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Creamy Alfredo Lasagna Soup

Creamy Alfredo Lasagna Soup garnished with mozzarella and parsley
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Savor the delightful blend of creamy Alfredo sauce, tender lasagna noodles, and fresh spinach in this cozy soup.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground chicken or turkey
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 8 ounces lasagna noodles, broken into pieces
  • 1 cup grated parmesan cheese
  • 2 cups fresh spinach leaves
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Add the diced onions and sauté until translucent.

2. Add the minced garlic and cook for 30 seconds until fragrant.

3. Add the ground chicken or turkey and cook until browned, breaking it up with a spoon. Season with salt, pepper, Italian seasoning, and red pepper flakes.

4. Pour in the chicken broth and bring to a gentle boil.

5. Reduce heat to a simmer and add the broken lasagna noodles. Cook until tender, 8–10 minutes.

6. Stir in the heavy cream and parmesan cheese. Simmer 3–4 minutes until slightly thickened.

7. Add the fresh spinach and allow it to wilt.

8. Ladle the soup into bowls and top with shredded mozzarella.

9. Garnish with chopped parsley before serving.

Notes

For a vegetarian version, replace the meat with mushrooms or zucchini and use vegetable broth.

Add extra cream for a thicker soup.

You may use cooked shredded chicken instead of ground meat.

Adjust spiciness by modifying the crushed red pepper.

Fresh basil can be used instead of parsley for garnish.

Nutrition

Find it online: https://paulakitchen.com/creamy-alfredo-lasagna-soup/