Creamy Alfredo Lasagna Soup is everything you love about rich, cheesy Alfredo pasta—now in spoonable form. This hearty soup brings together tender lasagna noodles, velvety Alfredo sauce, earthy mushrooms, and fresh spinach in a beautifully seasoned broth. It’s indulgent comfort food at its finest, perfect for curling up with after a long day or impressing guests with a bowl of something soul-warming and unique.
The velvety cream base is infused with garlic and herbs, and the pasta soaks up all that luscious flavor. Mushrooms lend their umami depth while spinach adds a touch of freshness, making this dish not only satisfying but also well-rounded. It’s a luxurious twist on a traditional lasagna—no layering required, just pure comfort in every bite.
Ingredients for Creamy Alfredo Lasagna Soup
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper (plus more for garnish)
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 teaspoon salt (adjust to taste)
- 8 oz lasagna noodles, broken into bite-sized pieces
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- Optional: red pepper flakes for heat, chopped parsley for garnish
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3–4 minutes. Stir in the garlic and sauté for another 30 seconds until fragrant.
Step 2: Cook the Mushrooms
Add the sliced mushrooms to the pot and cook for 5–7 minutes until they soften and release their juices. Stir in the Italian seasoning and black pepper to coat the mushrooms evenly with flavor.
Step 3: Build the Broth
Pour in the chicken or vegetable broth, then add the heavy cream and milk. Stir gently to combine. Let the mixture come to a light simmer, not a boil—this keeps the cream from curdling. Season with salt to taste.
Step 4: Add the Noodles
Toss in the broken lasagna noodles. Stir occasionally to prevent sticking. Cook uncovered for 10–12 minutes, or until the noodles are tender but not mushy.
Step 5: Stir in the Greens and Cheese
Add the fresh spinach and cook until wilted, about 2 minutes. Lower the heat, then stir in Parmesan and mozzarella cheeses until fully melted and smooth. The soup should now be creamy, rich, and thickened slightly from the pasta starch.
Step 6: Final Touches
Taste and adjust seasoning if needed. Add a pinch of red pepper flakes for a subtle kick, if desired. Ladle into bowls and garnish with freshly cracked black pepper and chopped parsley. Serve hot and enjoy every cozy, cheesy spoonful.
Storage Instructions
To store your Creamy Alfredo Lasagna Soup, let it cool completely before transferring it into airtight containers. It will keep well in the refrigerator for up to 4 days. Since it contains dairy and pasta, the soup may thicken over time—simply add a splash of broth or milk when reheating to loosen it up.
For longer storage, freeze the soup without the noodles if possible (they tend to get overly soft after freezing). Store in freezer-safe containers for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove, stirring often.
Estimated Nutrition (Per Serving – approx. 1.5 cups)
- Calories: 460 kcal
- Protein: 16g
- Fat: 30g
- Saturated Fat: 17g
- Carbohydrates: 32g
- Sugar: 4g
- Fiber: 2g
- Sodium: 620mg
- Note: Nutritional values may vary based on ingredient brands and portion sizes.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Absolutely. Just use vegetable broth instead of chicken broth and ensure your Parmesan is vegetarian-friendly.
2. Can I substitute the heavy cream?
Yes, you can use half-and-half for a lighter version or full-fat coconut milk for a dairy-free option, though the flavor will change slightly.
3. What kind of mushrooms work best?
Cremini or baby bella mushrooms are great for depth of flavor, but white button mushrooms also work fine.
4. Can I use other pasta shapes?
Totally. Any short pasta like rotini, bowtie, or penne can be used—just adjust cooking time as needed.
5. How do I prevent the noodles from getting soggy?
Cook the noodles just until al dente, and avoid over-simmering the soup once they’re added.
6. Can I add meat to this soup?
Definitely! Shredded rotisserie chicken, cooked Italian sausage, or even crispy bacon would be delicious additions.
7. Is this soup good for meal prep?
Yes, though it’s best when fresh. Store the soup and pasta separately if making ahead to maintain texture.
8. What can I serve with this soup?
It pairs beautifully with crusty bread, a fresh green salad, or roasted veggies for a full meal.
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Creamy Alfredo Lasagna Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
Description
Creamy Alfredo Lasagna Soup is the ultimate cozy-meets-luxury comfort food that delivers all the decadence of lasagna in a rich, spoonable form. This dreamy bowl features a creamy Alfredo broth swirled with garlic, herbs, tender lasagna noodles, savory mushrooms, and fresh spinach. It’s like a warm hug in soup form—perfect for chilly nights, lazy weekends, or when you want something indulgent yet surprisingly easy to make.
Whether you’re on the hunt for easy dinner ideas, hearty soups, or a quick way to transform your favorite pasta into a one-pot wonder, this creamy soup has you covered. It’s a fantastic option for both weeknight meals and cozy dinner parties. If you’re craving a comforting, cheesy, and soul-satisfying dish, this easy recipe is bound to become one of your new favorite food ideas.
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
1 teaspoon Italian seasoning
1/2 teaspoon black pepper (plus more for garnish)
4 cups chicken or vegetable broth
2 cups heavy cream
1 cup whole milk
1/2 teaspoon salt (adjust to taste)
8 oz lasagna noodles, broken into bite-sized pieces
2 cups fresh spinach
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
Optional: red pepper flakes, chopped parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent, about 3–4 minutes. Add garlic and cook for 30 seconds.
- Add mushrooms and cook for 5–7 minutes until softened. Stir in Italian seasoning and black pepper.
- Pour in broth, heavy cream, and milk. Stir to combine and bring to a light simmer. Season with salt.
- Add broken lasagna noodles. Cook uncovered for 10–12 minutes, stirring occasionally until noodles are tender.
- Stir in fresh spinach until wilted.
- Lower the heat and mix in Parmesan and mozzarella until melted and smooth.
- Taste and adjust seasoning. Add red pepper flakes if desired.
- Serve hot, garnished with extra black pepper and parsley.