Creamy Alfredo Lasagna Soup
I was craving lasagna but didn't want to layer and bake for hours, so I turned it into soup instead — and honestly, it's better this way. The kitchen smelled like garlic bread and melted cheese before I even added the noodles. I stirred in a splash of cream at the end and it turned into this silky, dreamy hug in a bowl. My husband came home and said it smelled like Nonna's kitchen, and I nearly cried. This is the kind of recipe that makes you want to light a candle, pour some juice, and pretend you're in a cozy Italian trattoria.
Ingredients
- 1 tbsp butter — for that golden, nutty start
- 1 small onion, diced — because every good soup starts here
- 3 garlic cloves, minced — or more, no judgment
- 500g beef mince — the kind that actually tastes like beef
- 1 tsp dried oregano — for that herby backbone
- 1/2 tsp nutmeg — don't skip, it's the secret weapon
- 4 cups beef broth — the good stuff, not the sad cubes
- 1 can (400g) crushed tomatoes — for that rich base
- 200g mafalda pasta or broken pappardelle — looks like mini lasagna
- 1/2 cup heavy cream — for that silky Alfredo vibe
- 1 cup grated Parmesan — the real stuff, not the green can
- 1/2 cup shredded mozzarella — for that gooey pull
- Salt and pepper to taste — because seasoning matters
- Fresh parsley, chopped — for a pop of green at the end
Instructions
- Melt the butter in a big pot over medium heat. Throw in the onion and let it soften until it smells like home.
- Add the garlic and stir for about 30 seconds — just until it's fragrant, not burnt. You'll know.
- Toss in the beef mince, breaking it up with a wooden spoon. Cook until it's browned and your kitchen smells amazing.
- Sprinkle in the oregano and nutmeg. Stir it through and let it bloom for a minute — your nose will thank you.
- Pour in the beef broth and crushed tomatoes. Bring it to a gentle simmer and let it bubble away for 10 minutes while you sneak a taste.
- Add the pasta and cook until just al dente. Stir often so it doesn't stick to the bottom and ruin your vibe.
- Lower the heat and stir in the cream, Parmesan, and mozzarella. Watch it melt into creamy perfection.
- Taste it. Add salt and pepper until it sings. Serve hot with parsley on top and maybe some extra Parmesan if you're feeling extra.
- If it thickens too much while sitting, just splash in a bit more broth — no one will know.
Notes
Don't skip the nutmeg — it's what makes it taste like proper Alfredo. Also, don't you dare use pre-shredded cheese; it won't melt right and you'll regret it. I once used broken-up lasagna sheets and they clumped like crazy — now I use mafalda or broken pappardelle and it's so much better. If you want a little heat, add red pepper flakes at the end. This soup thickens as it sits, so add a splash of broth when reheating. It's even better the next day, if it lasts that long.