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–+ servings
Creamy Alfredo Lasagna Soup

Creamy Alfredo Lasagna Soup: Comfort in Every Heart-Warming Bite

This Creamy Alfredo Lasagna Soup blends rich flavors with a comforting texture, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Casserole
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Butter Adds richness and a velvety foundation to your soup.
  • 4 cloves Garlic, minced Provides aromatic depth and flavor enhancement.
  • 1 medium Onion, finely chopped Adds a touch of sweetness, enhancing the overall flavor.
  • 1/4 cup All-Purpose Flour Thickens the broth for a creamy consistency.
  • 4 cups Chicken Broth Acts as the flavorful soup base.
  • 2 cups Half-and-Half Adds a delightful creaminess.
  • 1 cup Heavy Cream Enhances richness; optional for a lighter soup experience.
  • 1 teaspoon Italian Seasoning Introduces authentic Italian flavor.
  • 1/2 teaspoon Ground Nutmeg Adds warmth and a unique depth to the flavor profile.
Add-ins
  • 2 cups Shredded Cooked Chicken Provides protein and heartiness.
  • 8 noodles Lasagna Noodles, broken The main carbohydrate; mimics traditional lasagna.
Finishing Touches
  • 1 1/2 cups Parmesan Cheese, grated Melts beautifully, creating a creamy texture.
  • 1 cup Mozzarella Cheese, shredded Offers gooey creaminess.
  • Salt and Pepper Essential for seasoning; adjust to taste.
  • Fresh Parsley or Basil, chopped Adds freshness and color.
  • Toasted Bread or Croutons Introduces a delightful crunch.

Equipment

  • large pot
  • separate pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of butter over medium heat. Add 4 cloves of minced garlic and 1 finely chopped onion, sautéing them until softened and fragrant, about 3-4 minutes.
  2. Sprinkle in 1/4 cup of all-purpose flour and whisk continuously for about 1 minute to form a roux.
  3. Gradually whisk in 4 cups of chicken broth, then stir in 2 cups of half-and-half and 1 cup of heavy cream. Bring to a gentle simmer.
  4. Stir in 1 teaspoon of Italian seasoning, 1/2 teaspoon of ground nutmeg, and season with salt and pepper to taste.
  5. Add 2 cups of shredded cooked chicken to the pot and let it simmer for an additional 10 minutes.
  6. In a separate pot, cook 8 broken lasagna noodles until al dente, usually about 6-8 minutes. Drain and set aside.
  7. Add the cooked pasta directly into the pot with the soup. Stir in 1 1/2 cups of grated Parmesan cheese and 1 cup of shredded mozzarella until melted.
  8. Ladle the hot soup into bowls, garnishing with fresh chopped parsley or basil. Serve immediately with crispy bread or croutons.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

For gluten-free version, substitute flour with gluten-free blend and use gluten-free pasta. Store soup and pasta separately to maintain texture.

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