Creamy Alfredo Lasagna Soup

Creamy Alfredo Lasagna Soup: A Comforting Delight

Ingredients:

• 1 pound ground beef
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 cups uncooked small pasta (like ditalini or elbow macaroni)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• Chopped fresh parsley, for serving (optional)

Instructions:

1. Cook Ground Beef:
   • In a large pot over medium heat, cook the ground beef, breaking it up into smaller pieces as it cooks. Once browned, drain any excess fat from the pot.
2. Add Onion and Garlic:
   • Add the finely diced onion and minced garlic to the pot. Cook together with the beef for another 1-2 minutes, or until the onion becomes soft and fragrant.
3. Add Broth, Water, Tomatoes, and Pasta:
   • Pour in the beef broth and water. Add the undrained diced tomatoes and uncooked pasta. Stir everything together well.
4. Simmer the Soup:
   • Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 10-15 minutes, or until the pasta is fully cooked and tender.
5. Add Cream and Cheese:
   • Stir in the heavy cream and grated Parmesan cheese. Allow them to meld into the soup for an additional 2-3 minutes, ensuring everything is heated through and the cheese has melted to create a luxuriously creamy texture.
6. Season the Soup:
   • Season the soup with salt and pepper according to your taste preferences. Give it a good stir.
7. Serve:
   • Ladle the creamy Alfredo lasagna soup into bowls and garnish with chopped fresh parsley if desired. This adds a pop of color and freshness to your comforting bowl of soup.
8. Enjoy:
   • Gather around the table with loved ones, savoring each spoonful of this delightful creation. Enjoy the warmth and comfort it brings to your soul, making every moment shared even more special.

This soup combines the rich, creamy flavors of Alfredo sauce with the comforting, hearty elements of lasagna. Enjoy this unique and delicious twist on traditional soup recipes!

Creamy Alfredo Lasagna Soup: A Comforting Delight

Ingredients:

• 1 pound of ground beef
• 1 small onion, finely diced
• 3 cloves of garlic, minced
• 4 cups of beef broth
• 2 cups of water
• 1 can (14.5 ounces) of diced tomatoes, undrained
• 2 cups of uncooked small pasta (like ditalini or elbow macaroni)
• 1 cup of heavy cream
• 1 cup of grated Parmesan cheese
• Salt and pepper, to taste
• Chopped fresh parsley, for serving (optional)

Instructions:

1. In a large pot, start by cooking the ground beef over medium heat. As it cooks, use a spoon to break it up into smaller pieces. Once it’s browned, drain any excess fat from the pot.
2. Add the finely diced onion and minced garlic to the pot. Let them cook together with the beef for another 1-2 minutes, or until they become soft and fragrant.
3. Now, it’s time to add the heart of our soup. Pour in the beef broth and water, then toss in the undrained diced tomatoes and uncooked pasta. Stir everything together well.
4. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 10-15 minutes, or until the pasta is fully cooked and tender.
5. Once the pasta is cooked, stir in the heavy cream and grated Parmesan cheese. Allow them to meld into the soup for an additional 2-3 minutes, ensuring everything is heated through and the cheese has melted to create a luxuriously creamy texture.
6. Now, for the final touch, season the soup with salt and pepper according to your taste preferences. Give it a good stir, then it’s ready to serve!
7. Ladle the creamy Alfredo lasagna soup into bowls and garnish with some chopped fresh parsley if you’d like. This adds a pop of color and freshness to your comforting bowl of soup.
8. Gather around the table with loved ones, savoring each spoonful of this delightful creation. Enjoy the warmth and comfort it brings to your soul, making every moment shared even more special.

Ingredients:

• 1 pound ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 cups uncooked small pasta (such as ditalini or elbow macaroni)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• Chopped fresh parsley, for serving (optional)

Instructions:

1. In a large pot, cook the ground beef over medium heat until it is browned, breaking it up with a spoon as it cooks. Drain any excess fat.
2. Add the onion and garlic to the pot and cook for 1-2 minutes longer, or until the vegetables are soft.
3. Add the beef broth, water, tomatoes, and pasta to the pot. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the pasta is cooked.
4. Stir in the heavy cream and Parmesan cheese. Simmer for 2-3 minutes longer, or until the soup is heated through and the cheese is melted.
5. Season the soup with salt and pepper, to taste. Serve hot, garnished with parsley, if desired.