Name: Alfredo Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or cubed (rotisserie recommended); 8 lasagna noodles, broken into bite-sized pieces; 1 tbsp olive oil or butter; 1 medium onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1/2 cup heavy cream; 4 oz cream cheese; 1 cup freshly grated Parmesan cheese; 1 tsp Italian seasoning; Salt and pepper, to taste; Fresh parsley, chopped (for garnish); Optional: 1 cup spinach or chopped kale

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Alfredo Lasagna Soup is the ultimate comfort food mashup I didn’t know I needed until I made it. It combines the creamy, cheesy goodness of Alfredo sauce with the heartiness of lasagna in a cozy, slurpable soup. With tender pasta, seasoned chicken, and a rich, garlicky broth, this soup is pure comfort in a bowl.

Why You’ll Love This Recipe

I love this soup because it gives me all the satisfaction of lasagna without the layering, baking, and long prep time. It’s creamy, savory, and loaded with flavor in every spoonful. Plus, it’s a one-pot meal that comes together easily and makes the whole kitchen smell amazing. Whether I’m making dinner for the family or meal-prepping for the week, this recipe always hits the spot. Alfredo Lasagna Soup

Ingredients

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

Cooked chicken (shredded or cubed – I usually use rotisserie for convenience)
Lasagna noodles (broken into bite-sized pieces)
Olive oil or butter
Onion (diced)
Garlic (minced)
Chicken broth
Heavy cream
Cream cheese
Parmesan cheese (freshly grated for best flavor)
Italian seasoning
Salt and pepper (to taste)
Fresh parsley (for garnish)
Optional: spinach or chopped kale for added greens

Directions

I start by heating olive oil or butter in a large pot over medium heat, then sauté the onion until soft and translucent.
I add the garlic and cook for another minute until fragrant.
I pour in the chicken broth and bring it to a gentle boil.
I stir in the broken lasagna noodles and cook them until tender, stirring occasionally to prevent sticking.
Once the pasta is cooked, I lower the heat and stir in the cream cheese, letting it melt and thicken the broth.
I add the shredded chicken, heavy cream, and Parmesan cheese, stirring until everything is combined and creamy.
I season the soup with Italian seasoning, salt, and pepper, and let it simmer for a few more minutes.
Before serving, I taste and adjust seasoning if needed, then garnish with chopped parsley.

Servings and timing

This recipe makes about 4 to 6 generous servings. From start to finish, it takes around 35 to 40 minutes to prepare, especially if I’m using pre-cooked chicken.

Variations

I swap the chicken for Italian sausage when I want a more savory, meaty flavor.
For a vegetarian version, I use veggie broth and add mushrooms, spinach, and zucchini.
Sometimes I add a pinch of red pepper flakes for a little heat.
I’ve tried it with gluten-free pasta and it still comes out delicious.
For an extra cheesy version, I stir in some shredded mozzarella or provolone at the end.

Storage/Reheating

I store leftover Alfredo Lasagna Soup in an airtight container in the fridge for up to 4 days. Since the pasta absorbs liquid over time, I usually add a splash of broth or cream when reheating. I reheat it on the stove over medium heat or in the microwave until warmed through, stirring occasionally. I avoid freezing it, since the cream can separate and the pasta can become mushy. Alfredo Lasagna Soup

FAQs

Can I use jarred Alfredo sauce instead of cream and cheese?

Yes, I can use jarred Alfredo sauce as a shortcut. I just add it in place of the cream and Parmesan—about 1 to 1 ½ cups should work.

What kind of pasta works best?

I like using traditional lasagna noodles broken into pieces, but any short pasta like bowties or mafalda also works well.

Can I make it dairy-free?

I’ve tried using dairy-free cream and cheese alternatives and it still turned out tasty. I just make sure they melt smoothly into the broth.

How do I prevent the noodles from getting mushy?

I cook the noodles just until al dente and avoid letting the soup simmer too long after adding them. If I plan to store leftovers, I cook the noodles separately and add them when serving.

Is this soup freezer-friendly?

Because it contains cream and pasta, I don’t usually freeze it. But if I do, I freeze the broth and chicken base without the noodles or cream, then add those fresh when reheating.

Conclusion

This Alfredo Lasagna Soup is everything I love about creamy pasta dishes, turned into a hearty and comforting soup. It’s rich, satisfying, and way easier to make than a traditional lasagna. Whether I’m in the mood for something cozy or just want to impress without the effort, this recipe is always a winner in my kitchen.