Creamy Alfredo Lasagna Soup
This comforting Alfredo lasagna soup combines tender noodles, juicy chicken, and a rich creamy sauce for a warm and hearty meal that’s perfect for chilly evenings.
Ingredients
Base Ingredients
- 2 tablespoons Butter For sautéing
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1/4 cup All-Purpose Flour For thickening
- 4 cups Chicken Broth
- 2 cups Half-and-Half
- 1 cup Heavy Cream (optional) For extra richness
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Ground Nutmeg Adds warmth
Main Ingredients
- 2 cups Shredded Cooked Chicken For protein
- 8 pieces Lasagna Noodles, broken
- 1 1/2 cups Parmesan Cheese, grated
- 1 cup Mozzarella Cheese, shredded
- to taste Salt and Pepper
Garnish
- Fresh Parsley or Basil, chopped For garnish
- Toasted Bread or Croutons For serving
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add minced garlic and chopped onion, stirring until onions become translucent.
- Sprinkle in the flour and stir continuously for about a minute.
Cooking
- Gradually whisk in the chicken broth and bring to a gentle boil. Reduce heat and let it simmer.
- Add half-and-half and heavy cream, stirring well to combine.
- Season with Italian seasoning and nutmeg, adjusting salt and pepper to taste.
- Introduce the shredded cooked chicken and add the broken lasagna noodles.
- Let it simmer for about 10-12 minutes until noodles are al dente.
- Stir in grated Parmesan and shredded mozzarella until melted.
Serving
- Ladle the soup into bowls and garnish with chopped parsley or basil.
- Serve with toasted bread or croutons on the side.
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Notes
For a vegetarian option, replace chicken with hearty vegetables or beans. This soup can be made a day in advance and stored in the refrigerator.