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Creamy Alfredo Lasagna Soup

Comforting Creamy Alfredo Lasagna Soup for Cozy Nights

Creamy Alfredo Lasagna Soup combines the classic charm of lasagna in a comforting, easy-to-prepare soup, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Substitute with olive oil for a lighter touch.
  • 4 cloves Garlic Minced for aromatic base flavor.
  • 1 medium Onion Finely chopped; shallots can be an alternative.
  • 1/4 cup All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 4 cups Chicken Broth Switch to vegetable broth for a vegetarian version.
For the Creaminess
  • 2 cups Half-and-Half or Whole Milk Consider a dairy-free alternative for a lighter option.
  • 1 cup Heavy Cream Optional for a lighter soup if preferred.
  • 1 teaspoon Italian Seasoning Fresh herbs can enhance the flavor.
  • 1/2 teaspoon Ground Nutmeg Cinnamon can work in a pinch.
For the Heartiness
  • 2 cups Shredded Cooked Chicken Omit for a vegetarian soup; substitute with mushrooms or beans.
  • 8 pieces Lasagna Noodles Broken into bite-sized pieces or use short pasta.
For the Cheesy Goodness
  • 1 1/2 cups Grated Parmesan Cheese Nutritional yeast can replace cheese for a dairy-free option.
  • 1 cup Shredded Mozzarella Cheese Consider fontina or provolone for alternative flavor.
For Seasoning and Garnish
  • Salt and Pepper To taste.
  • Fresh Parsley or Basil For garnish.
  • Toasted Bread or Croutons For serving.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Sauté Aromatics: In a large pot over medium heat, melt butter, then add minced garlic and chopped onion. Sauté until fragrant and onions are soft, about 3-4 minutes.
  2. Create the Roux: Sprinkle in the flour, whisking for about 1 minute to create a golden base.
  3. Add the Broth: Gradually pour in chicken broth while whisking. Then add half-and-half and heavy cream, stirring gently and bringing to a gentle simmer.
  4. Season the Soup: Season with Italian seasoning, ground nutmeg, and salt and pepper. Let simmer for about 5 minutes.
  5. Add Protein: Introduce shredded cooked chicken to the soup and let simmer for an additional 10 minutes.
  6. Cook the Pasta: Boil salted water and cook lasagna noodles until al dente, about 8-10 minutes. Drain and set aside.
  7. Combine Pasta and Cheese: Mix in the cooked pasta, Parmesan cheese, and mozzarella cheese into the soup.
  8. Serve with Garnish: Ladle soup into bowls, garnish with fresh herbs and serve with toasted bread or croutons.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 36gProtein: 30gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 800mgPotassium: 650mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 2mgCalcium: 400mgIron: 2mg

Notes

Avoid browning garlic to prevent bitterness and store leftover soup and noodles separately for best texture when reheating.

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