Lu-Ann Simon January 7, 2026

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Creamy Alfredo Lasagna Soup

Name: Creamy Alfredo Lasagna Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 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 tbsp dried basil; Salt and pepper to taste; 1 cup ricotta cheese; 2 cups shredded mozzarella cheese; Fresh parsley for topping

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A steaming bowl of Creamy Alfredo Lasagna Soup makes a cold evening feel like a warm kitchen hug, the room filled with the scent of garlic and melting cheese. Thick, velvety broth clings to tender broken lasagna noodles, flecked with sweet tomatoes and fragrant basil, making every spoonful feel like lasagna in soup form. For a slightly different take on pasta-forward comfort, you might enjoy the rich flavors in my Creamy Parmesan Italian Sausage Ditalini Soup as well, which leans into similar creamy, cheesy notes.

Why This Creamy Alfredo Lasagna Soup Works

This soup hits comforting, familiar notes while staying surprisingly simple to make, which is what makes it a weeknight favorite or a weekend showstopper. It combines the soft chew of broken lasagna noodles with a silky Alfredo-style base and the bright, slightly acidic bite of crushed tomatoes, creating a balance that never feels heavy in a clumsy way.

Reasons to reach for this recipe include

Cozy, thick broth that comforts on chilly nights
Simple pantry ingredients that come together quickly
Lasagna flavors without the fuss of layered baking
Easy to adapt for families or entertaining

The texture contrast between creamy ricotta melted into the soup and the stringy, golden mozzarella on top gives this dish a playful, indulgent quality. The aroma as it simmers tells you everything you need to know, warm, garlicky perfume with tomato and basil lifting the bowl.

Ingredients and Key Notes

The ingredients here each play an easy, important role, from building savory depth with browned beef to softening and flavoring the broth with onions and garlic. If you prefer a lighter meat option, ground turkey or ground chicken will work well, and you can swap in turkey bacon for a smoky touch in recipes that call for bacon.

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 tbsp dried basil
Salt and pepper to taste
1 cup ricotta cheese
2 cups shredded mozzarella cheese
Fresh parsley for topping

Note on cheese, use whole milk ricotta for the creamiest finish, and shred fresh mozzarella if you can, it melts more uniformly. The broken lasagna noodles turn into chewy, lasagna-like ribbons that carry the sauce beautifully.

How to Cook Creamy Alfredo Lasagna Soup

In a large pot, brown the ground beef with the chopped onion and minced garlic over medium heat.
Cook until the beef is nicely caramelized and the onion turns translucent, the mixture releasing a warm, savory scent and a little fond along the pot bottom.
Stir in the chicken broth, heavy cream, and crushed tomatoes, mixing well.
As the liquids combine, watch the color shift to a pale, rosy cream and catch the rising steam that carries tomatoes and cream together.
Add the broken lasagna noodles, basil, and spices, and bring to a simmer.
Keep the heat steady so the noodles cook through without sticking, the surface bubbling gently as the noodles hydrate and swell.
Cook until the noodles are tender, about 10 minutes.
Taste a noodle for doneness, it should be tender but still slightly toothsome, with the broth thickening and coating the pasta.
Stir in the ricotta and half of the mozzarella cheese until melted and creamy.
Drop spoonfuls of ricotta in, then whisk until it melts into the soup, creating a lusciously thick texture that clings to each noodle.
Serve warm, topped with the remaining mozzarella and fresh parsley.
Spoon the soup into bowls and scatter the remaining cheese so it melts on contact, finishing with bright parsley for a fresh contrast.

Prep ~15 minutes, Cook ~25 minutes, Total ~40 minutes, Servings ~6, Kcal ~660 per serving

Prepare in Advance

You can make several components ahead to speed up dinnertime. Brown the beef and sauté the onions and garlic one day ahead, then cool and refrigerate in an airtight container for up to 48 hours. You can also pre-measure the dry seasonings and break the noodles into a sealed bag so assembly is almost instant.

If you plan to reheat later, do not add the finishing mozzarella until just before serving, it melts best fresh. Alternatively, prepare the soup through step 4, cool quickly, and chill; when ready to serve reheat gently, then stir in the ricotta and cheese as directed.

How to Store Leftovers

Refrigerate
Cool the soup to room temperature within two hours and store in airtight containers in the refrigerator for up to 3 to 4 days. The noodles will continue to absorb liquid, so expect the soup to thicken.

Freeze
For longer storage, freeze in meal-sized portions for up to 3 months. Use freezer-safe containers and leave a little headroom because liquids expand when frozen.

Reheat
Thaw overnight in the refrigerator, then reheat gently on low heat with a splash of chicken broth or cream to loosen the texture. Stir frequently and avoid vigorous boiling, which can break down the dairy and make the soup grainy. A fresh aroma and a bright, slightly glossy surface are good freshness cues that your soup is ready to enjoy.

What Goes Well with Creamy Alfredo Lasagna Soup

Crusty garlic bread to mop up the creamy broth
A simple green salad with lemon vinaigrette for brightness
Roasted vegetables like zucchini or bell peppers for color and texture
A light Italian-style slaw to cut the richness

These pairings give you a balance of textures and flavors, making the meal feel rounded and satisfying.

Make It Your Own

Try these variations to suit diet, mood, or the ingredients you have on hand.

Ground chicken or turkey swap
Replace ground beef with ground chicken or turkey for a lighter, leaner result while keeping the savory base intact.

Add turkey bacon for smokiness
Crisp a little chopped turkey bacon in the pot before adding the onions for a smoky, satisfying layer that still keeps the dish light.

Vegetarian version
Omit the meat and add mushrooms and diced carrots for a hearty vegetarian take, add a splash more broth if needed.

Greens for added color
Stir in a few handfuls of baby spinach or chopped kale in the last few minutes of cooking, they will wilt into the creamy base and add freshness.

Extra-herby finish
Fold in a tablespoon of chopped fresh basil or a sprinkle of chopped oregano right before serving for a brighter herb profile.

Make it cheesy
Swap half of the mozzarella for provolone for a sharper, more complex cheese note.

Baked finish
Ladle into oven-safe bowls, top with more mozzarella and broil briefly to create a bubbly, golden crown.

For a protein-forward spin on Alfredo flavors in a baked form, you might also enjoy checking out this High Protein Chicken Alfredo Lasagna which showcases similar creamy elements in a layered casserole.

Cook’s Notes and Secrets

Brown the meat well, let it sit undisturbed for a few minutes to develop flavor and fond.
Keep the simmer gentle once you add the cream, quick boiling can separate dairy components.
Taste for salt at the end, since cheeses and broth can change the final seasoning.
If the soup thickens too much after resting, loosen it with hot broth or a splash of cream.
For the best texture, add fresh mozzarella at the end, shredded not pre-packaged slices.

These small techniques make a big difference in the final bowl, keeping the soup silky and properly seasoned.

Frequently Asked Questions

How can I make this soup vegetarian?
Omit the ground beef and use a mix of mushrooms, diced carrots, and extra zucchini for body. Use vegetable broth instead of chicken broth, and finish with the same cheeses for creaminess.

Can I use different pasta shapes instead of broken lasagna noodles?
Yes, short pasta like rigatoni, penne, or broken spaghetti will work nicely, though you may need to adjust the cooking time according to the pasta shape.

Is there a way to reduce calories without losing creaminess?
Use half-and-half or a lighter cream blended with milk, and swap ground beef for ground turkey or chicken. Be aware the texture will be slightly less rich but still very comforting.

Will the noodles get soggy if I store leftovers?
Noodles will soften more as they sit, so expect a thicker, more stew-like texture. To retain the best noodle texture, store the soup and cooked noodles separately if you plan to keep leftovers for several days.

Can I make this in a slow cooker?
Yes, brown the beef and soften the onions first, then add all ingredients except the ricotta and mozzarella to the slow cooker. Cook on low for 3 to 4 hours, add cheeses in the last 15 minutes, and stir until smooth.

How do I reheat frozen portions without breaking the dairy?
Thaw overnight in the fridge and reheat gently on low heat, stirring often and adding a splash of broth or cream to restore a silky consistency.

Final Thoughts

Creamy Alfredo Lasagna Soup is a soothing, adaptable bowl that captures the heart of lasagna without the layered assembly, perfect for nights when you crave cheesy comfort with minimal fuss. Its rich aroma, satisfying textures, and friendly ingredient list make it a reliable weeknight winner, and small swaps let you tailor it to different diets and preferences. Bring a pot to the table, ladle into warm bowls, and enjoy the kind of homey deliciousness that invites seconds and warm conversation, I hope you make it soon.

Creamy Alfredo Lasagna Soup

Author: anastasia-rice
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: None

Print Recipe

Description

A cozy, creamy soup that combines all the comforting flavors of lasagna in a hearty bowl.

Instructions

In a large pot, brown the ground beef with the chopped onion and minced garlic over medium heat until nicely caramelized.
Stir in the chicken broth, heavy cream, and crushed tomatoes, mixing well to combine.
Add the broken lasagna noodles, basil, and spices and bring to a simmer.
Cook until the noodles are tender, about 10 minutes.
Stir in the ricotta and half of the mozzarella cheese until melted and creamy.
Serve warm, topped with the remaining mozzarella and fresh parsley.