Name: Alfredo Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb ground Italian sausage (or ground turkey/chicken); 1 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 4 oz cream cheese, softened; 1/2 cup grated Parmesan cheese; 8 lasagna noodles, broken into pieces; 1 tsp Italian seasoning; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 2 cups fresh spinach (optional); Fresh parsley or basil, chopped (for garnish); 1 cup shredded mozzarella cheese (optional, for topping)

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Alfredo Lasagna Soup is a rich, creamy, and comforting twist on the traditional lasagna I know and love—only in cozy soup form. It’s loaded with tender lasagna noodles, savory meat, and a velvety Alfredo-style broth that makes every spoonful feel like a warm hug. I love how this dish brings all the classic flavors together in one easy, one-pot meal.

Why I Love This Recipe

I love this recipe because it combines everything I crave about lasagna—cheesy, creamy, hearty goodness—without the layering or baking. It’s faster, easier, and just as satisfying. The Alfredo broth adds a luscious creaminess that’s irresistible, and the broken lasagna noodles give it that classic feel. It’s perfect for a cold night, a casual dinner, or when I want comfort food without all the effort.

Ingredients

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

Ground Italian sausage or ground chicken/turkey
Olive oil
Onion, diced
Garlic, minced
Chicken broth
Heavy cream
Cream cheese
Parmesan cheese, grated
Lasagna noodles, broken into pieces
Italian seasoning
Salt
Black pepper
Spinach (optional)
Fresh parsley or basil, chopped (for garnish)
Mozzarella cheese (optional, for topping)

Directions

In a large pot, I heat olive oil over medium heat and cook the ground sausage until browned and fully cooked. I remove it from the pot and set it aside.
In the same pot, I sauté the onion until soft, then add garlic and cook for another minute.
I pour in the chicken broth and bring it to a simmer. I stir in the Italian seasoning, salt, and pepper.
I add the broken lasagna noodles and let them cook until tender, about 10–12 minutes.
Once the noodles are nearly done, I reduce the heat and stir in cream cheese and heavy cream, whisking until smooth and creamy.
I return the cooked sausage to the pot and stir in the grated Parmesan.
If I’m adding spinach, I stir it in at the end just until wilted.
I serve the soup hot, garnished with fresh parsley or basil and a sprinkle of mozzarella if I want it extra cheesy.

Servings and timing

This recipe serves about 6 people. Prep time is around 10 minutes, cook time is 25–30 minutes, and total time is about 40 minutes.

Variations

I’ve swapped the sausage for ground turkey or rotisserie chicken when I want something lighter. For a vegetarian version, I leave out the meat and load it with mushrooms, spinach, and zucchini. Sometimes I use a jar of Alfredo sauce instead of making the creamy base from scratch when I need to save time. If I want more depth, I add a splash of white wine before simmering the noodles.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The soup tends to thicken as it sits, so when I reheat it on the stove or in the microwave, I usually add a splash of broth or cream to loosen it back up. I avoid freezing it because of the dairy, but if I do, I reheat gently to keep the texture creamy.

FAQs

Can I use pre-cooked noodles?

I prefer using uncooked broken noodles because they absorb flavor as they cook. But if I have leftover cooked noodles, I add them at the very end and simmer for just a minute or two to heat through.

How can I make it less rich?

I use half-and-half instead of heavy cream, or lighten the base with extra broth. I also skip the cream cheese if I want something a bit lighter but still creamy.

Is this soup gluten-free?

Not as written, but I’ve made it gluten-free by using gluten-free lasagna noodles and making sure my broth and seasonings are all gluten-free certified.

Can I make it in a slow cooker?

Yes, I brown the meat and sauté the onions first, then add everything except the noodles, cream, and cheese to the slow cooker. I cook on low for 4–6 hours, then add the noodles and dairy ingredients about 30 minutes before serving.

How do I keep the noodles from getting mushy?

I cook the noodles just until al dente and avoid simmering too long. If I know I’ll have leftovers, I sometimes cook the noodles separately and add them to each bowl as I serve.

Conclusion

Alfredo Lasagna Soup is one of my favorite comfort meals—it’s warm, creamy, cheesy, and loaded with all the familiar lasagna flavors without the work. I love how it turns a classic dish into a cozy one-pot wonder. Whether I’m serving it for a family dinner or curling up with a bowl on a cold night, it always hits the spot.