Name: Alfredo Lasagna Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb Ground Italian sausage (Removed from casings if necessary); 1.5 lbs Ground beef (Lean or 80/20); 1 cup Onion (Diced); 3 cloves Garlic (Minced); 4 cups Chicken broth (Low-sodium recommended); 3 cups Heavy cream (Cold); 12 pieces Lasagna noodles (Broken into 2- to 3-inch pieces); 2 cups Shredded mozzarella cheese (Shredded); 0.5 cup Grated Parmesan cheese (Freshly grated if possible); Salt (To taste); Pepper (To taste); Fresh basil (Roughly chopped or torn for garnish)

Jump to Recipe

Creamy, comforting, and wildly satisfying — Alfredo Lasagna Soup hits all the cozy-dinner notes in one bowl. Imagine the silky richness of Alfredo sauce combined with the hearty, meaty goodness of lasagna, but without the oven time or the layers. It’s the kind of dish that warms you from the inside out and disappears fast at the dinner table.

Fun fact: this kind of hybrid dish became popular when busy home cooks started combining favorite pasta dishes into simplified soups for weeknight dinners. If you love comforting soups, you might also enjoy exploring more hearty bowls over in my soups collection soups. This recipe is special because it’s simple, fast, and family-friendly — perfect for busy weeknights or casual entertaining. Compared to a baked lasagna, it’s quicker and uses fewer dishes, while delivering all the comforting flavors you love. Give it a try and get ready to fall in love with a new family favorite.

What is Alfredo Lasagna Soup?

What’s in a name? Alfredo Lasagna Soup is exactly what it sounds like — the creamy, cheesy flavors of Alfredo paired with the meaty, saucy heartiness of lasagna in spoonable form. Curious how lasagna became a soup? Think of it as lasagna taking a cozy bath. Who wouldn’t want a bowlful of cheese, meat, noodles, and garlic with a ladle? It’s a playful twist that might make you laugh — after all, they say “the way to a man’s heart is through his stomach.” Perhaps a steaming bowl of this is the shortcut. Ready to try something deliciously familiar but new? Grab a pot and let’s cook.

Why You’ll Love This:

Creamy comfort: The rich Alfredo-style sauce and melted cheeses create a silky, indulgent broth that clings to broken lasagna noodles and savory meat.
Budget-friendly: Making this at home saves money compared to takeout favorites and stretches ingredients into several hearty servings.
Flavorful toppings: Fresh basil, extra Parmesan, and a sprinkle of black pepper elevate simple ingredients into a restaurant-worthy bowl.

If you like the creamy textures of pasta dishes like my garlic butter steak bites with creamy Alfredo pasta, this recipe scratches the same creamy-sauce itch in an easier, soup-forward form garlic butter steak bites. Ready to make it tonight? You’ll be glad you did.

How to Make:

Quick Overview

This recipe is easy, delicious, and deeply satisfying. You brown the meat and aromatics, add broth and cream, let broken lasagna noodles cook in the rich liquid, then finish with melty cheeses for that classic Alfredo finish. Expect a balance of silky sauce, tender noodles, and robust meat flavor. Prep time is about 15 minutes and cooking time around 25 minutes — under 45 minutes from start to finish.

Ingredients

1 lb ground Italian sausage, removed from casings if necessary
1 1/2 lbs ground beef, lean or 80/20
1 onion, diced (about 1 cup)
3 cloves garlic, minced
4 cups chicken broth, low-sodium recommended
3 cups heavy cream, cold
12 lasagna noodles, broken into 2- to 3-inch pieces
2 cups shredded mozzarella cheese, shredded
1/2 cup grated Parmesan cheese, freshly grated if possible
Salt and pepper to taste
Fresh basil for garnish, roughly chopped or torn

Directions

Heat a large pot or Dutch oven over medium heat. Add the ground Italian sausage, ground beef, diced onion, and minced garlic to the pot.
Cook, stirring and breaking up the meat with a spoon, for about 7 to 9 minutes, until the meat is browned and the onion is translucent. Make sure to brown the meat well for extra flavor.
Drain any excess fat from the pot. Return the pot to medium-high heat and pour in the 4 cups of chicken broth. Bring to a boil.
Once boiling, stir in the 3 cups of heavy cream, then add the broken lasagna noodles. Reduce heat to a gentle simmer.
Simmer uncovered for about 18 to 22 minutes, stirring occasionally, until the lasagna noodles are tender and cooked through. Watch closely near the end to prevent sticking.
Reduce heat to low. Add the 2 cups shredded mozzarella and 1/2 cup grated Parmesan, stirring until the cheeses are fully melted and the soup is creamy.
Taste and season with salt and pepper as needed. If the soup is too thick, add a splash of chicken broth or water to reach your desired consistency.
Serve hot, garnished with fresh basil and extra Parmesan if desired.

Alfredo Lasagna Soup

What to Serve With:

Garlic bread or cheesy breadsticks for dipping in the creamy broth.
A crisp Caesar salad or simple mixed greens with lemon vinaigrette to cut through the richness.
Roasted vegetables like broccoli or asparagus for a warm, healthy side.
A light sparkling beverage, iced tea, or a glass of Chardonnay pairs nicely with the creamy flavors.

Top Tips for Perfecting:

Use a mix of Italian sausage and ground beef for depth of flavor; spicy sausage adds a pleasant kick.
Break the lasagna noodles into uniform pieces so they cook evenly.
If the soup thickens after resting, thin it with a bit of warm chicken broth when reheating.
For added herb flavor, stir in a tablespoon of chopped fresh parsley or oregano at the end.
Avoid high heat after adding cream to prevent curdling; keep the soup at a gentle simmer.
Leftovers often taste even better the next day once flavors meld.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezing: This soup contains dairy and noodles, which can change texture when frozen. For best results, freeze the meat base without cream for up to 3 months, then thaw and add fresh cream and cheese when reheating. If you freeze the fully prepared soup, expect a softer noodle texture.
Reheating: Reheat gently on the stove over low heat, stirring frequently. Add a splash of chicken broth or cream to revive the sauce. Microwaving in 30-second intervals, stirring between, also works for single servings.

FAQs

Can I use ground turkey or chicken instead of beef?
Yes — ground turkey or chicken can be used. Use Italian seasoning or a bit more garlic and onion to boost flavor if substituting lean poultry.

Can I make this soup vegetarian?
You can make a vegetarian version by using plant-based sausage or skipping meat and adding mushrooms and extra vegetables like zucchini and bell peppers, plus vegetable broth instead of chicken broth.

Can I use half-and-half instead of heavy cream?
You can use half-and-half for a lighter soup, but the broth will be less rich and creamy. Keep heat gentle to avoid curdling.

How do I prevent the noodles from getting mushy?
Cook the noodles until just tender and serve immediately. If planning leftovers, slightly undercook the noodles initially so they finish softening as the soup cools.

Can I make this in a slow cooker?
Yes. Brown the meat and sauté the aromatics first, then transfer to a slow cooker with broth and cream. Add broken noodles during the last 30–40 minutes on low so they don’t overcook.

Conclusion

This Alfredo Lasagna Soup is a must-try for anyone who loves creamy, comforting pasta flavors with minimal fuss. It’s easy enough for a weeknight and tasty enough to share with friends and family. If you’re curious to compare variations or want more creamy lasagna-style ideas, check out this excellent version for added inspiration: Creamy Alfredo Lasagna Soup – Small Town Woman. For another take that swaps proteins and tweaks spices, see this chicken-forward recipe here: Chicken Alfredo Lasagna Soup | Moribyan. Give this one a try, serve it with crusty garlic bread, and enjoy the comfort in every spoonful.