Can I use store-bought Alfredo sauce for lasagna soup?

Absolutely. Store-bought Alfredo sauce is a time-saver and works beautifully in this recipe. Choose a high-quality brand with simple ingredients like cream, butter, and Parmesan. If you prefer homemade, a quick blend of butter, cream, and fresh garlic also does the trick. Whether you go store-bought or DIY, the result will be rich, silky, and comforting.

What noodles work best in lasagna soup?

Traditional lasagna noodles (broken into bite-sized pieces) give this soup its signature texture and look. However, you can use any pasta you have on hand ; bowties, rotini, or even tortellini. Just adjust the cooking time as needed.

How can I make this soup lighter or healthier?

There are easy swaps to lighten things up without losing flavor. Use low-fat Alfredo sauce, swap heavy cream for half-and-half, and load up on vegetables like spinach, mushrooms, or zucchini. You can also use whole wheat pasta or reduce the amount of cheese for a lighter bowl that still tastes satisfying.

Can creamy Alfredo lasagna soup be frozen?

Yes, with a few notes. Let the soup cool completely before transferring it to freezer-safe containers. Keep in mind that the noodles may soften more when reheated, so some people prefer to freeze the soup without pasta and add freshly cooked noodles when serving. It’s a great make-ahead meal for busy weeks or cold-weather stock-ups.

Creamy Alfredo Lasagna Soup: Irresistible Bowl of Cozy Comfort

Ingredients

Scale

8 lasagna noodles, broken into pieces

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 pound ground Italian sausage or 2 cups cooked chicken

4 cups chicken broth

1 jar (15 oz) Alfredo sauce

4 oz cream cheese

1/2 cup heavy cream (optional)

1/2 cup grated Parmesan

2 cups baby spinach (optional)

Salt, pepper, Italian seasoning to taste

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Instructions

1. In a large pot, heat olive oil and sauté onion until soft. Add garlic and cook 30 seconds.

2. Add sausage and cook through, or skip this step if using cooked chicken.

3. Pour in chicken broth. Bring to a simmer. Add lasagna noodles and cook 10–12 minutes until tender.

4. Lower heat. Stir in Alfredo sauce, cream cheese, and cream. Mix until smooth.

5. Add cooked chicken (if using). Stir until warmed through.

6. Stir in Parmesan and spinach. Let spinach wilt and cheese melt.

7. Season with salt, pepper, and Italian seasoning to taste. Serve hot.

Notes

For vegetarian version, skip the meat and add mushrooms or white beans.

To make it lighter, use low-fat Alfredo and milk instead of cream.

Freezes well, but noodles may soften. Add fresh pasta when reheating if preferred.

Author: Chef Saly
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soups
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 490
Sugar: 3g
Sodium: 890mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 24g
Cholesterol: 95mg