Creamy Alfredo Lasagna Soup


  • 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)


  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.

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Soup Recipes

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