Decadent Creamy Alfredo Lasagna Soup is a cozy twist on the classic Italian favorite, combining the rich, creamy alfredo sauce with all the comforting flavors of lasagna. This soup is packed with tender noodles, flavorful ground meat, and plenty of melty cheese, all swimming in a smooth, garlicky sauce that feels like a warm hug in a bowl.
I love making this soup when I want something comforting but a little different from the usual tomato-based soups. The creamy alfredo sauce brings such a satisfying texture, and the cheesy layers remind me of lasagna without all the fuss of assembling a big casserole. It’s also a great way to enjoy all the lasagna flavors with less prep and cleanup, which I definitely appreciate on busy nights.
When I serve this soup, I like to sprinkle a little extra Parmesan on top and add some fresh basil or parsley for a pop of color and freshness. It’s perfect with a side of garlic bread or a simple green salad. This soup is a crowd-pleaser and always feels like a special treat that brings people together around the table.
Key Ingredients & Substitutions
Ground Italian Sausage: I love using Italian sausage for its bold flavor, but if you want something lighter, ground turkey or chicken works well. For a vegetarian option, try crumbled tofu or mushrooms.
Alfredo Sauce: Store-bought Alfredo sauce saves time and tastes great, but you can make a quick homemade version with butter, cream, garlic, and Parmesan if you want it extra fresh.
Lasagna Noodles: Breaking lasagna noodles into pieces is fun and gives you those classic ruffled edges in each spoonful. Use regular or whole wheat noodles. No noodles? Try broken fettuccine or pappardelle instead.
Cheese Mix: Mozzarella melts beautifully while Parmesan adds depth and saltiness. Ricotta is optional but adds a nice creamy touch if you like it. Feel free to swap mozzarella for provolone or fontina.
How Do You Keep the Noodles Perfectly Tender Without Getting Mushy?
Lasagna noodles can go from just right to mushy fast in soups, so timing is key.
- Break noodles into bite-sized pieces before adding to the boiling soup.
- Add noodles once the soup is boiling, then turn heat to low simmer immediately.
- Stir gently and often, so noodles don’t stick to the bottom or clump together.
- Cook just until noodles are tender but still have a slight bite—about 10-12 minutes.
- If you plan to reheat leftovers, undercook noodles slightly to avoid sogginess.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this because it lets you brown meat and simmer everything in one pot, saving time and dishes.
- Wooden spoon or spatula – perfect for browning the sausage and stirring the soup without scratching the surface.
- Measuring cups and spoons – for accurate ingredient measurements, especially with liquids and cheeses.
- Sharp knife and cutting board – a sturdy knife makes chopping onions and garlic quick and easy.
- Soup ladle – ideal for serving the creamy, cheesy soup hot into bowls.
- Optional: Stirring spoon or tongs for handling broken noodles and cheese toppings.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of sausage for a leaner version that still tastes delicious.
- Replace mozzarella with provolone or fontina for a different cheese flavor with a meltier texture.
- Add cooked spinach, kale, or other greens to boost nutrition and add fresh flavor.
- Stir in crushed red pepper flakes or chopped sun-dried tomatoes for a spicy or tangy twist.
Decadent Creamy Alfredo Lasagna Soup
Ingredients You’ll Need:
- 1 lb ground Italian sausage (or ground beef)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (15 oz) jar Alfredo sauce
- 1 cup whole milk or heavy cream
- 6 lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese (optional, for serving or swirls)
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Fresh parsley or basil, chopped, for garnish
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook, so you’ll have a warm and delicious bowl ready in around 35 minutes. Perfect for a cozy dinner without too much waiting!
Step-by-Step Instructions:
1. Sauté the Aromatics and Cook the Meat
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it turns translucent, about 4–5 minutes. Then add the garlic and cook for another minute until fragrant.
Next, add the ground Italian sausage (or beef). Break it up with a spoon and cook until browned and fully cooked through, about 6–8 minutes. If there’s excess fat, drain it off.
2. Add the Liquid Ingredients and Seasoning
Stir in the Italian seasoning, then pour in the chicken broth, Alfredo sauce, and milk or heavy cream. Mix everything well and bring the soup to a gentle boil.
3. Cook the Noodles
Add the broken lasagna noodles to the boiling soup, then reduce the heat to a simmer. Cook the noodles until they’re tender, about 10–12 minutes, stirring occasionally to keep the noodles from sticking together.
4. Add the Cheeses and Finish Cooking
Once the noodles are tender, stir in the shredded mozzarella and grated Parmesan cheese until melted and creamy. Taste the soup and add salt and freshly ground black pepper as needed.
5. Serve and Garnish
Ladle the soup into bowls and, if you like, add dollops of ricotta cheese on top for extra creaminess. Sprinkle with fresh chopped parsley or basil and a little more black pepper.
Serve hot with crusty bread or garlic bread on the side for a hearty meal.
Can I Use Frozen Meat for This Soup?
Yes, just make sure to fully thaw the ground sausage or beef before cooking. Thaw it in the refrigerator overnight or use the defrost setting on your microwave to speed things up.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding the cheese, then refrigerate for up to 2 days. When reheating, add the cheese last and warm gently to keep the creamy texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally, or in the microwave until heated through.
Can I Substitute the Noodles?
Yes! If you don’t have lasagna noodles, broken fettuccine or penne pasta work well in this soup. Just adjust the cooking time to ensure the pasta cooks tender but not mushy.
