Creamy Alfredo Lasagna Soup: Rich One-Pot Meal
You know what’s amazing? When you mix two comfort foods into one bowl! This Creamy Alfredo Lasagna Soup is exactly that. It’s like your favorite Alfredo pasta met lasagna and they became best friends. I’m obsessed with how easy this is compared to making actual lasagna.
No layering, no waiting forever for it to bake. Just one pot and 45 minutes! My kids ask for this soup all the time. It’s creamy, cheesy, and SO satisfying. Want more lasagna soup ideas? Try this Lasagna Soup with Ricotta or this Vegan Lasagna Soup too!
Ingredients You’ll Need
Pretty simple stuff here! You probably have most of these in your kitchen already. Note: Look at the recipe card below for the full list and exact amounts!
- Olive Oil: Gets everything started and adds a nice, rich flavor to the soup base.
- Onion: Gives the soup that sweet, yummy flavor that makes everything taste better.
- Garlic: Because what’s Italian food without garlic? It makes everything smell and taste incredible.
- Chicken Breast: The protein that makes this soup filling enough for dinner.
- Chicken Broth: This is what makes it a soup! It’s the liquid base for everything.
- Heavy Cream: This is the secret to that dreamy, creamy Alfredo texture.
- Lasagna Noodles: Just break them up! Way easier than cooking whole sheets.
- Parmesan Cheese: The star of the show. Freshly grated is the way to go!
How to Make Creamy Alfredo Lasagna Soup
Okay, let’s make this magic happen! It’s easier than you think. Just follow along with me!
Step 1: Sauté the Aromatics
Get your pot nice and hot with 2 tablespoons olive oil. Toss in 1 diced onion and let it cook for 5 minutes. Then add 3 minced garlic cloves and cook 1 minute more. Smells AMAZING already, right?
Step 2: Cook the Chicken
Now add 1 pound diced chicken breast with some salt and pepper. Cook it for 6-8 minutes, stirring now and then. You want it golden brown and totally cooked through.
Step 3: Add Broth and Simmer
Pour in 6 cups chicken broth and turn up the heat to get it boiling. Then turn it down to a nice gentle bubble for about 5 minutes. Easy peasy!
Step 4: Cook the Noodles
Break up 8 lasagna noodles and drop them in. Stir so they don’t stick together. Let them cook for 10-12 minutes until they’re tender but not mushy. Keep stirring!
Step 5: Create the Creamy Base
Turn the heat way down low. Slowly pour in 2 cups heavy cream, stirring the whole time. Add 1 teaspoon salt and ½ teaspoon black pepper. Keep stirring until it’s all smooth and gorgeous.
Step 6: Add Parmesan and Finish
Here’s the best part! Add 1½ cups grated Parmesan cheese bit by bit. Stir, stir, stir until it melts into the most beautiful creamy soup. Taste it and add more salt if you need to.
Step 7: Garnish and Serve
Take it off the heat and get ready to enjoy! Scoop it into bowls and sprinkle 2 tablespoons fresh chopped parsley on top. Maybe add extra Parmesan too? YUM!
Tips for the Best Creamy Alfredo Lasagna Soup
- Use freshly grated Parmesan: Trust me on this one! The pre-shredded stuff has stuff added that makes it clumpy. Fresh is best!
- Don’t boil after adding cream: Keep it on low heat once the cream goes in. If it boils, it can get weird and separate.
- Break noodles uniformly: Try to break them about the same size. They’ll cook evenly and fit on your spoon better!
- Season in layers: Don’t just add all the salt at once. Add some at different times for better flavor.
- Serve immediately: This soup is best right away. The noodles soak up liquid if it sits too long.
- Variations and Substitutions
Want to mix things up? Here are some fun ways to change it! You can totally make this soup work for you.
- Italian Sausage Version: Swap the chicken for Italian sausage. Spicy or mild, both work great and add tons of flavor!
- Vegetarian Option: Skip the chicken and use veggie broth instead. Add mushrooms and spinach to keep it hearty.
- Lighter Version: Use half-and-half or whole milk instead of heavy cream. Still creamy but not as heavy!
- Gluten-Free: Just use gluten-free lasagna noodles. Super easy swap and tastes just as good!
Frequently Asked Questions
Can I make alfredo lasagna soup ahead of time?
Yep! Make it up to 2 days early and keep it in the fridge. Just add a little extra broth when you reheat it.
How do I store the leftover lasagna soup?
Let it cool down first. Put it in a container with a lid and keep it in the fridge for 3 days max.
Can I freeze this lasagna soup?
Not really. Cream soups get weird and separate when frozen. Better to just make fresh or keep it in the fridge.
What should I serve with this soup?
Garlic bread is perfect! Or a simple Caesar salad. Maybe some roasted veggies on the side? Whatever sounds good to you!
Why is my soup too thick?
The noodles keep soaking up the liquid. Just stir in more broth or cream when you heat it up again. Easy fix!
Can I use rotisserie chicken instead?
Totally! Shred up some rotisserie chicken and add it when you add the cream. So much easier! Can you imagine that?
What type of Parmesan works best?
Get the real Parmigiano-Reggiano if you can. It melts so much better than the stuff in the green can. Worth it!
How can I make this soup spicier?
Toss in some red pepper flakes with the garlic. Or add a little cayenne pepper. Start with a pinch and add more!
Creamy Alfredo Lasagna Soup: Rich One-Pot Meal
Ingredients
Method
- Heat olive oil in a pot over medium heat for 2 minutes until it's hot and ready.
- Add onion and cook for 5 minutes, stirring a few times until it’s soft and clear.
- Toss in garlic and cook for 1 minute, stirring so it doesn’t burn or turn brown.
- Add chicken with salt and pepper, cook for 6-8 minutes until golden and fully cooked.
- Pour in broth, bring to a boil, then turn down the heat to a gentle bubble.
- Add broken noodles and cook for 10-12 minutes, stirring often until they’re tender but firm.
- Turn the heat to low and slowly pour in the cream, stirring constantly to keep it smooth.
- Add salt and pepper, keep stirring until everything is mixed together and looks creamy.
- Add Parmesan bit by bit, stirring each time until it’s all melted and super creamy.
- Take off the heat, put in bowls, add parsley and extra cheese on top, then ENJOY!!!
Notes
- Fresh Parmesan from a block melts way better than the pre-shredded kind from bags.
- Keep the heat low after adding cream so it stays smooth and doesn’t get lumpy.
- Break noodles into similar sizes so they all cook at the same time and fit nicely.
- Soup gets thicker as it sits, so add more broth when reheating to thin it out.
- This tastes best fresh since noodles keep soaking up liquid when you store them overnight.
