Decadent Creamy Alfredo Lasagna Soup

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Creamy, dreamy, and loaded with rich Italian flavors, this Decadent Creamy Alfredo Lasagna Soup is everything you love about lasagna served up in a cozy bowl of comfort. Imagine tender pasta floating in a velvety Alfredo broth, mingled with layers of cheese and hints of garlic and herbs. It’s the ultimate way to turn your favorite pasta dish into an effortless, spoonable dinner.

This soup is a delicious twist on the classic, combining the soul-soothing nature of soup with the indulgence of Alfredo sauce and lasagna-style textures. It’s ideal for chilly evenings, lazy weekends, or when you need a guaranteed crowd-pleaser. Topped with toasted bread and a sprinkle of fresh herbs, it feels like a warm hug in a bowl.

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Ingredients for this Decadent Creamy Alfredo Lasagna Soup

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 medium onion, finely chopped
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups half-and-half or whole milk
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground nutmeg
• 2 cups shredded cooked chicken (rotisserie works well)
• 8 lasagna noodles, broken into bite-sized pieces (or use any short pasta)
• 1 1/2 cups grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh parsley or basil, chopped (for garnish)
• Toasted bread or croutons for serving

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Step 1: Sauté the Aromatics

In a large pot over medium heat, melt the butter. Add the minced garlic and chopped onion, and cook until softened and fragrant, about 3-4 minutes. Stir frequently to prevent browning.

Step 2: Make the Creamy Base

Sprinkle in the flour and whisk continuously for about 1 minute to create a roux. Slowly pour in the chicken broth while whisking to avoid lumps. Stir in the half-and-half and heavy cream. Bring the mixture to a gentle simmer.

Step 3: Add Seasoning and Chicken

Season the broth with Italian seasoning, ground nutmeg, salt, and pepper. Add the shredded cooked chicken to the pot and let it simmer gently for 10 minutes to develop flavor.

Step 4: Cook the Pasta

Meanwhile, cook the lasagna noodles (or short pasta) separately in salted water until al dente. Drain and set aside.

Step 5: Combine Pasta and Cheese

Add the cooked pasta to the soup base. Stir in the Parmesan and mozzarella cheeses until melted and creamy. Adjust seasoning if needed.

Step 6: Serve and Garnish

Ladle the soup into bowls, top with chopped parsley or basil, and add a side of toasted bread or croutons. Serve hot and enjoy the creamy lasagna comfort!

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Frequently Asked Questions

Can I use a different pasta shape?

Yes! While broken lasagna noodles mimic the original dish, short pastas like rigatoni, penne, or rotini work wonderfully too.

Can I make this vegetarian?

Absolutely. Swap the chicken broth for vegetable broth and omit the shredded chicken. Add sautéed mushrooms, spinach, or white beans for a hearty alternative.

Can I use jarred Alfredo sauce?

In a pinch, yes. Substitute 2 to 2 1/2 cups of jarred Alfredo sauce and skip the roux-making step. Still add milk or broth to reach soup consistency.

What cheeses work best?

Parmesan and mozzarella melt beautifully, but feel free to add fontina or provolone for an extra gooey touch.

Is this soup gluten-free?

To make it gluten-free, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend.

Can I prepare it ahead of time?

Yes, but for best texture, store the soup and pasta separately. Combine when reheating to prevent the pasta from getting too soft.

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