Why You’ll Love This Recipe

I love how this soup brings together everything I crave about lasagna in a much easier, spoonable form. The broth is creamy and cheesy, the noodles cook right in the pot, and the mix of Italian sausage and ground beef makes every bite flavorful and filling. It’s a crowd-pleaser, perfect for family dinners or serving up leftovers throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground Italian sausage
ground beef
onion, diced
garlic, minced
chicken broth
heavy cream
lasagna noodles, broken into pieces
shredded mozzarella cheese
grated Parmesan cheese
salt and pepper
fresh basil, for garnish

Directions

In a large soup pot, I cook the Italian sausage, ground beef, onion, and garlic over medium heat until browned and the onion is soft. I drain off any excess fat to keep the soup from getting greasy.
I pour in the chicken broth and bring it to a boil.
I stir in the heavy cream and broken lasagna noodles, then reduce the heat to a gentle simmer.
I let the soup simmer for about 20 minutes, stirring occasionally, until the noodles are tender and the flavors have melded.
I add the mozzarella and Parmesan cheeses, stirring until they melt and make the broth creamy and cheesy.
I taste and season with salt and pepper as needed.
I serve the soup hot, garnished with fresh basil for a burst of color and flavor.

Servings and timing

This recipe makes about 6–8 hearty servings.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Sometimes I use all ground turkey for a lighter version, or swap in spinach lasagna noodles if I want an extra veggie boost. I’ve stirred in baby spinach or kale toward the end for color and nutrients. If I’m in the mood for extra heat, a pinch of crushed red pepper flakes or a splash of hot sauce does the trick. And for a more classic Alfredo flavor, I’ve added a touch of nutmeg—just a little goes a long way.

storage/reheating

Leftover Alfredo Lasagna Soup keeps well in the fridge for up to 3 days. I store it in an airtight container and reheat gently on the stove or in the microwave. Since the noodles absorb some of the broth over time, I often add a splash of milk or chicken broth when reheating to bring back the creamy consistency. I don’t recommend freezing this soup because of the cream and noodles—they tend to separate or turn mushy when thawed.

FAQs

Can I use pre-cooked lasagna noodles?

I don’t recommend it for this recipe. I let the noodles cook directly in the soup to absorb flavor. Pre-cooked noodles can become too soft or fall apart.

What can I use instead of heavy cream?

I sometimes use half-and-half or a mix of milk and cream cheese for a lighter option. It changes the texture slightly but still makes a delicious soup.

Can I make this vegetarian?

Yes, I skip the meat and add sautéed mushrooms and zucchini for heartiness. I also use vegetable broth instead of chicken broth for a full vegetarian version.

How do I keep the cheese from clumping?

I add the cheese gradually and stir constantly until melted. I also keep the heat low after adding it to prevent it from seizing or separating.

Is this soup freezer-friendly?

Not really. Because of the cream and pasta, it doesn’t freeze well—the texture changes too much. I prefer to make it fresh or enjoy leftovers within a few days.

Conclusion

This Alfredo Lasagna Soup is everything I want in a cozy dinner: cheesy, rich, and loaded with flavor. It’s a fun, creamy spin on classic lasagna that’s easier to make and just as satisfying. I love how it comes together in one pot with simple ingredients, making it perfect for weeknights or anytime I want a bowl of serious comfort.