Creamy Alfredo Lasagna Soup Recipe – Easy Italian Comfort Food

Name: Creamy Alfredo Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 medium yellow onion, diced; 4 garlic cloves, minced; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon red pepper flakes (optional); 1/2 teaspoon dried Italian herbs (basil, oregano, or a blend); Salt and freshly ground black pepper, to taste; 1 pound ground chicken, turkey, or Italian sausage (or 2 cups shredded rotisserie chicken); 5 cups low-sodium chicken broth (or vegetable broth); 1 1/2 cups half-and-half or heavy cream; 4 ounces cream cheese, cubed and softened; 1 1/2 cups freshly grated Parmesan cheese; 8-10 lasagna noodles, broken into 2-inch pieces (about 7 ounces); 2 cups baby spinach, roughly chopped; 1/4 cup fresh basil leaves, torn or sliced; More Parmesan cheese, for serving; Freshly cracked black pepper and a drizzle of olive oil (optional, for serving)

Posted on September 12, 2025

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The first time the aroma of creamy Alfredo lasagna soup drifted through my kitchen, I knew I’d stumbled onto something magical. Picture this: all the cheesy, garlicky goodness of classic Alfredo sauce, tangled up with hearty lasagna noodles, and finished with a swirl of luscious cream. It’s soup, but not as you know it—more like a hug in a bowl. Honestly, I was just looking to use up some broken lasagna noodles, but what I made turned out to be pure Italian comfort food gold.

I’ve always had a soft spot for lasagna, but let’s face it—sometimes you want all those flavors without the hours in the kitchen or the mountain of dishes. That’s where this creamy Alfredo lasagna soup comes in. It’s got everything you crave: silky sauce, tender pasta, and a hint of nutmeg that’ll make your kitchen smell like a little trattoria. Plus, it’s perfect for busy weeknights, lazy Sundays, or any time you want something cozy but a bit special.

After testing this recipe more times than I’d care to admit (seriously, my freezer was packed with soup for weeks), I can say with confidence: this is my go-to comfort meal. Whether you’re a soup lover, a pasta fanatic, or just in need of a little Italian pick-me-up, this one’s for you. Creamy Alfredo lasagna soup is the kind of recipe you’ll turn to again and again—especially when you need dinner to feel just a bit more like a celebration. Ready to ladle up some happiness?

Why You’ll Love This Creamy Alfredo Lasagna Soup

Quick & Easy: You can have this on the table in under 45 minutes. Perfect for weeknights, snow days, or those “what’s for dinner?” moments.
Simple Ingredients: No weird specialty items—just stuff you probably already have (or can grab in one trip to the store).
Perfect for Gatherings: This soup is a hit at potlucks, family dinners, or cozy date nights. It’s downright impressive without being high-maintenance.
Crowd-Pleaser: Kids love the creamy sauce and noodles, adults rave about the flavor. Leftovers? Good luck finding any.
Unbelievably Delicious: Creamy Alfredo lasagna soup takes all the best parts of lasagna—cheese, pasta, savory sauce—and turns them into a spoonable, slurp-worthy experience.

What makes my version different? For starters, I blend the Alfredo base right in the pot for the smoothest, most decadent texture. You get the rich, garlicky flavor of a classic Alfredo, but it’s lightened up with chicken broth and just a splash of cream. I toss in spinach for color and a little nutrition boost, and finish with a shower of fresh basil. It’s comfort food, but you won’t feel weighed down afterward.

I’ve tweaked this recipe over time to get every detail just right—the perfect noodle-to-broth ratio, just enough cheese to make it luxurious, and a few sneaky shortcuts to keep it easy. When you take that first spoonful and taste the creamy sauce clinging to every noodle, you’ll see why it’s become a regular at my table. Trust me, this isn’t just soup—it’s a moment of pure, cheesy joy.

What Ingredients You Will Need

This creamy Alfredo lasagna soup uses simple, wholesome ingredients to deliver bold Italian flavor and a satisfyingly rich texture—no fancy shopping list or hard-to-find items required. Here’s exactly what you’ll need:

For the Soup Base:

2 tablespoons unsalted butter (for sautéing, adds richness)
1 tablespoon olive oil
1 medium yellow onion, diced
4 garlic cloves, minced (you can add more if you’re a garlic fan!)
1/4 teaspoon freshly grated nutmeg (the secret for classic Alfredo flavor)
1/4 teaspoon red pepper flakes (optional, for a gentle kick)
1/2 teaspoon dried Italian herbs (basil, oregano, or a blend)
Salt and freshly ground black pepper, to taste

For the Protein:

1 pound (450g) ground chicken, turkey, or Italian sausage (I love spicy Italian chicken sausage—so good!)
Or, use rotisserie chicken, shredded (about 2 cups, for a shortcut)

For the Broth & Creamy Alfredo Sauce:

5 cups (1180ml) low-sodium chicken broth (vegetable broth works too)
1 1/2 cups (360ml) half-and-half or heavy cream (for ultra-creamy soup, go for cream; for lighter, use half-and-half)
4 ounces (115g) cream cheese, cubed and softened (this makes it extra silky—don’t skip!)
1 1/2 cups (150g) freshly grated Parmesan cheese (Parmigiano Reggiano preferred for the best flavor)

For the Lasagna Noodles:

8-10 lasagna noodles, broken into 2-inch pieces (about 200g, regular or no-boil both work)
Substitute: Use any short pasta like mafalda, rotini, or even broken fettuccine if that’s what you have.

For Color & Nutrition:

2 cups (60g) baby spinach, roughly chopped (or kale, if you want a bit more bite)
1/4 cup fresh basil leaves, torn or sliced (adds brightness at the end)

For Finishing:

More Parmesan cheese, for serving
Freshly cracked black pepper and a drizzle of olive oil (optional, for extra flavor)

Ingredient Tips: I like to use Barilla or De Cecco noodles for the best texture—they don’t turn mushy. For a gluten-free option, swap in your favorite gluten-free pasta. If you’re dairy-free, use plant-based cream cheese and coconut milk instead of cream. And don’t forget: freshly grated Parmesan melts so much better than pre-shredded (trust me, it’s worth the tiny extra effort!).

Equipment Needed

Large Dutch Oven or Heavy-Bottomed Soup Pot: This is my go-to for even heating and big batches. A 5-6 quart pot works best.
Wooden Spoon or Silicone Spatula: For stirring, scraping, and making sure nothing sticks to the bottom. I use a good old wooden spoon most days.
Sharp Chef’s Knife & Cutting Board: For prepping onions, garlic, and herbs.
Measuring Cups and Spoons: For accuracy—especially with liquids and cheese.
Ladle: For serving up those creamy, cheesy bowls. Don’t forget this—scooping with a mug gets messy (ask me how I know).

If you don’t have a Dutch oven, any large, heavy pot will do. I’ve even used a deep sauté pan in a pinch. Stainless steel is fine, but watch the heat so nothing scorches. For budget-friendly options, check out local discount stores—you don’t need anything fancy, just sturdy and big enough for a hearty batch.

How to Make Creamy Alfredo Lasagna Soup

Sauté Aromatics (5 minutes):

Melt 2 tablespoons butter and 1 tablespoon olive oil in your Dutch oven over medium heat. Add the diced onion, and cook until soft and translucent, about 3 minutes. Stir in minced garlic, nutmeg, red pepper flakes, and Italian herbs. Sauté 1 more minute, until fragrant (if it smells amazing, you’re on the right track!).
Brown the Protein (5-7 minutes):

Add ground chicken, turkey, or sausage to the pot. Season with salt and pepper. Use your spoon to break up the meat, cooking until no longer pink and lightly golden. If using pre-cooked or rotisserie chicken, just warm it through for 2-3 minutes.
Add Broth & Simmer (10 minutes):

Pour in 5 cups chicken broth. Bring to a gentle boil, scraping up any browned bits from the bottom (that’s pure flavor!). Lower the heat and let it simmer for 5-10 minutes so everything mingles.
Add Noodles & Cook to Al Dente (10-12 minutes):

Stir in broken lasagna noodles. Simmer, stirring occasionally, until noodles are just tender but still a bit firm (they’ll cook a little more later). If they soak up too much broth, add an extra splash of water or broth as needed.
Make it Creamy (5 minutes):

Lower the heat to medium-low. Add cubed cream cheese, stirring until fully melted and smooth. Pour in half-and-half or cream, then sprinkle in 1 1/2 cups grated Parmesan. Stir gently until everything is super creamy—don’t let it boil hard now, or the dairy could separate.
Add Greens & Finish (2-3 minutes):

Toss in chopped spinach and let wilt, about 2 minutes. Stir in fresh basil. Taste and adjust seasoning (a little more salt, pepper, or red pepper flakes as you like).
Serve:

Ladle hot soup into bowls. Top with more Parmesan, fresh basil, a drizzle of olive oil, and cracked black pepper. If you want it extra decadent, add a dollop of ricotta or a sprinkle of shredded mozzarella on top.

Troubleshooting Tips:
If your soup is too thick, thin it with a splash of broth or milk. If it’s too thin, simmer a bit longer with the lid off. If the cheese clumps, try whisking briskly or use freshly grated cheese next time. Always taste before serving—the difference between good and great is that last pinch of salt or dash of nutmeg!

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks to make creamy Alfredo lasagna soup absolutely foolproof (and restaurant-worthy):

Don’t Overcook the Noodles: Lasagna pieces keep soaking up liquid as the soup sits. Aim for just shy of al dente when cooking, especially if you plan to reheat leftovers later.
Use Freshly Grated Cheese: Pre-shredded Parmesan can make your soup grainy or clumpy. Freshly grated melts smoothly and gives that authentic Alfredo flavor.
Add Dairy Off the Heat: After you add the cream and cheese, lower the heat. Boiling can cause the soup to split or become greasy. Gentle heat = creamy soup.
Layer the Flavors: A little nutmeg and red pepper flakes add subtle depth. If you’re not sure about spice, start with less—you can always add more, but you can’t take it out.
Multitasking Tip: While the noodles simmer, grate your cheese and prep your greens. That way, everything comes together smoothly at the end (no mad scrambling!).
Personal Lesson Learned: I once added all the spinach at the start and ended up with sad, limp greens. Now, I always stir it in right at the end for bright color and fresh flavor.
Consistency Fix: If your soup thickens up too much as it sits, just add a splash of broth when reheating. It’ll loosen right up—no problem.

Most of all, don’t stress about perfection. Italian comfort food is all about taste and heart, not fussy technique. Even if the noodles break or the cheese clumps a little, it’ll still taste amazing!

Variations & Adaptations

One of the best things about creamy Alfredo lasagna soup is how easy it is to switch things up. Here are some fun ways to make it your own:

Vegetarian Version: Skip the meat, and add extra veggies like mushrooms, zucchini, or roasted red peppers. Use veggie broth instead of chicken.
Low-Carb/Keto: Swap lasagna noodles for spiralized zucchini or hearts of palm pasta. You’ll get all the flavor, none of the carb overload.
Spicy Sausage Swap: Use hot Italian sausage for a fiery twist. Add more red pepper flakes if you like things bold.
Gluten-Free: Use gluten-free lasagna noodles or your favorite short gluten-free pasta. I’ve tried it with Jovial brand noodles—works like a charm!
Dairy-Free: Substitute coconut cream for the dairy and use plant-based cheese. The soup will be less rich, but still cozy and flavorful.
My Go-To Twist: Sometimes I stir in a spoonful of pesto at the end for extra herby punch. It’s not traditional, but wow, it pops!

No matter how you adapt it, this soup is forgiving. Mix and match based on what you have or what you’re craving—your kitchen, your rules.

Serving & Storage Suggestions

Creamy Alfredo lasagna soup is at its best served piping hot, topped with a generous sprinkle of Parmesan and a little fresh basil. I love serving it with warm crusty bread or garlic knots for dunking—the combination is pure comfort.

If you’re hosting, ladle the soup into deep bowls and let everyone add their own toppings (extra cheese, red pepper flakes, or a drizzle of olive oil). For a full Italian feast, pair it with a simple green salad or roasted veggies on the side. A glass of crisp white wine never hurts, either.

For leftovers, let the soup cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. The noodles will soak up some liquid, so when reheating, add a splash of broth or milk to loosen things up. Gently reheat on the stove over low heat, stirring often (microwave works too, but go slow and easy).

To freeze, I recommend leaving out the noodles—they can turn mushy when thawed. Freeze the soup base, then add cooked noodles when reheating. Flavors deepen and meld as it sits, so don’t be surprised if the leftovers taste even better the next day!

Nutritional Information & Benefits

Each bowl of creamy Alfredo lasagna soup is hearty and satisfying. On average, one serving (about 1 1/2 cups) has:

Calories: 450-550
Protein: 22-28g (depending on your meat choice)
Carbs: 30-40g
Fat: 25-30g
Fiber: 2-4g

Key ingredients like spinach and basil add vitamins A and C, while Parmesan brings calcium and flavor. If you use chicken or turkey, you’ll get a good protein boost to keep you full. For gluten-free or low-carb diets, swap the pasta as noted above. Dairy is a major component, so it’s not suitable for those with lactose intolerance unless you use dairy-free alternatives. Personally, I find a bowl keeps me cozy and satisfied for hours—total wellness win when you want comfort without a food coma.

Conclusion

If you’re craving the flavors of classic Italian lasagna but want the ease and coziness of a soup, creamy Alfredo lasagna soup is the answer. It’s quick, comforting, and endlessly customizable—great for families, meal prep, or impressing friends at your next get-together. I keep coming back to this recipe because it’s the kind of food that just makes people happy (including me!).

Don’t be afraid to tweak it—add your favorite veggies, swap the protein, or play with the herbs. That’s the beauty of comfort food: it’s all about making it your own. If you give this recipe a try, I’d love to hear how it turns out! Leave a comment, share your tweaks, or tag me with your delicious creations. Here’s to more bowls of creamy, cheesy, Italian-inspired happiness—one spoonful at a time.

Frequently Asked Questions

Can I make creamy Alfredo lasagna soup ahead of time?

Absolutely! Make the soup base in advance and store it in the fridge. Add fresh-cooked noodles when reheating for the best texture.

Can I use other types of pasta instead of lasagna noodles?

Yes! Mafalda, rotini, or broken fettuccine work well. Just adjust cooking time so the pasta stays tender.

How do I make this soup gluten-free?

Use gluten-free lasagna noodles or your favorite short gluten-free pasta. Everything else in the recipe is naturally gluten-free.

What’s the best way to reheat leftovers?

Reheat gently on the stove over low heat, adding a splash of broth or milk to loosen the soup. Stir often for a creamy result.

Can I freeze creamy Alfredo lasagna soup?

It’s best to freeze the soup without noodles, as pasta can get mushy when thawed. Add cooked noodles when reheating for a fresh taste and texture.

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