Patrick Simon January 3, 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 beef; 1 onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 1 can (14 oz) crushed tomatoes; 8 oz lasagna noodles, broken; 1/4 cup fresh basil, chopped; Salt and pepper, to taste; 1 tsp Italian seasoning (optional); 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; Fresh parsley, for garnish

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There is something deeply comforting about a bowl that smells like a warm Italian kitchen, thick with creamy sauce and bright with tomato and basil. Creamy Alfredo Lasagna Soup captures that feeling in a single pot, with tender broken lasagna noodles bathing in a rich, velvety sauce and pockets of ricotta and melted mozzarella that feel like spoonable lasagna. It is perfect for cool evenings, casual family dinners, or any time you want something familiar but a little easier to make than layered pasta. If you like this kind of creamy comfort, you might also enjoy a similar hearty option, try this creamy parmesan Italian sausage ditalini soup for another take on cozy, saucy soup.

Why This Creamy Alfredo Lasagna Soup Works

This soup takes everything you love about lasagna and turns it into an easy, slurpable bowl of comfort. The combination of chicken broth and heavy cream creates a silky, savory base that carries the acidity of crushed tomatoes and the fresh lift of basil. Instead of layering and baking, you get the same textures and flavors faster, with the noodles softening right in the pot and cheeses folding into creamy pools.

What makes it especially satisfying is the contrast of textures and temperatures, warm broth against creamy ricotta, and stretchy mozzarella threads when served hot. It is a crowd-pleaser that also feels sophisticated enough for a small dinner party, and forgiving enough for weeknight cooking.

Reasons to love this dish

One pot comfort that tastes like homemade lasagna
Easy to adapt for families or picky eaters
Quick to bring together and rich enough to feel indulgent

Ingredients and Key Notes

A few swaps and proportions make all the difference. Ground beef adds savory depth and a familiar meatiness, while chicken broth keeps the soup bright and broth-forward before the cream makes it luxurious. If you like a smoky note, swap in cooked turkey bacon for a lighter, leaner touch, and always add cheeses off heat to keep them creamy instead of grainy.

Ground beef
Onion
Garlic
Chicken broth
Heavy cream
Crushed tomatoes
Lasagna noodles
Basil
Spices, salt, pepper, and optionally Italian seasoning
Ricotta cheese
Mozzarella cheese
Fresh parsley

Notes

Ground beef works well here for classic flavor, and you can choose lean ground beef to reduce fat.
Use broken lasagna noodles for the right size, or short pasta if needed.
Fresh basil brightens the soup, add some at the end for full aroma.

How to Cook Creamy Alfredo Lasagna Soup

Brown ground beef with chopped onion and minced garlic in a large pot. Cook over medium heat until the beef is deeply browned and the onions are translucent, stirring frequently, the pan will smell savory and slightly sweet as the onions caramelize. Drain any excess fat if you used higher fat beef, keeping a little for flavor if you prefer.
Stir in chicken broth, heavy cream, and crushed tomatoes. Bring the mixture to a gentle simmer, stirring to blend the cream with the tomato for a beautiful pinkish, creamy broth. You will notice a richer aroma as the cream warms and melds with the tomato and beef.
Add broken lasagna noodles and basil, along with any additional spices you prefer. Break the noodles into bite sized pieces before adding, and stir to keep them from clumping. The noodles will immediately begin to soften and release some starch, slightly thickening the broth.
Simmer the mixture until the noodles are tender. Keep the heat at a low to medium simmer, stirring occasionally to prevent sticking, the texture should become pillowy and soft after about 10 to 12 minutes, depending on the noodle brand.
Stir in ricotta and mozzarella cheese until melted and combined. Remove the pot from the heat and dollop in the ricotta, then fold in shredded mozzarella until the soup becomes creamy and silky, with melted cheese strands when you stir.
Serve hot, topped with fresh parsley. Spoon into bowls, garnish with chopped parsley and extra basil if you like, and serve with crusty bread or a simple salad. The surface should glisten with creamy richness and carry flecks of green and red.

Prep ~15 minutes, Cook ~30 minutes, Total ~45 minutes, Servings ~6, Kcal ~540 per serving

Make-Ahead and Prep Tips

You can make several parts of this soup ahead to cut down on evening work. Brown the ground beef with onions and garlic and cool completely, then store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. The cheese mix can be combined in advance too, keep ricotta and shredded mozzarella separate until you finish the soup if you plan to reheat from cold.

To finish later, gently rewarm the meat mixture with the broth and tomatoes, then add cream and noodles and simmer until the noodles are tender. Add the cheeses at the end off the heat, stir until they melt into the hot soup, then garnish and serve. If you want a partly assembled freezer option, freeze the sauce base without the cream or noodles, then thaw and finish on the stove.

Storing and Reheating

Refrigerate leftovers in a sealed container within two hours of cooking, and they will keep well for 3 to 4 days. Because the noodles continue to absorb liquid, the soup will thicken over time, which is expected. Freeze the soup in meal sized portions for up to 3 months, but omit the cheeses if possible when freezing and add fresh ricotta and mozzarella when reheating for the best texture.

To reheat gently, warm on the stovetop over low heat with a splash of chicken broth or water to loosen the consistency, stirring frequently until steaming. Add cheeses at the end off the heat so they melt smoothly without separating. A freshness cue is bright basil and a glossy surface, if the basil looks dull and the soup smells flat, add a squeeze of lemon or a handful of fresh herbs to lift it.

Perfect Pairings

Garlic bread or crusty Italian loaf, for sopping up every drop
Simple green salad with vinaigrette, to cut through the richness
Roasted vegetables, such as broccoli or asparagus, for contrast and color
A light arugula and parmesan salad, peppery leaves balance the creaminess
Grated parmesan and red pepper flakes at the table, for extra flavor options

Make It Your Own

Ground turkey or chicken variation, use ground chicken for a lighter version and follow the same steps, watch for shorter browning time and add a touch more seasoning.
Add turkey bacon for smoky flavor, crisp and chop turkey bacon and stir it in at the end for texture, swap in turkey bacon for a lighter touch.
Vegetarian option, substitute plant based ground crumbles or sautéed mushrooms and zucchini for a meaty texture, use vegetable broth instead of chicken broth.
Extra herby version, stir in chopped oregano and thyme with the basil, and finish with a handful of fresh parsley for a brighter herb profile.
Spicy kick, add red pepper flakes or a diced mild chili when you add the tomatoes, taste as you go to control the heat.
Cheese-forward, swirl in a spoonful of grated parmesan when serving for a sharper, salty note.
Gluten free, use gluten free lasagna noodles or a short gluten free pasta that holds up to simmering.

Also, if you enjoy protein packed pasta dishes, this soup shares flavors with options like the high-protein chicken Alfredo lasagna, which is another great choice for an extra filling meal.

Pro Tips for Best Results

Use medium heat to brown the beef, that creates Maillard flavor without burning the onions or garlic.
Keep the simmer gentle after adding cream, boiling can cause the dairy to separate.
Add cheeses off the heat whenever possible, this keeps ricotta creamy and prevents mozzarella from becoming stringy or rubbery.
Break lasagna noodles into consistent piece sizes, this ensures even cooking and a pleasing mouthfeel.
Taste and adjust salt after the cream and cheese are added, these ingredients can mute or elevate seasoning.
If the soup thickens too much, warm with a splash of broth until you reach the desired consistency.

Frequently Asked Questions

What type of pasta should I use if I cannot find lasagna noodles?
Short, sturdy pasta such as rigatoni or broken ziti works well, since they hold up to simmering and create a similar bite. Adjust cooking time if you switch pastas, and break them into pieces if you prefer smaller bites.

Can I make this soup dairy free?
Yes, use a full bodied dairy free cream or canned coconut milk and swap ricotta and mozzarella for dairy free alternatives or a cashew cream. The texture will be slightly different, but the soup will remain comforting.

How do I prevent the cheese from separating?
Remove the pot from direct heat before adding ricotta and mozzarella. Stir gently until incorporated, and avoid boiling the soup after the cheese has been added.

Is it possible to make this in a slow cooker?
You can adapt the recipe by browning the meat and onions first, then combining meat, broth, cream, tomatoes, and spices in the slow cooker. Add noodles during the last 30 to 45 minutes on high so they cook to al dente without over softening.

Can I freeze the whole soup after it has the cheese in it?
Freezing after adding cheese can change the texture, often making it grainy. For best results freeze the soup before adding ricotta and mozzarella, then thaw and finish with fresh cheeses when reheating.

How do I reheat the soup without overcooking the noodles?
Reheat slowly over low heat with a splash of broth, stirring often. Heat just until steaming and then add cheese off the heat, avoid sustained high heat which will further soften the noodles.

Final Thoughts

Comfort, ease, and a little bit of indulgence come together in Creamy Alfredo Lasagna Soup, making it a reliable weeknight favorite and a dish to bring out when you want something familiar and satisfying. With simple swaps like turkey bacon or lean ground beef and straightforward steps that keep the kitchen relaxed, this soup invites you to slow down and savor each spoonful. Try it soon, and enjoy a bowl that feels like lasagna in soup form, creamy, aromatic, and utterly comforting.

Creamy Alfredo Lasagna Soup

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

Print Recipe

Description

A comforting, one-pot soup that combines the flavors of lasagna with a creamy, rich broth, perfect for cozy evenings.

Instructions

Brown ground beef with chopped onion and minced garlic in a large pot over medium heat until the beef is browned and onions are translucent. Drain excess fat if needed.
Stir in chicken broth, heavy cream, and crushed tomatoes. Bring to a gentle simmer, stirring to blend.
Add broken lasagna noodles and basil, stirring to prevent clumping. Simmer until noodles are tender, about 10-12 minutes.
Stir in ricotta and mozzarella cheese off the heat until melted and combined.
Serve hot, garnished with fresh parsley and accompanied by crusty bread.

Notes

Ground beef can be substituted with ground turkey or plant-based alternatives. Store leftovers in a sealed container; reheat slowly to avoid overcooking the noodles.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian