Print

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/lasagna-soup-recipe/