Creamy Alfredo Lasagna Soup is like all your favorite parts of lasagna blended into one comforting bowl. It’s full of tender noodles, creamy Alfredo sauce, cheesy goodness, and bits of savory ground meat, all coming together in a rich, cozy soup that feels like a warm hug on a chilly day.
I love making this soup when I want something that’s both easy and feels special. It’s one of those recipes where you get the satisfaction of lasagna without the long baking time, which means more time to relax and enjoy. I usually add a little extra cheese on top and some crunchy garlic bread on the side to make it even better.
This soup is perfect for sharing with family or friends because it’s simple to make and always brings smiles at the table. I’ve found that it’s great for those comfort food cravings or when you want a meal that feels like a treat but isn’t too fussy. Plus, leftovers taste just as good the next day, which is a big win in my book!
Key Ingredients & Substitutions
Ground Italian Sausage: This adds bold flavor and richness. If you prefer less spice, use ground beef or turkey. For a vegetarian option, try plant-based sausage or extra mushrooms.
Alfredo Sauce & Heavy Cream: These create the creamy base. You can use store-bought Alfredo for ease, or make your own for freshness. Substitute half-and-half or a mix of cream and milk if you want it lighter.
Mafaldine or Ruffled-Edge Pasta: The wavy edges hold the sauce nicely. If unavailable, broken lasagna noodles or any short pasta like penne work well.
Spinach & Parmesan Cheese: Spinach adds a fresh contrast to the creamy soup. Try kale or Swiss chard instead. Parmesan brings that cheesy punch—use mozzarella for a milder flavor.
How Can I Prevent the Pasta from Getting Mushy in the Soup?
The pasta cooks directly in the soup, so you want it perfectly tender, not mushy. Here’s how I do it:
- Add the pasta when the soup is boiling to keep noodles firm.
- Stir occasionally to prevent sticking.
- Cook just until al dente (follow timing on the package or taste often).
- If you want leftovers, undercook the pasta slightly and add more broth when reheating.
- Try bigger pasta shapes or noodles with ridged edges—they hold up better in soup.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for cooking all the ingredients together without crowding.
- Wooden spoon – helps stir the sausage and veggies without scratching your pot.
- Chef’s knife – for chopping onion, garlic, mushrooms, and spinach quickly and safely.
- Measuring cups and spoons – to keep your ingredient amounts just right.
- Ladle – makes serving this creamy soup neat and easy.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken for a leaner option that still tastes great.
- Add red pepper flakes for a spicy kick when you want more heat.
- Stir in sun-dried tomatoes for an extra tangy, sweet note that brightens the soup.
- Use fresh basil or oregano instead of Italian seasoning for a different fresh herb flavor.
Creamy Alfredo Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground Italian sausage (or ground beef)
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, drained
- 1 tsp Italian seasoning
- 8 oz mafaldine or ruffled-edge pasta (or broken lasagna noodles)
- 1/2 cup heavy cream
- 1 cup Alfredo sauce (store-bought or homemade)
- 2 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese, plus extra for topping
- Salt and pepper to taste
- 2 tbsp olive oil
How Much Time Will You Need?
This creamy Alfredo lasagna soup comes together in about 30 to 40 minutes. You’ll spend around 10 minutes chopping and prepping ingredients, 15 minutes cooking the meat, veggies, and pasta, and another 5 to 10 minutes stirring in the cream and cheese to make it nice and smooth. It’s a quick way to enjoy the feel of lasagna without the oven time.
Step-by-Step Instructions:
1. Cook the Sausage and Veggies:
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for about 3 minutes until they become soft and fragrant. Add ground Italian sausage and cook until browned, breaking it up with your spoon. Stir in the sliced mushrooms and keep cooking until they’re soft, about 4 minutes.
2. Add Broth, Tomatoes, and Seasoning:
Pour in the chicken broth, add the drained diced tomatoes, and sprinkle the Italian seasoning over everything. Stir it well so the flavors blend and bring the pot to a gentle boil.
3. Cook the Pasta:
Add the mafaldine or lasagna noodles to the boiling soup. Cook according to the pasta package instructions, usually 8 to 10 minutes, until the pasta is just tender but not mushy.
4. Make It Creamy:
Lower the heat to a simmer and stir in the heavy cream and Alfredo sauce. Mix well until the soup turns creamy and smooth.
5. Add Spinach and Cheese:
Toss in the fresh spinach leaves and sprinkle the grated Parmesan cheese. Stir until the spinach wilts and the cheese melts into the soup.
6. Season and Serve:
Give the soup a taste and season with salt and pepper as you like. Ladle the soup into bowls and add extra Parmesan on top if you want. Serve hot and enjoy a warming bowl of creamy, cheesy goodness!
Can I Use Frozen Sausage Instead of Fresh?
Yes, you can! Just make sure to thaw it completely in the fridge overnight before cooking. This helps it brown evenly and prevents excess moisture in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding pasta and spinach. Store it in the fridge for up to 2 days. When ready to serve, reheat and then add the pasta and spinach so they stay fresh and don’t get mushy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream to loosen it up and stir gently until warmed through.
Can I Substitute the Alfredo Sauce?
Yes! You can use homemade Alfredo sauce or your favorite store-bought brand. If you want a lighter option, try substituting half Alfredo sauce and half chicken broth or milk.
