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Creamy Alfredo Lasagna Soup

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Comfort meets creativity in this creamy Alfredo lasagna soup that reinvents classic Italian flavors with layers of rich pasta, tender chicken, and velvety sauce.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 (14-ounce) can diced tomatoes
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  2. In the same pot, add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 1 minute until fragrant.
  3. Pour in chicken broth, heavy cream, and diced tomatoes with their juice. Stir in Italian seasoning, salt, and pepper.
  4. Bring the soup to a boil, then add broken lasagna noodles. Reduce heat and simmer until noodles are tender, about 10 minutes.
  5. Return cooked chicken to the pot and stir in mozzarella and Parmesan cheeses until melted and creamy.
  6. Adjust seasoning if needed. Serve hot, garnished with fresh basil or parsley if desired.

Notes

For a vegetarian version, omit the chicken and add mushrooms or spinach. Use fresh lasagna noodles if available for better texture. Leftovers reheat well and thicken; add a splash of broth or cream when reheating.

Nutrition

Find it online: https://www.receipster.com/creamy-alfredo-lasagna-soup-2/

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