Creamy Alfredo Lasagna Soup is like a warm hug in a bowl with all the classic flavors of lasagna turned into a cozy, rich soup. It’s loaded with tender noodles, a creamy Alfredo sauce base, bits of cheesy goodness, and a touch of herbs that make it feel just like your favorite Italian feast—all in a spoonful.
I love making this soup on chilly nights when I want something comforting but without all the fuss of baking a whole lasagna. It’s surprisingly easy to pull together, and I always find myself adding a little extra cheese on top because, well, who can say no to that? Sometimes I toss in a handful of fresh spinach for a pop of green—it adds a nice freshness without stealing the show.
My favorite way to serve this soup is with a warm, crusty piece of bread to dip into that creamy sauce. It’s perfect for sharing with family or friends, and there’s something about the familiar flavors that instantly makes everyone feel at home. Whenever I make it, it’s like inviting everyone to the table for a casual, delicious dinner that leaves you full and happy.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a bit of spice. If you want a lighter option, ground turkey or chicken works well too. For a vegetarian version, try plant-based crumbles.
Mushrooms: They bring earthiness and texture. Feel free to swap with zucchini or bell peppers if you prefer or want more veggies.
Cheese Tortellini or Lasagna Noodles: Tortellini makes the soup quicker and easier. If using lasagna noodles, breaking them into smaller pieces helps them cook evenly. Gluten-free pasta can be a good swap here.
Heavy Cream & Parmesan: These create the creamy Alfredo base. For a lighter touch, use half-and-half or a mix of milk and cream cheese. Nutritional yeast can be a substitute for Parmesan in vegan versions.
Spinach: It adds color and freshness. Kale or Swiss chard are great alternatives that hold up well in soup.
How Do I Keep the Pasta from Getting Mushy?
Keeping the pasta just right in this soup can be tricky. Here’s how to get it perfectly tender but not mushy:
- Cook the pasta directly in the soup broth to soak up all the flavors.
- Use tortellini if you want a faster cook and a softer bite; broken lasagna noodles need a little more care.
- Watch the cooking time carefully—follow package instructions and test often.
- Once pasta is cooked, lower the heat and gently simmer; avoid boiling too hard.
- If making ahead, undercook the pasta slightly and add fresh cooked pasta when reheating.
Taking these steps helps keep the noodles tender and prevents them from turning mushy, so your soup stays delicious bowl after bowl.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup all in one place and letting flavors meld.
- Wooden spoon – great for stirring without scratching your pot.
- Knife and cutting board – you’ll need these for chopping onions, garlic, mushrooms, and spinach easily.
- Ladle – helps serve the soup neatly into bowls without spills.
- Measuring cups and spoons – keep your ingredient amounts on point for balanced flavor.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken if you want less fat but still tasty protein.
- Add sun-dried tomatoes for a tangy, slightly sweet twist that brightens the creamy base.
- Use kale instead of spinach for a heartier green that holds up well to simmering.
- Stir in fresh basil or oregano at the end for a fresh herb note when serving.
How to Make Creamy Alfredo Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground Italian sausage (mild or spicy)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups chicken broth
- 3 cups water
- 8 oz cheese tortellini or broken lasagna noodles
- 1 cup fresh spinach, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Freshly ground black pepper
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and about 25 minutes of cooking, so you’ll have a tasty, creamy soup ready in roughly 35 minutes. It’s a quick way to get warm, comforting lasagna flavors on your table without the wait!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground Italian sausage and cook until browned and fully cooked, breaking it into small pieces with a spoon. Once cooked, remove the sausage with a slotted spoon and set aside, leaving the flavorful drippings in the pot.
2. Sauté Vegetables:
In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sliced mushrooms, cooking for another 3-4 minutes until the mushrooms are softened and fragrant.
3. Add Broth and Pasta:
Pour in the chicken broth and water, then bring the mixture to a boil. Add the cheese tortellini or broken lasagna noodles directly into the boiling broth. Cook according to package instructions (usually about 5-7 minutes) until the pasta is tender.
4. Finish the Soup:
Reduce the heat to medium-low. Stir in the cooked sausage, chopped spinach, heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes if you like a little heat. Season with salt and pepper to taste. Let the soup simmer gently for about 5 minutes, stirring occasionally, until everything is heated through and creamy.
5. Serve and Enjoy:
Ladle the creamy soup into bowls and garnish with freshly chopped parsley and a pinch of black pepper. Serve it up warm, perhaps with a side of crusty bread or garlic bread to soak up all that delicious sauce.
Enjoy your cozy bowl of Creamy Alfredo Lasagna Soup—comfort food made simple and scrumptious!
Can I Use Frozen Sausage Instead of Fresh?
Yes! Just be sure to thaw it completely before cooking. Thaw overnight in the fridge or use the defrost setting on your microwave. Cooking frozen sausage directly can lead to uneven cooking.
Can I Substitute Pasta for Gluten-Free or Low-Carb Options?
Absolutely! Use gluten-free tortellini or noodles if needed. For a low-carb twist, spiralized zucchini noodles or cauliflower gnocchi work well—just add them towards the end and cook until tender.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating.
Can I Make This Soup Ahead of Time?
Yes! Prepare the soup up to the point of adding cream and pasta, then cool and refrigerate. When ready to eat, reheat, add cream and pasta, and cook until the noodles are tender for best texture.
