Description
Alfredo Lasagna Soup combines the creamy, cheesy flavors of Alfredo sauce with the hearty comfort of lasagna in a cozy, one-pot soup. With tender noodles, seasoned chicken, and a garlicky broth, it’s a comforting twist on a classic dish.
Ingredients
- 2 cups cooked chicken, shredded or cubed (rotisserie recommended)
- 8 lasagna noodles, broken into bite-sized pieces
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1/2 cup heavy cream
- 4 oz cream cheese
- 1 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1 cup spinach or chopped kale
Instructions
- Heat olive oil or butter in a large pot over medium heat. Sauté the diced onion until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Stir in broken lasagna noodles and cook until tender, about 10–12 minutes, stirring occasionally.
- Reduce heat to low and add cream cheese, stirring until melted and smooth.
- Add cooked chicken, heavy cream, and Parmesan cheese. Stir until well combined and creamy.
- Season with Italian seasoning, salt, and pepper. Simmer for 5 more minutes.
- If using, stir in spinach or kale until wilted.
- Taste and adjust seasoning as needed. Garnish with chopped parsley before serving.
Notes
- Swap chicken with Italian sausage for a deeper, savory flavor.
- Use veggie broth and vegetables like mushrooms and zucchini for a vegetarian version.
- Add red pepper flakes for a little heat.
- Use gluten-free pasta if needed.
- Stir in shredded mozzarella or provolone for extra cheesiness.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
