Creamy Alfredo Lasagna Soup
This Creamy Alfredo Lasagna Soup is a comforting twist on the classic lasagna, featuring a rich, velvety Alfredo broth filled with chicken, spinach, Parmesan, and tender lasagna noodles. Perfect for chilly nights, it’s a one-pot meal that’s both cozy and elegant.
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting Board
- Ladle
Ingrédients
Soup Base
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 lb ground chicken
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 8 oz lasagna noodles broken into pieces
- 2 cups spinach chopped
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until fragrant and translucent, about 3–4 minutes.
- Add ground chicken and cook until browned and fully cooked, breaking it up as it cooks, about 5–7 minutes.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Reduce heat to low and stir in heavy cream and Parmesan cheese until melted and smooth.
- Add the broken lasagna noodles and cook for 10 minutes, stirring occasionally to prevent sticking.
- Stir in chopped spinach and cook for 1–2 minutes until wilted.
- Season with salt and pepper to taste, then ladle into bowls.
- Garnish with fresh parsley and serve hot.
Notes
This creamy lasagna soup can be customized easily — try adding mushrooms, Italian sausage, or red pepper flakes for extra flavor. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove with a splash of broth or cream.