I made this Alfredo Lasagna Soup on a weeknight when I was craving something hearty, creamy, and comforting—but without the fuss of assembling an actual lasagna.

Let me tell you, it hit all the right notes! It was rich, cheesy, and packed with cozy Italian flavors. Plus, it all came together in one pot, which made cleanup a breeze.

If you love Alfredo sauce and lasagna, you’re going to fall in love with this soup just like I did.

Ingredients

Here’s everything I used to make this creamy, satisfying Alfredo lasagna soup. I’ve also added a few tips I learned along the way.

2 tablespoons olive oil – Helps brown the sausage and sauté the aromatics.
1 pound Italian sausage – I used spicy sausage for a kick, but mild works well too.
1 yellow onion, diced – Adds a subtle sweetness and depth to the base.
4 garlic cloves, minced – Don’t skimp on the garlic; it brings that classic Italian aroma.
5 cups chicken or vegetable broth – Use low-sodium broth to control the salt.
2 cups heavy cream – This creates a rich, velvety texture.
1 jar (15 ounces) Alfredo sauce – A shortcut that saves time but still delivers flavor.
8 lasagna noodles, broken into bite-sized pieces – No need to pre-boil them.
1 teaspoon Italian seasoning – A must-have for authentic flavor.
1/2 teaspoon crushed red pepper flakes (optional) – I like a little heat, but you can skip this.
1 cup grated mozzarella cheese – Adds that stretchy, melty finish.
1/2 cup grated Parmesan cheese – Freshly grated is best; it melts better and tastes amazing.
Fresh parsley, chopped – For a pop of color and freshness.
Salt and black pepper to taste – Adjust based on your broth and sausage seasoning.

Note: This recipe makes several generous servings—enough for 5–6 people, depending on how hungry you are.

Variations

Want to switch things up or accommodate dietary needs? Here are some great alternatives I’ve tried or seen work well:

Dairy-Free Option: Use a dairy-free Alfredo sauce and full-fat coconut milk in place of cream.
Meatless Version: Replace the sausage with sautéed mushrooms or vegan crumbles.
Spicy Upgrade: Add diced jalapeños or hot Italian sausage for more heat.
Extra Veggies: Stir in spinach, zucchini, or chopped kale at the end of cooking.
Low-Carb Twist: Use zucchini lasagna sheets or low-carb pasta alternatives.

Cooking Time

Here’s how long you’ll need from start to finish:

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Perfect for busy weeknights or a comforting weekend meal!

Equipment You Need

Having these tools ready makes the whole process smoother:

Large Stock Pot or Dutch Oven – For cooking everything in one pot.
Wooden Spoon or Silicone Spatula – To break apart sausage and stir the soup.
Ladle – Makes serving so much easier.
Measuring Cups and Spoons – Helps with ingredient accuracy.
Cheese Grater – Always grate cheese fresh; it melts better and tastes richer.

How to Make Alfredo Lasagna Soup?

Making this soup is simple and satisfying. Here’s how I go about it every time.

1. Brown the Sausage

Start by heating olive oil in a large pot over medium heat. Add the sausage and break it apart using a wooden spoon. Let it cook until fully browned and no longer pink, which usually takes about 6–8 minutes. Once done, use a slotted spoon to scoop the sausage out and set it aside for later.

2. Sauté Aromatics

In the same pot, toss in the diced onion and cook for 4–5 minutes until soft and golden. Then stir in the minced garlic and let it cook just until fragrant—this step builds the savory base for the soup.

3. Add Liquids and Noodles

Pour in the chicken broth, heavy cream, and Alfredo sauce, stirring everything together until well combined. Bring the mixture to a gentle simmer—it’ll start smelling amazing. Next, add the broken lasagna noodles straight into the pot. Stir occasionally to prevent sticking and cook for 10–12 minutes, or until the noodles are tender.

4. Season and Blend

Once the noodles are cooked, season the soup with Italian seasoning, a pinch of red pepper flakes, and salt and pepper to taste. Stir the browned sausage back into the pot and let everything simmer together for another 5 minutes so the flavors meld beautifully.

5. Make It Cheesy and Serve

Lower the heat and stir in the shredded mozzarella and Parmesan cheese until they melt into the soup, creating a creamy, cheesy texture. Ladle the soup into bowls, garnish with chopped parsley, and serve hot with garlic bread or a crisp salad for a comforting, satisfying meal.

Additional Tips for Making This Recipe Better

After making this soup a few times, here are my favorite personal tips to make it even better:

Don’t boil too hard after adding the cream—it can separate and affect the texture.
I always cook the noodles in the soup, but if you plan to store leftovers, cook them separately and add before serving.
Use freshly grated cheese—it melts better and gives a smoother, richer texture.
Taste and adjust the salt after adding sausage and cheese, since both can be salty.
Add spinach or kale at the end for an extra veggie boost.

How to Serve Alfredo Lasagna Soup?

This soup is a meal on its own, but I like to serve it with:

A slice of crusty garlic bread or homemade breadsticks for dipping.
A fresh green salad, like Caesar or arugula with lemon vinaigrette, to balance the richness.
A sprinkle of extra Parmesan and black pepper on top for that final touch.
If I’m feeling fancy, I drizzle a little olive oil and top with chili flakes before serving.

Nutritional Information

Here’s a general idea of what each hearty serving contains:

Calories: ~520
Protein: ~24g
Carbohydrates: ~32g
Fat: ~36g

Note: Nutrition may vary depending on the ingredients and portion size you use.

Make Ahead and Storage

Storing: I let leftovers cool completely and then store them in an airtight container in the fridge. It stays fresh for up to 3 days.
Freezing: You can freeze it, but the noodles may get a bit soft. I recommend freezing without the noodles and adding fresh ones when reheating.
Reheating: Warm it up gently on the stovetop or microwave. I usually add a splash of broth or cream to bring back the original consistency.

Why You’ll Love This Recipe?

This Alfredo Lasagna Soup has become a regular in my kitchen. Here’s why I think you’ll love it too:

One-Pot Wonder: Everything comes together in a single pot—less cleanup, more flavor.
Ultimate Comfort Food: It’s like lasagna and Alfredo sauce had a warm, cozy baby.
Customizable: You can tweak the spice, cheese, and add-ins to match your taste.
Family Friendly: Even picky eaters devour it without complaints.
Perfect for Leftovers: It reheats beautifully and makes weekday lunches feel special.

Ash Tyrrell