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Creamy Alfredo Lasagna Soup

A comforting bowl of Creamy Alfredo Lasagna Soup that brings the rich flavors of alfredo sauce and lasagna noodles together in a delightful dish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium bell pepper, diced (red or yellow for color)
  • 4 cups vegetable broth
  • 8 oz lasagna noodles, broken into pieces
  • 1 teaspoon Italian seasoning
For the Creamy Finish
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese (plus extra for serving)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and bell pepper, and sauté for about 5-7 minutes until softened.
  2. Pour in the vegetable broth and bring to a gentle boil.
  3. Stir in the broken lasagna noodles along with the Italian seasoning. Cook for about 10-12 minutes, or until the noodles are tender.
  4. Lower the heat, then add the heavy cream and grated Parmesan cheese. Stir to combine and allow the soup to lightly simmer for another 5 minutes.
  5. Adjust seasoning with salt and pepper, according to your preference.
  6. Ladle the soup into bowls and sprinkle extra Parmesan and fresh basil on top before serving.

Notes

For a lighter option, replace the heavy cream with half-and-half or a plant-based alternative like coconut cream. Make sure not to overcook the noodles; they should be al dente to maintain texture in the soup. Ensure the noodles are cooked before introducing the cream to prevent curdling. This soup can be refrigerated for 3-4 days or frozen without cream for up to 2 months.