Creamy Alfredo Lasagna Soup Recipe
This Creamy Alfredo Lasagna Soup is the perfect marriage between classic lasagna and rich Alfredo pasta — all in a cozy, comforting bowl of soup. Made with tender shredded chicken, broken lasagna noodles, melty mozzarella, and a velvety Parmesan cream sauce, this recipe delivers the ultimate indulgent comfort food in just 35 minutes. Each spoonful is bursting with cheesy goodness and home-cooked flavor — perfect for family dinners or warming up on chilly nights!
Ingredients
- 2 tablespoons butter
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups heavy cream
- 2 cups shredded cooked chicken rotisserie works great
- 6 –8 lasagna noodles broken into pieces
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon salt adjust to taste
- ½ teaspoon ground black pepper
- Pinch of nutmeg optional but recommended
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh chopped parsley for garnish
Instructions
Step 1: Sauté Garlic
- In a large pot or Dutch oven, melt the butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant (but not browned).
Step 2: Make the Roux
- Sprinkle in the flour and whisk constantly for about 1 minute to create a roux.
Step 3: Add Broth and Cream
- Slowly pour in chicken broth while whisking to prevent lumps. Then add the heavy cream, continuing to whisk until the mixture is smooth and begins to thicken slightly.
Step 4: Season the Soup
- Stir in salt, pepper, Italian seasoning, and a small pinch of nutmeg.
Step 5: Add Chicken and Noodles
- Add the shredded chicken and broken lasagna noodles. Let it simmer uncovered for 12–15 minutes, stirring occasionally, until noodles are cooked through and tender.
Step 6: Add the Cheese
- Reduce the heat to low and stir in the mozzarella and Parmesan cheese until fully melted and creamy.
Step 7: Serve and Garnish
- Ladle into bowls and top with freshly chopped parsley and extra cheese if desired. Serve hot with crusty bread or garlic toast.