Can I freeze this soup?

Not the best idea. Because of the cream and cheese, the texture can get funky once thawed.

Can I make it gluten-free?

Totally! Just use your favorite gluten-free noodles and check your broth for any sneaky wheat-based ingredients.

Ground turkey, chicken, or a plant-based crumble all work beautifully.

Italian Style Creamy Alfredo Lasagna Soup (Cozy, Cheesy & So Satisfying!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, cheesy Alfredo-style lasagna soup made in one pot! Creamy broth, sausage, noodles, and melty mozzarella make it a perfect family dinner.

Scale

1 lb ground Italian sausage (halal-friendly or turkey)

1 small yellow onion, chopped

3 garlic cloves, minced

4 cups chicken broth

1 ½ cups heavy cream

½ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

8 lasagna noodles, broken into chunks

1 tsp dried basil

1 tsp dried oregano

Salt & pepper to taste

Fresh parsley (for garnish)

Cook Mode Prevent your screen from going dark

1. In a large pot over medium-high heat, brown the sausage. Remove and set aside.

2. Add chopped onion to the pot and cook for 3–4 minutes. Stir in garlic for 1 minute.

3. Pour in chicken broth and bring to a boil. Add broken lasagna noodles. Simmer 10–12 minutes.

4. Return sausage to the pot. Stir in heavy cream, Parmesan, basil, oregano, salt, and pepper.

5. Add mozzarella cheese and stir until melted and creamy. Garnish with parsley and serve hot.

Swap in plant-based sausage or cooked chicken if preferred.

Use half-and-half instead of heavy cream for a lighter version.

Add spinach or kale at the end for a veggie boost.

Best enjoyed fresh; refrigerate leftovers up to 3 days.