Description
Ingredients
Scale
For the Soup:
- 1 lb (450g) ground Italian sausage (or turkey sausage)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 4 cups chicken broth
- 1 can (15 oz) crushed tomatoes
- 1 cup heavy cream
- 1 cup whole milk
- 6-8 lasagna noodles, broken into pieces
- Salt and pepper, to taste
For the Alfredo Sauce:
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
For Garnish:
- Fresh basil or parsley, chopped
- Extra grated Parmesan cheese (optional)
Instructions
-
Cook the Sausage:
In a large pot or Dutch oven, heat a little oil over medium heat. Add the ground sausage and cook, breaking it up with a spoon until browned. Drain any excess fat. -
Sauté Vegetables:
Add the chopped onion and garlic to the pot with the sausage. Cook until the onion becomes soft and translucent, about 3-4 minutes. -
Add Broth and Tomatoes:
Stir in the Italian seasoning, red pepper flakes (if using), chicken broth, and crushed tomatoes. Bring the mixture to a simmer, then lower the heat to medium-low. -
Cook Lasagna Noodles:
Add the broken lasagna noodles to the pot and cook according to the package instructions (about 8-10 minutes). Stir occasionally to prevent sticking. Season with salt and pepper to taste. -
Prepare the Alfredo Sauce:
While the soup is simmering, melt butter in a separate saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. - Stir in the heavy cream and bring it to a simmer. Once the cream starts to thicken slightly, stir in the Parmesan and mozzarella cheese. Whisk until smooth and the cheese is melted. Season with salt and pepper to taste.
-
Combine the Soup and Alfredo Sauce:
Pour the creamy Alfredo sauce into the pot with the soup. Stir well to combine, ensuring the soup is rich and creamy. Let it simmer for another 2-3 minutes to allow the flavors to meld together. -
Serve:
Ladle the soup into bowls and garnish with fresh basil or parsley. Top with additional grated Parmesan cheese, if desired.
Notes
- For a lighter option, use turkey sausage and substitute half-and-half for heavy cream.
- Feel free to add extra vegetables like spinach or mushrooms for more nutrition.
- This soup thickens as it cools; add extra broth or milk to thin it out when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg