Lasagna Soup Recipe

Introduction

Lasagna Soup brings all the comforting flavors of classic lasagna into a cozy, easy-to-make bowl. Creamy Alfredo, tender chicken, mushrooms, and broken lasagna noodles combine for a hearty meal that’s perfect for chilly evenings.

Ingredients

• ½ cup roasted garlic cloves (see notes)
• 1 (16.9-ounce) jar prepared Alfredo sauce
• 1¼ pound boneless skinless chicken breasts, chopped into 1-inch pieces
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 3 tablespoons butter
• 4 ounces mushrooms, sliced
• ½ cup onions, minced
• 4 cups chicken stock or broth
• 2 cups half and half or whole milk
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• ¼ teaspoon ground nutmeg
• ¼ teaspoon red pepper flakes (more to taste)
• ½ cup grated parmesan cheese
• 10 lasagna noodles, broken into 4 pieces each (cooked)
• 2 tablespoons chopped parsley, for serving

Instructions

1. Step 1: In a blender, combine the Alfredo sauce and roasted garlic cloves. Blend until completely smooth and set aside.
2. Step 2: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped chicken, season with salt and pepper, and cook for 4-6 minutes until cooked through. Remove the chicken to a plate and set aside.
3. Step 3: In the same pot, melt 1 tablespoon of butter. Add the sliced mushrooms and sauté for 5-6 minutes until browned. Remove mushrooms to the plate with the chicken.
4. Step 4: Add the remaining 2 tablespoons of butter to the pot. Add minced onions and sauté for 5-6 minutes until translucent.
5. Step 5: Sprinkle the flour over the onions and stir, cooking for 1 minute to remove the raw flour taste.
6. Step 6: Slowly whisk in the chicken broth followed by the half and half, ensuring the mixture is smooth.
7. Step 7: Pour in the blended roasted garlic and Alfredo mixture. Season with salt, garlic powder, dried basil, Italian seasoning, ground nutmeg, and red pepper flakes. Bring the soup to a gentle boil, then reduce heat and simmer for 10 minutes.
8. Step 8: Stir in parmesan cheese, cooked chicken, sautéed mushrooms, and chopped parsley. Adjust seasoning with additional salt if needed.
9. Step 9: Add the cooked broken lasagna noodles directly to the pot or serve the noodles in bowls and ladle the soup over them. Serve warm and enjoy.

Tips & Variations

• For a vegetarian version, substitute the chicken with extra mushrooms or cooked tofu and use vegetable broth instead of chicken stock.
• If you prefer a thicker soup, add an extra tablespoon of flour when sautéing the onions.
• Use fresh herbs like basil or parsley for a brighter flavor.
• Leftover soup can be stored without noodles and add cooked noodles just before serving to prevent sogginess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove, adding cooked noodles at serving time to keep their texture. Soup without noodles can be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any sturdy pasta shape like penne or rigatoni can be used if lasagna noodles aren’t available. Just break them into manageable bite-sized pieces and cook accordingly.

Do I have to roast the garlic before adding it to the soup?

Roasting garlic adds a sweeter, mellow flavor, but you can substitute with sautéed garlic or garlic powder if pressed for time. Adjust seasoning to taste.

Lasagna Soup Recipe

Print Recipe

★★★★★

4.5 from 54 reviews

This comforting Lasagna Soup combines all the hearty flavors of traditional lasagna in a creamy, savory soup form. Featuring tender chicken, sautéed mushrooms, roasted garlic, tender noodles, and a rich Alfredo-based broth, it’s an easy and satisfying twist on an Italian classic that’s perfect for any season.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Roasted Garlic Alfredo Mixture

• ½ cup roasted garlic cloves
• 1 (16.9-ounce) jar prepared Alfredo sauce

Soup Base and Meat

• 1 ¼ pounds boneless skinless chicken breasts, chopped into 1-inch pieces
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 3 tablespoons butter
• 4 ounces mushrooms, sliced
• ½ cup onions, minced
• 4 cups chicken stock (or broth)
• 2 cups half and half (or whole milk)
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• ¼ teaspoon ground nutmeg
• ¼ teaspoon red pepper flakes (more to taste)
• ½ cup grated parmesan cheese
• 10 lasagna noodles, broken into 4 pieces each (cooked)
• 2 tablespoons chopped parsley, for serving

Instructions

1. Blend: Add the prepared Alfredo sauce and roasted garlic cloves to a blender. Blend until completely smooth, creating a flavorful roasted garlic Alfredo mixture. Set this aside for use in the soup.
2. Sauté Chicken and Mushrooms: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped chicken pieces, seasoning with salt and pepper, and cook for 4-6 minutes until the chicken is cooked through. Remove chicken to a plate and set aside. Next, add 1 tablespoon of butter to the same pot, melt it, then add sliced mushrooms. Sauté the mushrooms for about 5-6 minutes until they brown nicely. Remove mushrooms to the same plate as the chicken.
3. Prepare Soup Base: To the pot, add the remaining 2 tablespoons of butter. Once melted, add the minced onions and sauté for 5-6 minutes until translucent and soft. Sprinkle the all-purpose flour over the onions and stir well, cooking the flour for 1 minute to eliminate the raw taste.
4. Add Liquids and Seasonings: Gradually whisk in the chicken stock in a slow, steady stream to avoid lumps, followed by the half and half (or whole milk). Pour in the blended roasted garlic Alfredo mixture and season with salt, garlic powder, dried basil, Italian seasoning, ground nutmeg, and red pepper flakes. Stir well to combine.
5. Simmer Soup: Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it simmer uncovered for 10 minutes allowing flavors to meld and the soup to thicken slightly.
6. Finish and Serve: Stir in the grated parmesan cheese, cooked chicken, sautéed mushrooms, and chopped parsley. Taste and adjust salt if necessary. Add the cooked, broken lasagna noodles directly to the pot to incorporate or serve noodles separately in bowls and ladle the soup over for best texture if anticipating leftovers. Serve warm and enjoy your cozy lasagna soup!

Notes

• Roasted garlic can be made by roasting whole garlic cloves in olive oil at 400°F for about 20-25 minutes until soft and golden, or purchased pre-roasted for convenience.
• Cooking the noodles separately prevents them from absorbing too much soup and becoming mushy if leftovers are planned.
• You can substitute half and half with whole milk for a lighter soup, but half and half gives a richer texture.
• Adjust red pepper flakes for desired spiciness or omit for milder flavor.
• Fresh parsley adds brightness but can be substituted with dried parsley if unavailable.

Keywords: Lasagna Soup, Chicken Lasagna Soup, Italian Soup, Creamy Lasagna Soup, Comfort Food, One-Pot Soup