Creamy Alfredo Lasagna Soup
Creamy Alfredo Lasagna Soup is a delightful twist on traditional lasagna, combining comforting flavors with the simplicity of a soup. Perfect for busy weeknights, it’s easy to customize with your favorite ingredients.
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.
Notes
To store the soup, allow it to cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. For freezing, place in a freezer-safe container for up to three months. The noodles may absorb some liquid when reheated.