why make this recipe
This soup gives you the cozy flavors of lasagna in a quick bowl. It is creamy, cheesy, and fills you up fast. It cooks in one pot and cleans up easy. This makes it a great weeknight dinner or a simple Sunday meal.
introduction
Creamy Alfredo Lasagna Soup with Ground Beef mixes rich cream, melted cheese, and browned beef in a warm broth. The soup feels like a lasagna you can spoon. If you like other creamy beef pasta dishes, try a similar idea like creamy ground beef gnocchi for more ideas.
how to make Creamy Alfredo Lasagna Soup with Ground Beef
Follow the steps below and you will have a thick, creamy soup in about 30 minutes. Brown the beef first, then add aromatics and spices. Pour in broth and cream, melt in cream cheese and Parmesan, and cook broken lasagna noodles right in the pot. For another creamy beef pasta idea, see Creamy Cajun Beef Spaghetti with Triple Cheese Parmesan Sauce.
Ingredients :
- 1 lb ground beef
- 1 tbsp olive oil (if needed for lean beef)
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika (optional)
- Salt & black pepper, to taste
- 4 cups chicken broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 tsp crushed red pepper flakes (optional)
- 8 oz broken lasagna noodles
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish
Directions :
Step 1: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if necessary. Step 2: Add diced onion and garlic to the beef. Cook 2–3 minutes until softened and fragrant. Stir in Italian seasoning, smoked paprika, salt, and pepper. Step 3: Pour in chicken broth and heavy cream. Bring to a gentle simmer. Add cream cheese and Parmesan, whisking until smooth and creamy. If desired, add red pepper flakes for a little heat. Step 4: Add broken lasagna noodles to the simmering soup. Cook until tender (usually 8–10 minutes). Stir occasionally to prevent sticking. Step 5: Stir in shredded mozzarella until melted and gooey. Taste and adjust seasoning with salt and pepper as needed. Step 6: Ladle soup into bowls. Garnish with fresh basil or parsley and a sprinkle of Parmesan. Serve hot with crusty bread for dunking.
how to serve Creamy Alfredo Lasagna Soup with Ground Beef
Serve hot in deep bowls. Add fresh basil or parsley on top and a little extra Parmesan. Pair with crusty bread or garlic bread for dipping. A simple side salad keeps the meal light.
how to store Creamy Alfredo Lasagna Soup with Ground Beef
Cool the soup before storing. Put it in an airtight container and keep in the fridge for up to 3–4 days. Reheat on the stove over low heat, stirring often. Add a splash of broth or cream if the soup thickens too much. You can freeze the soup for 2–3 months, but the noodles may soften more after freezing.
tips to make Creamy Alfredo Lasagna Soup with Ground Beef
- Use room-temperature cream cheese so it melts smooth and fast.
- Break the lasagna noodles into small pieces before adding so they cook evenly.
- Stir often after adding noodles to stop them from sticking.
- Taste and add salt at the end, since Parmesan and broth add salt too.
- For lean beef, add the olive oil at the start to help brown the meat.
variation (if any)
- Swap ground beef for Italian sausage for more spice.
- Use cooked shredded chicken instead of beef for a lighter version.
- Add spinach or mushrooms for extra veggies.
- Use gluten-free lasagna noodles if needed.
- For less fat, use half-and-half instead of heavy cream (texture will be a bit thinner).
FAQs
Q: Can I make this vegetarian?
A: Yes. Skip the beef and use mushrooms, lentils, or a meat substitute. Use vegetable broth instead of chicken broth.
Q: How long do the noodles take to cook in the soup?
A: Usually 8–10 minutes. Check a piece to make sure it is tender.
Q: Can I use pre-shredded cheese?
A: Yes, but freshly grated cheese melts better and gives a smoother texture.
Q: Can I make this ahead of time?
A: You can make the soup and store it, but add fresh mozzarella right before serving for best texture.
Q: Is it safe to reheat cream-based soup?
A: Yes. Reheat slowly over low heat and stir to keep it smooth. Add a little broth or cream if it thickens too much.
Conclusion
For the original recipe and extra notes, see the full recipe on Creamy Alfredo Lasagna Soup – Small Town Woman.
Creamy Alfredo Lasagna Soup with Ground Beef
Ingredients
Method
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if necessary.
- Add diced onion and garlic to the beef. Cook for 2–3 minutes until softened and fragrant. Stir in Italian seasoning, smoked paprika, salt, and pepper.
- Pour in chicken broth and heavy cream. Bring to a gentle simmer. Add cream cheese and Parmesan, whisking until smooth and creamy. If desired, add red pepper flakes for a little heat.
- Add broken lasagna noodles to the simmering soup. Cook until tender (usually 8–10 minutes). Stir occasionally to prevent sticking.
- Stir in shredded mozzarella until melted and gooey. Taste and adjust seasoning with salt and pepper as needed.
- Ladle soup into bowls. Garnish with fresh basil or parsley and a sprinkle of Parmesan. Serve hot with crusty bread for dunking.