Description
Decadent Creamy Alfredo Lasagna Soup combines rich Alfredo sauce, broken lasagna noodles, and three cheeses in one pot. All the comfort of lasagna without layering or baking!
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
4 cups low-sodium chicken broth
2 cups heavy cream
8 ounces lasagna noodles, broken into 2-inch pieces
1 cup whole milk ricotta cheese
2 cups shredded mozzarella cheese, divided
1 cup freshly grated Parmesan cheese, divided
2 teaspoons Italian seasoning
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
Fresh basil or parsley for garnish
Red pepper flakes for garnish (optional)
Extra virgin olive oil for drizzling (optional)
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot (6+ quarts) over medium heat.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until soft, translucent, and beginning to turn golden.
3. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4. Pour in chicken broth and heavy cream, stirring to combine thoroughly.
5. Add Italian seasoning, dried basil, garlic powder, and nutmeg. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir well.
6. Increase heat to medium-high and bring mixture to gentle boil.
7. Add broken lasagna noodles, stirring immediately to prevent sticking. Ensure all pieces are submerged.
8. Reduce heat to maintain steady simmer. Cook noodles for 10-12 minutes, stirring every 2-3 minutes, until tender but slightly firm (al dente).
9. If soup becomes too thick, add chicken broth 1/4 cup at a time to maintain creamy consistency.
10. Once pasta is cooked, reduce heat to low.
11. Add ricotta cheese in small dollops across surface, then gently stir to incorporate throughout soup.
12. Add 1 cup mozzarella and 1/2 cup Parmesan, stirring gently until melted and incorporated.
13. Taste and adjust seasoning with additional salt, pepper, or nutmeg if needed.
14. Remove from heat and let rest for 5 minutes before serving.
15. Ladle into warm bowls. Top each serving with remaining mozzarella and Parmesan.
16. Garnish with fresh basil or parsley, red pepper flakes, and drizzle of olive oil if desired.
17. Serve immediately while hot.
Notes
Keep heat at low once dairy is added to prevent curdling. Never boil vigorously after adding cream and cheese.
Let ricotta, mozzarella, and Parmesan sit at room temperature 20 minutes before adding for smoothest melting.
Cook pasta just until al dente – it continues softening as soup sits.
No-boil lasagna noodles work but need 15-18 minutes cooking time instead of 10-12.
Soup thickens significantly as it sits. Add broth when reheating leftovers.
For meal prep, store soup base and cooked pasta separately, combining when serving.
Store refrigerated up to 4 days in airtight containers.
Freeze up to 3 months. Note that cream soups may separate slightly when thawed – stir vigorously while reheating.
For best freeze results, freeze base without pasta. Add fresh pasta when reheating.
Use whole milk ricotta, not part-skim, for richest texture.
Fresh-grated Parmesan melts better than pre-grated and tastes significantly better.
Nutmeg is essential for authentic Alfredo flavor – don’t skip it.
Add Italian sausage, spinach, mushrooms, or roasted red peppers for variations.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 485
- Sugar: 6g
- Sodium: 745mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 95mg
Keywords: creamy alfredo lasagna soup, alfredo soup, lasagna soup, italian soup, creamy soup, comfort food, one pot meal, easy dinner