Why You’ll Love Creamy Alfredo Lasagna Soup Recipe

It’s a one‑pot meal — no separate baking dishes or layers to worry about.
It offers familiar lasagna flavors in a new, spoonable form.
It’s customizable: you can swap proteins, add veggies, or make it vegetarian/gluten‑free.
It reheats beautifully, perfect for leftovers.
It hits the comfort food mark: creamy, hearty, and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, diced
Garlic, minced
Ground Italian sausage (or substitute ground chicken/turkey)
Chicken broth
Heavy cream
Cream cheese
Grated Parmesan
Lasagna noodles, broken into smaller pieces
Baby spinach (optional)
Salt & pepper
Red pepper flakes (optional)
Fresh parsley or basil for garnish

Directions

Heat olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the ground sausage and cook until browned, breaking it up into pieces. Drain off any excess fat if needed.
Add the diced onion and cook until softened and translucent, about 4–5 minutes. Stir in the minced garlic and cook another 30 seconds until fragrant.
Pour in the chicken broth and bring to a boil. Add the broken lasagna noodle pieces. Reduce to a simmer and cook uncovered for about 10–12 minutes, stirring occasionally so the pasta doesn’t stick.
Lower the heat. Stir in the heavy cream and cubed cream cheese. Stir continuously until the cream cheese is fully melted and the mixture is smooth and creamy.
Gradually add the grated Parmesan, stirring as it melts into the soup. Season with salt, pepper, and red pepper flakes (if using) to taste.
If you’re using spinach, stir it in now and let it wilt for a minute or two.
Ladle into bowls and garnish with more Parmesan and fresh herbs just before serving.

Servings and timing

This recipe yields approximately 4 to 6 servings.

Prep time: ~10 minutes
Cook time: ~20–25 minutes
Total time: ~30–35 minutes

If the original recipe had slight variations, these times are typical for a creamy lasagna soup like this.

Variations

Vegetarian version: Omit the meat and double up on vegetables like mushrooms, zucchini, bell pepper, spinach. Use vegetable broth instead of chicken broth.
Chicken version: Use shredded cooked chicken or rotisserie chicken instead of sausage.
Spicy twist: Use hot Italian sausage and/or add extra red pepper flakes or a dash of hot sauce.
Mushroom Alfredo: Add sautéed mushrooms for an earthy flavor.
Gluten‑free option: Use gluten‑free pasta instead of regular lasagna noodles.
Lower fat option: Use part‑skim dairy or reduce cream slightly (though it may affect richness).

Storage/Reheating

Storing: Place leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: If you freeze, omit or reduce pasta before freezing (pasta can get mushy). Freeze the base (without noodles) in individual portions.
Reheating: Gently rewarm on the stovetop over low to medium heat, stirring frequently. Add a splash of broth or milk if it’s too thick. In the microwave, heat in short increments and stir in between.

FAQs

What can I substitute for the cream cheese?

You can use full-fat Greek yogurt or mascarpone in smaller amounts, though the texture and tang will shift slightly.

Can I use a different pasta shape?

Yes — short pasta like penne, rotini, or broken mafalda works well. Just adjust cooking time accordingly.

How do I prevent the pasta from getting mushy?

Cook pasta just until al dente, and avoid overcooking. If you plan to store leftovers, consider cooking the pasta separately and combining before serving.

Can I make this in a slow cooker?

Yes — brown the meat and sauté onion/garlic first, then transfer to a slow cooker. Add broth and pasta later in the last hour, then add dairy and cheese at the end so they don’t break down.

Is this recipe suitable for kids?

Absolutely. You can omit or reduce red pepper flakes for a milder flavor. The creamy, cheesy nature tends to appeal to many children.

Can I reduce the fat content?

Yes — use lean ground meat, lower fat dairy (e.g. part‑skim milk or reduced‑fat cream), and less cream cheese, but expect a somewhat lighter result.

How do I reheat leftovers without them separating?

Reheat slowly over low heat and stir constantly. Adding a bit of milk or broth helps bring back a smooth consistency.

Can I make this ahead?

You can prep components (brown meat, chop veggies) ahead. But combine dairy and pasta close to serving time for best texture.

What’s the best cheese to use?

Freshly grated Parmesan melts best and delivers the smoothest, creamiest texture — avoid pre‑grated Parmesan if possible.

How would I make this vegan?

Use plant-based “cream cheese,” plant milk (like cashew or oat cream), vegan Parmesan, and omit meat or use a plant-based substitute.

Conclusion

This Creamy Alfredo Lasagna Soup is a comforting, crowd‑pleasing twist on classic lasagna—delivering the same satisfying flavors with less fuss. It’s flexible, easy to make, and beautifully creamy. Whether you’re cooking for family, entertaining guests, or planning leftovers for the week, this hearty soup is sure to become a favorite.

Creamy Alfredo Lasagna Soup

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This Creamy Alfredo Lasagna Soup is a comforting and hearty dish that combines all the flavors of traditional lasagna with the richness of Alfredo sauce, served in a warm and creamy soup form.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Italian-American
Diet: Halal

Instructions

In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned, breaking it up with a spoon.
Add the diced onion and cook until translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute.
Pour in the chicken broth and water, then bring to a boil.
Add the broken lasagna noodles and cook until al dente, about 8-10 minutes.
Reduce heat to low and stir in the Alfredo sauce, heavy cream, Italian seasoning, and crushed red pepper flakes (if using).
Simmer for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
Stir in mozzarella and Parmesan cheese until melted and combined.
Ladle the soup into bowls and top with a dollop of ricotta cheese if desired, and garnish with chopped parsley.

Notes

Use oven-ready lasagna noodles for quicker cooking.
Add spinach or kale for extra greens.
For a spicier soup, use hot Italian sausage and more red pepper flakes.
Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1.5 cups
Calories: 520
Sugar: 4g
Sodium: 920mg
Fat: 34g
Saturated Fat: 15g
Unsaturated Fat: 16g
Trans Fat: 0.5g
Carbohydrates: 30g
Fiber: 2g
Protein: 24g
Cholesterol: 85mg