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

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.