Creamy Alfredo Lasagna Soup is a cozy, comforting twist on the classic pasta dish, blending all the creamy, cheesy flavors of white lasagna into a rich, spoonable soup. It’s packed with tender lasagna noodles, savory chicken or sausage, and a luscious Alfredo-inspired broth that makes every bite indulgent.
Why You’ll Love This Recipe
I love how this soup transforms lasagna into an easy, one-pot meal without losing any of its signature comfort. The Alfredo-style base is creamy and garlicky, the noodles give it heartiness, and the melted cheese topping takes it over the top. It’s perfect for cold nights, busy weeknights, or when I just want a bowl of something soul-warming.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Italian sausage or cooked shredded chicken
- Onion (diced)
- Garlic (minced)
- Italian seasoning
- Crushed red pepper flakes (optional)
- Chicken broth
- Lasagna noodles (broken into bite-sized pieces)
- Baby spinach (or kale)
- Heavy cream
- Parmesan cheese (grated)
- Mozzarella cheese (shredded, for topping)
- Ricotta or cream cheese (optional, for extra creaminess)
- Salt and pepper
- Fresh parsley or basil (for garnish)
Directions
- I heat olive oil in a large pot and cook the sausage (or add cooked chicken), breaking it up until browned. I add onion and garlic, cooking until softened.
- I season with Italian seasoning and red pepper flakes, then pour in the chicken broth and bring it to a simmer.
- I stir in the broken lasagna noodles and cook until tender, about 10–12 minutes.
- Once the noodles are soft, I reduce the heat and stir in the cream, parmesan, and spinach. I let it simmer until the cheese melts and the greens wilt.
- I taste and adjust with salt and pepper, then ladle the soup into bowls.
- I top each bowl with mozzarella or a dollop of ricotta, and finish with chopped herbs before serving.
Servings and timing
This recipe serves 6 and takes about 35–40 minutes from start to finish. It’s a one-pot meal that’s hearty enough for dinner all on its own.
Variations
- I swap in ground turkey or leave out the meat for a vegetarian version.
- For extra depth, I stir in a spoonful of pesto or sun-dried tomatoes.
- I sometimes use no-boil lasagna noodles if that’s what I have—just keep an eye on cook time.
- Swapping spinach for kale adds a slightly earthier twist.
Storage/reheating
Leftovers can be stored in the fridge for up to 3 days. The noodles may absorb more broth, so I add a splash of chicken stock or cream when reheating on the stovetop or microwave. I don’t recommend freezing this soup, as the dairy can separate and the noodles get mushy.
FAQs
Can I make this gluten-free?
Yes, I use gluten-free lasagna noodles and make sure my broth is gluten-free too. It turns out just as comforting.
What’s the best cheese for topping?
I usually go with mozzarella for meltiness and add a spoonful of ricotta or even cream cheese for richness. Parmesan in the soup is a must for that classic Alfredo flavor.
Can I make this soup in advance?
Absolutely. I often make the soup base ahead of time and add the noodles when reheating so they don’t get too soft.
Is it spicy?
Only if I add red pepper flakes. It’s easy to control the heat by adjusting or omitting them.
Can I use store-bought Alfredo sauce?
I’ve used it in a pinch to save time—just stir in a bit at the end in place of the cream and parmesan. It makes the recipe even quicker.
Conclusion
Creamy Alfredo Lasagna Soup is one of those recipes I crave when I want all the comfort of lasagna without the layers and baking. It’s rich, cheesy, and full of flavor—everything I want in a cozy bowl. Whether I’m feeding the family or just treating myself, this soup always hits the spot.
Print
Creamy Alfredo Lasagna Soup
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 6 servings
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired, American
- Diet: Gluten Free
Description
Creamy Alfredo Lasagna Soup is a rich, cheesy, and comforting twist on white lasagna, made into a hearty one-pot soup. Packed with lasagna noodles, savory sausage or chicken, and a luscious Alfredo-style broth, this lasagna soup recipe is perfect for cozy weeknight dinners or chilly days.
Ingredients
- 1 tbsp olive oil
- 1 lb Italian sausage or 2 cups cooked shredded chicken
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- 4 cups chicken broth
- 8 oz lasagna noodles, broken into bite-sized pieces
- 2 cups baby spinach (or chopped kale)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (for topping)
- ½ cup ricotta or cream cheese (optional, for extra creaminess)
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it up with a spoon. (If using cooked chicken, add after onions.)
- Add onion and garlic. Sauté until softened, about 3–4 minutes.
- Stir in Italian seasoning and red pepper flakes. Pour in chicken broth and bring to a simmer.
- Add broken lasagna noodles and cook for 10–12 minutes, stirring occasionally, until tender.
- Reduce heat to low. Stir in heavy cream, Parmesan, and spinach. Let simmer for 2–3 minutes until spinach wilts and cheese is melted.
- Taste and adjust with salt and pepper.
- Ladle into bowls and top with mozzarella and a spoonful of ricotta or cream cheese, if using. Garnish with fresh parsley or basil.
Notes
- Use ground turkey or omit meat for a vegetarian version.
- Add pesto or sun-dried tomatoes for an extra flavor twist.
- Substitute kale for spinach for a heartier green.
- No-boil noodles can work—just watch the cook time and stir often.
- Leftovers thicken as noodles absorb liquid; add broth or cream when reheating.
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