Creamy Alfredo Lasagna Soup

If you’re craving the comforting flavors of lasagna but want something a little different and easier to make, this Creamy Alfredo Lasagna Soup is the perfect recipe. It’s a creamy, cheesy, and rich soup that combines the best elements of lasagna in a one-pot dish. The velvety Alfredo sauce, tender pasta, and layers of cheesy goodness make this soup an indulgent treat that’s sure to satisfy your hunger and warm you from the inside out.

What makes this soup so special is its ability to capture the essence of lasagna—without all the layers and time-consuming steps. The creamy Alfredo base is perfectly seasoned, and the soup is packed with pasta, ricotta, and plenty of mozzarella, just like your favorite lasagna, but in a simpler, faster version. Topped with fresh basil and a sprinkle of Parmesan cheese, it’s pure comfort in a bowl.

I first made this Creamy Alfredo Lasagna Soup when I was looking for a quick dinner that still had all the flavors of lasagna. After a little experimenting, I came up with this easy version, and it’s now one of my go-to soups. It’s comforting, creamy, and hearty enough to be a full meal on its own—plus, it’s ready in under 30 minutes!

Why This Creamy Alfredo Lasagna Soup Will Be Your New Favorite

• Creamy and comforting: The creamy Alfredo sauce is rich and velvety, perfectly complementing the tender pasta and melted cheese.
• Quick and easy: Ready in just 30 minutes, this soup is a fast and satisfying meal that doesn’t require a lot of prep or ingredients.
• Flavor-packed: All the best flavors of lasagna are present—seasoned meat, creamy sauce, and gooey cheese—without the time-consuming layers.
• One-pot meal: Everything is made in one pot, making cleanup a breeze.
• Customizable: You can use ground turkey or chicken for a leaner version, or add vegetables like spinach or mushrooms for extra flavor.

How to Make Creamy Alfredo Lasagna Soup

1. Cook the meat: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the ground beef (or turkey/chicken) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
2. Sauté the aromatics: Add the chopped onion to the pot and cook for about 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
3. Add the liquids: Pour in the chicken broth and crushed tomatoes. Stir to combine.
4. Add the seasonings: Stir in the basil, oregano, salt, and pepper. Bring the soup to a simmer and cook for about 5 minutes to allow the flavors to meld.
5. Add the noodles: Break the lasagna noodles into smaller pieces and add them to the soup. Simmer for about 8-10 minutes, or until the noodles are tender.
6. Make it creamy: Stir in the ricotta cheese, heavy cream, mozzarella, and Parmesan cheese. Let the soup simmer for another 3-5 minutes, stirring occasionally, until the cheese is melted and the soup is creamy and thickened.
7. Taste and adjust: Taste the soup and add more salt, pepper, or seasoning as needed.
8. Serve and garnish: Ladle the soup into bowls, garnish with fresh basil or parsley, and a sprinkle of Parmesan cheese. Serve hot and enjoy!

Tips

• For a thicker soup: If you prefer a thicker soup, you can add more ricotta or use less broth.
• Make it spicier: Add a pinch of red pepper flakes or some chopped jalapeños to the soup for an extra kick.
• Use fresh lasagna noodles: If you have fresh lasagna noodles on hand, they work even better than dried noodles in this soup—just tear them into small pieces and add them directly to the broth.
• Vegetarian version: Omit the meat and add extra vegetables like spinach, mushrooms, or zucchini for a vegetarian option.

Substitutions and Variations

• Gluten-Free: Use gluten-free lasagna noodles or another type of gluten-free pasta.
• Low-Carb: Substitute the lasagna noodles with zucchini noodles or cauliflower rice for a low-carb version.
• Dairy-Free: For a dairy-free version, use a dairy-free ricotta and cheese substitute (like cashew-based cheese). Substitute the heavy cream with coconut milk.
• Lean Meat: Use ground turkey or chicken in place of beef for a lighter option.

Make a Healthier Version

• Lower Fat: Use low-fat or fat-free ricotta cheese and reduce the amount of heavy cream for a lighter soup.
• More Veggies: Add spinach, kale, or mushrooms for added nutrition and flavor.
• Skip the Cream: You can skip the heavy cream and use half-and-half or whole milk for a lighter, less rich version of the soup.

Closing

And there you have it! This Creamy Alfredo Lasagna Soup brings all the flavors of lasagna into a cozy, comforting bowl of soup. It’s creamy, cheesy, and hearty enough to be a full meal on its own, and it’s ready in just 30 minutes. Whether you’re serving it for a family dinner, meal prepping for the week, or enjoying it on a chilly night, this soup is sure to satisfy. Don’t forget to let us know how your soup turns out, and check out more of our comforting soup recipes for more delicious ideas!

Frequently Asked Questions

1. How long can I store leftovers?
   Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove, adding a bit of extra broth or cream to thin it out if needed.
2. Can I make this soup ahead of time?
   Yes! You can make this soup ahead of time and store it in the fridge. The flavors will develop even more as it sits.
3. Can I freeze this soup?
   Yes, this soup freezes well! Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months. Thaw in the fridge overnight before reheating.
4. Can I use different pasta?
   Yes! You can use any small pasta, such as elbow macaroni or fusilli, if you don’t have lasagna noodles.
5. Can I make this soup vegetarian?
   Yes, simply omit the meat and add more vegetables or use vegetarian crumbles for protein.
6. Can I add more cheese to the soup?
   Absolutely! You can add more mozzarella or even some Parmesan cheese on top when serving.
7. How can I make this soup spicier?
   Add some red pepper flakes or jalapeños to the soup for a little extra heat.
8. Can I use fresh lasagna noodles?
   Yes! Fresh lasagna noodles work great—just tear them into small pieces and add them directly to the soup.
9. How do I know when the soup is done?
   The soup is done when the noodles are tender, and the cheese is melted and incorporated into the soup for a creamy consistency.
10. What can I serve with this soup?
    This soup pairs wonderfully with a side of garlic bread, a fresh salad, or even some crusty French bread.
11. Can I use ricotta cheese instead of cottage cheese?
    Yes, ricotta works beautifully in this soup and adds a lovely creamy texture.
12. Can I make this soup gluten-free?
    Yes! Just use gluten-free lasagna noodles or another type of gluten-free pasta for the best results.

Creamy Alfredo Lasagna Soup

0 from 0 votes

Recipe by Alexandra

Servings

4

servings

Prep time

30

minutes

Cooking time

40

 

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 lb 1 ground beef (or turkey, chicken, or vegetarian crumbles)

• 1 small 1 onion, chopped

• 2 cloves 2 garlic, minced

• 4 cups 4 chicken or vegetable broth

• 1 can 1 crushed tomatoes

• 1 container 1 ricotta cheese

• 1 cup 1 heavy cream

• 1 cup 1 shredded mozzarella cheese

• 1/2 cup 1/2 grated Parmesan cheese

• 1 1/2 cups 1 1/2 lasagna noodles, broken into pieces

• 1 tsp 1 dried basil

• 1/2 tsp 1/2 dried oregano

• Salt and pepper to taste

• Fresh basil or parsley for garnish (optional)

• Extra Parmesan for garnish (optional)

Directions

• Cook the meat: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the ground beef (or turkey/chicken) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
• Sauté the aromatics: Add the chopped onion to the pot and cook for about 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
• Add the liquids: Pour in the chicken broth and crushed tomatoes. Stir to combine.
• Add the seasonings: Stir in the basil, oregano, salt, and pepper. Bring the soup to a simmer and cook for about 5 minutes to allow the flavors to meld.
• Add the noodles: Break the lasagna noodles into smaller pieces and add them to the soup. Simmer for about 8-10 minutes, or until the noodles are tender.
• Make it creamy: Stir in the ricotta cheese, heavy cream, mozzarella, and Parmesan cheese. Let the soup simmer for another 3-5 minutes, stirring occasionally, until the cheese is melted and the soup is creamy and thickened.
• Taste and adjust: Taste the soup and add more salt, pepper, or seasoning as needed.
• Serve and garnish: Ladle the soup into bowls, garnish with fresh basil or parsley, and a sprinkle of Parmesan cheese. Serve hot and enjoy!

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