White Garlic Sauce Shrimp Lasagna Soup (Alfredo Style) Recipe

Want a dinner that feels like a fancy restaurant splurge but costs less than a fast-food run? I live for these moments. This White Garlic Sauce Shrimp Lasagna Soup (Alfredo Style) is my secret weapon for a luxurious weeknight meal that won’t break the bank. If you love the idea of lasagna in a bowl, you should also try this Southern-style lasagna soup for a rich, comforting twist.

We’re taking all the rich, cheesy comfort of a shrimp Alfredo pasta bake and turning it into a cozy, spoonable soup. It’s packed with tender shrimp, lasagna noodles, and a creamy garlic parmesan broth. You get that incredible flavor without the fuss or the high price tag of dining out.

I promise, you don’t need expensive ingredients to eat well. This recipe is proof. It uses smart shortcuts and pantry staples to create something truly special. Let’s make a pot of this creamy, dreamy soup together.

Recipe Overview

Here’s the quick snapshot of what we’re making. It’s simpler than it sounds, I promise!

• Cuisine: Italian-Inspired
• Category: Soup, Main Dish
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6 hearty bowls

Why This Recipe Saves You Money

I built this recipe from the ground up to be kind to your wallet. Every choice has a purpose.

First, we use frozen shrimp. It’s almost always cheaper than fresh, and it’s just as good. Buying it frozen means no waste, and you can use exactly what you need. The lasagna noodles are a budget superstar, too. They’re often less expensive than specialty pasta shapes.

We make our own luxurious white garlic sauce right in the pot. A jar of Alfredo sauce can be pricey and lack flavor. Our from-scratch version uses butter, flour, milk, and broth. It tastes better and costs pennies. For another take on a creamy, cheesy soup, this classic white Italian lasagna soup is a wonderfully smooth and cozy option. Finally, we stretch the creamy base with chicken broth and milk instead of all heavy cream. You still get that rich texture without the dairy aisle sticker shock.

My Tips for Smart Shopping on a Budget

These are my go-to strategies for keeping grocery costs low, week after week.

Always buy shrimp frozen in bags. Look for sales and stock up. Choose “medium” size for the best value in soups. For cheese, buy a block of parmesan and grate it yourself. Pre-shredded cheese has anti-caking agents and costs more per ounce.

Use dried herbs! A jar of dried Italian seasoning is a kitchen workhorse. It lasts for months. For the broth, I use better-than-bouillon paste. A jar makes gallons of broth for a fraction of the cost of cartons. Keep your eyes open for sales on butter and milk, and you’re set.

Recipe

White Garlic Sauce Shrimp Lasagna Soup (Alfredo Style) Recipe

Make White Garlic Sauce Shrimp Lasagna Soup (Alfredo Style) Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 15 min | Cook: 25 min | Total: 40 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Budget-Friendly Ingredient List

• 8 lasagna noodles, broken into rough pieces
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 4-5 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth (or stock)
• 2 cups whole milk
• 1 teaspoon dried Italian seasoning
• 1 pound medium frozen raw shrimp, peeled and deveined
• 1 cup freshly grated parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and black pepper to taste
• Optional garnish: chopped fresh parsley

How to Make It (Step-by-Step)

1

Start by breaking your lasagna noodles into bite-sized pieces right into the pot. Cover them with hot water and let them soak while you cook. This softens them and cuts the cook time later.

2

In a large soup pot, heat the olive oil and butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for one more minute until fragrant.

3

Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes to cook the raw flour taste out. This is your soup’s thickening power.

4

Slowly pour in the chicken broth while whisking constantly. This prevents lumps. Then whisk in the milk and dried Italian seasoning. Bring the mixture to a gentle simmer.

5

Drain the water from your soaked noodles. Add the noodle pieces to the simmering broth. Let them cook for about 10-12 minutes, stirring occasionally, until they are al dente.

6

While the noodles cook, pat your frozen shrimp dry. Add them directly to the soup pot. Cook for 3-4 minutes, just until the shrimp turn pink and opaque. Be careful not to overcook them.

7

Turn off the heat. Stir in the grated parmesan and mozzarella cheese until melted and smooth. The soup will thicken beautifully. Taste and add salt and pepper as needed.

8

Ladle the hot soup into bowls. Garnish with a little extra pepper and parsley if you have it. Serve immediately with crusty bread for dipping.

Notes

Enjoy your homemade White Garlic Sauce Shrimp Lasagna Soup (Alfredo Style) Recipe!

Nutrition Information

This is a good source of protein from the shrimp and cheese.:

Using milk instead of all cream keeps the saturated fat in check.:

For a lighter version, you can use 2% milk.:

To add veggies, stir in a handful of spinach at the end or serve with a side salad.:

Did You Make This?

Leave a review and tag us on social media!

The Budget-Friendly Ingredient List

Check your pantry first. You might already have half of this list.

• 8 lasagna noodles, broken into rough pieces
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 4-5 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth (or stock)
• 2 cups whole milk
• 1 teaspoon dried Italian seasoning
• 1 pound medium frozen raw shrimp, peeled and deveined
• 1 cup freshly grated parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and black pepper to taste
• Optional garnish: chopped fresh parsley

How to Make It (Step-by-Step)

Follow these simple steps. The soup comes together in one pot for easy cleanup.

1. Start by breaking your lasagna noodles into bite-sized pieces right into the pot. Cover them with hot water and let them soak while you cook. This softens them and cuts the cook time later.
2. In a large soup pot, heat the olive oil and butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for one more minute until fragrant.
3. Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes to cook the raw flour taste out. This is your soup’s thickening power.
4. Slowly pour in the chicken broth while whisking constantly. This prevents lumps. Then whisk in the milk and dried Italian seasoning. Bring the mixture to a gentle simmer.
5. Drain the water from your soaked noodles. Add the noodle pieces to the simmering broth. Let them cook for about 10-12 minutes, stirring occasionally, until they are al dente.
6. While the noodles cook, pat your frozen shrimp dry. Add them directly to the soup pot. Cook for 3-4 minutes, just until the shrimp turn pink and opaque. Be careful not to overcook them.
7. Turn off the heat. Stir in the grated parmesan and mozzarella cheese until melted and smooth. The soup will thicken beautifully. Taste and add salt and pepper as needed.
8. Ladle the hot soup into bowls. Garnish with a little extra pepper and parsley if you have it. Serve immediately with crusty bread for dipping.

How to Use Up Every Last Bit (No Waste!)

I hate throwing food away. Here’s how to make sure every ingredient gets its moment.

If you have extra onion or garlic, chop it finely and freeze it in a bag for your next soup or sauce. Save your parmesan rind! Toss it into the soup as it simmers for an incredible umami boost, then remove it before serving.

Leftover soup thickens as it sits. Thin it with a splash of broth or milk when you reheat it. You can also freeze portions of this soup for up to 2 months. Thaw it overnight in the fridge and reheat it gently on the stove.

Nutrition Notes

This is a hearty, filling main dish. Here’s a general look at what’s in your bowl.

• This is a good source of protein from the shrimp and cheese.
• Using milk instead of all cream keeps the saturated fat in check.
• For a lighter version, you can use 2% milk.
• To add veggies, stir in a handful of spinach at the end or serve with a side salad.

Common Questions About This Recipe

You might have these questions. I know I did when I first tested this!

Can I use a different pasta?

Absolutely. Any short pasta like rotini, penne, or farfalle will work. Adjust the cook time based on the package directions. The broken lasagna noodles are just my favorite for that authentic “lasagna” feel.

My soup is too thick. What do I do?

No problem! This happens. Simply add more warm chicken broth or milk, a half-cup at a time, until you reach your perfect soup consistency. Stir well after each addition.

Can I make this without shrimp?

You sure can. For a vegetarian twist, add canned white beans or chopped mushrooms. For a different protein, try diced cooked chicken or even Italian sausage. The creamy garlic base is very versatile. And if you’re craving shrimp in a different, super-quick format, this juicy garlic butter shrimp scampi is ready in just 15 minutes.

I hope this recipe shows you how achievable a creamy seafood dinner can be on a budget. It’s all about smart swaps and cooking with confidence. This garlic parmesan soup has become a regular in my rotation because it feels indulgent but is completely practical.

Once you try it, I’d love to hear how you made it your own. Did you add extra veggies? Try a different cheese? Let me know your own money-saving tips for this recipe in the comments below! Please leave a rating!