Creamy Alfredo Lasagna Soup
All the flavors of classic lasagna in a rich, creamy Alfredo soup — comfort food in a bowl, ready in under 30 minutes.
By Amanda DavisJUL 25, 20263 MIN
Ingredients
Instructions
- Brown the meat. In a large pot over medium heat, cook the ground beef (or Italian sausage), diced onion, and minced garlic until browned and fragrant. Drain any excess grease.
- Add the broth and tomatoes. Stir in the chicken broth, diced tomatoes, and Italian seasoning. Bring to a gentle boil.
- Cook the noodles. Add the broken lasagna noodles directly to the pot. Reduce heat to a simmer and cook for 10-12 minutes, stirring occasionally, until the noodles are tender.
- Make it creamy. Stir in the heavy cream and grated Parmesan cheese, mixing until smooth and well combined. Simmer for another 3-5 minutes.
- Add the mozzarella. Stir in the shredded mozzarella cheese until melted into the soup. Season with salt and pepper to taste.
- Serve. Ladle into bowls and garnish with fresh basil or parsley, plus extra Parmesan if desired.
All the flavors of classic lasagna in a rich, creamy Alfredo soup — comfort food in a bowl, ready in under 30 minutes.
If you love lasagna but don’t want to deal with layering and baking, this Creamy Alfredo Lasagna Soup gives you all that same comforting flavor in a fraction of the time. Broken lasagna noodles, savory ground beef or Italian sausage, and a rich, creamy Alfredo-Parmesan broth come together in one pot for a cozy, satisfying dinner.
It’s the perfect weeknight twist on a weekend classic — no baking, no layering, just one comforting pot of soup.
Why You’ll Love This Recipe
- One-pot meal — all the lasagna flavor, none of the layering
- Ready in under 30 minutes — perfect for busy weeknights
- Rich and creamy — a true Alfredo-lover’s dream
- Great for leftovers — tastes even better the next day
Ingredients
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 8 lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- Brown the meat. In a large pot over medium heat, cook the ground beef (or Italian sausage), diced onion, and minced garlic until browned and fragrant. Drain any excess grease.
- Add the broth and tomatoes. Stir in the chicken broth, diced tomatoes, and Italian seasoning. Bring to a gentle boil.
- Cook the noodles. Add the broken lasagna noodles directly to the pot. Reduce heat to a simmer and cook for 10-12 minutes, stirring occasionally, until the noodles are tender.
- Make it creamy. Stir in the heavy cream and grated Parmesan cheese, mixing until smooth and well combined. Simmer for another 3-5 minutes.
- Add the mozzarella. Stir in the shredded mozzarella cheese until melted into the soup. Season with salt and pepper to taste.
- Serve. Ladle into bowls and garnish with fresh basil or parsley, plus extra Parmesan if desired.
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- Old Fashioned Goulash
- Loaded Broccoli Potato Soup
- Stuffed Cheesy Beef Bread Delight
Tips for Success
- Break the lasagna noodles into bite-sized pieces before adding them, so every spoonful is easy to eat.
- Stir occasionally while the noodles cook to prevent them from sticking together.
- If reheating leftovers, add a splash of broth or cream, as the noodles will continue absorbing liquid as they sit.