I like recipes that really let one ingredient do the heavy lifting, and in this creamy Alfredo lasagna soup, it’s absolutely the Alfredo sauce. Instead of fussing with a roux, extra pans, or a long list of seasonings, you start with a good jar of Alfredo and build everything around that. It gives you instant creaminess, reliable flavor, and a rich, cozy base without much work or cost.
This version of lasagna soup skips layering, baking, and extra cheese blends, but you still get that same comforting feel. The Alfredo sauce blends with chicken broth, crushed tomatoes, ground beef, and lasagna noodles to make a full meal in one pot. If you’ve got a busy evening or a hungry family, this is the kind of recipe you can toss in the slow cooker and let it handle itself.
I also like that this is easy to adjust. You can go lighter with more broth, use lean ground beef or even ground turkey, and pack in extra spinach for more greens. It’s a good “clear out the pantry” soup, too: if you’ve already got noodles, broth, and a jar of Alfredo, you’re more than halfway there. If you want something that tastes like lasagna but cooks like a simple slow cooker dinner, this creamy Alfredo lasagna soup earns a spot in the rotation.
Why You’ll Love Creamy Alfredo Lasagna Soup
This Creamy Alfredo Lasagna Soup is a budget-friendly, family-style meal that turns pantry staples into something that feels special. You get all the flavors of lasagna—tomato, Italian seasoning, tender noodles, hearty ground beef—with the bonus of a silky Alfredo base. Everything cooks in the slow cooker, so active prep stays low while the flavor develops on its own.
Nutrition-wise, using broth and tomatoes alongside Alfredo sauce keeps it rich but not overly heavy. Lean ground beef and a good handful of spinach add protein, iron, and vitamins to balance the creaminess. You can easily tweak the recipe lighter by using light Alfredo sauce, extra broth, and more vegetables. It’s flexible, filling, and easy to portion for lunches the next day.
Things to Grab
- 22 oz jar of Alfredo sauce (regular or light)
- 4 cups low-sodium chicken broth
- 1 can (15 oz) crushed tomatoes
- 1 medium onion, diced
- 1 to 1 1/2 lbs lean ground beef, browned and drained
- 3/4 lb broken, uncooked lasagna noodles
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt (more to taste, especially if using low-sodium broth)
- 1/2 tsp black pepper
- 10 oz bag of fresh spinach (use about half, or more if you like)
Steps to Savor
- Place a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it’s fully browned and no pink remains. Drain off excess fat to keep the soup from feeling greasy.
- Set up your slow cooker. Add the Alfredo sauce, chicken broth, crushed tomatoes, diced onion, garlic powder, Italian seasoning, salt, and black pepper. Stir well with a spoon or whisk until the liquids are fully combined and the Alfredo is evenly mixed in.
- Add the browned, drained ground beef to the slow cooker. Stir again so the meat is distributed evenly throughout the liquid.
- Add the broken, uncooked lasagna noodles. Stir to make sure they’re mostly submerged. If some pieces stick out, press them down gently so they cook evenly and don’t dry out.
- Cover and cook on high for 2–3 hours or on low for about 4 hours, until the lasagna noodles are tender but not mushy. Check a piece of noodle toward the end of the cooking time and adjust as needed.
- About 30 minutes before serving, stir in about half the bag of spinach (or more, to taste). Gently push the spinach down into the soup so it wilts in the hot liquid. Cook for another 20–30 minutes, just until the spinach is wilted and tender.
- Taste and adjust seasoning with extra salt and pepper if needed. If the soup is thicker than you like, stir in a splash of hot broth or water until it reaches your preferred consistency. Ladle into bowls and serve hot.
Choosing the Right Noodles
Traditional lasagna noodles work really well here because they hold their shape and give you that familiar lasagna feel. Break them into bite-size pieces so they’re easy to eat with a spoon. If you only have regular pasta on hand, short shapes like rotini, penne, or bowties also work. Just remember that smaller pasta shapes cook quicker, so start checking for doneness a bit earlier to avoid mushy noodles.
Whole wheat lasagna noodles are a good option if you want extra fiber and a bit more staying power. They can take slightly longer to soften, so plan closer to the higher end of the cook time. Gluten-free noodles are fine too, but they can break down faster, especially in a slow cooker. If you use gluten-free, add them later in the cooking window and monitor closely so they stay intact.
Adjusting Thickness and Creaminess
This soup naturally turns out quite creamy because of the Alfredo sauce and the starch that releases from the noodles. If you prefer a lighter, more brothy texture, simply add an extra cup of chicken broth at the start, or thin with hot broth at the end. For a richer result, choose a full-fat Alfredo sauce and let the soup sit on warm for 10–15 minutes so it thickens slightly as it cools. The key is to adjust the liquid after the noodles are fully cooked, since they absorb a lot as they soften.
To cut the richness while keeping it satisfying, you can use light Alfredo sauce or mix half Alfredo with half plain Greek yogurt stirred in right before serving. If you try yogurt, take the slow cooker off heat and let the soup cool slightly first to avoid curdling. You can also stir in a handful of grated Parmesan at the end for extra savory flavor instead of using more Alfredo. This way, you control both calories and texture without losing the cozy feel.
Easy Add-Ins and Toppings
This recipe is flexible, so it’s a good way to use what you have. For extra vegetables, toss in sliced mushrooms, diced zucchini, or bell peppers along with the onion at the beginning. Frozen peas or mixed vegetables can be added during the last 20–30 minutes, similar to the spinach. If you want to lean more into protein, swap some of the ground beef for ground turkey or Italian turkey sausage. Just make sure you fully cook and drain the meat before adding it to keep the broth clean-tasting.
Toppings are an easy way to customize each bowl. A small sprinkle of shredded mozzarella or Parmesan on top melts nicely from the heat of the soup, so you don’t have to load cheese into the whole pot. A spoonful of part-skim ricotta on each bowl gives you that “lasagna layer” feel without baking. You can also add fresh basil, crushed red pepper flakes, or a squeeze of lemon to brighten things up and balance the creamy base.
Recipe Help: Frequently Asked Questions
Can I make this Creamy Alfredo Lasagna Soup on the stovetop instead of in a slow cooker?
Yes, you can easily adapt it for the stovetop. Brown and drain the ground beef in a large pot, then add the broth, crushed tomatoes, onion, spices, and broken noodles. Simmer on medium-low until the pasta is almost tender, stirring occasionally so it doesn’t stick. Reduce the heat to low, stir in the Alfredo sauce, and cook gently until heated through. Add the spinach during the last 5–10 minutes so it just wilts. Keep the heat moderate; boiling hard after adding Alfredo can cause the sauce to separate.
How can I prepare this recipe ahead of time without the noodles getting too soft?
If you’re meal-prepping, the main issue is that noodles continue to absorb liquid and soften as the soup sits. To avoid that, cook the base without the pasta: combine the broth, crushed tomatoes, onion, seasonings, Alfredo sauce, and ground beef in the slow cooker and cook as directed. Store this base in the fridge for up to 3 days. When you’re ready to eat, reheat the base to a gentle simmer and cook the noodles directly in it on the stovetop until tender, then stir in the spinach at the end. This keeps the texture of the pasta firm and the soup from turning overly thick.
Creamy Alfredo Lasagna Soup
Equipment
- large skillet
- Slow cooker (crockpot)
Ingredients
- 22 oz jar alfredo sauce
- 4 cups chicken broth
- 1 15 ounce can crushed tomatoes
- 1 onion diced
- 1 to 1 1/2 pounds ground beef browned
- 3/4 pound lasagna noodles broken into pieces, uncooked
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 10 oz bag spinach use about half the bag (add near end of cooking)
Instructions
- Heat a large skillet over medium heat.
- Add the ground beef and cook, breaking it apart with a spatula, until no pink remains; drain off excess fat.
- Into the slow cooker add the alfredo sauce, chicken broth, crushed tomatoes, diced onion, garlic powder, Italian seasoning, salt, and black pepper.
- Whisk or stir the liquids and seasonings in the cooker until evenly combined.
- Transfer the browned beef into the slow cooker and mix to incorporate.
- Add the broken, uncooked lasagna noodles and stir so they’re submerged in the liquid.
- Cover and cook on high for 2–3 hours or on low for about 4 hours, until the noodles are tender and the flavors meld.
- About 30 minutes before you plan to serve, stir in the spinach and continue cooking until wilted, roughly 20–30 minutes.
- Give the soup a final stir, taste and adjust seasoning if needed, then ladle into bowls and serve warm.