Creamy Alfredo Lasagna Soup: A Comforting Twist on a Classic

Directions:
1. Cook the Meat:
Start by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the Italian sausage (or ground beef). Break up the meat with a spoon and cook it for about 5-7 minutes, or until it’s browned and fully cooked. If you’re using sausage, you’ll get a lovely, savory flavor, but ground beef works just as well if you prefer a milder taste. Once cooked, drain any excess fat and set the meat aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion and sauté for about 3-4 minutes, or until the onion softens and becomes translucent. Add the minced garlic and cook for another 1-2 minutes, allowing the garlic to release its fragrance.
3. Add the Liquids:
Pour in 4 cups of chicken stock and 2 cups of Alfredo sauce. Stir well to combine, then bring the mixture to a simmer. The Alfredo sauce will create a creamy, velvety broth, infusing the soup with rich flavor. Add the diced tomatoes (with their juices) to the pot for a hint of tanginess that balances the richness of the Alfredo sauce.
4. Incorporate the Noodles:
Break the lasagna noodles into smaller pieces and add them to the pot. The broken noodles will absorb the flavorful broth as they cook, just like traditional lasagna noodles, but in a fraction of the time. Let the soup simmer for about 10-12 minutes, or until the noodles are tender and cooked through.
5. Season the Soup:
Stir in the ½ tablespoon of pesto and 1 teaspoon of dried oregano. These add a fresh, herby depth of flavor that will make the soup even more comforting. Season with salt and pepper to taste. The pesto brings a little extra richness and a touch of basil that complements the other ingredients perfectly.
6. Finish with Cheese:
Once the noodles are tender and the soup is thickened, stir in the 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese. Let the cheese melt into the soup, creating a creamy, cheesy texture that will have everyone coming back for seconds.
7. Serve and Garnish:
Ladle the soup into bowls and top with a sprinkle of fresh basil or parsley. The green garnish adds a burst of color and a hint of freshness, perfect to balance the richness of the soup. Serve it up with some crusty bread for dipping, and you’re all set.