Creamy Alfredo Lasagna Soup

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorite things: creamy Alfredo sauce and hearty lasagna. It’s perfect when I want lasagna flavors without all the layering and baking. Everything cooks together in one pot, which makes cleanup a breeze. Plus, it’s rich, filling, and tastes like a warm hug on a cold day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground Italian sausage

• 1 onion, diced

• 4 cloves garlic, minced

• 4 cups chicken broth

• 2 cups heavy cream

• 1 jar (15 oz) Alfredo sauce

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• ½ tsp black pepper

• 8–10 lasagna noodles, broken into pieces

• 1½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• Fresh parsley or basil, for garnish (optional)

Directions

1. I start by heating a large pot over medium heat. I add the ground Italian sausage and cook it until it’s browned and fully cooked, breaking it into crumbles as it cooks.

2. Once the sausage is browned, I stir in the diced onion and cook for about 3–4 minutes until it softens. Then I add the minced garlic and cook for another 30 seconds.

3. I pour in the chicken broth and bring everything to a simmer. I add the broken lasagna noodles and stir to make sure they don’t stick together.

4. I let the noodles cook uncovered, stirring occasionally, until they’re al dente—usually around 10–12 minutes.

5. Once the noodles are cooked, I stir in the Alfredo sauce, heavy cream, Italian seasoning, red pepper flakes (if using), and black pepper. I lower the heat and let it all simmer gently for about 5 minutes to allow the flavors to blend.

6. I turn off the heat and stir in the mozzarella and Parmesan cheese until they’re melted and the soup is thick and creamy.

7. I ladle the soup into bowls and top with extra cheese or fresh herbs if I want to dress it up a bit.

Servings and timing

This soup makes about 6 servings. It takes around 10 minutes to prep and 30 minutes to cook, so it’s ready in about 40 minutes total. It’s great for a weeknight dinner or weekend meal prep.

Variations

Sometimes I swap the Italian sausage for ground turkey or chicken for a lighter version. I also like adding spinach or kale for some greens. If I’m in a spicy mood, I’ll use hot Italian sausage or throw in a dash of hot sauce. And when I want to go extra cheesy, I stir in a dollop of ricotta at the end.

Storage/Reheating

I store leftovers in the fridge for up to 4 days in an airtight container. The noodles will soak up some of the liquid, so when I reheat it, I usually add a splash of broth or cream to loosen it up. I reheat it on the stovetop over low heat or in the microwave in short intervals, stirring in between.

FAQs

Can I make this soup ahead of time?

Yes, I can! I just cook everything except the noodles and refrigerate the soup base. When I’m ready to serve, I reheat the soup and add cooked noodles so they don’t get too soft sitting in the broth.

Can I use another kind of pasta?

Absolutely. I sometimes use bowtie, rotini, or even penne when I don’t have lasagna noodles on hand.

Is Alfredo sauce necessary?

Alfredo sauce gives this soup its creamy, rich flavor. If I want to make it from scratch, I use butter, garlic, heavy cream, and Parmesan instead.

How can I make this vegetarian?

To make it vegetarian, I skip the sausage and use vegetable broth instead of chicken broth. I like adding mushrooms or zucchini for some extra heartiness.

Can I freeze this soup?

It’s best fresh, but I can freeze the soup base (without noodles) for up to 2 months. When reheating, I add freshly cooked pasta for the best texture.

Conclusion

Creamy Alfredo Lasagna Soup is everything I crave in a single bowl—comforting, cheesy, and easy to make. It gives me the soul-warming satisfaction of lasagna without the fuss. Whether it’s a chilly night or I just need a simple but delicious meal, this soup always hits the spot.