This One-Pot Creamy Alfredo Lasagna Soup is like a warm hug in a bowl! It’s loaded with cheesy goodness, tender pasta, and a rich, creamy sauce that’s super comforting.
How cool is it that you get all the flavors of lasagna without all the layers? I just love making this on chilly nights when I need a quick, tasty meal. Perfect with some crusty bread!
Key Ingredients & Substitutions
Olive Oil: Great for sautéing, but feel free to use butter for a richer flavor. If you’re concerned about calories or want a lighter option, avocado oil works well too.
Mushrooms: I love using cremini mushrooms for their earthy taste. If they aren’t available, button mushrooms are a perfectly fine substitute, or you can skip them entirely if you’re not a fan!
Chicken Broth: Use vegetable broth for a vegetarian version. If you’re low on broth, water and a bit of seasoning can also work, but it may lack depth.
Heavy Cream: For a lower-fat option, you can use half-and-half or even whole milk, but the soup won’t be as creamy. Dairy-free alternatives like coconut milk can also add a unique twist!
No-boil Lasagna Noodles: These make this recipe quicker. You can swap them for any short pasta like fusilli or bow-tie pasta; just adjust cooking times accordingly.
How Do I Make the Perfect Creamy Soup Base?
The key to a rich and creamy soup base lies in how you combine your ingredients. Start by sautéing the mushrooms and garlic in olive oil to develop flavors. Then add the chicken broth and heavy cream which will give the soup its creamy texture.
- Heat oil, sauté garlic and mushrooms until tender.
- Pour in broth and cream, adding seasonings before bringing to a boil.
- Stir in the noodles, and let them cook until tender. This will help thicken the soup!
For that final creamy touch, don’t rush adding the cheeses. Let the soup cool slightly before mixing to help the cheese melt beautifully without clumping. Enjoy every spoonful!
How to Make One-Pot Creamy Alfredo Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 6 ounces no-boil lasagna noodles, broken into pieces
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This delicious One-Pot Creamy Alfredo Lasagna Soup can be ready in about 30 minutes! You’ll spend around 10 minutes prepping the ingredients and about 20 minutes cooking. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the minced garlic and sliced mushrooms. Sauté them together for about 4-5 minutes until the mushrooms are tender and fragrant. This will build a wonderful base of flavor for your soup!
2. Make the Soup Base:
Once your veggies are ready, pour in the chicken broth and heavy cream. Stir in the Italian seasoning, garlic powder, salt, and black pepper. Bring this delicious mixture to a gentle boil while stirring occasionally.
3. Cook the Noodles:
Add the broken pieces of no-boil lasagna noodles into the pot. Reduce the heat slightly and let it simmer for about 10-12 minutes. Stir occasionally to ensure the noodles cook evenly and become tender.
4. Add Fresh Veggies:
Stir in the fresh spinach leaves and halved cherry tomatoes. Cook everything together for another 2-3 minutes until the spinach has wilted nicely — it adds a beautiful pop of color and nutrition!
5. Create Creamy Pockets:
Remove the pot from heat and dollop in the ricotta cheese. Gently stir it into the soup to create creamy pockets throughout — it adds an extra layer of richness and deliciousness!
6. Final Cheesy Touch:
Now, add the shredded mozzarella and grated Parmesan cheese to the pot. Stir until all the cheese melts and is fully incorporated into your lovely soup.
7. Serve and Enjoy:
Your One-Pot Creamy Alfredo Lasagna Soup is ready to serve! Ladle it into bowls, garnish with fresh parsley or thyme, and enjoy it with some crusty bread on the side for a complete meal.
This comforting soup is not only easy to make, but it’s also perfect for cold nights or any day you need a little pick-me-up!
Can I Use Different Types of Pasta?
Absolutely! If you don’t have no-boil lasagna noodles, you can substitute with any short pasta like rotini, penne, or even gluten-free pasta. Just adjust the cooking time as needed, since regular pasta usually cooks faster than no-boil noodles.
Can I Make This Soup Vegetarian?
Yes, simply replace the chicken broth with vegetable broth, and you can omit any meat or add in extra veggies like zucchini or bell peppers to stay hearty and delicious!
How Long Can I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of cream or broth if it thickens up too much.
Can I Freeze This Soup?
While this soup freezes well, it’s best to freeze it before adding dairy. Allow the soup to cool, then store it in airtight containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat, then stir in the cheeses just before serving for the best texture!