Decadent Creamy Alfredo Lasagna Soup is like a cozy hug in a bowl, packed with all the best flavors of classic lasagna but in a warm, creamy soup form. Think tender pasta, rich Alfredo sauce, melted cheese, and Italian seasonings all coming together in a luscious, comforting broth that feels both familiar and special.
I love how this soup switches things up by turning lasagna into something a little easier to eat without losing any of that cheesy goodness. It’s creamy without being heavy, and the layers of flavors from garlic, herbs, and cheese make every spoonful feel like a little celebration. I find it’s the perfect meal to make on a chilly night when you want something filling but not too complicated to prepare.
One of my favorite ways to serve this is with a simple green salad and some warm crusty bread to soak up every last drop. It’s also a big hit with family and friends because it feels like a classic Italian dinner but comes together so quickly. Whenever I make this soup, it always brings smiles and requests for seconds, so be ready to share, or maybe keep a little extra just for yourself!
Key Ingredients & Substitutions
Italian Sausage: This adds savory flavor and richness. You can swap pork sausage for turkey or plant-based sausage if you want a lighter or vegetarian version.
Alfredo Sauce: Store-bought works well for convenience, but homemade Alfredo makes the soup extra creamy. For a lighter option, use a mix of milk and cream cheese instead.
Lasagna Noodles: Break them into chunks before cooking to fit the soup style. If you prefer, use broken spaghetti or any wide pasta shape you have on hand.
Spinach: Fresh spinach adds color and nutrients. You can substitute kale or Swiss chard if that’s what you have available.
Mozzarella & Parmesan: These cheeses bring that classic cheesy lasagna flavor. Try Pecorino Romano for a sharper bite or use vegan cheese to make it dairy-free.
How Do You Keep the Pasta Perfectly Tender Without Getting Mushy?
The pasta can get mushy if overcooked since it’s in the soup liquid. Here’s how I manage it:
- Break the lasagna noodles into small pieces so they cook quickly and evenly.
- Add noodles when the broth is boiling and watch the time carefully.
- Test noodles a minute or two before package time to avoid overcooking.
- If making ahead, cook noodles separately and add to each bowl when serving.
This way, the noodles stay tender with a slight bite, just like lasagna noodles should be.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it’s big enough to cook everything in one place and makes stirring easy.
- Slotted spoon – useful for removing cooked sausage without excess grease.
- Knife and cutting board – needed to chop the onion, garlic, and sun-dried tomatoes.
- Measuring cups and spoons – help add ingredients accurately, especially for seasonings and liquids.
- Food-safe stirring spoon – keeps everything moving so ingredients don’t stick or burn.
Flavor Variations & Add-Ins
- Use ground turkey or chicken sausage instead of Italian sausage for a leaner option.
- Swap spinach for kale, chard, or arugula to vary greens and flavors.
- Add crushed red pepper flakes or hot sauce if you like a spicy kick.
- Mix in cooked pancetta or bacon bits for extra smoky richness.
Decadent Creamy Alfredo Lasagna Soup
Ingredients You’ll Need:
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups chicken broth
- 2 cups Alfredo sauce (store-bought or homemade)
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 2 cups fresh spinach, roughly chopped
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- ¼ cup sun-dried tomatoes, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 20 minutes for cooking, making it ready in approximately 30 minutes. It’s a quick, comforting meal that fits perfectly into a busy day or cozy evening.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until it’s browned and cooked through, around 5-7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving the flavorful oil in the pot.
2. Sauté Vegetables:
In the same pot, add the chopped onion and cook until soft and translucent for about 3-4 minutes. Then add the minced garlic and sliced mushrooms. Stir and cook until mushrooms are tender and lightly browned, roughly 4-5 minutes.
3. Cook the Pasta in Broth:
Pour in the chicken broth and bring it to a boil. Add the broken lasagna noodles and cook as the package directs, usually 8-10 minutes, until the noodles are al dente and tender.
4. Add Sauce, Sausage, and Spinach:
Lower the heat to medium-low and stir in the Alfredo sauce, cooked sausage, Italian seasoning, red pepper flakes if you like a little heat, and the chopped spinach. Cook just until the spinach wilts and everything is warmed through, about 3-5 minutes.
5. Stir in Cheese and Seasonings:
Add the shredded mozzarella and Parmesan cheese into the pot. Stir gently until the cheese has melted into the soup, creating a creamy texture. Season with salt and freshly ground black pepper to taste.
6. Serve and Garnish:
Ladle the soup into bowls. Sprinkle the chopped sun-dried tomatoes and fresh parsley on top for a pop of color and extra flavor. Enjoy it hot with crusty garlic bread or a simple green salad on the side.
Can I Use Frozen Spinach Instead of Fresh?
Yes, frozen spinach works well! Just thaw it completely and squeeze out excess moisture before adding to the soup to avoid watering it down.
Can I Make Alfredo Sauce from Scratch?
Absolutely! A simple homemade Alfredo sauce made with butter, heavy cream, and Parmesan cheese will elevate the soup’s flavor. Just cook it gently until it’s smooth and creamy before stirring it into the soup.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the sauce smooth. If the soup thickens too much, add a splash of chicken broth or milk.
Can I Substitute the Italian Sausage?
Definitely! Ground turkey, chicken, or plant-based sausage are great alternatives. Just cook them the same way to build that meaty, savory base for the soup.
