Creamy Alfredo Lasagna Soup Recipe
Enjoy a hearty bowl of creamy alfredo lasagna soup, a unique Italian-inspired comfort food that layers a rich, velvety Alfredo sauce with tender lasagna pasta, fresh vegetables, and lean chicken for a balanced and satisfying meal.
Ingredients
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 cups low-fat milk (or unsweetened almond milk for a dairy-free option)
- 1 cup heavy cream (or coconut cream as a dairy alternative)
- 1 cup grated Parmesan cheese (or a dairy-free vegan cheese alternative)
- 4 cups chicken broth (or vegetable broth for a vegetarian twist)
- 200 g lasagna noodles, broken into pieces
- 1 cup chopped fresh spinach
- 1 cup diced tomatoes
- 1 cup cooked lean chicken breast, shredded (or use tofu for a plant-based protein)
- Salt and pepper, to taste
- Fresh basil and oregano, for garnish
Instructions
- First, melt the butter in a large pot over medium heat; then, add the garlic and onion. Sauté until soft and fragrant.
- Next, slowly whisk in the milk and cream until the mixture is smooth and well blended.
- Gradually stir in the Parmesan cheese, ensuring it melts evenly into a thick, creamy sauce.
- Meanwhile, pour in the chicken broth and bring the mixture to a gentle simmer.
- Then, add the broken lasagna noodles, cooking them until they are just al dente, about 8 to 10 minutes.
- After that, stir in the spinach, tomatoes, and shredded chicken. Let the ingredients meld together for an extra 5 minutes.
- Finally, season with salt and pepper, and garnish with fresh basil and oregano before serving.
Notes
For a vegetarian version, simply replace the chicken with tofu or white beans. Moreover, feel free to add extra vegetables such as zucchini or mushrooms to enhance texture and flavor. If reheating leftovers, warm the soup gently on the stove and add a splash of broth to revive its creamy consistency. Enjoy this delightful soup fresh, and store any extras in an airtight container in the refrigerator for up to 3 days.