This creamy Alfredo Lasagna Soup is like a warm hug in a bowl! It brings together all the comforting flavors of lasagna, but in a tasty soup form that’s easy to enjoy.
Picture cheesy goodness with pasta and a rich Alfredo sauce. I love how quick it is to make—perfect for cozy nights when you just want a delicious meal without fuss!
Key Ingredients & Substitutions
Olive Oil: A staple for sautéing, olive oil adds a nice flavor. If you’re out, avocado oil or vegetable oil is a good alternative. I prefer using extra virgin olive oil for its richer taste.
Ground Italian Sausage: This gives the soup its hearty flavor. If you’re looking for a lighter option, turkey or chicken sausage works well. For a vegetarian twist, try using a plant-based sausage or mushrooms instead.
Lasagna Noodles: No-boil noodles save time, but you can use regular lasagna noodles, just be sure to cook them separately first. Breaking them into small pieces helps them cook more evenly in the soup.
Cheeses: Mozzarella and Parmesan are classic choices here. If you want a sharper flavor, switch Parmesan for Pecorino Romano. Vegan cheese alternatives also work nicely if you’re dairy-free.
Alfredo Sauce: Store-bought sauce is super convenient, but homemade adds a personal touch. You can easily whip it up with butter, cream, and parmesan if you have the time.
How Do I Achieve the Perfect Creamy Texture?
Creating a smooth, creamy soup is essential for this recipe. Here are a few tips to ensure perfect consistency:
- Start by sautéing the onions and garlic gently to build a flavorful base. Don’t rush this step!
- Combining the milk and heavy cream allows for a rich texture. If you only have one, you can use two cups of milk or two cups of cream—just know the soup will be different.
- Stir in the cheeses on low heat to prevent them from clumping. This helps create that creamy, cheesy texture throughout the soup.
- Finally, let the soup simmer gently after adding the noodles. This allows the flavors to blend beautifully and helps the noodles become tender.
By following these tips, you’ll end up with a delectable creamy Alfredo lasagna soup that’s sure to impress!
How to Make Creamy Alfredo Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz ground Italian sausage (mild or hot, as preferred)
- 4 cups chicken broth
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup heavy cream
- 1 cup Alfredo sauce (store-bought or homemade)
- 6 oz no-boil lasagna noodles, broken into bite-sized pieces
- 1 cup sliced mushrooms
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese for topping
- Crusty garlic bread or breadsticks, for serving
How Much Time Will You Need?
This creamy Alfredo Lasagna Soup takes about 15 minutes to prepare and around 30 minutes to cook. In total, you can expect to spend about 45 minutes from start to finish—perfect for a cozy dinner!
Step-by-Step Instructions:
1. Start with the Base:
Heat the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion. Sauté for about 3-4 minutes until the onion is soft and translucent.
2. Add Garlic and Sausage:
Next, stir in the minced garlic and cook for another 30 seconds until it’s fragrant. Then, add the ground Italian sausage into the pot. Cook, breaking it into small crumbles, for about 6-8 minutes until browned and fully cooked. If there’s extra fat, feel free to drain some out.
3. Introduce the Mushrooms:
Stir in the sliced mushrooms and cook for 3-4 minutes until they soften. This will add a lovely flavor and texture to the soup.
4. Create the Creamy Base:
Pour in the chicken broth, whole milk, heavy cream, and the Alfredo sauce. Give everything a good stir to combine, then bring it to a gentle simmer.
5. Cook the Noodles:
Once simmering, add the broken lasagna noodles. Cook uncovered, stirring occasionally, until the noodles are tender, which should take about 10-12 minutes.
6. Add the Cheesy Goodness:
Now, reduce the heat to low. Stir in the shredded mozzarella and grated Parmesan cheese until they melt and make the soup super creamy. If you’re a fan of a little heat, sprinkle in the red pepper flakes. Season everything with salt and freshly ground black pepper to taste.
7. Serve It Up:
It’s time to enjoy! Ladle the creamy Alfredo lasagna soup into bowls and garnish with chopped fresh parsley and extra Parmesan cheese on top. Serve immediately with some crusty garlic bread or breadsticks on the side for dipping.
And there you have it! Your delicious, comforting Creamy Alfredo Lasagna Soup is ready to be devoured—perfect for any night in.
Can I Use a Different Type of Meat?
Absolutely! If you prefer, you can substitute ground turkey or chicken for a lighter option. You can also opt for a vegetarian mix using mushrooms or a plant-based sausage for a meatless version.
What If I Don’t Have No-Boil Lasagna Noodles?
No worries! You can use regular lasagna noodles; just cook them according to the package instructions before adding them to the soup. Break them into smaller pieces so they fit well in each bowl.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of milk or broth to loosen it up if it thickens.
Can I Make This Soup Gluten-Free?
Yes! Simply use gluten-free lasagna noodles, and check that your chicken broth and Alfredo sauce are gluten-free as well. You’ll still get all the creamy goodness without the gluten!
