Alfredo Lasagna Soup Recipe

Today I’m bringing you a truly luscious, one-pot wonder that combines the creamy decadence of Alfredo sauce with the comforting, rich flavors of classic lasagna. Trust me, you are going to fall head-over-heels for this Alfredo Lasagna Soup. It’s basically everything you adore about a hearty, cheesy lasagna, but simplified into a 40-minute, super-cozy bowl of pure bliss. It’s ultra-creamy, wonderfully savory, and packed with tender chicken, broken lasagna noodles, and two different kinds of cheese. Say hello to your new favorite weeknight dinner—this one’s a game-changer!

Why You’ll Love This Recipe

• The Ultimate Comfort: It takes all the best, cheesy, saucy elements of lasagna and turns them into a warm, cozy soup, perfect for cold nights.
• One-Pot Wonder: Everything cooks right in one pot, which means minimal cleanup and maximum flavor impact.
• Ready in 40 Minutes: No need to fuss with layers and baking! This recipe is quick enough for a busy weeknight, but delicious enough for a special occasion.
• Seriously Creamy Texture: Thanks to the heavy cream and a blend of Parmesan and mozzarella, this soup is perfectly thick and silky without any flour or roux.

Ingredients

All you need for this dreamy Alfredo Lasagna Soup is about 40 minutes and a good appetite! This recipe uses simple, easy-to-find ingredients, but each one plays a vital role in building that incredible, savory flavor. First, gather up these must-haves:

• Olive Oil: The perfect healthy fat to start sautéing our aromatics and building the flavor base.
• Onion & Garlic: The essential aromatic duo that gives this soup a deep, savory foundation—don’t skimp on the fresh garlic!
• Ground Chicken or Turkey: A lighter protein option that cooks quickly and absorbs all that incredible Italian seasoning.
• Italian Seasoning: The powerhouse spice blend that brings that classic, irresistible lasagna flavor to the dish.
• Red Pepper Flakes: Totally optional, but adds a gentle, lovely warmth and a tiny kick to balance the richness.
• Chicken Broth: This is the liquid base that cooks the noodles and is crucial for creating that luxurious, full-bodied soup consistency.
• Heavy Cream: The secret to achieving that rich, velvety Alfredo texture. You’ll be swooning!
• Grated Parmesan Cheese: Adds a salty, nutty, sharp flavor and helps thicken the soup as it melts into the broth.
• Shredded Mozzarella Cheese: The classic “lasagna stretch”! This cheese melts beautifully for that gooey, cheesy finish.
• Lasagna Noodles: Broken into pieces, these turn the soup into a hearty meal and truly give it that “lasagna” identity.
• Baby Spinach Leaves: A quick, easy way to sneak in some gorgeous green color and a handful of healthy veggies right at the end.
• Salt and Black Pepper: Essential for seasoning and making sure all the fantastic flavors pop!
• Fresh Parsley: For a beautiful pop of color and fresh herbaceousness as a final garnish.

Note: The specific measurements for each ingredient are provided right below the article in the full recipe card.

How to Make the Alfredo Lasagna Soup

This recipe is incredibly straightforward! You’re just a few simple steps away from a big bowl of cheesy, creamy happiness.

Step 1: Sauté the Aromatics

Heat the olive oil in a large, heavy-bottomed pot (like a Dutch oven) over medium heat. Toss in the chopped onion and minced garlic and sauté for about 3–4 minutes until they become fragrant and the onion is softened. Your kitchen is going to smell amazing already!

Step 2: Cook the Meat

Add your ground chicken or turkey to the pot along with the Italian seasoning and the red pepper flakes (if you’re using them). Cook the meat until it’s fully browned, making sure to break it up with your spoon as it cooks.

Step 3: Cook the Noodles

Pour in the chicken broth and bring the mixture to a boil. Add the broken lasagna noodles and cook them for 10–12 minutes, stirring occasionally. You want those noodles tender, but make sure they don’t stick together!

Step 4: Stir in the Cream and Cheese

Lower the heat right down to a simmer. Now for the magic! Stir in the heavy cream, the grated Parmesan cheese, and the shredded mozzarella cheese. Keep stirring until the soup is perfectly creamy, smooth, and all the cheese has melted into beautiful, silky goodness.

Step 5: Wilt the Spinach and Season

Toss in the baby spinach leaves and cook them for just 1–2 minutes until they are wilted. Finally, season the whole pot with salt and black pepper to taste. Give it a taste test and adjust the seasoning until it’s perfect for you.

Step 6: Serve and Garnish

Ladle the rich, creamy soup into bowls. Garnish each serving with a sprinkle of fresh parsley and a little extra Parmesan cheese on top if you’re feeling extra cheesy (and you absolutely should be!).

Pro Tips for Making the Recipe

• Don’t Overcook the Noodles: Keep a close eye on the lasagna noodles. If you cook them too long, they will absorb too much liquid and become mushy. You want them perfectly al dente (tender but still firm).
• Use Freshly Grated Parmesan: Skip the pre-shredded stuff if you can! Freshly grated Parmesan melts better and gives the soup a much richer, smoother flavor and texture.
• Stir While Simmering: When you add the cream and cheese, make sure the heat is low and keep stirring gently. This prevents the cream from curdling and helps the cheese melt seamlessly.
• Adjust Thickness: If you prefer a thinner soup, simply add a splash more chicken broth at the end. For a thicker consistency, let it simmer uncovered for a few extra minutes before adding the spinach.

How to Serve

This Alfredo Lasagna Soup is so hearty and rich, it easily stands on its own as a main course. But if you want to elevate the experience, here are a few perfect pairings:

• Crusty Bread: You absolutely need something to soak up that creamy, cheesy broth! Serve with a side of warm, toasted garlic bread or a crusty baguette.
• Simple Salad: Pair it with a light, simple side salad tossed with a bright vinaigrette to cut through the richness of the cream and cheese.
• A Wine Pairing: A crisp white wine, like a Pinot Grigio or a dry Sauvignon Blanc, would pair beautifully with the creamy, savory flavors.

Make Ahead and Storage

Storing Leftovers

Due to the starch in the noodles and the cream, the soup will thicken considerably as it cools. Place leftovers in an airtight container and store them in the refrigerator for up to 3 days.

Freezing

While technically possible, I don’t recommend freezing this soup. The dairy (cream and cheese) can separate and become grainy once thawed, and the noodles will likely turn mushy. This soup is best enjoyed fresh or within a couple of days.

Reheating

When reheating, you will likely need to thin out the soup. Reheat portions gently on the stovetop over low heat, adding a splash or two of extra chicken broth or water until you reach your desired soup consistency. Reheat just until warmed through, then serve immediately.

FAQs

1. Can I use different types of pasta instead of lasagna noodles?Absolutely! This recipe is very forgiving and delicious with other hearty, short pasta shapes. Great substitutes include rotini, penne, or even rigatoni. You’ll still get that great texture and flavor, but you will need to check the package directions for cooking time, as it might differ slightly from the lasagna pieces.
2. How can I make this soup even richer?For an even deeper, more complex flavor, you can swap the ground chicken or turkey for Italian sausage (mild or hot). Just be sure to drain any excess fat after browning the sausage before adding the broth. You can also mix in a teaspoon of cream cheese along with the other cheeses for an extra layer of tang and thickness.
3. Can I add more vegetables to this recipe?Please do! This is a great way to add color and nutrients. You can sauté finely chopped carrots and celery along with the onion and garlic in the first step. Another great addition is sliced mushrooms, which can be sautéed with the meat, or even a can of diced tomatoes (drained) added with the broth.
4. Why did my soup become so thick after sitting in the fridge?This is totally normal! The broken lasagna noodles continue to absorb the creamy broth even after you turn off the heat. When stored overnight, they soak up a lot of the liquid, which causes the soup to thicken into a stew-like consistency. To fix this, just follow the reheating tip and add a little more liquid (broth or water) until it’s your perfect soup thickness again.