Creamy Alfredo Lasagna Soup: Your New Cozy Dinner Delight

Experience the rich flavors of Creamy Alfredo Lasagna Soup, a cozy twist on a classic dish.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soups

Cuisine: Italian

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 tablespoons Butter Adds richness and depth to the broth; substitute with olive oil for a lighter touch.
4 cloves Garlic Minced fresh garlic is recommended for the best taste.
1 medium Onion Finely chopped yellow onion adds sweetness and savory depth.
1/4 cup All-purpose Flour Thickens the soup base; can use gluten-free flour blend for a gluten-free option.
4 cups Chicken Broth Acts as the flavorful base of the soup; vegetable broth for vegetarian option.

For the Creaminess

2 cups Half-and-half or Whole Milk Alternative: use all milk for a lighter version.
1 cup Heavy Cream Ensures a rich and creamy consistency; can omit for a lighter soup.

For the Flavor

1 teaspoon Italian Seasoning Enhances the soup with classic Italian herbs.
1/2 teaspoon Ground Nutmeg Adds warmth and depth; freshly grated nutmeg enhances flavor.

For the Substance

2 cups Shredded Cooked Chicken Provides protein; rotisserie chicken is a great shortcut.
8 noodles Broken Lasagna Noodles or Short Pasta Gives that classic lasagna experience; substitute with rigatoni or fusilli.

For the Cheesy Goodness

1 1/2 cups Grated Parmesan Cheese Melts beautifully; Pecorino Romano is a sharper alternative.
1 cup Shredded Mozzarella Cheese Contributes gooeyness and creaminess.

To Taste

Salt and Pepper Enhances overall flavor; adjust to preference.
Fresh Parsley or Basil For garnish; optional but recommended.

For Serving

Toasted Bread or Croutons Complements the soup’s texture and adds crunch.

Equipment

large pot
whisk
colander

Method

Step-wise Instructions

In a large pot over medium heat, melt butter until foamy. Add minced garlic and chopped onion, cooking for about 3-4 minutes until translucent.
Whisk in all-purpose flour, stirring continuously for about 1 minute until smooth and bubbly.
Gradually pour in chicken broth, whisking to avoid lumps. Add half-and-half and heavy cream, bringing mixture to a gentle simmer.
Stir in Italian seasoning and ground nutmeg, along with salt and pepper to taste. Add shredded chicken and let cook together for about 10 minutes.
Cook broken lasagna noodles in a separate pot of salted water until al dente, about 8-10 minutes. Drain and set aside.
After simmering, add the cooked pasta to the pot. Stir in Parmesan and mozzarella cheese until melted. Adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley or basil. Serve hot with toasted bread or croutons.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 60gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 2mgCalcium: 400mgIron: 2mg

Notes

Store the soup and pasta separately to maintain pasta texture. Adjust creaminess by modifying heavy cream content and add sautéed vegetables for extra nutrition.

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