why make this recipe
Creamy Alfredo Lasagna Soup is a delightful twist on traditional lasagna. It combines the comforting flavors of lasagna with the simplicity of a soup. This recipe is perfect for busy weeknights when you want a warm and satisfying meal without the fuss of layering noodles and baking. Plus, it’s easy to customize with your favorite ingredients!
how to make Creamy Alfredo Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- 2 cups cooked rotisserie chicken, shredded
- 6 lasagna noodles, broken into bite-sized pieces
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh chopped parsley for garnish
- Extra Parmesan for serving
Directions
- Heat olive oil and butter in a large pot over medium heat.
- Add the diced onion and sauté for 5 minutes until translucent.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, then stir in chicken, salt, pepper, and nutmeg.
- Bring to a simmer and add broken lasagna noodles. Cook for 10–12 minutes.
- Reduce heat and stir in heavy cream, mozzarella, and Parmesan until melted.
- Simmer for 3–4 more minutes until creamy and smooth.
- Ladle into bowls, top with parsley and extra cheese. Serve hot.
how to serve Creamy Alfredo Lasagna Soup
Serve the soup hot in bowls for a satisfying meal. You can add extra grated Parmesan on top and sprinkle with fresh parsley for a burst of flavor and color. This soup pairs well with crusty bread or a simple side salad.
how to store Creamy Alfredo Lasagna Soup
To store the soup, allow it to cool completely. Transfer it to an airtight container and keep it in the refrigerator. It will stay good for up to 3 days. If you want to freeze it, place the soup in a freezer-safe container. It can last for up to three months in the freezer. Keep in mind that the noodles may absorb some liquid when reheated.
tips to make Creamy Alfredo Lasagna Soup
- For extra flavor, use homemade chicken broth if you have it on hand.
- To make it heartier, add more vegetables like spinach or mushrooms.
- Experiment with different types of cheese, such as cheddar or fontina, for a unique taste.
- Adjust the seasoning our nutmeg according to your preference.
variation
You can easily make this soup vegetarian by omitting the chicken and using vegetable broth instead. You can also add other vegetables like zucchini, bell peppers, or carrots to enhance its nutritional value.
FAQs
Can I use store-bought rotisserie chicken?
Yes, store-bought rotisserie chicken works perfectly in this recipe, saving you time and effort.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time. Just follow the recipe, and when you’re ready to serve, simply reheat it on the stove and enjoy!
Is this soup gluten-free?
To make it gluten-free, use gluten-free lasagna noodles. The rest of the ingredients are naturally gluten-free.
Creamy Alfredo Lasagna Soup
Ingredients
For the soup base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth Use homemade for extra flavor if available.
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg Optional, adjust according to preference.
For the additional ingredients
- 2 cups cooked rotisserie chicken, shredded Store-bought rotisserie chicken works perfectly.
- 6 pieces lasagna noodles, broken into bite-sized pieces Gluten-free noodles can be used for a gluten-free option.
- 1½ cups shredded mozzarella cheese Experiment with different cheeses for a unique taste.
- ½ cup grated Parmesan cheese
- to taste fresh chopped parsley for garnish
- to serve extra Parmesan
Instructions
Preparation
- Heat olive oil and butter in a large pot over medium heat.
- Add the diced onion and sauté for 5 minutes until translucent.
- Stir in garlic and cook for 1 minute until fragrant.
Cooking
- Pour in chicken broth, then stir in chicken, salt, pepper, and nutmeg.
- Bring to a simmer and add broken lasagna noodles. Cook for 10–12 minutes.
- Reduce heat and stir in heavy cream, mozzarella, and Parmesan until melted.
- Simmer for 3–4 more minutes until creamy and smooth.
- Ladle into bowls, top with parsley and extra cheese. Serve hot.