Name: Creamy Alfredo Lasagna Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons butter; 4 cloves garlic (minced); 2 tablespoons all-purpose flour; 4 cups low-sodium chicken broth; 2 cups heavy cream; 2 cups shredded cooked chicken (rotisserie works great); 6 –8 lasagna noodles (broken into pieces); 1 ½ teaspoons Italian seasoning; 1 teaspoon salt (adjust to taste); ½ teaspoon ground black pepper; Pinch of nutmeg (optional but recommended); 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; Fresh chopped parsley (for garnish)

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Why You’ll Love This Creamy Alfredo Lasagna Soup

Quick & Easy – Ready in just about 35 minutes from start to finish.
One Pot Meal – Fewer dishes, more flavor!
Family-Friendly – A huge hit with kids and adults alike.
Customizable – Swap in your favorite proteins or veggies.
Cozy Comfort Food – Creamy, cheesy, hearty, and satisfying.

Ingredients You’ll Need

Here are the key ingredients that bring this Alfredo lasagna soup to life:

Shredded chicken (rotisserie or cooked breast works great)
Lasagna noodles, broken into smaller pieces
Heavy cream for the rich Alfredo base
Chicken broth to form the soup base
Minced garlic for bold flavor
Butter and flour to form a light roux for thickening
Parmesan and mozzarella cheese for melty, cheesy goodness
Salt, pepper, Italian seasoning, and a pinch of nutmeg
Fresh parsley for garnish and brightness

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How to Make Creamy Alfredo Lasagna Soup

Step 1: Sauté the Garlic

In a large pot or Dutch oven, melt butter over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.

Step 2: Create the Roux

Sprinkle in flour and whisk to form a roux. Cook for about 1–2 minutes to remove any raw flour taste.

Step 3: Add Liquids

Slowly whisk in chicken broth and heavy cream. Stir continuously until the mixture thickens slightly.

Step 4: Add Seasoning

Stir in salt, pepper, Italian seasoning, and a tiny pinch of nutmeg.

Step 5: Add Chicken and Noodles

Toss in the shredded chicken and broken lasagna noodles. Let it simmer until the noodles are tender (about 12–15 minutes), stirring occasionally.

Step 6: Stir in the Cheese

Once the noodles are cooked, lower the heat and stir in Parmesan and mozzarella until melted and smooth.

Step 7: Serve

Ladle into bowls, garnish with fresh parsley, and top with extra cheese if desired.

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Pro Tips for the Perfect Alfredo Lasagna Soup

Use rotisserie chicken to save time.
Break the noodles into small, bite-size pieces for easy eating.

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Don’t overcook the noodles, or they’ll get mushy in the soup.
For extra depth, add a splash of white wine before adding the broth.
Add veggies like spinach, mushrooms, or broccoli for variety.
Make it spicier with crushed red pepper flakes if you like heat.

Storage & Reheating

Storage: Let the soup cool and store in an airtight container in the fridge for up to 4 days.
Reheating: Warm it on the stovetop over low heat. Add a splash of cream or broth if it thickens too much.
Freezing: You can freeze the soup, but it’s best to freeze it without the noodles (as they can get mushy when thawed). Cook and add fresh noodles when ready to serve.

Perfect Occasions to Make This Soup

Weeknight dinners
Family get-togethers
Potlucks or comfort food nights
A cozy meal for a rainy day
Meal prep for a busy week

15 FAQs About Creamy Alfredo Lasagna Soup

Can I use ground beef instead of chicken?
Yes! Ground beef or Italian sausage works well if you’re craving a more traditional lasagna flavor.
Can I make this soup vegetarian?
Absolutely. Skip the chicken and use veggie broth. Add mushrooms, spinach, or zucchini for substance.
Can I use jarred Alfredo sauce?
You can, but homemade gives the best flavor and consistency. If using jarred, reduce the cream and adjust salt to taste.
What’s the best noodle substitute?
If you don’t have lasagna noodles, use bowtie or rotini pasta for a similar effect.
Can I make it gluten-free?
Yes. Use gluten-free noodles and a gluten-free flour alternative like rice flour or cornstarch for the roux.
How can I make this lower in calories?
Use light cream or whole milk, and reduce the cheese quantity slightly. Use lean chicken breast for protein.
How do I avoid curdling the cream?
Simmer gently on low heat and avoid boiling after adding the cream and cheese.
Can I make this soup in a slow cooker?
Yes. Add all ingredients except cream and cheese to the slow cooker. Cook on low for 4–5 hours, then stir in cream and cheese before serving.
What cheeses can I substitute?
Try Gruyère, fontina, or white cheddar if you don’t have Parmesan or mozzarella.
Can I freeze leftovers?
Yes, but as mentioned earlier, it’s best to freeze without noodles.
Is this soup spicy?
No, it’s mild and family-friendly. Add crushed red pepper flakes if you want heat.
What’s the serving size?
This recipe serves about 4–6 people, depending on bowl size and portion.
Can I prepare it ahead of time?
Yes! Prepare the soup base and store separately. Reheat and add noodles before serving.
What’s a good side dish with it?
Garlic bread, Caesar salad, or roasted veggies pair perfectly.
Can I make it dairy-free?
You can try dairy-free cream and cheese alternatives, though the flavor will differ slightly.

Final Thoughts

This Creamy Alfredo Lasagna Soup Recipe is comfort food at its best. With rich Alfredo flavors, hearty chicken, and the classic lasagna vibe all in one bowl, this dish is a must-try for pasta lovers and soup fans alike.

Creamy Alfredo Lasagna Soup Recipe

This Creamy Alfredo Lasagna Soup is the perfect marriage between classic lasagna and rich Alfredo pasta — all in a cozy, comforting bowl of soup. Made with tender shredded chicken, broken lasagna noodles, melty mozzarella, and a velvety Parmesan cream sauce, this recipe delivers the ultimate indulgent comfort food in just 35 minutes. Each spoonful is bursting with cheesy goodness and home-cooked flavor — perfect for family dinners or warming up on chilly nights!

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course, Soup

Cuisine American, Italian-Inspired

Servings 6 Servings

Calories 430 kcal

Ingredients

2 tablespoons butter
4 cloves garlic minced
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
2 cups heavy cream
2 cups shredded cooked chicken rotisserie works great
6 –8 lasagna noodles broken into pieces
1 ½ teaspoons Italian seasoning
1 teaspoon salt adjust to taste
½ teaspoon ground black pepper
Pinch of nutmeg optional but recommended
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh chopped parsley for garnish

Instructions

Step 1: Sauté Garlic

In a large pot or Dutch oven, melt the butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant (but not browned).

Step 2: Make the Roux

Sprinkle in the flour and whisk constantly for about 1 minute to create a roux.

Step 3: Add Broth and Cream

Slowly pour in chicken broth while whisking to prevent lumps. Then add the heavy cream, continuing to whisk until the mixture is smooth and begins to thicken slightly.

Step 4: Season the Soup

Stir in salt, pepper, Italian seasoning, and a small pinch of nutmeg.

Step 5: Add Chicken and Noodles

Add the shredded chicken and broken lasagna noodles. Let it simmer uncovered for 12–15 minutes, stirring occasionally, until noodles are cooked through and tender.