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alfredo lasagna soup

🍲 Alfredo Lasagna Soup Recipe Card

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 5 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb ground Italian sausage or ground chicken/turkey
  • 1 tbsp olive oil
  • 1 small onion diced
  • 4 garlic cloves minced
  • 5 cups chicken broth
  • 1 jar 15 oz Alfredo sauce
  • 1 can 14.5 oz diced tomatoes (drained)
  • 2 tsp Italian seasoning
  • ½ tsp crushed red pepper flakes optional
  • 8 –10 lasagna noodles broken into pieces
  • 1 cup heavy cream
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish

Method
 

Cook Meat:
  1. In a large pot or Dutch oven, heat olive oil. Add Italian sausage and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Sauté Aromatics:
  1. Add onion and cook 3 minutes until softened. Stir in garlic and cook 1 minute.
Build Soup Base:
  1. Pour in chicken broth, Alfredo sauce, diced tomatoes, Italian seasoning, and red pepper flakes. Stir well.
Cook Pasta:
  1. Add broken lasagna noodles directly to the pot. Simmer uncovered for 15–20 minutes, stirring occasionally, until noodles are tender.
Make it Creamy:
  1. Lower heat, stir in heavy cream, mozzarella, and Parmesan until melted and smooth. Season with salt and pepper.
Serve:
  1. Ladle into bowls and top with fresh parsley or basil.

Notes

Don’t overcook the noodles — they’ll continue to soften in the hot soup.
For extra richness, add a dollop of ricotta on top before serving.
Swap sausage for rotisserie chicken for a quicker version.
This soup thickens as it sits — thin with extra broth or cream when reheating.