Decadent Creamy Alfredo Lasagna Soup is like a comforting hug in a bowl, loaded with cheesy Alfredo sauce, tender noodles, and hearty ground meat. It blends all the best parts of a classic lasagna into a rich, creamy soup that’s perfect for chilly days or anytime you want something cozy and filling.
I love making this soup when I want the flavors of lasagna without all the fuss of baking a traditional dish. The creamy Alfredo sauce adds such a nice twist, making the soup silky and smooth. Plus, the noodles soak up all the delicious sauce, making every spoonful satisfying and tasty.
One of my favorite ways to enjoy this soup is with a side of crusty garlic bread to dip right into all that creamy goodness. It’s a great meal to share with family or friends, and it’s quick enough to whip up on a busy weeknight but special enough to feel like a treat. Whenever I make this, everyone asks for seconds!
Key Ingredients & Substitutions
Ground Italian Sausage: This adds bold, savory flavor and a bit of spice. You can swap it for ground beef or turkey for a leaner version. For a vegetarian option, use plant-based crumbles or mushrooms.
Alfredo Sauce & Cream: The heavy cream and Alfredo sauce create that rich, velvety texture. If you want a lighter dish, try half-and-half or whole milk, but the soup won’t be quite as creamy.
Lasagna Noodles: Breaking these into bite-sized pieces helps capture the sauce in the soup. Bowtie or penne pasta also works well if you can’t find lasagna noodles.
Spinach: Fresh spinach adds a pop of color and nutrition. You can substitute baby kale or Swiss chard if you prefer, just add it a little earlier so it softens well.
How Do You Keep the Soup Creamy Without Separating?
The key is to add the dairy ingredients slowly and cook gently. High heat can cause the cream or cheese to separate, making the soup look curdled.
- After cooking the pasta, lower the heat to medium-low before stirring in the heavy cream and Alfredo sauce.
- Add the cheeses gradually and stir constantly until melted for a smooth texture.
- Avoid boiling the soup once the dairy is added. Gentle simmering keeps everything combined.
Personally, I find stirring continuously and keeping the heat low makes the soup rich and creamy every time!
Equipment You’ll Need
- Large pot or Dutch oven – I like this because it’s big enough to cook all the ingredients at once and easy to stir.
- Wooden spoon or silicone spatula – helps scrape the bottom and mix everything smoothly.
- Measuring cups and spoons – keep your ingredients accurate for the best flavor.
- Knife and cutting board – for chopping the onion and any garnishes.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of sausage for a leaner soup that’s still flavorful.
- Stir in cooked bacon or pancetta to add smoky richness.
- Swap spinach for kale or Swiss chard if you prefer a different green.
- Add a pinch of red pepper flakes for a little heat, perfect if you like a spicy kick.
Decadent Creamy Alfredo Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground Italian sausage (mild or spicy based on preference)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14 oz) can diced tomatoes, drained
- 2 cups heavy cream
- 1 cup Alfredo sauce (store-bought or homemade)
- 8 oz lasagna noodles, broken into bite-sized pieces (or use bowtie pasta as a substitute)
- 2 cups fresh spinach, roughly chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs or Italian parsley for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 20 to 25 minutes to cook, for a total of roughly 30 to 35 minutes. It’s a quick and satisfying meal you can whip up on any weeknight!
Step-by-Step Instructions:
1. Sauté the Aromatics and Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until it’s soft and translucent, about 3-4 minutes. Next, add the minced garlic and sauté for another minute until fragrant. Now, add the ground Italian sausage, breaking it apart with a spoon. Cook until browned and cooked through, around 6-8 minutes. If there is excess fat, drain it off to keep the soup from being greasy.
2. Add Seasonings, Broth, and Tomatoes:
Stir in the Italian seasoning and dried basil into the cooked sausage mixture. Let it cook for 30 seconds to bring out the flavors. Pour in the chicken broth and the drained diced tomatoes. Bring everything to a boil.
3. Cook the Pasta:
Add the broken lasagna noodles (or your pasta choice) to the boiling broth. Reduce heat to a simmer and cook until the noodles are tender but still have a little bite, about 8-10 minutes. Stir occasionally to stop the noodles from sticking to the bottom of the pot.
4. Stir in Cream, Alfredo Sauce, and Cheese:
Lower the heat to medium-low. Add the heavy cream, Alfredo sauce, shredded mozzarella, and grated Parmesan cheese. Stir continuously until the cheeses melt, and the soup turns rich and creamy. Be careful not to boil the soup after adding the dairy ingredients to prevent curdling.
5. Finish with Spinach and Season:
Add the chopped fresh spinach to the soup and cook for another 1-2 minutes until it wilts. Taste the soup and season with salt and freshly ground black pepper to your liking.
6. Serve and Garnish:
Ladle the soup into bowls and garnish with fresh thyme sprigs or chopped Italian parsley if you like. This dish is perfect served hot alongside crusty garlic bread or a fresh green salad.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can substitute frozen spinach! Just thaw it completely and squeeze out any excess moisture before adding it to the soup. Add it a little earlier in the cooking process so it has time to heat through properly.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove over low heat to avoid curdling the cream. You can add a splash of broth or cream if the soup thickens too much.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to step 6 (before adding spinach) and refrigerate it. When ready to serve, reheat gently and stir in fresh spinach at the end to keep it vibrant and fresh.
What Can I Use Instead of Lasagna Noodles?
If you don’t have lasagna noodles, broken bowtie, penne, or rotini pasta work great in this soup. Just adjust the cooking time as needed to ensure the pasta reaches al dente.
