Creamy Alfredo Lasagna Soup

Creamy Alfredo Lasagna Soup is like all your favorite parts of lasagna in a warm, cozy bowl. It’s loaded with tender noodles, rich Alfredo sauce, gooey melted cheese, and a…

By Madison • September 13, 2025 • Reading time: 6 min

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Creamy Alfredo Lasagna Soup is like all your favorite parts of lasagna in a warm, cozy bowl. It’s loaded with tender noodles, rich Alfredo sauce, gooey melted cheese, and a mix of Italian herbs that make each spoonful feel comforting and satisfying. This soup brings together the best of creamy, cheesy, and hearty flavors in a way that’s super easy to enjoy.

I love making this soup when I want something that feels like a treat but isn’t too fussy to prepare. The Alfredo sauce gives it a velvety texture that makes every bite smooth and rich without being too heavy. One tip I’ve learned is to stir in the cheese slowly so it melts perfectly and creates that signature creamy feel. It’s always a hit with friends and family because it tastes like a warm hug in a bowl.

This soup is fantastic to serve with some crusty bread or a simple side salad, making it a full meal that’s great for chilly nights or when you crave something cozy. I remember making it on a rainy weekend, and everyone kept coming back for seconds, surprised it was a soup at all! It’s one of those dishes I keep coming back to because it combines the fun of lasagna with the ease of soup, and that’s a combo that just works for me every time.

How Do You Prevent Cream and Cheese from Curdling in Alfredo Soup?

Adding cream and cheese to hot soup can sometimes cause curdling or separation. Here’s how to keep it creamy and smooth:

• Use medium to low heat when stirring in the cream and cheese—avoid boiling.
• Add cheese gradually, stirring constantly to help it melt evenly.
• If the soup seems too hot, remove it from heat before adding dairy, then return to low heat while stirring.
• Avoid letting the soup simmer fiercely after dairy is added, as this can break the sauce.

Taking these steps helped me get silky Alfredo soup every time without lumps or curdling, giving it that velvety texture that makes it so comforting.

Equipment You’ll Need

• Large pot or Dutch oven – perfect for browning sausage and simmering soup all in one pot.
• Wooden spoon or spatula – helps you break up sausage and stir without scratching your pot.
• Chef’s knife and cutting board – for chopping onions, garlic, and parsley easily.
• Measuring cups and spoons – to keep the ingredients balanced for creamy, flavorful soup.
• Ladle – makes serving the soup neat and easy.

Flavor Variations & Add-Ins

• Swap Italian sausage for ground beef or turkey for a milder taste.
• Add sautéed mushrooms or spinach for extra veggies and earthiness.
• Stir in cooked chicken for a different protein option that pairs well with Alfredo sauce.
• Mix in red pepper flakes or fresh basil to boost the heat or freshness, depending on your mood.

How to Make Creamy Alfredo Lasagna Soup

Ingredients You’ll Need:

Main Ingredients:

• 1 lb ground Italian sausage (mild or hot)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups half-and-half or heavy cream
• 8 oz lasagna noodles, broken into bite-size pieces
• 1 (15 oz) can diced tomatoes, drained
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

How Much Time Will You Need?

This creamy Alfredo lasagna soup takes about 30 minutes from start to finish. You’ll spend around 10 minutes preparing ingredients and browning sausage, then about 15 minutes simmering noodles and flavors, and 5 minutes gently heating the cheese and cream until perfectly melted and smooth. It’s a quick and cozy meal!

Step-by-Step Instructions:

1. Brown the Sausage and Cook Aromatics:

In a large pot or Dutch oven over medium heat, cook the ground Italian sausage, breaking it into small crumbles as it browns. Once browned, drain any excess fat if needed. Add the finely chopped onion and cook for 3-4 minutes until softened. Then stir in the minced garlic and cook for 1 more minute until fragrant.

2. Add Broth, Pasta, and Tomatoes:

Pour in the chicken broth and bring the pot to a gentle boil. Add the broken lasagna noodles and drained diced tomatoes. Lower the heat to medium-low and simmer for about 10 minutes, or until the noodles are tender but not mushy.

3. Stir in Cream and Cheese:

Slowly add the half-and-half (or heavy cream), grated Parmesan, shredded mozzarella, Italian seasoning, and crushed red pepper flakes if using. Stir frequently and cook over low heat for about 5 minutes until the cheeses melt and the soup turns creamy. Take care not to boil after adding dairy to keep it smooth and silky.

4. Season and Serve:

Taste your soup and adjust seasoning with salt and freshly ground black pepper as desired. Serve hot, garnished with chopped fresh parsley and extra Parmesan if you like. This soup pairs wonderfully with toasted garlic bread or a simple side salad to round out your meal.