Picture this: it’s a hectic Tuesday evening. You’re craving the rich, cheesy comfort of a classic lasagna, but the thought of layering noodles and babysitting an oven for an hour feels… impossible. Sound familiar? That’s exactly why this Creamy Alfredo Lasagna Soup was born in my kitchen. It delivers every ounce of that cozy, soul-warming flavor but in a fraction of the time. It’s the hug-in-a-bowl you need after a long day, and I promise it will have everyone asking for seconds.
Table of Contents
Table of Contents
Why You’ll Love This Alfredo Lasagna Soup
This soup is more than just a meal; it’s a lifesaver for busy weeknights. Here’s why it’s about to become a regular in your dinner rotation:
- Weeknight Warrior: From stovetop to table in about 40 minutes. Yes, really!
- Family-Friendly Magic: Even the pickiest eaters can’t resist the creamy sauce and tender pasta.
- Insanely Customizable: Add spinach, swap the protein, or spice it up—it’s your soup canvas.
- Comfort in a Bowl: It combines the best parts of fettuccine Alfredo and lasagna for the ultimate cozy dish.
Gather Your Ingredients
You probably have most of this in your pantry already! Here’s what you’ll need to create this cheesy masterpiece.
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (or ground beef)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (24-ounce) jar of your favorite Alfredo sauce
- 1 (15-ounce) can crushed tomatoes
- 1 teaspoon Italian seasoning
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup whole milk ricotta cheese
- Fresh basil for garnish (optional)
Creamy Alfredo Lasagna Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Creamy Alfredo lasagna soup recipe Easy comfort food with cheesy layers Quick onepot meal Get our simple delicious technique
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 24 ounces Alfredo sauce
- 15 ounces crushed tomatoes
- 1 teaspoon Italian seasoning
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup whole milk ricotta cheese
- Fresh basil for garnish (optional)
Instructions
- Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground sausage and onion. Cook until the meat is browned and the onion is soft, about 5-7 minutes. Drain off any excess grease.
- Sizzle the Garlic: Add the minced garlic and cook for one more minute, until fragrant.
- Build the Broth: Pour in the chicken broth, Alfredo sauce, crushed tomatoes, and Italian seasoning. Stir to combine.
- Noodle Time: Bring the soup to a gentle boil. Stir in the broken lasagna noodles. Reduce the heat to a simmer and cook, uncovered, for 15-20 minutes, or until the noodles are tender.
- Get Cheesy: Turn off the heat. Stir in the shredded mozzarella and grated Parmesan until melted and creamy.
- Serve It Up: Ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese and fresh basil if desired.
Notes
A quick and easy creamy Alfredo lasagna soup that delivers the rich, cheesy comfort of classic lasagna in a fraction of the time, perfect for a cozy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 6 servings
- Calories: 580 calories
- Sugar: 8 grams
- Fat: 35 grams
- Carbohydrates: 38 grams
- Fiber: 3 grams
- Protein: 28 grams
How to Make Alfredo Lasagna Soup
Ready to cook? Let’s dive in. This process is as straightforward as it gets, leading to a pot of pure comfort.
- Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground sausage (or beef) and onion. Cook until the meat is browned and the onion is soft, about 5-7 minutes. Drain off any excess grease.
- Sizzle the Garlic: Add the minced garlic and cook for one more minute, until fragrant. This step builds a fantastic flavor base.
- Build the Broth: Pour in the chicken broth, Alfredo sauce, crushed tomatoes, and Italian seasoning. Give everything a good stir to combine.
- Noodle Time: Bring the soup to a gentle boil. Stir in the broken lasagna noodles. Reduce the heat to a simmer and let it cook, uncovered, for about 15-20 minutes, or until the noodles are tender.
- Get Cheesy: Turn off the heat. Stir in the shredded mozzarella and grated Parmesan until the cheese is melted and the soup is wonderfully creamy.
- Serve It Up: Ladle the hot soup into bowls. Top each serving with a generous dollop of ricotta cheese and a sprinkle of fresh basil if you’re feeling fancy. Dive in!
Tips for the Best Soup Ever
A few little tricks from my kitchen to yours to make sure your soup is perfect every single time.
- Noodle Know-How: Don’t overcook the noodles! They will continue to soften as the soup sits. For leftovers, you might even consider cooking the pasta separately and adding it to each bowl to avoid mushiness.
- Customize Your Protein: Not a sausage fan? Ground beef, turkey, or even a plant-based crumble work beautifully. For a speedy shortcut, a rotisserie chicken is a fantastic addition.
- Creamier Dreamier: Want an even richer soup? Stir in 1/2 cup of heavy cream along with the cheeses for an extra layer of indulgence.
- Vegetable Boost: Sneak in some extra nutrients by adding a couple of handfuls of fresh spinach or kale during the last few minutes of cooking.
What to Serve With Your Soup
This Alfredo Lasagna Soup is a star on its own, but it loves good company! For the ultimate cozy meal, serve it with a simple Easy Side Salad with a tangy vinaigrette to cut through the richness. A loaf of crusty garlic bread or some warm, buttery breadsticks are non-negotiable for sopping up every last drop of that creamy sauce. It’s the perfect pairing for a comforting family dinner.
Storing and Reheating Leftovers
This soup makes for fantastic leftovers, but the pasta will absorb liquid as it sits. To reheat, simply add a splash of broth or milk to the pot to bring back the soupy consistency. Store it in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this one, as the dairy-based sauce can separate and the pasta can become overly soft when thawed.
Can I make this soup ahead of time?
Absolutely! You can brown the meat and onion and store that mixture in the fridge. When you’re ready to eat, just pick up from step 2. For the best texture, cook the noodles fresh when you’re ready to serve.
Can I use a different type of pasta?
Of course! While the broken lasagna noodles are fun, you can use any short pasta you have on hand. Mafalda, campanelle, or even medium shell pasta would be great alternatives. Check the cooking time on your pasta package and adjust accordingly.
How can I make this recipe vegetarian?
It’s an easy swap! Simply omit the sausage and use a vegetarian sausage alternative or add more vegetables like sliced mushrooms and zucchini. Just be sure to use vegetable broth instead of chicken broth.
My soup is too thick. What should I do?
No problem at all! Soup textures can vary. Simply thin it out by stirring in a little more chicken broth or some milk until it reaches your desired consistency.
A Final Scoop of Comfort
There you have it—a bowl of pure, uncomplicated comfort that solves the weeknight dinner dilemma. This Creamy Alfredo Lasagna Soup is proof that you don’t need hours in the kitchen to create a meal that feels special and tastes incredible. It’s the kind of recipe that builds memories around the dinner table. If you’re looking for more easy, family-approved ideas, be sure to check out my Favorite Quick Weeknight Dinners. Now, go grab that Dutch oven and get cooking! I’d love to hear how it turns out.