Half a cup of Parmesan cheese, grated
Mascarpone cheese, measured in cup measure
Quarter cup of cream cheese
Chop some fresh parsley for the garnish.
Instructions
First Step: Base the Soup on Preparation
Get the Meat Done: Warm some olive oil in a big Dutch oven or saucepan over medium heat. While browning, crumble the ground Italian sausage (or meat of your choice) with a spoon. Get rid of any extra fat.
To sauté the garlic and onion, first add the chopped onion and heat for about 5 minutes, or until it becomes soft. After another minute or two, add the minced garlic and continue cooking until it begins to smell good.
Then, add the tomato sauce, chopped tomatoes (with their juice), and broth (either chicken or veggie). Coat well to blend.
Add the dried basil, oregano, thyme, salt, and black pepper to the soup for seasoning. To allow the flavors to combine, bring the soup to a low simmer. Tend to the pan and simmer for around fifteen to twenty minutes, then uncover.
Two, Get the Pasta Cooked.
Toss in the lasagna, please: Slice the lasagna noodles into small pieces and throw them into the saucepan without waiting. Ten to twelve minutes should be enough time for them to soften in the broth. To prevent the noodles from sticking together, stir them periodically.
To avoid the noodles soaking up too much stock, boil them separately and then add them to the soup just before serving. This is just a suggested technique.
Third step: Cream the Alfredo sauce.
Now, incorporate the heavy cream: Incorporate the heavy cream into the soup by pouring it in and stirring until combined. As a result, the soup will begin to take on a velvety, creamy consistency.
Gradually incorporate the Parmesan, mozzarella, and cream cheeses while stirring constantly. To make a thick and creamy soup, melt the cheeses and stir them into the soup.
To prevent clumping, add the cheeses slowly while stirring continuously. When added to the soup, the cheeses should melt without clumping.
Season to Taste: If you think the soup needs more salt or pepper, add a pinch or two.
Step 4: Ladle the Soup into Bowls: Spoon hot Alfredo lasagna soup into big bowls and top with plenty of meat, noodles, and creamy broth.
For a touch of color and a dash of freshness, garnish with some fresh parsley. For more flavor, you may add a pinch of crushed red pepper flakes or a bit more Parmesan cheese.
The Ultimate Guide to Making Alfredo Lasagna Soup
Freshly grated parmesan is best: Parmesan cheese that has been freshly grated melts more quickly and gives the soup a stronger taste. Cheese that has been pre-grated may not melt evenly.
Toss in some spinach or kale at the last minute of cooking for an extra nutritious punch. The wilted greens will be a beautiful addition to the hot soup, both visually and flavor-wise.
Lighten It Up: Substitute half-and-half for the heavy cream for a lighter alternative; just be prepared for it to lack the richness and creaminess of the original.
If you aren't going to serve the soup right away, cook the pasta in a separate pot and then add it immediately before serving. This way, the pasta won't become overdone.
Recommended Serving Sizes
Even though it's hearty enough to eat on its own, this creamy Alfredo lasagna soup goes well with garlic bread and a salad. Crunchy breadsticks or a Caesar salad complement the cheesy, thick soup. Garlic and Parmesan-topped toasted baguette pieces make for a decadent accompaniment.
How to Store and Reheat
Soup may be refrigerated for up to three days if stored in an airtight container. Reheating the pasta may need adding a little more broth or cream since it will absorb more liquid as it rests.
Soups made with Alfredo sauce don't freeze well because the cheese and cream in them tend to separate. To make it easier to reheat from frozen, you may choose to omit the cream and cheeses.
To reheat, add the soup to a saucepa
