Go Back
Alfredo Lasagna Soup Recipe
Ash Tyrrell

Alfredo lasagna soup Recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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. 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. 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. 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. 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.

Notes

  • 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.