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Decadent Creamy Alfredo Lasagna Soup

A comforting soup that combines the rich flavors of Alfredo sauce with the heartiness of lasagna, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Aromatics
  • 1 tablespoon olive oil For sautéing
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
Main ingredients
  • 1 pound ground beef sausage Can substitute with chicken sausage for a lighter option
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 5 cups chicken broth Can use vegetable broth for a vegetarian option
  • 1 cup heavy cream For creaminess
  • 1 tablespoon cornstarch To thicken
  • 6-8 pieces lasagna noodles, broken
  • ¾ cup grated Parmesan cheese
  • 1½ cups shredded mozzarella cheese
  • 4 ounces cream cheese, softened and cubed
Garnish
  • to taste fresh chopped parsley For garnish

Method
 

Preparation
  1. In a large soup pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the diced onion and cook until soft and translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for another 30 seconds.
Cooking
  1. Add the ground beef sausage to the pot and break it into pieces.
  2. Cook until browned and no longer pink, then mix in the Italian seasoning, salt, and pepper.
  3. Pour in the chicken broth and bring to a gentle boil.
  4. Add the broken lasagna noodles, reduce the heat to a simmer, and cook uncovered for about 12–14 minutes until al dente.
Making it Creamy
  1. In a small bowl, whisk the cornstarch into the heavy cream until smooth.
  2. Pour this mixture into the soup and stir. Let it simmer for 5-7 minutes until it thickens slightly.
Final Steps
  1. Turn the heat to low, add cream cheese, Parmesan, and mozzarella.
  2. Stir until everything is melted and smooth.
  3. Ladle the Alfredo lasagna soup into bowls and garnish with chopped fresh parsley.

Notes

Let the soup cool completely before transferring to an airtight container. Store in the refrigerator for 3-4 days or freeze for 2-3 months. Thaw in the refrigerator before reheating.