Description

Hey there, friend! Come on in, wipe your feet, and get ready for your kitchen to smell absolutely incredible. If you’ve ever been torn between the soul-soothing appeal of bubbling lasagna and the quick comfort of a creamy soup, you’re in luck. This Creamy Alfredo Lasagna Soup is the best of both worlds — rich, hearty, and oh-so-comforting.

Ingredients

Scale

The Base:

1 lb (450 g) ground Italian sausage (mild or hot)
1½ lbs (680 g) ground beef (80/20 blend recommended)
1 onion, diced
3 cloves garlic, minced
4 cups (1 L) chicken broth (low sodium preferred)
3 cups (720 ml) heavy cream (or half-and-half for a lighter version)
12 lasagna noodles, broken into chunks (no-boil or regular)
Salt & black pepper, to taste

Optional Flavor Boosters:

1 tsp Italian seasoning
Pinch of red pepper flakes
Handful of fresh spinach (stir in at the end)

Instructions

1. Brown the Meat to Perfection

In a large pot or Dutch oven, cook the Italian sausage and ground beef over medium-high heat until browned and cooked through. Don’t rush this step — those little crispy bits build incredible flavor!
Drain excess fat, leaving about 1 tablespoon in the pot.

Chef’s Tip: That little bit of leftover fat is flavor gold for your aromatics!

2. Sauté the Aromatics

Reduce heat to medium. Add the onion and cook for 3–4 minutes until translucent.
Stir in the garlic and cook for another minute until fragrant.

Tip: Keep an eye on it — burnt garlic can turn bitter!

3. Build the Broth Base

Pour in the chicken broth, scraping the bottom of the pot to release all those browned bits (a.k.a. flavor bombs). Bring to a gentle boil.

4. Add the Lasagna Noodles

Break the lasagna noodles into bite-sized chunks and add them straight into the pot. Stir occasionally to prevent sticking.
Cook for 10–12 minutes, or until al dente.

Pro Tip: The noodles will keep softening as the soup sits, so avoid overcooking them now.

5. Creamy Alfredo Finish

Reduce the heat to low. Slowly pour in the heavy cream, stirring constantly.
Let it simmer gently for 5 minutes, stirring often, until thick and velvety.

Important: Avoid boiling once the cream is added — gentle heat keeps it silky smooth!

6. Season & Customize

Taste and adjust with salt and pepper. Add Italian seasoning, red pepper flakes, or fresh spinach for extra flavor and color.

Notes

Even better the next day! Just add a splash of broth or cream when reheating.
Use no-boil lasagna noodles if possible — they hold up beautifully in soup.
Accidentally added too many chili flakes once? Been there! Start small and adjust — it’s always easier to add heat than to take it away.