Introduction

Creamy Alfredo Lasagna Soup is a comforting and hearty dish that combines all the flavors of classic lasagna in a warm, easy-to-make soup. With rich Alfredo sauce, tender noodles, and savory sausage, this soup is perfect for cozy nights and satisfying meals.

A white bowl filled with creamy soup that has a light yellow color with small orange oil spots on top. Floating in the soup are several folded pasta pieces that have a smooth and slightly wavy texture. Scattered crumbled browned ground meat pieces cover the surface along with green chopped herbs. In the center, two dollops of white sour cream sit, sprinkled with black pepper. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil or vegetable oil
1 pound ground Italian sausage (or ground beef, turkey, or plant-based alternative)
1 onion, finely chopped
4 cloves garlic, minced (or garlic powder as a substitute)
4 cups chicken broth (or vegetable broth for vegetarian)
2 cups water
15 oz Alfredo sauce
8 lasagna noodles, broken into pieces (or penne or rigatoni)
1/2 teaspoon dried basil (or fresh basil if available)
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (adjust to taste)
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup ricotta cheese
Freshly chopped parsley for garnish

Instructions

Step 1: In a large pot over medium heat, heat the olive oil. Add the ground Italian sausage and break it apart as it browns, cooking for about 5 to 7 minutes.
Step 2: Add the finely chopped onion and sauté for 3 to 4 minutes until tender and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Pour in the chicken broth and water, stirring to combine with the sausage and onions. Add the Alfredo sauce and mix thoroughly.
Step 4: Bring the soup to a gentle boil. Add the broken lasagna noodles, dried basil, dried oregano, and crushed red pepper flakes. Stir well to submerge the noodles.
Step 5: Reduce the heat and let the soup simmer uncovered for 8 to 10 minutes, stirring occasionally, until the noodles are al dente.
Step 6: Stir in the shredded mozzarella and grated Parmesan cheese until melted and creamy.
Step 7: Spoon dollops of ricotta cheese on top and allow it to warm slightly without stirring.
Step 8: Ladle the soup into bowls and garnish with freshly chopped parsley and optional extra Parmesan cheese.

Tips & Variations

For a lighter version, use vegetable oil and turkey sausage or a plant-based sausage alternative.
If you prefer less spice, reduce or omit the crushed red pepper flakes.
To keep leftovers from getting too mushy, cook noodles separately and add them when serving.
Fresh herbs like basil and parsley add brightness—use fresh whenever possible.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. For best texture, keep noodles separate if possible and add freshly cooked noodles when reheating. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

A white bowl filled with a creamy soup featuring several folded pasta pieces with smooth, slightly ruffled edges floating throughout. The soup has ground meat chunks spread evenly, with a rich creamy color mixed with orange oil swirls. On top, there are two dollops of white sour cream sprinkled with black pepper and small chopped green herbs. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the ground sausage with a plant-based alternative or omit meat entirely. Use vegetable broth instead of chicken broth to keep it vegetarian.

Can I freeze Alfredo Lasagna Soup?

Freezing is possible but not recommended because the Alfredo sauce and noodles may separate or become mushy when thawed. If you do freeze it, store without the noodles and add fresh noodles when reheating.