There’s a certain magic in transforming a beloved classic into a weeknight wonder, and this Alfredo Lasagna Soup is pure culinary enchantment. It captures all the rich, cheesy, tomato-y goodness of traditional lasagna but in a comforting, soul-warming soup. You get tender noodles and a velvety, flavorful broth that feels like a cozy hug in a bowl.
I absolutely adore how this soup comes together so easily, making it a frequent guest on my table, especially when comfort food calls. It’s the kind of meal that feels special enough for company yet simple enough for a busy Tuesday night. Everyone always raves about it!
Why I Love This Recipe
This recipe is a weeknight warrior! Seriously, it whips up in under an hour, making it perfect for those busy evenings. The flavor is just incredible. It’s like the best parts of lasagna all swirled into a comforting soup bowl. Plus, it’s super versatile – add your favorite veggies or switch up the meat. It seriously impresses everyone who tries it!
Alfredo Lasagna Soup Ingredients
The heart of this delicious Alfredo Lasagna Soup lies in its simple yet magical combination of pantry staples and fresh flavors. Together, they create a symphony that tastes just like your favorite baked lasagna, but in an easy soup form.
Let’s talk about what goes into this bowl of comfort:
- Ground Beef or Italian Sausage: This forms the savory, meaty base, bringing richness and depth to the soup.
- Onion and Garlic: Our aromatic foundation! They build incredible flavor as they soften and release their delicious essence.
- Crushed Tomatoes and Tomato Sauce: The dynamic duo that gives our soup its classic tomato flavor and a lovely, thick consistency.
- Chicken Broth: This liquid gold brings everything together and forms the delicious soup base.
- Dried Basil and Oregano: These essential Italian herbs are key to that authentic lasagna taste.
- Lasagna Noodles: The star! Broken into pieces, they cook right in the soup, soaking up all those amazing flavors.
- Heavy Cream: This makes it *Alfredo*! It adds a luxurious, creamy texture that balances the tomato beautifully.
- Parmesan Cheese: For that salty, nutty, umami kick that finishes the soup off perfectly.
- Salt and Black Pepper: Essential for bringing out all the best flavors.
- Red Pepper Flakes (Optional): A little pinch adds a gentle warmth if you like a hint of spice.
Substitutions and Tips
Feel free to get creative! For a lighter soup, you can use half-and-half instead of heavy cream, though it won’t be quite as rich. If you don’t have lasagna noodles on hand, broken spaghetti or your favorite short pasta shape works wonderfully. And for our vegetarian friends, simply omit the meat and swap chicken broth for vegetable broth. You can always amp up the herbs or add a pinch more red pepper flakes if you’re feeling adventurous. Remember, the exact amounts are in the printable recipe card!
Kitchen Tools You’ll Need
- Large pot or Dutch oven (a stockpot works too!)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
How to Make Alfredo Lasagna Soup
Making this amazing Alfredo Lasagna Soup is easier than you think! I’ll walk you through each step. You’ll be enjoying a bowl of cozy goodness in no time. Let’s get started!
Sautéing the Aromatics
First, grab a big pot or Dutch oven. Brown your ground beef or Italian sausage over medium-high heat. Make sure to drain off any extra fat—we want flavor, not grease! Now, toss in your chopped onion. Cook it until it gets nice and soft, about five minutes. Add your minced garlic next. Stir it around for just one more minute until it smells wonderful. This smells amazing!
Building the Flavor Base
Pour in the crushed tomatoes, tomato sauce, and chicken broth. Add your dried basil and oregano. Don’t forget the salt and pepper! If you like a little heat, add the red pepper flakes now. Stir everything together well. Bring this mixture to a boil. Then, turn the heat down low. Let it simmer for 15 to 20 minutes. This lets all the delicious flavors meld together.
Cooking the Noodles
Time for the noodles! Break your lasagna noodles into 2-3 inch pieces. Add them right into the simmering soup. Cook them for about 10 to 12 minutes. You want them to be al dente, which means they should still have a slight bite. Stir them now and then. This stops them from sticking to the bottom of the pot. Nobody wants stuck noodles!
Finishing the Soup
Now for the creamy magic! Stir in the heavy cream and grated Parmesan cheese. Gently heat the soup for another 2 to 3 minutes. Make sure it’s warm all the way through. It’s really important not to let it boil after you add the cream. This keeps the soup smooth and luscious.
Serving the Alfredo Lasagna Soup
Your incredible Alfredo Lasagna Soup is ready! Ladle generous portions into your favorite bowls. Top each one with a dollop of creamy ricotta cheese or a sprinkle of shredded mozzarella. A little chopped fresh parsley makes it look extra special. Serve it up hot and enjoy this comforting Italian-American classic!
How to Store Alfredo Lasagna Soup
Leftover Alfredo Lasagna Soup is a treasure! Store it in an airtight container in the refrigerator for up to 3 days. It reheats beautifully on the stovetop or in the microwave. For longer storage, let the soup cool completely, then freeze it in portion-sized containers or freezer bags for up to 2 months. Thaw overnight in the fridge and reheat gently.
Tips for Success
- Use quality crushed tomatoes for the best flavor.
- Don’t overcook the lasagna noodles. They finish cooking slightly off the heat.
- Stir the soup often while noodles cook.
- Taste and adjust seasonings before serving.
- Add a splash more broth if the soup seems too thick.
Serving Suggestions
- Serve with crusty bread for dipping.
- A simple green salad complements the richness.
- Pair with a light Italian red wine or sparkling water.
- Garnish generously with fresh parsley for color.
Alfredo Lasagna Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A comforting and flavorful soup that captures all the deliciousness of lasagna in an easy-to-make soup format.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 8–10 lasagna noodles, broken into 2–3 inch pieces
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (for garnish)
- Ricotta cheese or mozzarella cheese, for serving
Instructions
- In a large pot or Dutch oven, brown the ground beef or Italian sausage over medium-high heat. Drain any excess fat.
- Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes, tomato sauce, and chicken broth. Add the basil, oregano, red pepper flakes (if using), salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
- Add the broken lasagna noodles to the simmering soup. Cook for 10-12 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
- Stir in the heavy cream and grated Parmesan cheese. Heat through for 2-3 minutes, but do not boil after adding cream.
- Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese or a sprinkle of shredded mozzarella, and garnish with fresh parsley. Serve hot.
Notes
- For a vegetarian option, omit the meat and use vegetable broth.
- Adjust red pepper flakes to your spice preference.
- Ensure not to overcook the lasagna noodles to avoid them becoming mushy.
