Decadent Creamy Alfredo Lasagna Soup Recipe

Introduction

This Decadent Creamy Alfredo Lasagna Soup is the ultimate comfort food, combining the rich flavors of classic Alfredo sauce with the heartiness of lasagna. It’s a cozy, satisfying soup perfect for chilly evenings or when you want a warm, cheesy meal in a bowl.

Ingredients

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 medium onion, finely chopped
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups half-and-half or whole milk
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground nutmeg
• 2 cups shredded cooked chicken
• 8 lasagna noodles, broken into bite-sized pieces (or short pasta)
• 1 1/2 cups grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh parsley or basil, chopped (for garnish)
• Toasted bread or croutons for serving

Instructions

1. Step 1: In a large pot over medium heat, melt the butter. Add the minced garlic and finely chopped onion, then sauté until fragrant and translucent, about 3–4 minutes.
2. Step 2: Whisk in the all-purpose flour and cook for 1 minute to form a roux, which will help thicken the soup.
3. Step 3: Slowly pour in the chicken broth, whisking continuously. Then add the half-and-half and heavy cream while whisking to combine. Bring the mixture to a gentle simmer.
4. Step 4: Season the soup with Italian seasoning, ground nutmeg, salt, and pepper to taste. Stir in the shredded cooked chicken and let the soup simmer for 10 minutes to blend the flavors.
5. Step 5: While the soup simmers, cook the broken lasagna noodles or short pasta in salted boiling water until al dente. Drain and set aside.
6. Step 6: Add the cooked pasta directly to the soup. Stir in the grated Parmesan and shredded mozzarella cheeses until melted and fully incorporated.
7. Step 7: Taste and adjust the seasoning if necessary. Serve hot, garnished with chopped fresh parsley or basil, alongside toasted bread or croutons for a complete meal.

Tips & Variations

• For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
• Substitute lasagna noodles with other short pasta shapes like penne or rotini for a quicker preparation.
• Adding a pinch of crushed red pepper flakes can give the soup a nice subtle heat.
• Use freshly grated Parmesan for the best flavor and creaminess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent the dairy from curdling, stirring occasionally. You may need to add a splash of milk or broth to loosen the soup if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Store it in the refrigerator without the pasta, then add freshly cooked pasta when serving to maintain its texture.

What can I use if I don’t have heavy cream?

If you don’t have heavy cream, you can substitute with an equal amount of half-and-half or whole milk, but the soup will be slightly less rich and creamy.

Decadent Creamy Alfredo Lasagna Soup Recipe

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★★★★★

4.7 from 419 reviews

• Author: Olivia
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Decadent Creamy Alfredo Lasagna Soup is a rich and comforting dish that transforms classic lasagna flavors into a hearty, creamy soup. Featuring tender shredded chicken, tender pasta, and a luscious alfredo-style broth enriched with cheeses and Italian seasonings, this soup is perfect for a cozy dinner or anytime you crave indulgent comfort food.

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Ingredients

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Sauté Base

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 medium onion, finely chopped

Soup Base

• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups half-and-half or whole milk
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Main Ingredients

• 2 cups shredded cooked chicken
• 8 lasagna noodles, broken into bite-sized pieces (or short pasta)

Cheeses

• 1 1/2 cups grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Garnish and Serving

• Fresh parsley or basil, chopped (for garnish)
• Toasted bread or croutons for serving

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Instructions

1. Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the minced garlic and finely chopped onion. Sauté them until fragrant and translucent, about 3 to 4 minutes, to build the flavor base for your soup.
2. Make Roux: Whisk in the all-purpose flour to the butter and aromatics, stirring constantly to form a roux. Cook for 1 minute to eliminate the raw flour taste and thicken the soup later.
3. Add Liquids: Gradually add the chicken broth while whisking to prevent lumps. Then pour in the half-and-half and heavy cream slowly while continuing to whisk. Bring the mixture to a gentle simmer to combine all the creamy elements uniformly.
4. Season and Simmer: Season the soup with Italian seasoning, ground nutmeg, salt, and pepper. Add the shredded cooked chicken into the pot. Allow the soup to simmer for about 10 minutes so the flavors meld beautifully.
5. Cook Pasta: Meanwhile, in a separate pot, cook the broken lasagna noodles or short pasta in salted boiling water until al dente. Drain well and set aside.
6. Combine Pasta and Cheeses: Add the cooked pasta directly into the simmering soup. Stir in the grated Parmesan and shredded mozzarella cheeses until completely melted and the soup achieves a creamy consistency.
7. Adjust and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot, garnished with freshly chopped parsley or basil for a vibrant touch. Pair it with toasted bread or croutons to complement the creamy soup.

Notes

• If you prefer a vegetarian version, replace chicken broth with vegetable broth and omit the chicken.
• Use freshly grated Parmesan and mozzarella for the best melting and flavor results.
• To speed up the process, use pre-cooked rotisserie chicken.
• The soup thickens as it cools; reheat gently with a splash of broth or milk as needed.
• For a gluten-free version, swap all-purpose flour with a gluten-free flour blend and use gluten-free pasta.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Soup
• Method: Stovetop
• Cuisine: Italian-American

Keywords: Alfredo soup, Lasagna soup, Creamy chicken soup, Italian soup, Comfort food, Pasta soup