Creamy Alfredo Lasagna Soup: One-Pot Comfort Food

Have you ever craved the rich, cheesy, and comforting layers of a classic baked lasagna but shuddered at the thought of all the boiling, layering, and baking involved? What if you could capture all that beloved flavor—the savory sausage, the creamy cheese, the tender pasta—in a single pot and have it ready in under an hour? This Alfredo Lasagna Soup is the cozy, one-pot wonder you’ve been dreaming of.

This recipe transforms the essence of a white lasagna into a luxuriously creamy and hearty soup. It’s packed with Italian sausage, tender lasagna noodles, and fresh spinach, all swimming in a velvety Parmesan and cream broth. Finished with a dollop of cool ricotta, it’s the ultimate comfort food for a chilly evening, a busy weeknight, or anytime you need a delicious, soul-warming meal without the fuss.

Ingredients

Here are the simple yet flavorful components that come together to create this incredible soup. Using fresh, quality ingredients will make all the difference.

this now & bake later ❤️

Timing

Get all the flavor of traditional lasagna in a fraction of the time. This one-pot recipe is a weeknight dinner hero.

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes (All the flavor of baked lasagna in less than half the time!)

Step 1: Brown the Sausage and Aromatics

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground Italian sausage and cook until it’s nicely browned, using a wooden spoon to break it into smaller crumbles as it cooks. If your sausage is particularly fatty, you can drain off any excess grease at this stage. Add the chopped onion and sauté for 3-4 minutes until it begins to soften, then stir in the minced garlic and cook for another minute until fragrant.

Step 2: Build the Broth and Cook the Noodles

Pour the chicken broth and water into the pot, scraping up any browned bits from the bottom—this is where so much flavor lives! Bring the liquid to a simmer. Once simmering, add the broken lasagna noodles and the Italian seasoning. Stir well and allow the noodles to cook for about 10-12 minutes, or until they are al dente (tender with a slight bite).
Tip: Stir the soup occasionally as the noodles cook to prevent them from sticking to the bottom of the pot.

Step 3: Create the Creamy Alfredo Base

Reduce the heat to low. Slowly stir in the heavy cream and the grated Parmesan cheese. Continue stirring gently until the cheese has completely melted into the broth, creating a velvety, rich base. Season with salt and pepper to taste. Be careful not to let the soup boil after adding the cream and cheese, as this can cause it to separate.

Step 4: Wilt the Spinach and Serve

Add the fresh spinach to the pot. Stir for just a minute or two until the spinach has wilted into the soup. The residual heat is all you need. Ladle the hot Alfredo Lasagna Soup into bowls. For the full lasagna experience, top each serving with a generous dollop of ricotta cheese and a sprinkle of fresh parsley.

Nutritional Information

The following is an estimated nutritional breakdown per serving, based on the recipe yielding 6 servings. Values can vary based on the specific ingredients used.

• Calories: 620 kcal
• Protein: 28 g
• Carbohydrates: 35 g
• Fat: 42 g
• Saturated Fat: 22 g

Healthier Alternatives

This indulgent soup can be easily modified to be a bit lighter without sacrificing its creamy, comforting nature.

• Leaner Protein: Swap the Italian sausage for ground chicken, ground turkey, or even a plant-based sausage for a vegetarian option.
• Lighter Cream: Replace the heavy cream with half-and-half or evaporated milk for a less rich but still creamy texture.
• Add More Greens: Boost the nutritional value by adding more spinach or stirring in some chopped kale along with the noodles.
• Whole Wheat Noodles: Substitute regular lasagna noodles with a whole wheat version for added fiber.

Serving Suggestions

This soup is a complete meal in a bowl, but a few simple accompaniments can make it even more special.

• Crusty Bread: Serve with a side of warm, crusty garlic bread or breadsticks for dipping into the creamy broth.
• Simple Salad: A crisp green salad with a light vinaigrette provides a fresh, acidic contrast to the richness of the soup.
• Extra Cheese: For true cheese lovers, offer extra grated Parmesan at the table for sprinkling on top.
• A Touch of Heat: A pinch of red pepper flakes added as a garnish gives the soup a gentle, warming spice.

Common Mistakes to Avoid

This recipe is straightforward, but keep these tips in mind for perfect results.

• Mushy Noodles: Overcooking the noodles will result in a mushy texture, especially in leftovers. Solution: Cook the noodles just until al dente. They will continue to soften in the hot broth. If you plan on having leftovers, consider cooking the noodles separately and adding them to each bowl as you serve.
• Curdled Sauce: Boiling the soup after adding the cream and cheese can cause the dairy to curdle or separate. Solution: Always lower the heat to a gentle simmer before stirring in the cream and Parmesan.
• Sticking Pasta: Lasagna noodles can stick to the bottom of the pot as they cook. Solution: Give the soup a good stir every few minutes while the noodles are simmering to keep everything moving.

Storing Tips

This soup makes for fantastic leftovers, becoming even more flavorful as the ingredients meld.

• Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the noodles will absorb more of the broth as it sits, making the soup thicker.
• Reheating: Reheat the soup gently on the stovetop over medium-low heat. You will likely need to add a splash of chicken broth or milk to thin it back out to your desired consistency.
• Freezing: While you can freeze this soup, be aware that cream-based sauces and pasta can change texture upon thawing. For best results, you could make the soup base without the noodles or cream, freeze it, and then add fresh noodles and dairy when you reheat it.

Conclusion

This Alfredo Lasagna Soup is everything you love about lasagna—rich, cheesy, and deeply comforting—made incredibly simple in one pot. It’s a hearty, satisfying meal that will warm you from the inside out and is guaranteed to become a new favorite in your recipe collection. Perfect for a family dinner or a cozy night in, it delivers a gourmet experience with minimal effort.

We can’t wait for you to try this soul-soothing soup. Give it a go and tell us what you think in the comments below! We love hearing your feedback. Don’t forget to rate the recipe and subscribe for more easy and delicious comfort food ideas.

FAQs

Q1. Can I use a different type of meat?

Absolutely. While Italian sausage adds a wonderful savory and slightly spicy flavor, you can easily substitute it with ground chicken, ground turkey, or even ground beef. Just be sure to season it well.

Q2. Can this soup be made gluten-free?

Yes, making this soup gluten-free is simple. Just substitute the regular lasagna noodles with your favorite brand of gluten-free lasagna noodles. Cook them according to their package directions, as cooking times can vary.

Q3. Can I make this Alfredo Lasagna Soup vegetarian?

Of course! To make a vegetarian version, omit the sausage and start by sautéing the onions with some sliced mushrooms for a meaty texture. Use a hearty vegetable broth instead of chicken broth. It will be just as delicious and comforting.

Creamy Alfredo Lasagna Soup: One-Pot Comfort Food

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• Author: Evelyn Marcella Rivera
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

All the cozy flavor of classic lasagna—now in a creamy, one-pot soup. This Alfredo-style lasagna soup is rich, cheesy, and ready in about 40 minutes, making it the perfect weeknight comfort bowl. Top each serving with ricotta and parsley for that true lasagna finish.

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 1 pound ground Italian sausage
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups rich chicken broth
• 2 cups water
• 8 ounces lasagna noodles, broken into bite-size pieces
• 1 teaspoon Italian seasoning
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 cups fresh spinach
• 1 cup whole milk ricotta cheese (for topping)
• Chopped fresh parsley, optional (for garnish)

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Instructions

1. Brown the sausage & aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and cook, breaking it up, until browned. If needed, drain excess fat. Add onion; sauté 3–4 minutes until softened. Stir in garlic; cook 1 minute until fragrant.

2. Build the broth & cook noodles: Pour in chicken broth and water, scraping up browned bits. Bring to a simmer. Add broken lasagna noodles and Italian seasoning; cook 10–12 minutes, stirring occasionally, until noodles are al dente.

3. Make it creamy: Reduce heat to low. Stir in heavy cream and Parmesan until smooth and velvety. Season with salt and pepper. Avoid boiling after adding dairy.

4. Finish & serve: Stir in spinach until just wilted, 1–2 minutes. Ladle soup into bowls. Top each with a generous dollop of ricotta and sprinkle with parsley if using. Serve immediately.

Notes

• Noodle tip: Break lasagna sheets into roughly 1–2 inch pieces for easy eating. Stir during cooking to prevent sticking.
• Thicker or thinner: For a thicker, “lasagna-pan” vibe, let the soup sit 5–10 minutes before serving. For thinner, add a splash of broth.
• Swap the sausage: Try ground turkey Italian sausage or beef. For vegetarian, use plant-based sausage and vegetable broth.
• Cheese boost: Add extra Parmesan at the table or melt in a handful of low-moisture mozzarella for extra stretch.
• Storage: Refrigerate up to 3 days. Noodles continue to absorb liquid—add broth when reheating. Freezing not recommended due to dairy.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup, Dinner
• Method: One-Pot, Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 620
• Fat: 42 g
• Saturated Fat: 22 g
• Carbohydrates: 35 g
• Cholesterol: 28 g