There’s something soul-soothing about a warm bowl of creamy soup when the temperature drops. And this Creamy Alfredo Lasagna Soup Recipe? It’s like wrapping yourself in a cozy blanket made of noodles, cheese, and pure comfort. Imagine all the flavors of lasagna — the tender noodles, savory meat, and rich Alfredo sauce — transformed into a silky, spoonable hug.
As a mom of three (and someone who’s constantly juggling dinner and dance practice schedules), I’m always hunting for recipes that feel special but come together fast. This one’s a keeper — 35 minutes, one pot, and every bite feels like it came from your favorite Italian spot.
Table of Contents
Why You’ll Love This Creamy Alfredo Lasagna Soup Recipe
- One pot wonder: Fewer dishes, more joy.
- Comfort food made easy: All the cozy lasagna flavor, none of the layering hassle.
- Family-approved: Even my pickiest eater asks for seconds.
- Customizable: Swap the protein or spice level to fit your family’s taste.
If you love recipes like my Chicken Alfredo Tortellini Soup or Cheddar Broccoli Potato Soup, this one will fit right into your rotation.
What Does Creamy Alfredo Lasagna Soup Taste Like?
Picture this: velvety Alfredo meets hearty marinara, swirled together with tender noodles and a blend of Parmesan and mozzarella. It’s rich without being heavy, thanks to the chicken broth and gentle creaminess from the cheese.
The flavor is comforting, savory, and just the right kind of indulgent. Think lasagna after a long day, but you don’t have to preheat the oven or do any layering acrobatics.
Ingredients You’ll Need for Creamy Alfredo Lasagna Soup Recipe
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 lb ground chicken or halal Italian sausage
- 4 cups chicken broth
- 2 cups heavy cream
- 1 ½ cups marinara sauce
- 8 lasagna noodles, broken into pieces
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley, chopped (for garnish)
- Optional: red pepper flakes for a little kick
Halal note: If you’re using Italian sausage, make sure it’s halal-certified.
Step-by-Step Instructions for Creamy Alfredo Lasagna Soup Recipe
Making this Creamy Alfredo Lasagna Soup Recipe couldn’t be easier — and I’ll guide you through each step so it turns out silky, rich, and downright comforting every single time. This one-pot wonder has become a staple in my home, especially on chilly evenings when everyone’s craving something warm, creamy, and satisfying.
Here’s exactly how I make it:
Step 1: Brown the Meat to Build Flavor
Start by heating 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Once it’s shimmering, add your ground chicken or halal Italian sausage.
Cook the meat for 5–7 minutes, breaking it into small, bite-sized pieces with your spatula as it browns. You want those little golden bits at the bottom of the pot — that’s where the magic happens! They’ll add a deep, savory note to your Creamy Alfredo Lasagna Soup Recipe later on.
If your meat releases a lot of fat, go ahead and drain the excess, but leave a tablespoon behind for extra flavor.
Jessica’s Tip: If you love hearty soups like this, you’ll also adore my Creamy Marry Me Tuscan Chicken Soup Recipe — it’s got that same rich, creamy texture but with sun-dried tomatoes and Italian herbs.
Step 2: Sauté the Aromatics Until Fragrant
Once the meat is browned, toss in your diced onion and minced garlic. Stir everything together and cook for 3–4 minutes, just until the onion softens and becomes translucent.
This is one of my favorite moments — the kitchen smells heavenly, and you know something delicious is in the works. The garlic adds warmth, while the onion brings a natural sweetness that balances out the creaminess we’ll add later.
Step 3: Create the Creamy Alfredo Broth
Now, it’s time to transform this base into that luscious, creamy soup you’ve been dreaming about. Pour in 4 cups of chicken broth, 2 cups of heavy cream, and 1½ cups of marinara sauce.
Give everything a good stir, scraping up any flavorful bits from the bottom of the pot. This step is where the magic begins — the Alfredo meets the marinara, creating a silky pink sauce that’s both rich and cozy.
Sprinkle in your Italian seasoning, a generous pinch of salt, and black pepper to taste. Bring the soup to a gentle boil over medium-high heat.
Jessica’s Note: If you prefer a lighter version, try replacing half of the cream with milk or use half-and-half. You’ll still get a creamy broth, just a bit less indulgent — kind of like my Crockpot Broccoli Cheddar Soup, which is comfort food without the heaviness.
Step 4: Add and Simmer the Lasagna Noodles
Here comes the heart of the Creamy Alfredo Lasagna Soup Recipe — those tender, chewy lasagna noodles!
Break 8 lasagna noodles into bite-sized pieces (about 2 inches long) and gently stir them into the pot. Make sure all the pieces are submerged in that creamy broth so they cook evenly.
Let the soup simmer for 10–12 minutes, stirring occasionally so the noodles don’t stick together. You’ll notice the broth start to thicken as the starch from the pasta infuses the sauce — that’s exactly what you want.
When the noodles are al dente (soft but with a little bite), it’s time to move to the next step.
Tip: If you love this one-pot pasta magic, you might also like my One-Pot Cheesy Penne Pasta — same idea, same comfort, less cleanup!
Step 5: Melt in the Cheese for That Alfredo Goodness
Now for the best part — making it irresistibly creamy and cheesy.
Turn the heat down to low and slowly stir in 1 cup of grated Parmesan cheese. Let it melt completely, then add 1 cup of shredded mozzarella cheese. Stir patiently until everything melts together and the soup transforms into a velvety, Alfredo-style dream.
You’ll know it’s perfect when it clings gently to your spoon and smells like heaven. The combination of Parmesan and mozzarella gives this Creamy Alfredo Lasagna Soup Recipe that signature cheesy pull everyone loves.
Step 6: Garnish and Serve Hot
Finally, ladle your Creamy Alfredo Lasagna Soup into bowls and sprinkle with fresh basil or parsley for a pop of color.
If your family likes a little kick (mine sure does), dust the top with red pepper flakes.
Serve it alongside a slice of warm garlic bread or a simple green salad. Every spoonful is cozy, flavorful, and feels like something you’d order at a restaurant — but made right in your kitchen.
And if you’re in the mood for another cozy, creamy bowl next time, try my Creamy Beef Taco Soup or Chicken Pot Pie Soup — both are weeknight favorites in my house.
Step 7 (Optional): Make It Ahead or Store for Later
This Creamy Alfredo Lasagna Soup Recipe reheats beautifully. If you’re planning to make it ahead, cook the noodles separately and add them just before serving to prevent them from getting too soft.
Store leftovers in the fridge for up to 3 days in an airtight container. When reheating, add a splash of chicken broth to loosen the texture.
You can also freeze the soup without noodles for up to 2 months — perfect for those nights when you want dinner done fast.
Final Tip from Jessica
This Creamy Alfredo Lasagna Soup Recipe is proof that comfort food doesn’t have to be complicated. It’s quick, hearty, and loaded with love — just the way weeknight dinners should be. Every time I make it, my kids rush to the kitchen, bowls in hand, ready for seconds.
If that’s not a win, I don’t know what is.
Tips and Tricks for Perfect Creamy Alfredo Lasagna Soup
- Don’t overcook the noodles. They’ll continue to soften as the soup cools.
- Use freshly grated cheese. Pre-shredded cheese can make the broth grainy.
- Make it lighter: Use half-and-half instead of heavy cream for a leaner option.
- Add veggies: Spinach or mushrooms blend beautifully into this soup.
- Leftover hack: If your soup thickens overnight, add a splash of broth before reheating.
My kids love dunking garlic bread into their bowls — and I’m not going to lie, I do too. There’s just something about that cheesy bite that makes dinner feel like a celebration.
Storage Tips for Creamy Alfredo Lasagna Soup
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove over low heat. Add broth if needed.
- Freeze: You can freeze it without the noodles. Add cooked noodles when reheating for best texture.
FAQs
Can I make this gluten-free?
Absolutely! Use gluten-free lasagna noodles and check your broth label.
Can I substitute the meat?
Yes, ground turkey or even rotisserie chicken works great.
Can I make this vegetarian?
Omit the meat and add extra veggies like spinach, mushrooms, or zucchini for a hearty vegetarian twist.
Conclusion
This Creamy Alfredo Lasagna Soup Recipe is what weeknight dreams are made of — fast, flavorful, and packed with everything you love about lasagna, but so much easier. Whether it’s a family dinner or a cozy night in, this soup brings warmth, comfort, and a touch of Italian-inspired indulgence to your table.
Try it this week and let me know what your family thinks — I have a feeling it’ll earn a permanent spot in your soup rotation.
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Creamy Alfredo Lasagna Soup Recipe – Quick, Creamy, and Irresistible
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy Alfredo lasagna soup combines the comforting flavors of lasagna in a rich, velvety soup with savory ground chicken or sausage, tender noodles, and a cheesy broth.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 lb ground chicken or Italian sausage
- 4 cups chicken broth
- 2 cups heavy cream
- 1 ½ cups marinara sauce
- 8 lasagna noodles, broken into pieces
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley, chopped (for garnish)
- Optional: Red pepper flakes, to taste
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground chicken or Italian sausage and cook until browned, breaking it into small pieces. Drain excess fat if needed.
2. Add the diced onion and minced garlic to the pot with the cooked meat. Sauté for 3–4 minutes, or until the onion becomes translucent and fragrant.
3. Pour in the chicken broth, heavy cream, and marinara sauce, stirring well to combine. Add the Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.
4. Add the broken lasagna noodles to the pot, making sure they are submerged in the liquid. Simmer for 10–12 minutes, or until the noodles are tender.
5. Reduce the heat to low. Stir in the grated Parmesan cheese until melted and creamy. Add the shredded mozzarella cheese and stir until smooth.
6. Ladle the soup into individual bowls. Garnish with fresh basil or parsley. Sprinkle with red pepper flakes for a hint of spice if desired. Serve hot and enjoy!
Notes
You can substitute ground turkey for chicken or use spicy Italian sausage for extra flavor. For a thicker soup, reduce the amount of broth slightly. Store leftovers in an airtight container for up to 3 days.
