There's something ridiculously comforting about the creamy, cheesy flavors of Alfredo sauce and the hearty satisfaction of a steaming bowl of soup. Enter Alfredo Lasagna Soup with Garlic Bread Croutons — a luscious, soul-warming dish that combines the decadence of alfredo lasagna with the cozy slurpability of lasagna soup. This isn’t your average dump-and-go crockpot dinner (though we’ll talk about crockpot options too). It’s a rich, flavorful, easy-to-make meal that brings the whole family to the table — and keeps them coming back for seconds.
This dish was born from a craving for creamy tortellini soup and the comforting nostalgia of traditional lasagna. But instead of laboring over layers in a casserole, this white lasagna soup recipe captures everything we love about chicken alfredo lasagna and transforms it into a one-pot dinner with crispy garlic bread croutons that practically steal the show. It’s satisfying, crowd-pleasing, and honestly one of the best cheap dinners for a family when you want something filling without breaking the bank.
Alfredo Lasagna Soup with Garlic Bread Croutons
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American, Italian
Servings 6 generous bowls
Large Dutch oven or soup pot A heavy-bottomed pot helps evenly cook the soup and prevents sticking. If you're more into the set-it-and-forget-it style, this can easily become a white chicken lasagna soup crock pot recipe.
Wooden Spoon or Spatula For stirring up all that cheesy goodness.
Baking sheet Needed for toasting the garlic bread croutons.
Chef’s knife and cutting board For prepping your onion, garlic, and bread cubes.
Ladle To serve up every glorious, creamy scoop.
For the Alfredo Lasagna Soup
- 1 tablespoon olive oil
- 1 pound ground Italian sausage mild or spicy
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 1 cup heavy cream
- 8 ounces cream cheese cubed and softened
- 1½ cups shredded rotisserie chicken or any cooked chicken
- 8 lasagna noodles broken into bite-sized pieces
- ½ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley for garnish
For the Garlic Bread Croutons
- 2 cups cubed day-old Italian or French bread
- 3 tablespoons butter melted
- 2 cloves garlic finely minced
- 1 tablespoon chopped parsley
- ¼ teaspoon salt
- ¼ teaspoon Italian seasoning
Step 1: Build the Flavor Base
In a large Dutch oven, heat olive oil over medium heat. Add the ground Italian sausage and cook, breaking it apart with a spatula, until browned and cooked through—about 5 to 7 minutes. Remove excess grease if needed.
Toss in the diced onions and sauté until soft and translucent, about 4 minutes. Stir in minced garlic, dried basil, oregano, crushed red pepper, salt, and black pepper. Let the mixture cook until the garlic is fragrant, around 30 seconds.
Step 2: Tomato Paste & Broth
Stir in the tomato paste, allowing it to coat the meat and aromatics for another minute. Pour in the chicken broth and bring to a simmer. This combination starts to build that savory depth you’d normally get in a classic lasagna sauce.
Step 3: Add Noodles and Cook
Add the broken lasagna noodles directly into the simmering soup. Stir frequently to prevent sticking and cook for 10-12 minutes until tender. If you want a lasagne soup without noodles, you can easily sub in chopped zucchini or spinach to create a low-carb, no noodle lasagna version.
Step 4: Creamy Alfredo Time
Once noodles are cooked, reduce the heat to low. Stir in the cream cheese and heavy cream. Continue stirring until the cream cheese is fully melted and incorporated. Now add the shredded cooked chicken, Parmesan cheese, and mozzarella. Simmer for 5 more minutes, stirring often, until everything is creamy and gooey.
Step 5: Garlic Bread Croutons
While the soup simmers, preheat your oven to 375°F. Toss cubed bread with melted butter, minced garlic, parsley, salt, and Italian seasoning. Spread the cubes on a baking sheet and bake for 10–12 minutes until golden and crispy, flipping once halfway.
Step 6: Serve and Garnish
Ladle hot Alfredo lasagna soup into bowls. Top with a generous handful of garlic bread croutons and sprinkle with fresh parsley. Optional: more cheese, because why not?
Pairings
This creamy Alfredo lasagna soup is already a meal on its own, but if you’re feeling extra:
- Simple Caesar Salad: That briny anchovy-garlic dressing balances the richness of the soup.
- Garlic Roasted Green Beans: A crisp and garlicky side that doesn’t compete with the main dish.
- Chilled White Wine: A dry Pinot Grigio or Sauvignon Blanc cuts through the creaminess beautifully.
- Sparkling Water with Lemon: Refreshing, light, and helps balance the heavy notes of the dish.
And if you love the combo of soup and bread, double the garlic crouton batch and serve some on the side.
Frequently Asked Questions
1. Can I make this in a crockpot for a dump-and-go crockpot dinner?
Yes! This is easily adaptable into a white lasagna soup crock pot version. Brown the sausage first, then combine all ingredients (except noodles and dairy) in the slow cooker. Cook on low for 6 hours. In the final hour, stir in cream, cheese, and pre-cooked lasagna noodles or even tortellini if you’re channeling a chicken alfredo tortellini soup vibe.
2. What kind of chicken should I use?
Rotisserie chicken works beautifully here. You can also use leftover baked or grilled chicken. Thigh meat adds more richness, but breast meat will still give you that comforting, creamy alfredo lasagna soup result.
3. Can I substitute the sausage?
Absolutely. You can go with all chicken (for a more chicken alfredo lasagna recipe) or even swap in turkey sausage. Vegetarian? Use a plant-based sausage and veggie broth. Want it spicier? Try hot Italian sausage for a sausage lasagna soup variation with a kick.
4. Can I use tortellini instead of lasagna noodles?
Yes, and you should try it. It’s similar to a creamy tortellini soup, but with Alfredo-style flair. Just add the tortellini in the last 10 minutes of cooking to avoid overcooking.
5. Does it freeze well?
Not really, due to the dairy and pasta, which can separate or become mushy when reheated. If you want to prep ahead, make the base and freeze it without the cream or noodles. Add those fresh when you reheat for best texture.
