I’ve always had a soft spot for cozy comfort foods, especially when the weather calls for a warm bowl of something hearty. This Creamy Alfredo Lasagna Soup came to life one chilly evening when I had leftover lasagna noodles and a craving for something rich, cheesy, and soul-satisfying. Instead of building a traditional lasagna, I decided to turn those familiar flavors into a comforting bowl of soup. Let me just say, it didn’t disappoint.
This soup has all the indulgence of a classic Alfredo pasta dish, combined with the rustic charm of homemade lasagna. Creamy, cheesy, and loaded with tender pasta and seasoned ground meat, every spoonful wraps you in warmth and nostalgia. I used Italian sausage to give the broth an irresistible depth, and the cheesy goodness of Alfredo sauce just takes it to the next level.
The best part? It’s one of those one-pot meals that feels like a hug in a bowl. Whether you’re cooking for family dinner or meal prepping for the week, it’s a crowd-pleaser that doesn’t require fancy techniques. This recipe instantly became one of my all-time favorites, and if you love recipes like my Creamy Ground Beef Alfredo Pasta or the comforting Stovetop Creamy Ground Beef Pasta, then you’re in for a treat.
Why You’ll Love This Creamy Alfredo Lasagna Soup
This Creamy Alfredo Lasagna Soup is the definition of comfort food done right. First off, it’s incredibly creamy and full of rich, cheesy flavor thanks to the Alfredo sauce base. The blend of Italian sausage, fresh garlic, spinach, and herbs adds both a savory punch and a touch of freshness.
It’s also easy to make. With just one pot and minimal prep, it comes together quickly on a busy weeknight but feels like something you’d get at a cozy Italian bistro. The broken lasagna noodles give it that nostalgic feel of traditional lasagna without the hassle of layering and baking.
And let’s not forget how versatile it is. You can easily adapt it to fit what you have on hand or to suit your dietary needs. From picky eaters to seasoned foodies, this soup brings everyone to the table with a smile.
How to Make Creamy Alfredo Lasagna Soup
Step 1: Cook the Sausage
In a large pot or Dutch oven, brown the Italian sausage over medium heat. Break it apart with a wooden spoon as it cooks until it’s no longer pink. Drain excess grease if needed.
Step 2: Build the Flavor Base
Add chopped onion and garlic to the sausage. Sauté for 2-3 minutes until fragrant and the onion is translucent. Stir in Italian seasoning and a pinch of red pepper flakes if you like a little heat.
Step 3: Add Broth and Simmer
Pour in chicken broth and bring to a simmer. Stir in broken lasagna noodles and cook until tender, about 10-12 minutes, stirring occasionally.
Step 4: Stir in Alfredo Sauce and Spinach
Reduce the heat and stir in your favorite jarred or homemade Alfredo sauce. Add fresh spinach and let it wilt into the soup.
Step 5: Finish with Cream and Cheese
Add heavy cream and freshly grated Parmesan cheese, stirring until the soup is velvety and rich. Taste and season with salt and black pepper as needed.
Recipe Variations and Possible Substitutions
- Protein Options: Swap out Italian sausage for ground beef, turkey, or even rotisserie chicken for a different flavor.
- Vegetarian Version: Skip the meat altogether and load it with mushrooms, zucchini, and more spinach.
- Noodles: You can use any short pasta if you don’t have lasagna noodles, though they do give that iconic texture.
- Dairy-Free Twist: Use a dairy-free Alfredo and coconut cream to adapt for those with lactose intolerance.
- Extra Veggies: Add peas, shredded carrots, or diced bell peppers to sneak in more veggies without changing the vibe of the dish.
Serving and Pairing Suggestions
This soup is filling enough to serve on its own, but I love adding some buttery garlic bread or cheesy breadsticks on the side to soak up every drop. A simple green salad with balsamic vinaigrette adds a crisp and refreshing contrast to the rich soup. And if you’re feeling indulgent, try a glass of chilled white wine or a sparkling lemonade to complete the experience.
For gatherings or family dinners, serve it in deep bowls with extra Parmesan on top and a sprinkle of fresh basil. It’s a cozy option for potlucks and works beautifully for meal prep too.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 4 days. The noodles will continue to absorb the broth, so you may need to add a splash of chicken broth or cream when reheating to loosen the texture.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions, covering loosely with a lid or paper towel, and stirring halfway through to ensure even heating.
This soup is freezer-friendly too. Just leave out the noodles and spinach before freezing, then add them fresh when you reheat and serve.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, if you don’t have lasagna noodles, any pasta like rotini, penne, or bowties will work well in this soup.
How do I make this vegetarian?
Skip the sausage and add more veggies like mushrooms, zucchini, and spinach. Use vegetable broth and a vegetarian Alfredo sauce.
Can I make this in a slow cooker?
Yes! Brown the sausage first, then transfer everything except the cream, cheese, and spinach to the slow cooker. Cook on low for 6 hours, then stir in the remaining ingredients 30 minutes before serving.
What’s the best Alfredo sauce to use?
You can use your favorite store-bought Alfredo, but I love making it from scratch using butter, garlic, cream, and Parmesan for the freshest flavor.
Can I freeze this soup?
Yes, but freeze it without the noodles and spinach. Add those fresh after thawing and reheating so they don’t get mushy.
Related Recipe You’ll Like
If you enjoy the rich, creamy flavor of this soup, then you’ll definitely want to try my Creamy Beef and Shells Recipe. It offers a similar savory depth with a slightly different texture and twist. Another comforting option is the Cheesesteak Tortellini in Rich Provolone Sauce, which delivers bold flavor in every bite.
For a baked twist on cheesy comfort food, don’t miss the Cheesy Baked Tortellini with Meat Sauce. These dishes are all part of my go-to dinner rotation when I’m craving creamy, savory satisfaction without a ton of effort.
Save and Share This Recipe for Later
Don’t forget to pin this Creamy Alfredo Lasagna Soup recipe to your favorite board on Pinterest so it’s easy to find whenever you need a cozy meal idea. If you make it and love it, I’d be thrilled if you share it on Facebook or Instagram and tag me! It means the world when my recipes make it into your home kitchens and become part of your traditions.
Creamy Alfredo Lasagna Soup
This Creamy Alfredo Lasagna Soup is a warm, indulgent twist on traditional lasagna, delivering all the rich, comforting flavors in an easy-to-make soup form. Loaded with Italian sausage, broken lasagna noodles, fresh spinach, and a luscious Alfredo sauce base, this one-pot recipe is the ultimate weeknight dinner solution. A perfect blend of creamy, cheesy, and savory goodness, it satisfies every craving for hearty comfort food. Ideal for cozy dinners, meal prep, or serving a crowd, this soup is guaranteed to become a favorite. Serve it with garlic bread or a fresh green salad for a complete meal experience.
Ingredients
- 1 pound Italian sausage (mild or hot)
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes (optional)
- 6 cups chicken broth
- 8 lasagna noodles, broken into pieces
- 2 cups Alfredo sauce (store-bought or homemade)
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven over medium heat, brown the Italian sausage. Break it apart with a spoon and cook until no longer pink. Drain excess fat if needed.
- Add the diced onion and garlic to the pot. Cook for 2-3 minutes until the onion softens and becomes translucent.
- Stir in Italian seasoning and red pepper flakes. Mix well.
- Pour in the chicken broth and bring to a simmer. Add the broken lasagna noodles and cook for 10-12 minutes or until noodles are tender.
- Stir in the Alfredo sauce and fresh spinach. Let the spinach wilt into the soup.
- Add the heavy cream and Parmesan cheese. Stir until the soup is creamy and well combined.
- Taste and adjust seasoning with salt and pepper. Serve hot with extra Parmesan on top if desired.
Notes
- For a richer soup, add more Parmesan cheese or a touch of cream cheese.
- Feel free to add mushrooms or zucchini for more vegetables.
- The soup thickens as it sits; add more broth or cream when reheating if needed.
- Freeze without the noodles and spinach, then add them fresh after thawing and reheating.
