Bowl of creamy Alfredo lasagna soup garnished with herbs and cheese

Creamy Alfredo Lasagna Soup – Cozy Comfort in a Bowl

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why make this recipe

Creamy Alfredo Lasagna Soup is a perfect dish for chilly nights. It brings together the comforting flavors of lasagna in a warm and cozy soup. This recipe is quick and easy to make, making it perfect for busy weeknights or a peaceful Sunday dinner. It’s creamy, cheesy, and sure to satisfy everyone at the table. Plus, it’s a great way to enjoy lasagna without all the layering!

how to make Creamy Alfredo Lasagna Soup

Ingredients:

  • 1 tablespoon olive oil (or vegetable oil for a lighter option)
  • 1 pound ground Italian sausage (or ground beef, turkey, or a plant-based alternative)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced (or garlic powder as a substitute)
  • 4 cups chicken broth (or vegetable broth for a vegetarian version)
  • 2 cups water
  • 15 oz Alfredo sauce
  • 8 lasagna noodles, broken into pieces (or penne or rigatoni if preferred)
  • 1/2 teaspoon dried basil (or fresh basil if available)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (adjust to taste for spiciness)
  • Salt and pepper (to taste)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup ricotta cheese
  • Freshly chopped parsley (for garnish)

Directions:

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the ground sausage and cook until browned, breaking it into small pieces as it cooks.
  3. Stir in the chopped onion and garlic. Cook until the onion is soft and translucent.
  4. Pour in the chicken broth and water, and bring to a gentle boil.
  5. Add the Alfredo sauce, broken lasagna noodles, dried basil, oregano, crushed red pepper flakes, salt, and pepper.
  6. Reduce the heat and let it simmer for about 15-20 minutes or until the noodles are tender.
  7. Stir in the mozzarella cheese, Parmesan cheese, and ricotta cheese until melted and creamy.
  8. Taste and adjust seasoning if needed.

how to serve Creamy Alfredo Lasagna Soup

Serve the soup hot in bowls, garnished with freshly chopped parsley. You can also sprinkle extra cheese on top for added flavor! It pairs wonderfully with garlic bread or a side salad for a complete meal.

how to store Creamy Alfredo Lasagna Soup

To store leftover soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove over low heat.

tips to make Creamy Alfredo Lasagna Soup

  • For a thicker soup, reduce the amount of broth and water.
  • You can easily make this dish vegetarian by using plant-based sausage and vegetable broth.
  • Feel free to add extra vegetables, such as spinach or mushrooms, for added nutrition and flavor.

variation

If you want to switch up the flavors, try adding different spices or using different types of sausage. You can also substitute the ricotta cheese with cottage cheese for a lighter option.

FAQs

Can I use regular lasagna noodles instead of breaking them?
Yes, you can use whole lasagna noodles; just cook them separately and add them to the soup when serving.

Is this soup gluten-free?
To make it gluten-free, substitute the lasagna noodles with gluten-free pasta.

Can I prepare this soup ahead of time?
Yes! You can prepare it a day in advance and reheat it before serving. Just be aware that the noodles might soak up more broth as they sit. Add a bit of extra broth when reheating if necessary.

Creamy Alfredo Lasagna Soup

Creamy Alfredo Lasagna Soup is a warm and cozy dish perfect for chilly nights, combining all the comforting flavors of lasagna into a quick and satisfying soup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil or vegetable oil for a lighter option
  • 1 pound ground Italian sausage or ground beef, turkey, or a plant-based alternative
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced or garlic powder as a substitute
  • 4 cups chicken broth or vegetable broth for a vegetarian version
  • 2 cups water
  • 15 oz Alfredo sauce
  • 8 pieces lasagna noodles, broken or penne or rigatoni if preferred
  • 1/2 teaspoon dried basil or fresh basil if available
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes adjust to taste for spiciness
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup ricotta cheese
  • Freshly chopped parsley for garnish

Method
 

Cooking Steps
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the ground sausage and cook until browned, breaking it into small pieces as it cooks.
  3. Stir in the chopped onion and garlic. Cook until the onion is soft and translucent.
  4. Pour in the chicken broth and water, and bring to a gentle boil.
  5. Add the Alfredo sauce, broken lasagna noodles, dried basil, oregano, crushed red pepper flakes, salt, and pepper.
  6. Reduce the heat and let it simmer for about 15-20 minutes or until the noodles are tender.
  7. Stir in the mozzarella cheese, Parmesan cheese, and ricotta cheese until melted and creamy.
  8. Taste and adjust seasoning if needed.

Notes

To store leftover soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove over low heat. For a thicker soup, reduce the amount of broth and water. Feel free to add extra vegetables, such as spinach or mushrooms, for added nutrition and flavor.