Description
A delicious and creamy lasagna soup that combines all the traditional flavors of lasagna in a comforting bowl.
Ingredients
Scale
- 8 oz Lasagna Noodles (Gluten-free lasagna noodles can be used.)
- 4 cups Vegetable or Chicken Broth (Use vegetable broth for a vegetarian option.)
- 16 oz Alfredo Sauce (Store-bought or homemade; consider reduced-fat.)
- 15 oz Ricotta Cheese (Can substitute with mashed cottage cheese or vegan ricotta.)
- 1 lb Ground Meat (Swap for vegetables or lentils for vegetarian version.)
- to taste Seasonings (salt, pepper, herbs) (Adjust according to preference.)
Instructions
- Begin by bringing a large pot of salted water to a vigorous boil. Add the lasagna noodles and cook them according to the package directions until al dente, usually about 8-10 minutes. Once cooked, carefully drain the noodles, rinse with cold water, and set aside.
- In a large pot over medium heat, add your choice of ground meat. Cook thoroughly, stirring occasionally, until browned and no longer pink, about 6-8 minutes. Drain excess fat.
- Reduce heat to medium-low and pour in the Alfredo sauce and vegetable or chicken broth. Stir to combine and let simmer for about 3-5 minutes.
- Introduce the ricotta cheese into the soup, stirring gently until fully incorporated, about 2-3 minutes.
- Taste and season your soup with salt, pepper, and herbs, adjusting to preference. Let simmer for an additional 3-5 minutes.
- Ladle the soup into bowls and garnish with freshly grated cheese or chopped herbs. Serve immediately.
Notes
- This recipe is versatile; feel free to substitute proteins or broths as needed.
- For a vegetarian option, use plant-based proteins and vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg