Cozy, rich, and soul-satisfying, this Creamy Alfredo Lasagna Soup delivers all the cheesy, saucy goodness of traditional lasagna in a fraction of the time. It fuses the hearty essence of Italian comfort food with the convenience of a single pot, offering you a velvety bowl of flavor-packed warmth. Imagine the beloved elements of lasagna—savory ground meat, tender pasta, and creamy Alfredo sauce—blended into a luxurious soup that warms you from the inside out.

Perfect for chilly evenings or when you’re craving comfort in a bowl, this soup is both filling and easy to prepare. The melted cheese atop each serving creates that signature lasagna indulgence, while the fresh basil adds a pop of brightness. Pair it with crusty garlic bread, and you’ve got a dinner that will have everyone coming back for seconds.

Ingredients for this Creamy Alfredo Lasagna Soup

1 lb ground Italian sausage (or ground beef)
1 small onion, diced
3 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes (optional)
4 cups chicken broth
1 (14.5 oz) can diced tomatoes (with juices)
1/2 cup heavy cream
1 jar (15 oz) Alfredo sauce
8 lasagna noodles, broken into pieces
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach leaves
Salt and freshly ground black pepper to taste
Fresh basil, for garnish

Step 1: Brown the Meat

In a large pot or Dutch oven over medium-high heat, cook the Italian sausage (or ground beef) until it’s browned and no longer pink. Break it apart with a spoon as it cooks. Once browned, remove any excess grease if needed.

Step 2: Add Onion, Garlic, and Seasonings

Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes (if using). Cook for another minute until fragrant.

Step 3: Deglaze and Simmer

Pour in the chicken broth and the can of diced tomatoes with their juices. Stir well, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle boil.

Step 4: Add Pasta

Reduce the heat to medium and add the broken lasagna noodles. Let them simmer uncovered, stirring occasionally, until al dente (about 10-12 minutes).

Step 5: Stir in the Cream and Alfredo

Once the pasta is tender, lower the heat and stir in the heavy cream and Alfredo sauce. Mix well and let everything heat through for about 5 minutes.

Step 6: Add Cheese and Spinach

Add the shredded mozzarella and Parmesan cheese, stirring until melted and combined. Finally, fold in the fresh spinach until just wilted.

Step 7: Final Seasoning and Serve

Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and garnish with fresh basil. Serve hot with toasted garlic bread for the perfect meal.

Frequently Asked Questions

How can I make this soup vegetarian?

Swap the sausage for plant-based ground meat or sautéed mushrooms. Use vegetable broth instead of chicken broth.

Can I use a different type of pasta?

Yes! Any short pasta like rotini, penne, or bowties works well. Just adjust cooking time accordingly.

What if I don’t have Alfredo sauce?

You can substitute with homemade Alfredo made from butter, cream, and Parmesan, or use a creamy garlic pasta sauce.

Is this soup gluten-free?

Only if you use gluten-free pasta and verify that all sauces and broth are gluten-free.

Can I use pre-cooked lasagna noodles?

Yes, but add them at the very end to prevent overcooking and mushiness.

How do I make it spicier?

Increase the crushed red pepper flakes or stir in a spoonful of hot sauce or diced jalapeños.