If you love the creamy richness of Alfredo sauce and the cozy layers of lasagna, you’re going to fall in love with this Creamy Alfredo Lasagna Soup. It’s everything you adore about traditional lasagna — tender noodles, melty cheese, and hearty sauce — turned into a luxurious, soul-warming soup.
This recipe combines the best of both worlds: a creamy, garlicky broth infused with Parmesan, cream, and Italian herbs, simmered with noodles, tender chicken (or sausage), and a touch of spinach for freshness. It’s the kind of meal that fills your kitchen with an irresistible aroma and your bowl with pure comfort.
Whether you’re curling up on a cold night or feeding a hungry family, this soup delivers all the flavor and indulgence of lasagna — without the layering or the fuss.
Why You’ll Love This Creamy Alfredo Lasagna Soup
- Comforting, creamy, and full of flavor.
- All the taste of lasagna — no layering required.
- One pot means easy prep and cleanup.
- Ready in 30–40 minutes.
- Perfect for meal prep or cozy family dinners.
Why You Should Try This Recipe
It’s an irresistible comfort meal that feels fancy but is easy enough for weeknights. Instead of a heavy baked pasta, this version turns those same beloved flavors into a silky, spoonable soup. You can customize it with your favorite lasagna ingredients — shredded chicken, Italian sausage, spinach, mushrooms, or even sun-dried tomatoes.
The creamy Alfredo broth is what sets it apart: smooth, garlicky, and packed with Parmesan and herbs. Pair it with a slice of garlic bread, and you’ve got an unforgettable meal that everyone will ask for again and again.
Ingredients You’ll Need
For the Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450 g) ground Italian sausage or cooked shredded chicken
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
For the Broth
- 4 cups chicken broth
- 2 cups heavy cream (or half-and-half for lighter version)
- 1 cup grated Parmesan cheese
- 6–8 lasagna noodles, broken into pieces
- 2 cups baby spinach (optional)
For Garnish
- Ricotta cheese or shredded mozzarella (optional)
- Fresh parsley, chopped
- Extra Parmesan for serving
How to Make Creamy Alfredo Lasagna Soup
Step 1: Sauté the aromatics
In a large pot or Dutch oven, melt butter and olive oil over medium heat. Add chopped onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for another minute until fragrant.
Step 2: Cook the meat
Add Italian sausage or chicken. Cook until browned (or heated through if using pre-cooked chicken). Season with Italian seasoning, salt, pepper, and red pepper flakes.
Step 3: Add broth and noodles
Pour in the chicken broth and bring to a boil. Add broken lasagna noodles and reduce heat to medium. Simmer uncovered for 10–12 minutes, stirring occasionally, until the noodles are al dente.
Step 4: Make it creamy
Reduce heat to low and stir in the heavy cream. Slowly add Parmesan cheese, stirring until melted and smooth. Adjust seasoning if needed.
Step 5: Add greens and finish
Stir in spinach just before serving; it will wilt in the heat of the soup.
Step 6: Serve and garnish
Ladle into bowls and top with a dollop of ricotta, shredded mozzarella, or extra Parmesan. Sprinkle with parsley and serve hot with crusty bread or garlic toast.
Tips for the Best Creamy Alfredo Lasagna Soup
Use high-quality Parmesan — it melts smoother and adds real depth. Don’t let the soup boil after adding the cream to prevent curdling. Break noodles into similar sizes so they cook evenly. If the soup thickens too much, add a splash of broth or cream to loosen it. For extra richness, stir in a spoonful of cream cheese at the end.
If you want it heartier, double the protein or add sautéed mushrooms. Always serve warm — it’s at its best when creamy and freshly made.
Variations & Substitutions
- Chicken Alfredo Soup: Use shredded rotisserie chicken instead of sausage.
- Vegetarian: Skip the meat and add mushrooms, zucchini, or roasted red peppers.
- Low-Carb: Swap noodles for zucchini ribbons or shirataki noodles.
- Spicy Kick: Use spicy Italian sausage and add a pinch more chili flakes.
- Extra Cheesy: Stir in cream cheese or top with a blend of mozzarella and provolone.
- Lighter Version: Use half-and-half or evaporated milk instead of cream.
- Garlic Lovers: Add roasted garlic for deeper flavor.
- Herb Upgrade: Finish with fresh basil or thyme.
- Tomato Twist: Add a few spoonfuls of marinara sauce for a creamy pink sauce.
- Dairy-Free: Use coconut milk and vegan Parmesan alternatives.
What to Serve With Creamy Alfredo Lasagna Soup
- Garlic bread or cheesy breadsticks to soak up the sauce.
- Simple green salad with Italian dressing.
- Roasted vegetables like broccoli or asparagus.
- Caesar salad for a restaurant-style combo.
- Crusty baguette or parmesan crisps for crunch.
- Glass of white wine (like Pinot Grigio or Chardonnay).
Storage & Reheating Tips
Let soup cool before storing. Keep in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding extra broth or cream if it thickens. Avoid boiling once the cream is added.
To freeze, leave out the noodles (they don’t reheat well). Freeze the broth and meat mixture separately, then add fresh noodles and cream when reheating.
Recipe FAQs
Can I use pre-cooked lasagna noodles?
Yes, but reduce simmer time — they’ll only need a few minutes to soften.
Can I make it ahead?
Absolutely! Make the broth and meat base, refrigerate, then add noodles and cream before serving.
Can I use store-bought Alfredo sauce?
You can, but homemade gives a fresher, richer flavor.
How can I thicken my soup?
Let it simmer uncovered for a few minutes or stir in a spoonful of cream cheese.
Can I make it gluten-free?
Yes, just use gluten-free lasagna noodles.
How do I prevent curdling?
Lower the heat before adding cream and cheese; don’t let it boil.
Can I add vegetables?
Yes — spinach, mushrooms, or even broccoli florets are perfect.
Can I make it spicy?
Use spicy sausage or a pinch of cayenne.
Can I double the recipe?
Yes! It’s great for meal prep or feeding a crowd.
How long does it last in the fridge?
Up to 4 days when stored properly and reheated gently.