This comforting twist on classic lasagna blends all the creamy, cheesy richness you love into a warm, spoonable soup that’s perfect for busy nights or when you’re craving something indulgent. With tender shredded chicken, soft lasagna noodles, and a velvety Alfredo broth, this dish delivers all the flavor with none of the complicated layering. It’s a simple, one-pot meal that feels special enough for company but easy enough for a weeknight dinner.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Small onion, finely diced | 1 |
| Garlic cloves, minced | 3 |
| Italian seasoning | 1 teaspoon |
| Crushed red pepper flakes (optional) | ¼ teaspoon |
| Low-sodium chicken broth | 6 cups |
| Lasagna noodles, broken into pieces | 8 |
| Cooked, shredded chicken | 2 cups |
| Alfredo sauce (jar, 15 oz) | 1 |
| Heavy cream | ½ cup |
| Shredded mozzarella cheese | 1½ cups |
| Grated Parmesan cheese | ½ cup |
| Salt and black pepper | To taste |
| Fresh parsley or basil, for garnish | As needed |
Instructions
- Warm the olive oil in a large soup pot over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
- Mix in the garlic, Italian seasoning, and red pepper flakes. Cook for about a minute until everything becomes aromatic.
- Pour in the chicken broth and increase the heat until it reaches a boil. Add the broken lasagna noodles and cook for 10–12 minutes, or just until they turn tender.
- Lower the heat, then stir in the shredded chicken, Alfredo sauce, and heavy cream.
- Add the mozzarella and Parmesan, stirring gently until the cheeses fully melt into the broth.
- Taste the soup and adjust the seasoning with salt and pepper as needed. Let it simmer for an additional 5 minutes so the flavors come together.
- Ladle the soup into bowls and finish with a sprinkle of fresh parsley or basil.
Tips
Too thick? Add a splash of chicken broth or milk.
Too thin? Allow it to simmer uncovered for a few minutes or stir in a little more cheese.
Noodles getting mushy? Cook them separately next time and add them just before serving.
Storage & Make-Ahead
Refrigerator: Keeps well for up to 4 days in a sealed container. Reheat slowly on the stove or microwave.
Freezer: Freezes for up to 2 months, though cream-based soups may have slight texture changes.
Make-Ahead: Prep the soup base early; cook noodles later and combine just before serving.
This Creamy Alfredo Lasagna Soup from deesviral brings together cozy flavors, creamy textures, and one-pot convenience, making it an irresistible weeknight favorite.
