Alfredo Lasagna Soup is the ultimate cozy comfort food that brings together all the creamy, cheesy flavors of Alfredo pasta and hearty lasagna into one rich, spoonable bowl. It’s a one-pot meal that warms me from the inside out, making it a perfect dish for busy weeknights or lazy weekends.
Why You’ll Love This Recipe
I love how this recipe combines the bold savoriness of Italian sausage and ground beef with the creaminess of Alfredo sauce, all wrapped around tender lasagna noodles. It’s like lasagna without the baking, and I get to enjoy all that goodness in soup form. It’s hearty, family-friendly, and incredibly satisfying with minimal cleanup.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground Italian sausage
1 1/2 lbs ground beef
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth
3 cups heavy cream
12 lasagna noodles, broken into pieces
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish
Directions
I start by cooking the sausage, ground beef, diced onion, and minced garlic in a large pot over medium heat until the meat is browned and the onion is soft and translucent. I make sure to drain the excess fat.
Then, I pour in the chicken broth and bring the mixture to a boil.
I stir in the heavy cream and broken lasagna noodles, reduce the heat, and let it simmer for about 20 minutes or until the noodles are tender.
Once the noodles are cooked, I add the mozzarella and Parmesan cheeses, stirring until they melt smoothly into the soup.
I season it with salt and pepper to my taste, then ladle it into bowls and top each serving with a few fresh basil leaves.
Servings and timing
This recipe makes about 6 to 8 servings. It takes 10 minutes of prep time and around 30 minutes total to cook, so I can have dinner on the table in just under 40 minutes.
Variations
I sometimes use rotisserie chicken instead of ground meats for a lighter version.
For a spicy kick, I like to use hot Italian sausage or add a pinch of red pepper flakes.
If I don’t have lasagna noodles on hand, I break up other pasta like mafalda or fettuccine instead.
For a lower-fat version, I swap some of the heavy cream with whole milk and use part-skim cheese.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stove or microwave, adding a splash of broth or cream to loosen it up if it thickens too much. This soup also freezes well — I just avoid freezing the pasta by storing it separately if I plan to freeze the soup for longer storage (up to 2 months).
FAQs
How do I keep the noodles from getting too soft when reheating?
I make sure not to overcook them initially and reheat gently. If I’m making the soup ahead, I sometimes cook the noodles separately and add them just before serving.
Can I make this soup vegetarian?
Yes, I can swap the sausage and beef for plant-based ground meat or extra vegetables like mushrooms and zucchini for a delicious meat-free version.
What kind of lasagna noodles should I use?
I use regular lasagna noodles and break them up before cooking, but oven-ready noodles work too—just keep an eye on the cooking time, as they soften quicker.
Can I use jarred Alfredo sauce instead of heavy cream?
I can substitute jarred Alfredo sauce for some or all of the cream for added flavor and convenience, though I might need to adjust the seasoning since jarred sauces can be salty.
Is this soup good for meal prep?
Absolutely! I like to make a big batch and enjoy it over several days. It holds up well in the fridge, and the flavors even deepen after a day or two.
Conclusion
Alfredo Lasagna Soup is a bowl full of comfort that brings together the best of two Italian-American classics. Whether I’m feeding a hungry family or just craving something warm and hearty, this recipe never disappoints. It’s rich, flavorful, and as satisfying as it is simple.
Alfredo Lasagna Soup combines the rich creaminess of Alfredo pasta with the hearty flavors of lasagna in a one-pot, spoonable comfort meal. Loaded with sausage, beef, noodles, and cheese, it’s a cozy, family-friendly dish ready in under 40 minutes.
Ingredients
1 lb ground Italian sausage
1 1/2 lbs ground beef
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth
3 cups heavy cream
12 lasagna noodles, broken into pieces
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish
Instructions
In a large pot, cook the sausage, beef, onion, and garlic over medium heat until meat is browned and onion is soft. Drain excess fat.
Add chicken broth and bring to a boil.
Stir in heavy cream and broken lasagna noodles. Reduce heat and simmer for 20 minutes or until noodles are tender.
Add mozzarella and Parmesan cheeses. Stir until melted and smooth.
Season with salt and pepper to taste.
Serve hot, garnished with fresh basil leaves.
Notes
Use rotisserie chicken instead of sausage and beef for a lighter version.
Add red pepper flakes or hot sausage for a spicier kick.
Substitute other pasta like fettuccine or mafalda if needed.
For a lighter option, use whole milk instead of some heavy cream.
Freeze without noodles to avoid mushiness—add pasta fresh when serving.
