Alfredo Lasagna Soup Recipe

Alfredo Lasagna Soup is a rich and creamy twist on traditional lasagna, served in a comforting soup form. Combining all the best elements of a classic lasagna — pasta, creamy Alfredo sauce, and melted cheese — this dish is perfect for cozy dinners and special family meals. Here’s how to make this one-pot wonder that’s guaranteed to impress.

Introduction

If you’re a fan of Alfredo pasta and lasagna, why not combine these two favorites into a soul-satisfying soup? This Alfredo Lasagna Soup offers all the indulgence of lasagna but with the simplicity and warmth of a soup. It’s quick enough for a weeknight meal but luxurious enough to serve to guests. With tender lasagna noodles, a luscious garlic-Parmesan broth, and dollops of ricotta, every spoonful is a delight.

Ingredients

For the Soup Base:

• 2 tablespoons unsalted butter
• 1 pound ground chicken or turkey (or shredded rotisserie chicken)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 1 cup heavy cream or half-and-half
• 8 lasagna noodles, broken into bite-sized pieces
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional for heat)
• Salt and black pepper to taste

For the Toppings:

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Fresh basil leaves (for garnish)
• Fresh parsley, chopped (optional)

Step-by-Step Instructions

Step 1: Sauté Aromatics and Meat

1. Melt Butter and Sauté: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent.
2. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
3. Cook Meat: Add the ground chicken or turkey to the pot and cook until browned, breaking it apart with a spoon (about 5-7 minutes). Season with a pinch of salt and black pepper.

Step 2: Build the Soup Base

1. Add Broth and Seasonings: Pour in the chicken broth and 2 cups of water. Stir in the Italian seasoning and crushed red pepper flakes if using.
2. Simmer: Bring the mixture to a gentle boil and let it simmer for about 10 minutes to develop flavor.

Step 3: Cook the Lasagna Noodles

1. Add Noodles: Stir the broken lasagna noodles into the pot. Cook for about 8-10 minutes or until the noodles are tender but still slightly firm (al dente). Stir occasionally to prevent sticking.
2. Adjust Seasoning: Taste the soup and add more salt or pepper as needed.

Step 4: Create the Creamy Alfredo Base

1. Stir in Cream: Reduce the heat to low and pour in the heavy cream or half-and-half. Let it simmer for 2-3 minutes to warm through.
2. Add Parmesan: Sprinkle in the grated Parmesan cheese and stir until melted and incorporated, creating a creamy, velvety texture.

Step 5: Assemble and Serve

1. Prepare Toppings: In a small bowl, combine ricotta cheese and chopped parsley for a fresh, cheesy topping.
2. Ladle Soup: Serve the soup in bowls and top each with a generous spoonful of the ricotta mixture, a sprinkle of shredded mozzarella, and fresh basil leaves.
3. Melt Cheese (Optional): For an extra touch, place the bowls under a broiler for 1-2 minutes to melt and brown the mozzarella topping slightly.

Serving and Storage Tips

• Serving: Enjoy this soup hot, served with a side of garlic bread or a light salad for a complete meal.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some broth, so add a bit of water or broth when reheating.
• Freezing: It’s best to freeze the soup without the noodles. When ready to eat, reheat and cook fresh noodles to add.

Helpful Notes

• Noodle Variations: If lasagna noodles aren’t available, use any broad, flat pasta like pappardelle or broken fettuccine.
• Lighter Version: Substitute heavy cream with half-and-half or even whole milk for a lighter option.
• Vegetarian Twist: Omit the chicken and use vegetable broth. Add mushrooms, spinach, or zucchini for extra depth.
• Make-Ahead Tip: Cook the soup base ahead and refrigerate. When ready to serve, reheat and cook the noodles directly in the soup.

Tips from Well-Known Chefs

• Giada De Laurentiis: “Adding a splash of white wine before the broth gives the soup a complex flavor base.”
• Rachael Ray: “For a touch of zing, add a little lemon zest at the end to brighten the rich flavors.”
• Emeril Lagasse: “Season the ricotta with a dash of nutmeg; it pairs beautifully with the Alfredo sauce.”

Frequently Asked Questions

1. Can I use jarred Alfredo sauce?

Yes, for convenience, you can use jarred Alfredo sauce. Add it with the heavy cream and adjust the seasonings accordingly.

2. What if my soup is too thick?

Add more chicken broth or water to reach your desired consistency.

3. Can I make this soup gluten-free?

Absolutely. Use gluten-free lasagna noodles and ensure the broth and seasonings are gluten-free.

4. Can I substitute ricotta with cottage cheese?

Yes, cottage cheese can be used as a substitute. Blend it for a smoother texture if desired.

5. How do I prevent the noodles from getting soggy?

Cook the noodles separately and add them just before serving if you plan to have leftovers.

6. What type of chicken works best?

Ground chicken, shredded rotisserie chicken, or leftover roast chicken all work well for this recipe.

7. Can I add spinach?

Yes, adding fresh or frozen spinach during the last few minutes of cooking adds color and nutrition.

8. Is heavy cream necessary?

No, you can use half-and-half or even evaporated milk as a substitute for a lighter option.

9. How do I add more depth of flavor?

Sauté the onions with a splash of Worcestershire sauce or add a pinch of smoked paprika for a unique touch.

10. Can this be made dairy-free?

Use dairy-free cream and cheese alternatives to adapt this soup for a dairy-free diet.

Enjoy this decadent Alfredo Lasagna Soup — a perfect blend of rich flavors and hearty textures that will have everyone asking for seconds!