Craving the rich, cheesy flavors of lasagna but want something quicker and cozier? This Creamy Alfredo Lasagna Soup is your answer! Imagine all the indulgent layers of lasagna—savory meat, tender pasta, and creamy cheese—transformed into a hearty, spoonable bowl of comfort. Ready in under 45 minutes, this one-pot wonder is perfect for busy weeknights, family dinners, or chilly evenings when you need something warm and satisfying. Plus, it’s customizable, budget-friendly, and packed with flavor. Whether you’re a lasagna lover or just looking for a new soup recipe, this dish will become a staple in your kitchen. Let’s dive into why this recipe is necessary and how to make it!
What Is Alfredo Lasagna Soup?
Alfredo lasagna soup is a delightful fusion of two classic comfort foods: lasagna and Alfredo sauce. Instead of the layered casserole, this recipe deconstructs lasagna into a creamy, broth-based soup that’s easier to prepare but just as flavorful. The dish combines ground meat (like beef or Italian sausage), broken lasagna noodles, and a rich Alfredo-inspired sauce made with cream, Parmesan, and garlic. It’s finished with dollops of ricotta or mozzarella for that signature lasagna vibe. This soup is ideal for those who love the cheesy, hearty essence of lasagna but want a quicker, less labor-intensive option that still feels indulgent.
Why You’ll Love This Recipe
This Creamy Alfredo Lasagna Soup is a game-changer for several reasons:
- Quick and Easy: Ready in under 45 minutes, it’s faster than traditional lasagna.
- One-Pot Meal: Minimal cleanup makes it perfect for busy nights.
- Dietary Flexibility: Easily adaptable for gluten-free, low-carb, or vegetarian diets.
- Kid-Approved: The creamy, cheesy flavors are a hit with picky eaters.
- Perfect for Leftovers: This soup reheats beautifully and can even be frozen.
As a bonus, my family has been making variations of lasagna soup for years, and this Alfredo twist is our favorite for its velvety texture and rich taste. It’s like a warm hug in a bowl!
Ingredients for Creamy Alfredo Lasagna Soup
Here’s what you’ll need to make this delicious soup. Ingredients are listed in order of use for convenience, with substitutions in parentheses.
- Main Ingredients:
- 1 lb ground Italian sausage (or ground beef for a milder flavor)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp red pepper flakes (optional, for a slight kick)
- 2 tbsp all-purpose flour (or gluten-free flour for thickening)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 (15 oz) can crushed tomatoes
- 8 oz lasagna noodles, broken into bite-sized pieces (or mafalda pasta for a fun twist)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (for topping)
- 1/2 cup ricotta cheese (optional, for dollops on top)
- Fresh parsley or basil, chopped (for garnish)
- Salt and pepper to taste
How to Make Creamy Alfredo Soup
Follow these simple steps to create a pot of creamy, dreamy Alfredo lasagna soup. Each step is designed to maximize flavor while keeping prep straightforward.
- Cook the Meat: In a large Dutch oven or pot, heat olive oil over medium heat. Add the ground Italian sausage and cook, breaking it up with a spoon, for 5-7 minutes until browned. Remove excess fat if desired, leaving about 1 tbsp for flavor.
- Sauté the Aromatics: Add diced onion to the pot and cook for 3-4 minutes until softened. Stir in minced garlic, Italian seasoning, and red pepper flakes, and sauté for 30 seconds until fragrant.
- Build the Base: Sprinkle flour over the mixture and stir for 1 minute to cook out the raw flour taste. Pour in chicken broth and crushed tomatoes, scraping the bottom of the pot to release any browned bits. Bring to a simmer.
- Cook the Pasta: Add broken lasagna noodles to the pot and simmer for 10-12 minutes, stirring occasionally, until the noodles are al dente.
- Make It Creamy: Reduce heat to low and stir in heavy cream and Parmesan cheese until the soup is smooth and creamy. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls. Top each serving with a sprinkle of mozzarella, a dollop of ricotta (if using), and a pinch of fresh parsley or basil. Serve warm with crusty bread or garlic knots.
What Pasta to Use in Lasagna Soup
Traditional lasagna noodles, broken into bite-sized pieces, are the go-to for this soup, as they mimic the classic lasagna experience. However, you can experiment with other pasta shapes for convenience or variety:
- Mafalda: These mini lasagna-like noodles are perfect for soups and hold up well.
- Campanelle: Their ruffled edges catch the creamy sauce beautifully.
- Rigatoni: A sturdy option that adds a hearty texture.
- Gluten-Free Pasta: Use gluten-free lasagna noodles or other shapes for dietary needs.
Avoid delicate pastas like angel hair, as they can become mushy. Cook the pasta just until al dente to maintain the perfect texture.
How to Thicken Alfredo Lasagna Soup
If you prefer a thicker soup, here are a few easy methods:
- Flour Roux: The flour added in step 3 helps thicken the broth. Increase to 3 tbsp for a denser consistency.
- Cornstarch Slurry: Mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the soup during the final simmer.
- More Cheese: Extra Parmesan or mozzarella will add creaminess and body.
- Reduce the Broth: Use 3.5 cups of broth instead of 4 for a thicker base.
Be cautious not to over-thicken, as the soup should remain spoonable and velvety.
Does Lasagna Soup Need Ricotta?
Ricotta is optional but adds a classic lasagna touch. It’s typically served as a dollop on top, melting slightly into the warm soup for a creamy, tangy contrast. If you skip ricotta, you can:
- Use Mozzarella: Sprinkle extra mozzarella for a cheesy finish.
- Add Cream Cheese: Stir in 2 tbsp cream cheese for richness.
- Go Minimal: The Alfredo sauce alone is decadent enough for most palates.
For a lighter version, omit ricotta and reduce the cream to keep the soup less heavy.
Can You Make Alfredo Soup Without Cream?
Yes, you can make a lighter version without heavy cream while keeping the soup delicious:
- Half-and-Half: Substitute with half-and-half for a slightly less rich texture.
- Milk + Butter: Use 3/4 cup whole milk and 2 tbsp butter for a creamy base.
- Greek Yogurt: Stir in 1/2 cup Greek yogurt off the heat for a tangy, creamy alternative.
- Cashew Cream: For a dairy-free option, blend 1/2 cup soaked cashews with 1/2 cup water.
These swaps may slightly alter the flavor, so adjust seasoning as needed.
Can You Freeze Alfredo Lasagna Soup?
Yes, this soup freezes well, but there are a few tips to ensure the best results:
- Freeze Without Pasta: Cooked pasta can become mushy when frozen. Prepare the soup base without noodles, freeze, and add fresh pasta when reheating.
- Cool Completely: Let the soup cool to room temperature before transferring to freezer-safe containers.
- Portion It: Freeze in individual portions for easy reheating.
- Storage Time: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
When freezing with cream, the texture may separate slightly upon thawing. Stir well while reheating to restore creaminess.
Is Alfredo Lasagna Soup Good for Leftovers?
Absolutely! This soup is fantastic as leftovers, as the flavors meld overnight, making it even tastier. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb some broth, so you can add a splash of chicken broth or water when reheating to adjust the consistency.
How to Reheat Creamy Lasagna Soup
To reheat leftovers while maintaining the soup’s creamy texture:
- Stovetop: Warm over low heat in a saucepan, stirring occasionally. Add a splash of broth or water if the soup has thickened.
- Microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring between each, until warmed through.
- Avoid Boiling: High heat can cause the cream to separate, so reheat gently.
What Goes with Lasagna Soup?
Pair this hearty soup with sides that complement its rich, cheesy flavors:
- Garlic Bread: Perfect for dipping into the creamy broth.
- Caesar Salad: A crisp, tangy salad balances the soup’s richness.
- Roasted Vegetables: Try asparagus or broccoli for a healthy side.
- Wine: A glass of Chardonnay or Pinot Grigio pairs beautifully.
For a cozy meal, serve with a simple green salad and crusty bread to soak up every last drop.
Nutrition Information (Per Serving)
- Calories: 450 kcal
- Protein: 22g
- Carbs: 35g
- Fat: 25g
Final Thoughts
This Creamy Alfredo Lasagna Soup is the ultimate comfort food, blending the best of lasagna and Alfredo sauce into a cozy, one-pot meal. Whether you’re feeding a crowd or meal-prepping for the week, this recipe is versatile, freezer-friendly, and guaranteed to please. Try it tonight and let the creamy, cheesy goodness warm your soul!
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Creamy Alfredo Lasagna Soup Recipe
Ingredients
- 1 lb ground Italian sausage or ground beef
- 1 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes optional
- 2 tbsp all-purpose flour or gluten-free flour
- 4 cups chicken broth or vegetable broth
- 1 15 oz can crushed tomatoes
- 8 oz lasagna noodles broken into pieces (or mafalda pasta)
- 1 cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese for topping
- ½ cup ricotta cheese optional, for topping
- Fresh parsley or basil chopped (for garnish)
- Salt and pepper to taste
Instructions
- Cook the Meat: In a large Dutch oven, heat olive oil over medium heat. Add sausage and cook for 5-7 minutes until browned, breaking it up with a spoon. Remove excess fat, leaving 1 tbsp.
- Sauté Aromatics: Add onion and cook for 3-4 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes; sauté for 30 seconds.
- Build the Base: Sprinkle flour over the mixture and stir for 1 minute. Pour in broth and tomatoes, scraping the pot. Bring to a simmer.
- Cook Pasta: Add broken lasagna noodles and simmer for 10-12 minutes until al dente, stirring occasionally.
- Make It Creamy: Reduce heat to low. Stir in cream and Parmesan until smooth. Season with salt and pepper.
- Serve: Ladle into bowls. Top with mozzarella, a dollop of ricotta (if using), and parsley or basil. Serve with crusty bread.
Notes
- Storage: Refrigerate for up to 4 days or freeze (without pasta) for up to 3 months.
- Substitutions: Use gluten-free pasta or zucchini noodles for low-carb. Swap sausage for mushrooms for a vegetarian.
- Make It Spicy: Add extra red pepper flakes or hot sauce.
- Reheating: Warm gently on stovetop or microwave, adding broth if thickened.
