Alfredo Lasagna Soup

Imagine a bowl filled with creamy, velvety broth, tender pasta, and rich Italian sausage — that is exactly what Alfredo Lasagna Soup delivers in every single spoonful. This comforting dish brings together the indulgent flavors of a classic Alfredo pasta and hearty lasagna into one irresistible, soul-warming soup. Whether you are cooking for a weeknight dinner or hosting a cozy gathering, this recipe is guaranteed to impress. You’ll learn the best ingredients to use, pro cooking techniques, and easy variations to make this dish your own.

Why You’ll Love This Recipe

Alfredo Lasagna Soup is everything you love about traditional lasagna, minus the hours of layering and baking. The creamy Alfredo broth wraps around every broken noodle piece, delivering rich, satisfying flavor with each bite. The combination of mozzarella, Parmesan, and ricotta cheese creates an incredibly indulgent, restaurant-quality experience right from your stovetop.

This recipe comes together in under 45 minutes, making it ideal for busy weeknights when you still want something hearty and homemade. The Italian sausage adds bold, savory depth while the crushed red pepper flakes give a gentle kick that balances the creaminess beautifully. It is also incredibly customizable, allowing you to swap proteins or adjust spice levels with ease. Families with picky eaters will appreciate how universally loved this creamy lasagna soup recipe turns out every single time.

Ingredients List for the Alfredo Lasagna Soup

Gather these simple, wholesome ingredients before you begin. Having everything prepped and ready ensures a smooth, stress-free cooking experience from start to finish.

• 2 tablespoons olive oil

• 1 pound ground Italian sausage

• 1 onion, finely chopped

• 4 cloves garlic, minced

• 4 cups chicken broth

• 2 cups water

• 1 jar (15 oz) Alfredo sauce

• 8 lasagna noodles, broken into pieces

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/4 teaspoon crushed red pepper flakes

• 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

Pro Tips

1. Brown the sausage properly.
Do not rush the browning process for the Italian sausage. Allowing it to develop a deep, golden color before draining the fat builds a flavor foundation that carries through every layer of the soup. Properly browned meat adds savory complexity that simply cannot be replicated any other way.

2. Break the noodles evenly.
When breaking your lasagna noodles into pieces, aim for roughly equal sizes — about 1 to 2 inches each. Uniform pieces cook at the same rate, ensuring no noodle is overcooked or underdone. Stir occasionally during cooking to prevent the noodles from clumping together or sticking to the bottom of the pot.

3. Add ricotta at the very end.
Ricotta cheese is delicate and can become grainy if it is exposed to high heat for too long. Always add it as the final step, placing gentle dollops directly on top of the soup and allowing residual warmth to heat it through. This preserves its creamy, luxurious texture perfectly.

Instructions

Step 1:
Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.

Step 2:
Add the chopped onion to the pot and sauté for 3-4 minutes until soft and translucent. Stir in the garlic and cook for an additional minute until fragrant.

Step 3:
Pour in the chicken broth and water, then add the Alfredo sauce. Stir well to combine.

Step 4:
Bring the mixture to a boil. Add the broken lasagna noodles, dried basil, oregano, crushed red pepper flakes, and a pinch of salt and pepper. Stir to ensure the noodles are submerged.

Step 5:
Reduce the heat to a simmer and cook until the noodles are al dente, about 8-10 minutes, stirring occasionally to prevent sticking.

Step 6:
Stir in the mozzarella and Parmesan cheeses until melted and fully incorporated into the soup.

Step 7:
Add dollops of ricotta cheese on top and let it sit for a few minutes to warm through.

Step 8:
Serve the soup hot, garnished with freshly chopped parsley and additional Parmesan cheese if desired.

Variations

Chicken Alfredo Lasagna Soup
Swap the ground Italian sausage for shredded rotisserie chicken or diced cooked chicken breast. This lighter variation delivers the same creamy, satisfying flavor profile with a milder protein. It is a wonderful option for those who prefer poultry over pork in their soups.

Vegetarian Alfredo Lasagna Soup
Skip the meat entirely and add diced zucchini, baby spinach, and sliced mushrooms for a hearty, vegetable-packed alternative. Use vegetable broth in place of chicken broth to keep the dish fully plant-based while maintaining its rich, savory depth.

Spicy Alfredo Lasagna Soup
For those who enjoy bold heat, double the crushed red pepper flakes and use hot Italian sausage instead of mild. A pinch of cayenne pepper can also be added alongside the dried herbs for an extra layer of fiery warmth that cuts through the richness beautifully.

Storage and Serving

Storing Leftovers
Allow the Alfredo Lasagna Soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Keep in mind that the noodles will continue absorbing the broth as it sits, so add a splash of chicken broth or water when reheating to restore the desired consistency.

Freezing
This soup can be frozen for up to 2 months. For best results, freeze it before adding the noodles and cheeses, then cook fresh noodles and stir in the cheeses when ready to serve.

Serving Suggestions
Serve Alfredo Lasagna Soup alongside warm, crusty garlic bread or a simple Caesar salad for a complete and satisfying meal. A light sprinkle of extra Parmesan cheese and freshly chopped parsley on top adds a beautiful finishing touch.

FAQs

Can I use store-bought Alfredo sauce?
Yes, absolutely. A 15-ounce jar of your favorite store-bought Alfredo sauce works perfectly in this recipe and saves significant preparation time without sacrificing flavor.

Can I make this soup ahead of time?
You can prepare the soup base up to one day in advance. Store it separately from the noodles and combine everything when ready to serve to prevent the pasta from becoming too soft.

What type of lasagna noodles should I use?
Regular lasagna noodles work best. Break them into roughly equal pieces before adding them to the pot. No-boil noodles can also be used, though they may cook slightly faster, so monitor them closely.

How do I prevent the noodles from getting mushy?
Cook the noodles only until they reach al dente and serve the soup immediately. If you anticipate leftovers, cook the noodles separately and add them directly to individual bowls at serving time.

Can I substitute the ricotta cheese?
Yes. Cottage cheese makes a suitable substitute for ricotta and delivers a similar creamy texture. Cream cheese can also be used in smaller amounts for a richer, denser result throughout the soup.

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