No Noodle Alfredo Lasagna Soup A Lighter Twist on Traditional Lasagna
This No Noodle Alfredo Lasagna Soup is a creamy, one-pot wonder that combines all the flavor of classic lasagna with the simplicity of a cozy soup. Made with ground chicken, Alfredo sauce, Italian herbs, and melted cheese, this lighter twist on traditional lasagna is perfect for weeknight dinners, meal prep, or comforting cold-weather meals. Easy to adapt for gluten-free, low-carb, or vegetarian diets, this soup is rich, satisfying, and ready in under 30 minutes.
Ingredients
- 1 lb ground chicken
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 5 cups chicken broth
- 1 jar Alfredo sauce (about 15 oz)
- 8 oz lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, cook ground chicken with diced onion over medium heat until fully cooked. Add garlic, Italian seasoning, salt, and pepper, and stir well.
- Pour in chicken broth and Alfredo sauce. Stir until combined and bring to a simmer.
- Add broken lasagna noodles into the pot. Cook until noodles are tender, stirring occasionally to prevent sticking.
- Stir in heavy cream, mozzarella, and parmesan cheese until melted and smooth.
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley before serving.
Notes
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Make it low-carb: Replace noodles with spiralized zucchini or omit them entirely.
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Make it ahead: Prepare the base in advance and cook noodles fresh when reheating.
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Use fresh herbs: Add fresh basil or thyme along with parsley for an extra layer of flavor.
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Storage: Keeps well in the fridge for 4 days or freezer (without noodles) for up to 2 months.
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Cheese choices: For extra richness, stir in ricotta or cream cheese before serving