Alfredo Lasagna Soup

“All the creamy, cheesy goodness of Alfredo lasagna in a cozy soup!”

This Alfredo Lasagna Soup is a comforting bowl of creamy Alfredo sauce, tender lasagna noodles, and layers of cheesy deliciousness. It’s a hearty one-pot meal that delivers all the flavors of a classic Alfredo lasagna in a fraction of the time.

INGREDIENTS:

For the Soup Base:

2 tablespoons olive oil

1 pound ground chicken (or ground turkey or sausage)

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth (low sodium preferred)

2 cups heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

For the Pasta:

8 lasagna noodles, broken into bite-sized pieces

Optional Add-Ins:

1 cup fresh spinach, roughly chopped

1 cup mushrooms, sliced

For Garnish:

1 cup shredded mozzarella cheese

Fresh parsley, chopped

Extra Parmesan cheese

DIRECTIONS:

Step 1: Brown the Meat

Heat olive oil in a large pot over medium heat.

Add the ground chicken and cook until browned, breaking it apart with a spoon.

Stir in the onion and cook for 3–4 minutes, until softened. Add the garlic and sauté for 1 minute, until fragrant.

Step 2: Build the Soup Base

Pour in the chicken broth and bring it to a simmer.

Add the Italian seasoning, salt, and pepper. Stir to combine.

Step 3: Cook the Pasta

Add the broken lasagna noodles to the simmering soup.

Cook for 8–10 minutes, stirring occasionally, until the pasta is tender.

Step 4: Add the Creaminess

Lower the heat and stir in the heavy cream and grated Parmesan cheese.

Add the optional spinach and mushrooms if using, and cook for 2–3 minutes, until the spinach wilts and the soup is creamy.

Step 5: Garnish and Serve

Ladle the soup into bowls.

Top with shredded mozzarella, extra Parmesan cheese, and fresh parsley.

Serve hot with crusty bread or garlic toast.