Name: Creamy Alfredo Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb Ground Italian sausage (Removed from casings and broken into small pieces); 1 lb Ground beef (Room temperature, broken into small pieces); 1 cup Onion (Diced); 3 cloves Garlic (Minced); 4 cups Chicken broth (Low-sodium preferred); 3 cups Heavy cream (Cold from the fridge); 12 pieces Lasagna noodles (Broken into 1-2 inch pieces); 2 cups Shredded mozzarella cheese (Packed); 1/2 cup Grated Parmesan cheese (Finely grated); 1 teaspoon Salt (To taste); 1/2 teaspoon Black pepper (To taste); Fresh basil (Thinly sliced or torn)

Jump to Recipe

Creamy Alfredo Lasagna Soup is the cozy, rich comfort food mash-up you didn’t know you needed — creamy, cheesy, hearty, and wildly satisfying. Imagine all the layers and flavors of lasagna melted into a bowl of silky Alfredo broth with tender broken noodles and a generous blanket of melted mozzarella. Fun fact: this soup was born from kitchen curiosity — one night I wanted lasagna but only had a pot and some leftover Alfredo sauce, and voilà: a soup that felt like a hug. If you love easy weeknight meals, this one checks all the boxes: simple to make, family-friendly, and fast.

If you want a near-identical comfort hit with slightly different flavors, check out our Creamy Alfredo Lasagna Soup recipe for an alternate take. This version is perfect for busy nights when you want lasagna flavor without the fuss of layering. Ready to dive in? Grab a big spoon and let’s get cooking.

What is Creamy Alfredo Lasagna Soup?

What exactly is Creamy Alfredo Lasagna Soup? Think of it as lasagna in a spoonable form: all the cheesy, meaty goodness of lasagna transformed into a creamy, noodle-studded soup. Why is it called that — did lasagna decide to float? Maybe. Or perhaps Alfredo sauce met broken lasagna noodles and they fell head over heels. Either way, it’s proof that “the way to a man’s heart is through his stomach.” Curious? Give it a try and see why a bowl of this soup can make anyone swoon.

Why You’ll Love This

Deeply comforting and creamy: The Alfredo-style base gives a luxurious, silky mouthfeel that coats the noodles and meat beautifully.
Budget-friendly and efficient: You get lasagna-level satisfaction without the oven time or layering; it uses pantry staples like broth, cream, and pasta for a wallet-friendly meal.
Flavorful toppings and texture: Melty mozzarella and grated Parmesan add cheesiness, while fresh basil brings brightness. Optional red pepper flakes or garlic bread on the side elevate the experience.

If you like hearty, creamy soups, you might also enjoy our creamy bacon and white bean soup for a different, smoky take. Give this one a try and bring the lasagna vibes to your dinner table tonight.

How to Make

Quick Overview

This recipe is simple, fast, and ridiculously comforting. Browning the meats and aromatics builds flavor, the chicken broth and heavy cream create a rich, velvety base, and broken lasagna noodles cook directly in the broth for a perfect, al dente bite. Total active time is short and cleanup is minimal — a winner for busy families.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Ingredients

1 lb ground Italian sausage, removed from casings and broken into small pieces
1 lb ground beef, room temperature, broken into small pieces
1 onion, diced (about 1 cup)
3 cloves garlic, minced (about 1 tablespoon)
4 cups chicken broth, low-sodium preferred
3 cups heavy cream, cold from the fridge
12 lasagna noodles, broken into 1-2 inch pieces
2 cups shredded mozzarella cheese, packed
1/2 cup grated Parmesan cheese, finely grated
Salt and pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon black pepper)
Fresh basil for garnish, thinly sliced or torn

Directions

In a large, heavy pot over medium heat, add the ground Italian sausage, ground beef, diced onion, and minced garlic. Cook, breaking up the meat with a spoon, until the meat is browned and the onion is translucent, about 5 to 7 minutes. Drain and discard excess fat if needed.
Pour in the chicken broth and increase heat to bring the mixture to a light boil. Scrape any browned bits from the bottom of the pot to keep flavor.
Reduce the heat to a gentle simmer. Stir in the heavy cream and the broken lasagna noodles. Simmer uncovered for about 20 minutes, stirring occasionally, until the noodles are tender but still slightly al dente. Keep a close eye so the cream doesn’t boil vigorously.
Lower the heat to low and stir in the shredded mozzarella and grated Parmesan until completely melted and incorporated. Taste and season with additional salt and pepper as needed. If the soup is too thick, add a splash of broth or water to reach your desired consistency.
Serve hot in bowls, garnished with fresh basil and an extra sprinkle of Parmesan if desired.

Creamy Alfredo Lasagna Soup

What to Serve With

Garlic bread or crusty Italian bread for dipping into the creamy sauce.
A crisp green salad with lemon vinaigrette to cut through the richness.
Roasted or steamed vegetables, like broccoli or asparagus, for color and freshness.
A light white wine, such as Pinot Grigio, or a sparkling water with lemon if you prefer a non-alcoholic option.

Top Tips for Perfecting

Use a mix of Italian sausage and ground beef for depth of flavor; spicy sausage adds a nice kick.
Don’t let the cream boil hard — keep it at a gentle simmer to prevent curdling.
Break the noodles into uniform pieces so they cook evenly.
For a lighter version, substitute half-and-half for heavy cream, though the soup will be less velvet-like.
If you prefer extra garlic flavor, sauté an additional minced clove with the onion.
Avoid overcooking the noodles — they should be tender with a slight bite.

Storing and Reheating Tips

Refrigeration: Cool the soup to room temperature, transfer to airtight containers, and refrigerate for up to 3 days.
Freezing: This soup is best fresh but can be frozen without the cream for up to 3 months; add fresh cream when reheating. If freezing the complete soup, expect a change in texture; freeze in airtight, freezer-safe containers and thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove over low heat, stirring frequently. Add a splash of broth or cream to revive the texture. Avoid microwaving on high to prevent separation; instead use medium power and stir every 30 seconds.

FAQs

Can I use store-bought Alfredo sauce instead of heavy cream?
Yes. Substitute 2 to 2 1/2 cups of store-bought Alfredo sauce for the heavy cream and reduce the Parmesan slightly. You may need to thin the sauce with a bit of broth.

Can I make this vegetarian?
Absolutely. Replace the meats with hearty vegetables like mushrooms, zucchini, and eggplant, and use a vegetarian broth. Add a plant-based sausage if desired.

What pasta can I use if I don’t have lasagna noodles?
Wide egg noodles, pappardelle broken into pieces, or even penne work well. Adjust cooking time according to the pasta shape.

Will the soup get too thick if left to sit?
Yes, the noodles will continue to absorb liquid. When reheating, add extra broth or cream to loosen the soup to the desired consistency.

Can I make this in a slow cooker?
Brown the meats and onions first, then add to the slow cooker with broth and cream. Add noodles during the last 30 to 45 minutes on high to avoid overcooking.

How can I reduce the calories without losing flavor?
Use half-and-half instead of heavy cream and swap part of the mozzarella for a lower-fat shredded cheese. Increase herbs and spices to boost flavor without extra fat.

Conclusion

Creamy Alfredo Lasagna Soup is an effortless weeknight winner that brings lasagna’s beloved flavors into a spoonable, satisfying bowl. It’s simple to prepare, quick to finish, and perfect for feeding a family or meal-prepping for the week. If you want inspiration or a slightly different take, check out the detailed original recipe on Small Town Woman’s Creamy Alfredo Lasagna Soup for more ideas. Give this recipe a try, invite someone to share a bowl, and enjoy the warm comfort it brings.