Pour the Alfredo sauce into the pot with the meat and noodles. Stir to combine.
Heat through gently, being careful not to boil.
Ladle the soup into bowls and garnish with additional grated Parmesan cheese, fresh parsley, and a dollop of ricotta cheese, if desired.
Tips and Notes:
Meat: You can use all Italian sausage or all ground beef if you prefer. You can also use a combination of ground turkey and Italian sausage for a lighter option.
Noodles: Make sure to break the lasagna noodles into smaller pieces before adding them to the soup. This will make them easier to eat and prevent them from clumping together.
Cheese: Use freshly grated Parmesan cheese for the best flavor.
Alfredo Sauce: Don’t boil the Alfredo sauce, as it can cause it to separate.
Spice Level: Adjust the amount of red pepper flakes to your liking. For a milder soup, omit them altogether.
Variations: You can add other vegetables to the soup, such as mushrooms, spinach, or zucchini.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Enjoy your comforting and delicious Creamy Alfredo Lasagna Soup! Let me know if you have any other questions.
