Creamy Alfredo Lasagna Soup

Creamy Alfredo Lasagna Soup

Ingredients:
For the Soup:

1 lb ground beef or Italian sausage (or a mix of both)
1 medium onion (diced)
3 cloves garlic (minced)
4 cups chicken broth (low sodium)
2 cups heavy cream (or half-and-half for a lighter version)
1 cup milk
1 tsp Italian seasoning
1/4 tsp red pepper flakes (optional, for a bit of heat)
2 cups broken lasagna noodles (about 8 oz, uncooked)
1 cup spinach (fresh or frozen, chopped)
Salt & pepper, to taste
For the Alfredo Sauce:

4 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/2 cups whole milk
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese (for extra cheesiness!)
For Garnish:

Fresh parsley (chopped)
Extra grated Parmesan cheese (for serving)
Instructions:
Cook the Ground Meat:
In a large pot or Dutch oven, heat a little olive oil over medium heat. Add the ground beef (or sausage) and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Add the diced onion and minced garlic, and sauté for another 2-3 minutes, until softened and fragrant.

Make the Soup Base:
Stir in the chicken broth, heavy cream, milk, Italian seasoning, and red pepper flakes (if using). Bring to a simmer over medium heat and cook for about 5 minutes.

Add the Lasagna Noodles:
Break the lasagna noodles into smaller pieces (about 2-inch pieces) and add them to the soup. Let the soup simmer for 10-12 minutes, or until the noodles are tender and cooked through. Stir occasionally to make sure the noodles don’t stick.

Prepare the Alfredo Sauce:
While the soup is simmering, make the alfredo sauce. In a separate pan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until it forms a smooth paste (this is the roux). Gradually add the milk while whisking, and continue to cook for 3-4 minutes until the sauce thickens. Stir in the Parmesan cheese and shredded mozzarella until melted and smooth. Season with salt and pepper to taste.

Combine Everything:
Once the noodles are cooked through, stir in the spinach (if using fresh, let it wilt into the soup). Then, pour the prepared alfredo sauce into the soup and stir to combine. Let everything simmer together for another 5-7 minutes, allowing the flavors to meld and the soup to thicken.

Serve:
Ladle the soup into bowls and garnish with freshly chopped parsley and extra grated Parmesan cheese. Serve hot and enjoy the creamy, cheesy goodness!