentle boil, then cook until the noodles are tender, about 10-12 minutes.
  4. Season your soup with salt and pepper to taste, and sprinkle in 1 tsp Italian seasoning.
  5. Once the noodles are cooked, stir in 2 cups ricotta cheese and half of the 2 cups shredded mozzarella cheese. Cook until the cheese has melted and blended into the soup.
  6. Serve the soup hot, garnished with the remaining mozzarella, 1 cup grated Parmesan cheese, and a sprinkle of fresh basil if desired.