This Decadent Creamy Alfredo Lasagna Soup is like a big warm hug in a bowl. It’s packed with cheesy, creamy Alfredo sauce, tender noodles, and a rich tomato base that tastes just like your favorite lasagna—only easier to slurp. You get those classic Italian flavors all mixed together in a cozy, comforting soup that’s perfect for chilly nights.
I love making this soup when I want something special but don’t feel like turning on the oven for hours. The creamy Alfredo sauce gives it such a smooth texture, and the mix of flavors from garlic, herbs, and melted cheese makes every spoonful feel like a treat. I find that it’s even better the next day, so leftovers are a bonus in my book!
My favorite way to serve this soup is with a big sprinkle of fresh parsley and a little extra Parmesan on top. I also like to toss in some crunchy toasted bread on the side for dipping. It’s the kind of meal that makes everyone at the table smile and warm up from the inside out. If you love classic lasagna but want something faster and comforting, this soup is a must-try!
Key Ingredients & Substitutions
Italian Sausage: This adds rich flavor and a little spice. You can swap it for ground turkey or chicken if you prefer a lighter option. For a vegetarian soup, try sautéed mushrooms or plant-based crumbles.
No-Boil Lasagna Noodles: Breaking them into pieces makes them easier to eat in soup form. If you can’t find these, regular lasagna noodles or even broken lasagna sheets will work. Just watch cooking time to avoid overcooking.
Alfredo Sauce: This creamy base defines the soup. Using store-bought saves time, but homemade Alfredo sauce—with butter, cream, Parmesan, and garlic—is easy to make and tastes great. For a lighter option, try half-and-half instead of heavy cream.
Ricotta, Mozzarella & Parmesan Cheeses: These three cheeses combine for a creamy, melty texture and authentic lasagna flavor. If you want to cut calories, reduce ricotta and mozzarella amounts or swap for part-skim cheeses.
Diced Tomatoes: They add a subtle tomato flavor and balance the creaminess. If you like, swap for fresh chopped tomatoes or canned crushed tomatoes for a smoother texture.
How Do You Keep Lasagna Noodles Perfectly Tender Without Getting Mushy?
Since the lasagna noodles cook directly in the soup, timing is key to avoid mushy noodles:
- Break the no-boil noodles into bite-sized pieces before adding.
- Add noodles when the soup comes to a boil, then lower heat to a simmer.
- Cook uncovered for about 10 minutes, stirring occasionally to prevent sticking.
- Check noodles often; they should be tender but still hold their shape.
- Once tender, reduce heat and stir in the cheeses to avoid overcooking the noodles.
This way, the noodles stay tender and don’t become gluey, giving you that perfect lasagna taste in soup form.
Equipment You’ll Need
- Large pot or Dutch oven – I like using a big pot so everything cooks evenly and I don’t worry about splashes.
- Wooden spoon or stirring spoon – it’s gentle on your cookware and easy to stir the soup without scratching.
- Measuring cups and spoons – to keep your ingredients just right, especially the cheeses and seasonings.
- Knife and cutting board – for chopping onions and garlic quickly and safely.
- Optional: ladle – for serving the soup easily into bowls.
Flavor Variations & Add-Ins
- Swap Italian sausage for cooked ground turkey or chicken for a leaner version.
- Add sautéed mushrooms or spinach for extra veggies and earthiness.
- Use shredded varying cheeses like Asiago or Fontina for a different cheesy flavor.
- Sprinkle red pepper flakes or Italian herbs for a little extra spice or aroma.
Decadent Creamy Alfredo Lasagna Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy), casing removed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes (with juices)
- 4 cups chicken broth
- 2 cups heavy cream
- 8 oz no-boil lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups Alfredo sauce (homemade or store-bought)
- 1 tsp dried Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, and around 25 minutes to cook. So you’ll have a creamy, cheesy, and hearty soup ready in just about 35 minutes total—perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Sausage and Veggies:
Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it up, until browned all over. If there’s extra fat, drain a little off. Then add the chopped onion and cook for 3-4 minutes until soft. Stir in the minced garlic and cook for 1 minute more until you smell that lovely garlic aroma.
2. Add Tomatoes, Broth, and Seasonings:
Pour in the diced tomatoes with their juice and the chicken broth. Sprinkle in the dried Italian seasoning, red pepper flakes if you like a little heat, and season with salt and pepper. Give it a good stir.
3. Cook the Noodles:
Bring everything to a boil, then lower the heat to a simmer. Add the broken lasagna noodles and cook uncovered for about 10 minutes. Stir every so often to keep the noodles from sticking and cook until they’re tender but not mushy.
4. Make the Soup Creamy:
Reduce the heat to low. Stir in the heavy cream and Alfredo sauce until mixed well and warmed through—be careful not to boil it now. Then add the ricotta, mozzarella, and Parmesan cheeses, stirring until they melt and the soup is creamy and smooth. Taste and adjust salt and pepper if needed.
5. Serve and Enjoy:
Turn off the heat and ladle the soup into bowls. Sprinkle with fresh parsley or basil and extra Parmesan cheese if you want. Serve it alongside some crusty bread or garlic toast to soak up all the cheesy goodness!
Can I Use Frozen Sausage for This Soup?
Yes, you can use frozen sausage, but be sure to thaw it completely before cooking. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water for faster thawing. This ensures even cooking and better texture.
Can I Make This Soup Ahead of Time?
Definitely! This soup actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking.
How Should I Store Leftovers?
Keep any leftovers in a sealed container in the refrigerator for up to 3 days. To reheat, warm on the stove or in the microwave until hot, stirring well to distribute the creamy sauce evenly.
Can I Substitute the No-Boil Lasagna Noodles?
Yes, you can use regular lasagna noodles broken into pieces, but you’ll want to cook them separately first since they take longer to soften. Alternatively, other pasta shapes like penne or rotini can work well too.
