Name: Alfredo Lasagna Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 small onion (diced); 3 garlic cloves (minced); 5 cups low-sodium chicken broth; 1 ½ cups shredded cooked chicken; 6 lasagna noodles (broken into pieces); 1 cup heavy cream; 1 tsp Italian seasoning; ½ tsp garlic powder; ½ tsp salt; ¼ tsp black pepper; 1 cup grated Parmesan cheese; 1 ½ cups shredded mozzarella cheese; Fresh parsley or basil for garnish

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If you love the creamy decadence of Alfredo sauce and the comfort of lasagna, then Alfredo Lasagna Soup is going to be your new favorite cozy dinner. It brings together tender lasagna noodles, a rich Alfredo-style broth, hearty chicken, and plenty of melty cheese — all in one delicious bowl.

This recipe was born out of one of those “what’s for dinner?” moments when I had leftover rotisserie chicken and half a box of broken lasagna noodles. I didn’t feel like baking a whole lasagna, so I threw everything into one pot — and this creamy, dreamy Alfredo Lasagna Soup came to life.

If you’re a fan of our Crockpot Tortellini Soup or crave the richness of Spinach Artichoke Chicken Bake, you’ll appreciate the comfort and ease this dish offers. It’s warm, filling, and packed with flavor.

Why You’ll Love This Cabbage Roll Soup

All the flavor, none of the fuss: No need to roll individual cabbage leaves or spend hours baking. This soup delivers the same traditional flavors with a fraction of the effort.
Nutritious & filling: It’s loaded with lean protein, hearty veggies, and whole grains. You’ll feel full and satisfied without feeling heavy.
One-pot convenience: Everything cooks in a single pot, which means easy cleanup and less time in the kitchen.
Customizable: Whether you’re swapping beef for turkey, white rice for brown or cauliflower rice, or adding extra veggies, it’s super flexible.
Meal prep friendly: This soup tastes even better the next day and freezes beautifully, making it ideal for batch cooking.
Kid-approved: Mild, savory flavors and tender textures make this soup a hit with picky eaters too.
Comfort in every bite: It’s the kind of meal that warms you from the inside out—perfect for cozy evenings or when you need a little extra comfort.

Ingredients You’ll Need

1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
5 cups low-sodium chicken broth
1 ½ cups cooked chicken, shredded
6 uncooked lasagna noodles, broken into pieces
1 cup heavy cream
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1 cup grated Parmesan cheese
1 ½ cups shredded mozzarella cheese
Fresh parsley or basil, for garnish

Optional Add-ins:

1 cup baby spinach or kale
Pinch of red pepper flakes
Ricotta dollop on top (like traditional lasagna!)

How to Make Alfredo Lasagna Soup

Step 1: Sauté Aromatics

Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 4–5 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.

Step 2: Build the Soup Base

Pour in the chicken broth and bring to a boil. Add the broken lasagna noodles and cook for 8–10 minutes or until al dente.

Step 3: Add Chicken and Seasonings

Stir in the shredded chicken, Italian seasoning, garlic powder, salt, and pepper. Simmer for another 2–3 minutes to let the flavors combine.

Step 4: Make It Creamy

Lower the heat and stir in the heavy cream, Parmesan cheese, and mozzarella. Stir until the cheese is fully melted and the soup becomes rich and creamy.

Step 5: Serve and Garnish

Spoon the soup into bowls and top with fresh herbs, more cheese, or a small spoonful of ricotta. Serve hot with crusty bread!

Tips for the Best Alfredo Lasagna Soup

Break Noodles Before Adding: Lasagna noodles can be awkwardly large in soup, so break them into bite-sized pieces.
Shred Cheese Fresh: Pre-shredded cheese doesn’t melt as well and can affect texture.
Don’t Boil After Cream is Added: Keep heat low to prevent curdling.
Double the Batch: It freezes well if you hold the pasta and add it fresh when reheating.

Serving Suggestions

Bread on the Side: Garlic breadsticks or crusty baguette are perfect for dipping.
Add a Salad: A green salad with vinaigrette cuts through the richness.
Top with Fresh Herbs or Chili Flakes: Adds color and zing.

For more soup-and-bread combos, try our Tuscan White Bean Soup or French Dip Sandwiches for an unforgettable meal.

Storage and Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Reheat: Gently on the stove or in the microwave, adding a splash of broth or cream as needed.
Freezing: Freeze without the noodles and add them fresh when reheating to avoid mushiness.

Frequently Asked Questions

Can I use rotisserie chicken?
Yes! It saves time and adds flavor. Just shred and toss it in.

What if I don’t have lasagna noodles?
You can use any pasta like penne, rigatoni, or even tortellini.

Is there a dairy-free version?
Use unsweetened coconut milk or cashew cream, and skip the cheese or use plant-based alternatives.

Can I make this in a slow cooker?
Yes — cook on LOW for 4–5 hours, then stir in the noodles and dairy during the last 30 minutes.

Final Thoughts

This Alfredo Lasagna Soup is a hug in a bowl — creamy, cheesy, and irresistibly satisfying. Whether it’s a chilly winter evening or you just want something indulgent yet easy, this soup brings all the comfort of a lasagna dinner with half the effort.

Don’t forget to explore more comforting dishes on Mealova Recipes.

Sofia

Alfredo Lasagna Soup

Creamy, cheesy, and full of comforting lasagna flavors — this Alfredo Lasagna Soup is everything you love about the classic dish, served up in a soul-warming bowl.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6

Course: Main Course, Soup

Cuisine: Italian-American

Calories: 540

Ingredients Method Notes

Ingredients

1 tbsp olive oil
1 small onion diced
3 garlic cloves minced
5 cups low-sodium chicken broth
1 ½ cups shredded cooked chicken
6 lasagna noodles broken into pieces
1 cup heavy cream
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 cup grated Parmesan cheese
1 ½ cups shredded mozzarella cheese
Fresh parsley or basil for garnish

Method

In a large pot, heat olive oil. Add onion and cook until soft, about 4–5 minutes. Add garlic and sauté for 1 minute.
Pour in chicken broth and bring to a boil. Add broken lasagna noodles and cook 8–10 minutes or until tender.
Stir in cooked chicken, Italian seasoning, garlic powder, salt, and pepper. Simmer for 2–3 minutes.
Reduce heat. Add heavy cream, Parmesan, and mozzarella. Stir until melted and creamy.
Serve hot, garnished with parsley or basil.

Notes

For extra richness, add a dollop of ricotta cheese when serving.
To make gluten-free, use gluten-free pasta and ensure your broth and cheese are certified gluten-free.
Leftovers thicken in the fridge — thin with a splash of broth or milk when reheating.

Alfredo Lasagna Soup

Why You’ll Love This Cabbage Roll Soup