Creamy Alfredo Lasagna Soup Recipe – Best One Pot Meal for Cozy Nights

Steam swirls up as I lift the lid—there it is, that unmistakable scent of garlic, simmering cream, and bubbling cheese. I’ll admit, the first time I made creamy Alfredo lasagna soup, I was just trying to fix a dinner disaster (I’d run out of lasagna noodles halfway through prepping my classic bake). What happened next? Well, this one pot wonder became a staple in my house, especially on those chilly nights when you want something hearty but don’t want to spend hours in the kitchen.

Here’s the thing—creamy Alfredo lasagna soup isn’t just another “throw everything in a pot” meal. It’s a cozy, indulgent twist on two comfort food favorites: classic Alfredo pasta and soul-warming lasagna. If you love the gooey, cheesy layers of lasagna and the velvety sauce of Alfredo, you’ll be hooked. I’ve tested this recipe more times than I can count, tweaking the broth, adjusting the cheese, and even playing with noodle shapes. It’s become my go-to for busy weeknights, lazy Sundays, and even surprise guests (it’s pretty much impossible not to love).

Honestly, nothing beats the way this creamy Alfredo lasagna soup fills up the kitchen with warmth and makes everyone gather around the table. Whether you’ve got picky eaters, a hungry crowd, or just need a little self-care in a bowl, this recipe’s got you covered. It’s simple, packed with flavor, and—best part—only one pot to clean up. Let’s face it, that’s a win every time. So grab your soup pot and let’s dive into why this is the best one pot meal for cozy nights!

Why You’ll Love This Creamy Alfredo Lasagna Soup

• Quick & Fuss-Free: Ready in under 45 minutes—no layering, no baking, just pure comfort in one pot.
• Packed with Flavor: Creamy Alfredo base, savory Italian sausage, gooey mozzarella, and a hint of garlic… it’s got everything you crave in classic lasagna, but with a spoon!
• Family-Friendly: Kids and adults go wild for it (my son asks for seconds, and he’s notorious for turning his nose up at soup).
• Minimal Cleanup: One pot means less mess, and let’s be real—after a long day, who wants to scrub pans?
• Customizable: Vegetarian, gluten-free, or extra protein? Easy swaps make it work for every table.
• Cozy Comfort Food: The ultimate bowl for cold nights, sick days, or when you need a hug in edible form.

What sets this creamy Alfredo lasagna soup apart? First, you’re not stuck with dry noodles or uneven layers. The pasta cooks right in the broth, soaking up all the garlicky, cheesy goodness. I blend cottage cheese straight into the soup for extra creaminess—no need for heavy cream if you don’t want it. And you know, the shortcut trick of breaking up lasagna noodles (instead of layering) keeps things rustic and fun. Plus, the cheese on top melts into dreamy strings with every bite.

After dozens of batches, I’ve found little tweaks that make a big difference—like using small-curd cottage cheese for a smoother texture, or adding a splash of lemon juice for brightness. This isn’t just another soup recipe; it’s the kind you’ll crave when you want comfort, warmth, and flavor with zero fuss. Honestly, if you’ve never tried creamy Alfredo lasagna soup, this is the one to start with. Say goodbye to boring dinners!

Ingredients Needed for Creamy Alfredo Lasagna Soup

This recipe brings together simple, wholesome ingredients for a soup that tastes absolutely decadent. You probably have most of these on hand, and the few you don’t are easy to swap or substitute. Here’s what you’ll need:

• For the Soup Base:
  • Olive oil – 2 tablespoons (for sautéing; avocado oil works too)
  • Yellow onion – 1 medium, diced
  • Garlic – 4 cloves, minced (fresh is best for punchy flavor)
  • Italian sausage – 1 pound (450g), casing removed (or use ground turkey/chicken for lighter version)
  • Chicken broth – 6 cups (1.4L) (vegetable broth for veggie lovers)
  • Crushed tomatoes – 1 cup (240ml) (for depth—skip if you want pure Alfredo flavor)
• For the “Lasagna” Layers:
  • Lasagna noodles – 8 sheets, broken into 2-inch pieces (regular or oven-ready; use gluten-free if needed)
• For the Creamy Alfredo Sauce:
  • Butter – 3 tablespoons (42g)
  • All-purpose flour – 2 tablespoons (16g)
  • Milk – 2 cups (480ml; whole milk for extra richness, or almond milk for dairy-free)
  • Parmesan cheese – 1 cup (90g), grated (buy a block and grate for best melt!)
  • Cottage cheese – 1 cup (220g), small curd (for creaminess—sub ricotta if preferred)
  • Mozzarella cheese – 2 cups (180g), shredded (plus more for garnish)
  • Cream cheese – 4 oz (115g), softened (optional, for extra richness)
• Seasonings & Extras:
  • Italian seasoning – 2 teaspoons
  • Salt & black pepper – to taste
  • Red pepper flakes – ½ teaspoon (for a little heat)
  • Fresh parsley – ¼ cup, chopped (for garnish)
  • Lemon juice – 1 tablespoon (brightens up the heavy flavors)

Ingredient Tips: I like using Barilla or DeLallo noodles for best texture; for sausage, try Johnsonville if you want extra spice. Freshly grated Parmesan melts better than pre-shredded. If you’re dairy-free, sub out the cheeses for vegan versions—honestly, the soup is still delicious. And if you’re out of cottage cheese, ricotta works in a pinch. For a veggie-forward soup, toss in spinach or mushrooms during the last 10 minutes of cooking.

Equipment Needed

• Large soup pot or Dutch oven (at least 6-quart; heavy-bottomed pots help prevent sticking)
• Wooden spoon or spatula (gentle on noodles; won’t scratch your pot)
• Chef’s knife and cutting board (for prepping onion, garlic, and sausage)
• Ladle (for easy serving—trust me, soup splashes everywhere without one)
• Measuring cups and spoons (accuracy matters, especially for the roux)
• Whisk (for smooth Alfredo sauce—if you don’t have one, use a fork)
• Box grater (for fresh Parmesan and mozzarella; pre-shredded works, but fresh melts best)

If you don’t have a Dutch oven, a regular stockpot is fine. I’ve made this soup in cheap aluminum pots before—just stir often to prevent burning. For budget-friendly options, Target’s kitchen section has sturdy soup pots under $30. And pro tip: keep your whisk handy when making the Alfredo base. I’ve gotten lumpy sauce before and had to strain it—so much easier to whisk!

After cooking, I always rinse my pot with hot water before scrubbing. Cheese can stick, so let it soak for a few minutes. If you use nonstick, avoid metal utensils so you don’t scratch your pot (learned that the hard way).

Preparation Method

1. Sauté the Base: Heat 2 tablespoons olive oil in your large soup pot over medium heat. Add diced onion and cook for 3–4 minutes, until it’s soft and fragrant. Toss in minced garlic and cook another minute (don’t let it brown or it turns bitter).
2. Brown the Meat: Add Italian sausage, breaking it up with your spoon. Cook until browned and crumbly, about 5–6 minutes. Drain excess fat if needed.
3. Add Broth & Tomatoes: Pour in 6 cups chicken broth and 1 cup crushed tomatoes. Stir well, scraping up any bits from the bottom. Bring to a gentle boil.
4. Noodle Time: Break lasagna noodles into 2-inch pieces and add to the pot. Stir occasionally so noodles don’t stick together. Simmer uncovered for 10–12 minutes, until noodles are just al dente.
5. Make the Alfredo Sauce: While soup simmers, melt 3 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour; cook for 1 minute (it’ll smell nutty). Gradually add 2 cups milk, whisking constantly to avoid lumps. Cook 2–3 minutes until thickened.
6. Add the Cheeses: Turn heat to low. Stir in 1 cup Parmesan, 1 cup cottage cheese, 2 cups mozzarella, and 4 oz cream cheese. Whisk until smooth and creamy—no lumps! If it’s too thick, add a splash of milk.
7. Combine Soup & Alfredo: Pour Alfredo sauce into the soup pot. Add 2 teaspoons Italian seasoning, salt, pepper, and red pepper flakes. Stir well and let simmer 3–4 minutes for flavors to mingle.
8. Finish & Garnish: Stir in 1 tablespoon lemon juice and fresh parsley. Taste and adjust seasoning. If soup is too thick, add extra broth or milk. If too thin, simmer a little longer.
9. Serve: Ladle soup into bowls. Top with extra mozzarella, Parmesan, and parsley. Serve hot and enjoy!

Prep Notes: If noodles stick together, give them a gentle stir every few minutes. If soup thickens too much as it sits, just add a splash of broth. I’ve found that cottage cheese blends best if it’s at room temperature—cold cheese can clump. If your Alfredo sauce turns lumpy, whisk vigorously or strain before adding.

Time Estimates: Prep: 15 min, Cook: 30 min, Total: ~45 min. You’ll smell that creamy, savory goodness as soon as you hit step five—trust your nose!

Cooking Tips & Techniques

• Layer Flavors: Sautéing onions and garlic first gives the soup base depth. Don’t rush this step; let them get soft and fragrant.
• Break Noodles by Hand: I love the rustic look of jagged noodle pieces—plus, they cook more evenly. Just snap and drop!
• Low & Slow for Alfredo: When making the Alfredo sauce, keep the heat low and whisk constantly. The first time I made it, I cranked the heat and ended up with a burned mess. Lesson learned!
• Don’t Overcook Pasta: Lasagna noodles can turn mushy fast. Check after 10 minutes—they should be just tender but not falling apart.
• Multitasking: Start the Alfredo sauce while the noodles cook to save time. I set a timer for both so I don’t forget.
• Consistency Is Key: If your soup is too thick, thin it with broth or milk. Too thin? Simmer a few more minutes uncovered. It’s easy to tweak on the fly.
• Troubleshooting: Cheese clumping? Make sure it’s room temp and add slowly. Noodles sticking? Stir every few minutes and don’t pack them in tight.

I’ve messed up Alfredo sauce more times than I care to admit—burnt flour, lumpy cheese, you name it. But honestly, this soup is forgiving. If you run into trouble, a whisk and a splash of milk go a long way. And don’t sweat the noodle shapes; imperfect pieces add character!

Timing is everything. I chop onions while the sausage browns and shred cheese as noodles cook. That way, everything comes together fast. Trust me, once you get the hang of it, you’ll be making this creamy Alfredo lasagna soup on autopilot.

Variations & Adaptations

• Vegetarian Version: Swap Italian sausage for plant-based sausage or extra mushrooms. Use vegetable broth instead of chicken.
• Gluten-Free: Use gluten-free lasagna noodles and swap all-purpose flour for cornstarch in the Alfredo sauce. Works like a charm!
• Low-Carb: Replace noodles with zucchini ribbons (slice thin with a mandoline) and use almond flour in the Alfredo sauce.
• Spicy Kick: Add more red pepper flakes or use spicy sausage.
• Seasonal Add-Ins: Stir in baby spinach, kale, or roasted red peppers during the last few minutes of cooking.
• Dairy-Free: Use plant-based butter, vegan cheeses, and almond milk. (I’ve tried this for lactose-intolerant friends—still creamy and rich!)

Personally, I love tossing in a handful of chopped spinach at the end—it wilts right into the soup and adds a pop of color. If you want a heartier soup, swap cottage cheese for ricotta, or throw in extra Parmesan. And for a fall twist, add roasted butternut squash cubes. There’s no “wrong” way to make this soup—just make it yours!

Serving & Storage Suggestions

Serve creamy Alfredo lasagna soup piping hot, with a generous sprinkle of shredded mozzarella and fresh parsley on top. If you really want to impress, add a side of garlic bread or a crisp Caesar salad. My kids love dipping bread right into their bowls—messy but totally worth it!

This soup keeps well in the fridge for up to 4 days. Store in an airtight container; when reheating, add a splash of broth or milk to loosen it up. Microwave in 90-second bursts, stirring between, or gently heat on the stove over low. For longer storage, freeze in single-serving containers for up to 2 months. Thaw overnight in the fridge before reheating.

The flavors actually deepen after a day or two—sometimes I think it’s even tastier as leftovers. Just watch out for noodle over-softening; reheating gently helps keep their texture intact. Honestly, this is one of those meals that’s just as good (if not better) the next day!

Nutritional Information & Benefits

This creamy Alfredo lasagna soup packs a serious protein punch thanks to the sausage, cottage cheese, and mozzarella. If you use whole milk and lean sausage, you’ll get a good balance of healthy fats and carbs for lasting energy. With gluten-free or veggie substitutions, it’s easy to adjust for dietary needs.

Key ingredients like garlic, onions, and parsley add antioxidants and vitamins, and using cottage cheese bumps up the calcium. If you have dairy or gluten allergies, swap for plant-based or gluten-free alternatives. In my house, this soup is a cozy way to sneak in extra veggies and protein without anyone complaining!

Conclusion

If you’re craving the ultimate one pot meal, creamy Alfredo lasagna soup is the answer. It’s warm, cheesy, and full of flavor—basically everything you love about lasagna and Alfredo rolled into one easy bowl. Whether you make it on a busy weeknight or for a special weekend dinner, it never disappoints.

Don’t be afraid to customize: swap veggies, adjust the cheese, or use your favorite sausage. I love this recipe because it’s forgiving; every batch feels a little different, but always delicious. Honestly, the best part is gathering around the table and watching everyone dive in with big smiles.

Give it a try and let me know how you make it your own! Leave a comment below, share your version on Pinterest, or send me a note if you have questions. Cozy nights are calling—answer with a bowl of creamy Alfredo lasagna soup!

FAQs – Creamy Alfredo Lasagna Soup

Can I make creamy Alfredo lasagna soup ahead of time?

Absolutely! Make the soup up to 2 days ahead and store in the fridge. Reheat gently and add a splash of broth if it thickens up.

What’s the best way to freeze creamy Alfredo lasagna soup?

Cool the soup fully, then freeze in airtight containers for up to 2 months. Thaw in the fridge and reheat on low for best texture.

Can I use other types of pasta instead of lasagna noodles?

Definitely—fusilli, penne, or broken spaghetti all work well. Just adjust cooking time so pasta is al dente.

How do I make this soup vegetarian?

Swap sausage for mushrooms or plant-based sausage and use vegetable broth. The rest stays the same!

What if my Alfredo sauce gets lumpy?

Don’t panic—whisk vigorously until smooth or strain before adding to the soup. Room-temp cheese helps prevent lumps.

Creamy Alfredo Lasagna Soup

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• Author: Savannah Collins
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This cozy one-pot soup combines the creamy richness of Alfredo sauce with the hearty flavors of classic lasagna. Perfect for chilly nights, it’s packed with sausage, noodles, and gooey cheese for a comforting meal everyone will love.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 pound Italian sausage, casing removed (or ground turkey/chicken for lighter version)
• 6 cups chicken broth (or vegetable broth for vegetarian)
• 1 cup crushed tomatoes (optional, for depth)
• 8 sheets lasagna noodles, broken into 2-inch pieces (regular, oven-ready, or gluten-free)
• 3 tablespoons butter
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 2 cups milk (whole or almond milk for dairy-free)
• 1 cup Parmesan cheese, grated
• 1 cup cottage cheese, small curd (or ricotta)
• 2 cups mozzarella cheese, shredded (plus more for garnish)
• 4 oz cream cheese, softened (optional)
• 2 teaspoons Italian seasoning
• Salt & black pepper, to taste
• 1/2 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice

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Instructions

1. Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 3–4 minutes until soft and fragrant. Add minced garlic and cook another minute, being careful not to brown.
2. Add Italian sausage, breaking it up with a spoon. Cook until browned and crumbly, about 5–6 minutes. Drain excess fat if needed.
3. Pour in chicken broth and crushed tomatoes. Stir well, scraping up any bits from the bottom. Bring to a gentle boil.
4. Break lasagna noodles into 2-inch pieces and add to the pot. Stir occasionally to prevent sticking. Simmer uncovered for 10–12 minutes, until noodles are al dente.
5. While soup simmers, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until it smells nutty. Gradually add milk, whisking constantly to avoid lumps. Cook 2–3 minutes until thickened.
6. Turn heat to low. Stir in Parmesan, cottage cheese, mozzarella, and cream cheese. Whisk until smooth and creamy. If too thick, add a splash of milk.
7. Pour Alfredo sauce into the soup pot. Add Italian seasoning, salt, pepper, and red pepper flakes. Stir well and let simmer 3–4 minutes.
8. Stir in lemon juice and fresh parsley. Taste and adjust seasoning. If soup is too thick, add extra broth or milk. If too thin, simmer a little longer.
9. Ladle soup into bowls. Top with extra mozzarella, Parmesan, and parsley. Serve hot.

Notes

For vegetarian, use plant-based sausage and vegetable broth. Gluten-free noodles and cornstarch work for GF diets. Stir noodles often to prevent sticking. Room-temperature cheese blends best for Alfredo sauce. Add spinach or mushrooms for extra veggies. Soup thickens as it sits; thin with broth or milk when reheating. Freezes well for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: Italian-American

Nutrition

• Serving Size: About 1.5 cups per serving
• Calories: 420
• Sugar: 6
• Sodium: 950
• Fat: 22
• Saturated Fat: 10
• Carbohydrates: 36
• Fiber: 2
• Protein: 22

Keywords: lasagna soup, Alfredo soup, one pot meal, creamy soup, comfort food, Italian soup, easy dinner, weeknight recipe, sausage soup, cheesy soup