If you love the comfort of lasagna but crave something warm and spoonable, this Creamy Alfredo Lasagna Soup is about to become your new obsession. Imagine tender lasagna noodles swimming in a rich, garlicky Alfredo broth, loaded with juicy chicken, Parmesan cheese, and creamy perfection.
This recipe takes everything you adore about traditional lasagna — the sauce, the pasta, the cheese — and turns it into a cozy, one-pot meal that’s easier to make and even more comforting. It’s like lasagna’s creamier, more relaxed cousin — ready to soothe your soul after a long day.
Whether it’s a cold winter night, a busy weekday dinner, or a weekend family gathering, this soup delivers big on comfort, flavor, and that irresistible cheesy goodness that keeps everyone coming back for seconds.
Why You’ll Love This Creamy Alfredo Lasagna Soup
- All the flavors of lasagna — without the layering!
- Creamy, cheesy, and deeply comforting.
- One-pot recipe that’s easy and family-friendly.
- Great for leftover chicken or rotisserie meat.
- Perfect for cozy nights, dinner parties, or meal prep.
Why You Should Try This Recipe
This soup is the ultimate comfort food hybrid — part creamy pasta, part cozy soup. It’s indulgent but simple, and you can customize it endlessly. You get the rich Alfredo flavor with fewer dishes, less prep, and no baking time.
Plus, it reheats beautifully — making it perfect for lunch leftovers or next-day dinners. It’s the kind of dish that feels fancy enough for guests but comforting enough for a Tuesday night at home.
Ingredients You’ll Need
For the Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 3 cups cooked chicken (rotisserie or grilled, shredded or cubed)
- 4 cups chicken broth (low sodium preferred)
- 2 cups milk
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (freshly grated)
- 8–10 lasagna noodles, broken into 2-inch pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional, for a little kick)
Optional Add-Ins
- 1 cup spinach or kale
- ½ cup ricotta cheese (for topping or stirring in)
- 1 cup shredded mozzarella for extra cheesiness
- Chopped parsley, for garnish
How to Make Creamy Alfredo Lasagna Soup (Step by Step)
Step 1: Sauté the aromatics
In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add diced onion and sauté for 4–5 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add the broth and noodles
Pour in the chicken broth and bring to a gentle boil. Add the broken lasagna noodles and cook uncovered, stirring occasionally, until they’re tender but still slightly firm — about 8–10 minutes.
Step 3: Make it creamy
Lower the heat to medium-low. Stir in milk, heavy cream, and cooked chicken. Let it simmer gently for about 5 minutes, stirring often to prevent sticking.
Step 4: Add the cheese and seasoning
Stir in Parmesan cheese, Italian seasoning, salt, pepper, and red pepper flakes (if using). Continue stirring until the cheese melts completely and the soup thickens slightly.
Step 5: Optional add-ins
For a veggie boost, stir in fresh spinach or kale and let it wilt in the hot soup. You can also mix in shredded mozzarella for extra creaminess.
Step 6: Serve and enjoy
Ladle into bowls and top with a spoonful of ricotta, extra Parmesan, and a sprinkle of chopped parsley. Serve warm with garlic bread or crusty rolls.
Tips for the Best Creamy Alfredo Lasagna Soup
Use high-quality Parmesan
Freshly grated Parmesan melts better and gives the soup its signature silky texture. Pre-grated varieties often have anti-caking agents that prevent smooth blending.
Don’t let it boil after adding cream
Keep the soup at a gentle simmer once the cream and cheese go in. Boiling can cause the dairy to curdle and the sauce to separate.
Break noodles evenly
Try to keep the lasagna pieces roughly the same size so they cook uniformly and create that lasagna feel in every bite.
Season gradually
Add salt after the cheese — Parmesan already brings saltiness, so taste before adjusting.
Add a touch of acidity
A squeeze of lemon juice or splash of white wine before serving brightens up the richness of the Alfredo base.
Stir often
Creamy soups can stick — give it a gentle stir every few minutes while simmering.
Make it thicker or thinner
For a thicker, stew-like texture, simmer longer. For a lighter version, add an extra half cup of broth or milk.
Add texture
A dollop of ricotta or a sprinkle of crispy bacon on top adds flavor and contrast.
Use leftover chicken wisely
Rotisserie chicken adds quick flavor — just shred and toss it in near the end to avoid overcooking.
Serve immediately
The noodles continue to absorb liquid as the soup sits, so serve right away for the perfect consistency.
Variations & Substitutions
- Vegetarian Version: Skip the chicken and use vegetable broth; add mushrooms or zucchini.
- Cheesy Upgrade: Mix in mozzarella or fontina for extra richness.
- Spicy Alfredo Soup: Add crushed red pepper or use spicy Italian chicken sausage.
- Lighter Option: Replace heavy cream with half-and-half or evaporated milk.
- Broccoli Alfredo Twist: Stir in steamed broccoli florets for extra texture.
- Bacon Lovers: Add crispy bacon or pancetta for smoky flavor.
- Gluten-Free Version: Use gluten-free pasta noodles.
- Pesto Finish: Stir in a spoonful of basil pesto before serving for a fragrant, fresh twist.
- Mushroom Alfredo Soup: Add sautéed mushrooms for umami depth.
- Ricotta Layer Style: Serve each bowl topped with a spoonful of ricotta — like lasagna layers in soup form.
What to Serve With Creamy Alfredo Lasagna Soup
- Garlic bread or cheesy breadsticks for dipping.
- Simple Caesar salad or mixed greens for freshness.
- Roasted vegetables like asparagus or broccoli.
- Toasted baguette slices topped with butter and herbs.
- White wine (Chardonnay or Pinot Grigio) for pairing.
- Homemade croutons for extra crunch.
Storage & Reheating Tips
Allow the soup to cool completely before storing.
Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months (best without the noodles).
To reheat:
Warm gently on the stove over medium-low heat. Add a splash of broth or milk if it thickens — the noodles continue to absorb liquid as it sits. Avoid boiling to keep it smooth.
To freeze:
Freeze the soup base without noodles. Add freshly cooked lasagna pieces when reheating to maintain the perfect texture.
Recipe FAQs
Can I use a different pasta?
Yes! Mafalda, rotini, or broken fettuccine work great if you don’t have lasagna noodles.
Can I make it ahead of time?
Yes, but cook the noodles separately and add them just before serving for the best consistency.
Can I use leftover Alfredo sauce?
Absolutely — add it during the simmering stage and adjust broth or cream as needed.
Can I make it with shrimp instead of chicken?
Yes! Add cooked shrimp at the end to keep them tender and juicy.
Can I make it dairy-free?
Use coconut milk or cashew cream and a dairy-free Parmesan alternative.
How do I keep it from curdling?
Don’t boil once dairy is added — maintain a gentle simmer only.
Can I add vegetables?
Yes — spinach, mushrooms, peas, or broccoli are great additions.
What cheese works best?
Freshly grated Parmesan gives the best flavor, but mozzarella or asiago adds creaminess.
Is it freezer-friendly?
Yes, but freeze without noodles and add them when reheating.
What can I use instead of heavy cream?
Half-and-half or evaporated milk make great lighter substitutes.