Creamy Alfredo Lasagna Soup
Get ready for a cozy twist on two comfort food favorites—Alfredo pasta and lasagna. This Creamy Alfredo Lasagna Soup is hearty, cheesy, and ultra-satisfying. Loaded with sausage, tender noodles, and a velvety Alfredo base, it’s the perfect one-pot meal for chilly nights or anytime you crave serious comfort food.
Ingredients for Creamy Alfredo Lasagna Soup
- 1 lb Italian sausage (mild or spicy)
- 1 small onion, diced
- 3–4 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- 8 lasagna noodles, broken into pieces
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step 1: Cook the Sausage and Aromatics
Brown the sausage in a large pot over medium heat. Break it into crumbles as it cooks. Once browned, add diced onion and sauté for 3–4 minutes until soft. Stir in garlic, Italian seasoning, and red pepper flakes. Let it cook another minute until fragrant.
Step 2: Build the Soup Base
Pour in chicken broth and bring it to a boil. Add broken lasagna noodles and reduce heat to medium. Cook for 10–12 minutes, stirring occasionally, until the noodles are soft.
Step 3: Add the Creamy Goodness
Lower the heat and stir in heavy cream, Parmesan, and mozzarella. Mix until everything melts into a rich, creamy soup. Taste and season with salt and pepper if needed.
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Step 4: Garnish and Serve
Ladle the soup into bowls and top with fresh parsley. Serve with garlic bread, toasted baguette slices, or enjoy on its own.
Storage Instructions
Let the soup cool, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. Add a splash of broth or cream if it thickens too much.
💡 Pro Tip: To avoid mushy noodles, cook and store them separately if you’re making this in advance.
Estimated Nutrition (Per Serving)
- Calories: ~450
- Protein: 22g
- Fat: 28g
- Carbs: 30g
- Fiber: 2g
- Sugar: 3g
(Nutrition may vary depending on the ingredients used.)
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! Penne, rotini, or bowtie pasta all work. Just adjust the cooking time to match the pasta you choose.
2. How can I make this soup lighter?
Use half-and-half instead of heavy cream, reduce the cheese, and try lean turkey sausage for fewer calories.
3. Can I make this soup vegetarian?
Yes! Use plant-based sausage or mushrooms and swap the broth for veggie broth. Still creamy and delicious.
4. What can I add for extra flavor
Try a spoonful of pesto, a splash of white wine while cooking the sausage, or a touch of lemon juice at the end for brightness.
5. Can I make this soup in a slow cooker?
Totally. Brown the sausage first, then add all ingredients (except cream and cheese) to the slow cooker. Cook on low for 4–5 hours. Add cream and cheese in the last 30 minutes.
6. How do I prevent the noodles from becoming too soft?
Don’t overcook, and serve immediately. Or, boil the noodles separately and add them to each serving.
7. Can I add other types of cheese
Absolutely! Fontina, Gouda, or even cream cheese can give your soup a delicious twist.
8. Is this soup gluten-free?
Use gluten-free noodles and check that your broth and sausage are gluten-free too!
