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Alfredo Lasagna Soup

By: Author Jenna Margot

Posted on

Alfredo Lasagna Soup

Hey y'all! If you love the buttery, garlicky goodness of Alfredo sauce and the hearty comfort of lasagna, this Alfredo Lasagna Soup is your new weeknight hero. It’s rich, silky, and loaded with tender noodles, juicy chicken, and a shower of Parmesan—perfect for chilly nights, casual dinners with friends, or a cozy family meal. Let's get cooking!

Why You'll Love This Alfredo Lasagna Soup

  • Creamy, comforting flavors of Alfredo meet lasagna in one simple pot—no layering or baking required.
  • Ready in 45 minutes with minimal prep, perfect for busy weeknights.
  • Ultra-silky broth thanks to a light roux, cream, and real Parmesan.
  • Flexible and forgiving—swap proteins, add veggies, or make it vegetarian.
  • Leftovers reheat beautifully with a splash of broth for next-day comfort.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Yield: 6 servings

Alfredo Lasagna Soup Ingredients

  • 2 tablespoons unsalted butter (28 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced (about 1 tablespoon)
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon Italian seasoning
  • ¼ cup all-purpose flour (30 g)
  • 6 cups low-sodium chicken broth (1.4 L), plus more as needed
  • 1 cup heavy cream (240 ml)
  • 4 ounces cream cheese, softened and cubed (113 g)
  • 8 ounces dried lasagna noodles, broken into 2-inch pieces (225 g)
  • 2 cups cooked shredded chicken (about 10 oz / 285 g)
  • 1 cup finely grated Parmesan or Parmigiano-Reggiano (about 85 g), plus more for serving
  • ½ cup shredded low-moisture mozzarella (56 g) (optional, for extra creaminess)
  • 2 cups baby spinach, roughly chopped (optional)
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ⅛ teaspoon freshly grated nutmeg (optional but classic)
  • Zest of ½ lemon and 1 tablespoon lemon juice (optional, to brighten)

How to Make Alfredo Lasagna Soup

Sauté the aromatics for the Alfredo base

  1. In a large Dutch oven, heat butter and olive oil over medium heat until the butter melts and foams, about 1 minute.
  2. Add onion and cook, stirring occasionally, until translucent and soft, 5 minutes.
  3. Stir in garlic, red pepper flakes, and Italian seasoning; cook until fragrant, 30 seconds.

Build the creamy Alfredo broth

  1. Sprinkle in the flour and cook, stirring constantly, until the roux loses its raw smell, 1 to 2 minutes.
  2. Gradually whisk in the chicken broth to avoid lumps. Add the heavy cream and cream cheese.
  3. Bring to a gentle simmer over medium-low heat (aim for a gentle bubble around 185–195°F), stirring to melt the cream cheese, 5 minutes.

Cook the lasagna noodles right in the soup

  1. Add the broken lasagna noodles. Maintain a steady simmer and cook, stirring every 2 minutes to prevent sticking, until al dente, 10 to 12 minutes.
  2. If the soup thickens too much as the noodles cook, stir in ½ to 1 cup additional broth or hot water to loosen.

Finish the Alfredo Lasagna Soup with chicken and cheese

  1. Stir in the shredded chicken, Parmesan, mozzarella (if using), and spinach. Simmer until the chicken is warmed through and the cheese is fully melted and silky, 2 to 3 minutes.
  2. Season with salt, pepper, and nutmeg. Stir in lemon zest and juice to brighten, if desired. Turn off the heat.
  3. Ladle into bowls and garnish with parsley and extra Parmesan. Serve steaming hot.

Notes for the Best Alfredo Lasagna Soup

  • Use freshly grated Parmesan for the smoothest, non-grainy finish; pre-shredded cheeses often contain anti-caking agents that can make soups sandy. Learn more about real Parmigiano-Reggiano vs. “Parmesan” here: Bon Appétit.
  • If starting with raw chicken instead of cooked, poach separately and ensure it reaches 165°F internally for safety (USDA guide), then shred and add at the end.
  • For a thicker or thinner soup, adjust with extra broth or thicken slightly with a cornstarch slurry; see tips on thickening at The Kitchn.
Alfredo Lasagna Soup

Alfredo Lasagna Soup Variations

  • Sausage Alfredo Lasagna Soup: Brown 12 ounces sweet or spicy Italian sausage in step 1, drain excess fat, and proceed. Skip chicken or use both for extra protein.
  • Vegetarian Creamy Lasagna Soup: Use vegetable broth, add 8 ounces sliced mushrooms and 1 cup peas; skip chicken and bump Parmesan to taste.
  • Gluten-Free Alfredo Lasagna Soup: Use gluten-free lasagna noodles and replace flour with 1 tablespoon cornstarch whisked into 2 tablespoons cold water; add after broth for gentle thickening.

Equipment for Alfredo Lasagna Soup

  • 5- to 6-quart Dutch oven or heavy soup pot with lid
  • Wooden spoon and ladle
  • Whisk
  • Measuring cups and spoons
  • Microplane or fine grater for Parmesan
  • Instant-read thermometer (for checking chicken if cooking from raw)

Storage & Reheating Alfredo Lasagna Soup

  • Cool: Let soup cool to room temp for no more than 1 hour, then refrigerate.
  • Refrigerate: Store in airtight containers for 3 to 4 days. Noodles will continue to absorb liquid; add broth when reheating.
  • Freeze: Dairy-based soups can separate; for best results, freeze the broth without noodles or cheese for up to 2 months. Reheat gently, then add freshly cooked noodles and cheese.
  • Reheat: Warm over low-medium heat until steaming (160°F+), stirring and adding splashes of broth or water to loosen.

What to Serve with Alfredo Lasagna Soup

  • Garlic bread or focaccia: Toast at 400°F for 8 to 10 minutes until golden and crisp.
  • Simple arugula salad with lemon vinaigrette to cut the richness.
  • Roasted broccoli or asparagus: Roast at 425°F for 12 to 15 minutes with olive oil, salt, and pepper.
  • A crisp white wine (Pinot Grigio) or sparkling water with lemon.

Pro Tips for Alfredo Lasagna Soup Success

  • Grate cheese very finely so it melts smoothly and add it off the direct boil to prevent clumping—emulsification is key in Alfredo; see technique notes in this Serious Eats article.
  • Stir noodles every couple of minutes as they simmer so they don’t stick together or scorch on the bottom.
  • Season in layers: a pinch of salt after the onions, then adjust at the end after adding Parmesan (which is salty) for the perfect balance.

Alfredo Lasagna Soup FAQ

Can I cook the noodles separately?
Yes—cook them 1 to 2 minutes shy of al dente in salted water, then add to the soup just before serving. This keeps the broth silkier and helps leftovers stay looser.

How can I make this lighter?
Swap half-and-half for heavy cream, use 2 tablespoons butter total, and add extra veggies like spinach or zucchini. The texture will be slightly less rich but still creamy.

What if my soup looks grainy?
Remove from heat and whisk in a splash of hot broth, then add cheese gradually while stirring. Graininess usually comes from pre-shredded cheese or boiling after adding dairy.