Alfredo Lasagna Soup
A delightful fusion of classic lasagna flavors in a cozy, brothy form, perfect for chilly evenings and family gatherings.
Ingredients
For the Soup
- 12 oz lasagna noodles Can be substituted with other pasta types.
- 4 cups chicken broth Taste the broth before adding salt.
- 2 cups heavy cream Add for richness.
- 1 cup Alfredo sauce Store-bought or homemade.
- 3 cups cooked chicken, shredded Rotisserie chicken works well.
- 2 cups spinach, chopped Fresh spinach is recommended.
- 1 cup ricotta cheese For creaminess.
- 1 cup mozzarella cheese, shredded For garnishing.
- 1/2 cup Parmesan cheese, grated For garnishing.
- 2 cloves garlic, minced For flavor.
- 1 teaspoon Italian seasoning For seasoning.
- to taste Salt and pepper Adjust according to preference.
Instructions
Cooking Process
- In a large pot, bring the chicken broth to a rolling boil.
- Add the lasagna noodles and cook according to the package instructions, stirring occasionally.
- While the noodles cook, mix together the heavy cream, Alfredo sauce, ricotta cheese, minced garlic, Italian seasoning, salt, and pepper in a separate bowl.
- Stir in the shredded chicken and chopped spinach into the cream mixture.
- Once the noodles are tender, reduce the heat and carefully mix in the Alfredo mixture to the pot.
- Gently simmer until everything is heated through and the spinach has wilted beautifully.
- Serve the soup hot, garnished with mozzarella and Parmesan cheese.
Notes
Consider serving in rustic bowls and pairing with garlic bread or a fresh green salad for a balanced meal. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 3 months.