Ben Kenwood January 2, 2026

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Creamy Alfredo Lasagna Soup

Name: Creamy Alfredo Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb ground chicken, seasoned Italian-style; 1 small yellow onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 (24 oz) jar marinara sauce; 10 lasagna noodles, broken into pieces; 1 cup heavy cream; 1 (15 oz) container ricotta cheese; 1/2 cup grated parmesan cheese; 2 cups shredded mozzarella cheese; 1 tsp dried basil; 1 tsp dried oregano; Salt and pepper to taste; Fresh basil for garnish

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A steaming bowl of Creamy Alfredo Lasagna Soup feels like a warm blanket on a chilly night, with ribbons of pasta, velvety sauce, and bubbling cheese coming together in a single spoonful. The aroma of garlic, simmered tomatoes, and melted parmesan fills the kitchen, inviting friends or family to gather around the table. This version keeps things lighter and straightforward by swapping traditional Italian sausage for seasoned ground chicken, so you still get that savory, herb-forward bite without extra richness. If you love comforting, one-pot meals, this soup sits comfortably alongside other favorites like creamy parmesan Italian sausage ditalini soup for nights when you want something comforting but effortless.

Why This Creamy Alfredo Lasagna Soup Works

Creamy Alfredo Lasagna Soup takes the best parts of lasagna, the creamy indulgence of Alfredo, and the cozy simplicity of a soup, and marries them into one bowl. Instead of layering noodles and sauce, you break the lasagna into bite-sized pieces so every spoonful delivers pasta, tender meat, creamy ricotta, and melted mozzarella. The result is familiar but playful, perfect for weeknights when you want lasagna flavor without the assembly time.

You will love it because it balances richness with bright tomato notes, and it is flexible to your pantry. A few reasons this recipe shines
Comforting, single-bowl meal that still feels special
Quick to make compared with traditional lasagna
Family friendly, easy to adapt with different proteins or cheeses

What You’ll Need

The ingredients below build the creamy, savory body of the soup, with quick swaps to keep things lean and tasty. I use seasoned ground chicken in place of Italian sausage for a lighter finish, you can choose ground turkey or chicken sausage if you prefer more spice.

1 lb ground chicken, seasoned Italian-style if available, casings removed if using sausage
1 small yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 (24 oz) jar marinara sauce
10 lasagna noodles, broken into pieces
1 cup heavy cream
1 (15 oz) container ricotta cheese
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
Fresh basil for garnish

Notes, use low-sodium broth if you want more control over salt levels, and if your marinara is very sweet, a pinch of red pepper flakes or extra oregano helps balance it.

How to Cook Creamy Alfredo Lasagna Soup

Brown the ground chicken, heat a large Dutch oven or heavy pot over medium heat, add a tablespoon of olive oil, then the ground chicken. Break it up with a spoon, cook until bits are golden and the meat gives off a savory aroma, about 6 to 8 minutes.
Sauté the aromatics, push the chicken to one side, add the diced onion, let it soften until translucent and smelling sweet, about 3 minutes, then stir in the garlic until fragrant, about 30 seconds.
Add dried herbs and marinara, sprinkle in the basil and oregano, stir to coat the meat and onions, you should see the sauce shimmer and the herbs bloom in the hot pan.
Pour in chicken broth, scrape up any brown bits from the bottom, bring the mixture to a gentle simmer where small bubbles rise and the liquid loosens the tomato flavor.
Add broken lasagna noodles, nestle them into the simmering sauce, cook until the pasta is tender but still holds shape, about 8 to 10 minutes, stirring occasionally so noodles do not clump.
Stir in heavy cream and ricotta, lower the heat and whisk until the soup becomes silky, you will see the color shift to a warm, pale orange as the cream and marinara combine.
Fold in parmesan and half of the mozzarella, season to taste with salt and pepper, the cheese should melt into the soup, creating a creamy, slightly thickened texture.
Finish and serve, ladle into bowls and sprinkle the remaining mozzarella on top so it melts into glossy ribbons, scatter torn fresh basil for bright aroma and color.

Prep ~ 15 minutes, Cook ~ 30 minutes, Total ~ 45 minutes, Servings ~ 6, Kcal ~ 650 per serving

Make-Ahead and Prep Tips

You can prepare several parts of this soup ahead to make dinnertime even faster. Brown the ground chicken and sauté the onions and garlic up to two days ahead, cool and store them in an airtight container in the refrigerator. The sauce base with broth and marinara can also be made a day ahead, simply rewarm gently before adding noodles and dairy.

If you want to freeze for future meals, omit the cream and ricotta before freezing, store the finished broth and meat mixture in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the fridge, reheat on the stovetop, then swirl in the cream and ricotta, simmer briefly and add pasta so it does not overcook during reheating.

Storing and Reheating

Refrigerate leftover Creamy Alfredo Lasagna Soup in an airtight container for up to 3 to 4 days. The pasta will continue to absorb liquid over time, so add a splash of chicken broth or water when reheating to restore a silky consistency. For best texture, reheat slowly over medium-low heat on the stovetop, stirring often until warmed through and creamy, about 6 to 10 minutes.

For freezing, cool the soup completely then transfer to freezer-safe containers, removing a little headspace for expansion. Keep in the freezer up to 3 months. Thaw in the refrigerator overnight before reheating. A freshness cue to check is the aroma, it should smell bright and savory, not sour or overly heavy.

Perfect Pairings

Garlic bread or toasted baguette slices for soaking up every last drop
Simple green salad with lemon vinaigrette to cut through the richness
Roasted vegetables, such as asparagus or zucchini, for a light side
Antipasto platter with olives and marinated artichokes for a shared starter

Make It Your Own

Add kale or spinach, stir in a couple of handfuls of baby spinach near the end so it wilts but stays bright
Swap the ground chicken for ground turkey or ground beef if you prefer a heartier flavor, keep the seasoning similar
Stir in a spoonful of pesto just before serving for a herbal lift and a hint of brightness
Use whole wheat or gluten-free lasagna noodles to accommodate dietary needs, break them smaller if they are thicker
Mix in roasted mushrooms for an earthy boost that pairs wonderfully with the creamy sauce
Top with crisped turkey bacon pieces before serving for a salty contrast, swap in turkey bacon for a lighter, leaner touch
Make it spicy, add red pepper flakes or a diced jalapeno with the onions for a subtle heat
Turn it into a thinner brothy bowl by cutting the cream to 1/2 cup and adding an extra cup of broth for a lighter soup day

You can also explore high-protein twists, if you want more lean chicken flavor and extra protein try this spin on a classic like high-protein chicken alfredo lasagna for inspiration when you want a baked version.

Pro Tips for Best Results

Use a heavy-bottomed pot so the sauce simmers evenly and does not scorch
Season gradually, taste as you go, marinara and parmesan can both add salt
Do not overcook the noodles, aim for tender but still slightly firm so the soup does not become mushy
When reheating leftovers, thin with broth rather than water for more flavor
If your marinara is acidic or sweet, a pinch of baking soda reduces acidity, add sparingly
Reserve a little cheese to finish each bowl, melting fresh cheese on top gives an inviting texture

Creamy Alfredo Lasagna Soup FAQs

What can I use instead of lasagna noodles?
You can use broken spaghetti, penne, or small shells if that is what you have on hand, cook time may change slightly, so check pasta for doneness a minute or two early.

Can I make this vegetarian?
Yes, omit the ground chicken and replace it with sautéed mushrooms and lentils or a plant-based meat substitute to keep a meaty texture, use vegetable broth instead of chicken broth.

How do I keep the soup creamy without curdling?
Bring the soup to a gentle simmer after you add cream, do not boil vigorously, and stir constantly until the dairy is incorporated to keep the texture smooth.

Is there a low-fat option that still tastes good?
Use half-and-half instead of heavy cream and choose part-skim ricotta and mozzarella, though the texture will be slightly thinner, adding an extra splash of broth and simmering a little longer helps concentrate flavors.

Can I freeze the finished soup with pasta included?
It is better to freeze the soup without the dairy, and if possible, without the pasta. Pasta can become soft when frozen and reheated, so cook fresh or add slightly undercooked noodles at serving time.

How do I reheat without the pasta getting mushy?
Reheat the soup gently on low heat and add a splash of broth, you can also reheat just the broth and sauce, then plunge freshly boiled noodles into the hot soup at the end for the best texture.

What cheeses work best in this soup?
Ricotta, parmesan, and mozzarella are classic for a lasagna flavor, you can add a touch of fontina or provolone for more melt, but avoid cheeses that separate easily when heated.

Final Thoughts

Creamy Alfredo Lasagna Soup is one of those meals that comforts and delights, delivering lasagna flavor in a simple, weeknight-friendly format. The swap to ground chicken keeps it lighter without sacrificing the savory spices that make this soup feel indulgent. Make a pot on a busy evening, invite family to ladle bowls, and enjoy how quickly it becomes a favorite. Give it a try soon, and let the bubbling, cheesy goodness become part of your regular rotation.

Creamy Alfredo Lasagna Soup

Author: anastasia-rice
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A comforting bowl of creamy lasagna flavors in a simple soup, featuring ground chicken, pasta, and bubbling cheese.

Instructions

Heat a large Dutch oven or heavy pot over medium heat, add a tablespoon of olive oil, then the ground chicken. Cook until golden and aromatic, about 6 to 8 minutes.
Push chicken to one side, add diced onion, and sauté until translucent, about 3 minutes. Stir in garlic until fragrant, about 30 seconds.
Add dried herbs and marinara, stirring to coat meat and onions.
Pour in chicken broth and bring to a gentle simmer.
Add broken lasagna noodles, cook until tender but not mushy, about 8 to 10 minutes.
Stir in heavy cream and ricotta, whisk until smooth.
Fold in parmesan and half of the mozzarella, season to taste.
Ladle into bowls and top with remaining mozzarella and fresh basil.