Decadent Creamy Alfredo Lasagna Soup is a comforting bowl of creamy goodness that combines the rich flavors of Alfredo sauce with all the best parts of lasagna. This soup is packed with tender noodles, hearty Italian sausage, and a mix of cheeses that melt into a silky, cheesy broth that warms you up from the inside out.
I love making this soup when I want something cozy but a little different from classic tomato soups. The creamy Alfredo base feels extra special, and the way the noodles and sausage soak up the sauce is just perfect. One tip I always follow is to use fresh garlic and a little bit of Parmesan on top to really bring out the flavor—it’s those small touches that turn this soup into a real treat.
Serving this soup with a simple side salad or some crunchy bread makes it a complete meal that can easily satisfy a crowd. It’s one of those recipes that folks keep asking for again and again because it hits that cozy, cheesy, and filling spot. Whenever I make it, I’m reminded of those chilly evenings where all I want is a warm hug from a bowl, and this soup fits that feeling just right.
Key Ingredients & Substitutions
Italian Sausage: Choose mild or spicy based on your heat preference. For a leaner option, turkey sausage works well without sacrificing much flavor.
Garlic: Fresh minced garlic adds the best aroma. You can use garlic powder in a pinch, but fresh gives that bright savoriness.
Pasta: Mafaldine is perfect for this soup due to its ruffled edges that hold sauce. Ribbon-shaped pastas like farfalle or broken lasagna sheets are great substitutes.
Dairy (Milk, Cream, Cream Cheese, Mozzarella, Parmesan): These bring the creamy richness. Whole milk is best, but 2% can work. For dairy-free options, use coconut cream and plant-based cheeses, though the flavor will differ.
How Can I Get the Cream Cheese and Cheeses to Melt Smoothly?
To achieve the silky Alfredo base, it’s important to add the cream cheese and shredded cheeses off the heat or on low.
- Lower the heat to medium-low before stirring in the cheeses.
- Stir constantly to prevent the cream cheese from clumping or the cheese from sticking to the pot.
- If needed, add a splash of milk to loosen the sauce and make it extra smooth.
- Be patient—melting cheese can take a few minutes, but slow and steady gives the best creamy texture.
Equipment You’ll Need
- Large pot or Dutch oven – I love it because it handles everything from browning sausage to simmering the soup.
- Wooden spoon or spatula – helps you stir and break up the sausage easily.
- Measuring cups and spoons – for precise ratios of broth, milk, and cheese.
- Soup ladle – makes serving easy and mess-free.
- Grater – for freshly grating Parmesan cheese, which adds the best flavor.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken for a lighter, leaner soup.
- Add sautéed spinach or kale just before serving for extra greens.
- Mix in cooked mushrooms or bell peppers for added texture and flavor.
- Use different cheeses like cheddar or Gouda for a unique cheesy twist.
Decadent Creamy Alfredo Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 2 ½ cups whole milk
- 1 cup heavy cream
- 8 oz mafaldine (or other ribbon-shaped pasta like broken lasagna noodles or farfalle)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 1 tsp dried Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook. So overall, you’ll have a warm, cheesy Alfredo lasagna soup ready in around 30 minutes – perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Brown the Sausage and Sauté Garlic:
Heat a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook for about 6–8 minutes until browned and cooked through. Stir in the minced garlic and cook for another minute until fragrant. Drain excess grease if there’s too much, leaving about a tablespoon for taste.
2. Cook the Pasta in Broth:
Pour in the chicken broth and bring it to a boil. Add the pasta and cook until al dente, 8–10 minutes, following the package instructions but reducing the time slightly so the pasta remains firm as it will absorb flavors.
3. Create the Creamy Alfredo Base:
Lower the heat to medium-low. Stir in the whole milk, heavy cream, softened cream cheese, shredded mozzarella, Parmesan cheese, Italian seasoning, and optional crushed red pepper flakes. Stir continuously to melt all the cheeses and combine everything into a creamy sauce.
4. Simmer and Season:
Let the soup simmer gently for 3 to 5 minutes while stirring occasionally. This helps the flavors blend and the soup thicken a bit. Taste it, then add salt and pepper as you like.
5. Serve and Garnish:
Ladle the soup into bowls, sprinkle with freshly chopped basil or parsley, and add a little extra black pepper if you want. It goes wonderfully with crusty or garlic bread for dipping.
Can I Use Frozen Sausage for This Soup?
Yes! Just make sure to thaw it completely in the fridge overnight before cooking. You want to break it up while browning, so thawing makes that much easier.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup, cool it, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk if it gets too thick.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the soup slowly on the stove over low heat, stirring occasionally to keep the creamy texture.
Can I Substitute the Pasta?
Yes! Mafaldine works best, but you can use farfalle, broken lasagna noodles, or even rigatoni. Just adjust the cooking time so the pasta stays al dente and doesn’t get mushy.