“Creamy Alfredo Lasagna Soup: Comfort in a Bowl, Italian-Style”

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  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 3 garlic cloves, minced

  • 1 lb cooked shredded chicken or sautéed mushrooms (for a vegetarian version)

  • 5 cups chicken or vegetable broth

  • 2 cups milk (or dairy-free alternative)

  • 1 cup heavy cream or coconut cream

  • 8 lasagna noodles, broken into bite-size pieces

  • 1 teaspoon Italian seasoning

  • Salt and pepper to taste

For the Creamy Alfredo Sauce:

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 1 cup milk

  • 1/2 cup grated Parmesan cheese

  • 1 cup shredded mozzarella cheese

Optional Toppings:

  • Fresh parsley, chopped

  • Crushed red pepper

  • Extra Parmesan

Preparation:

  1. Sauté aromatics: In a large soup pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent. Stir in garlic and cook for 1 minute.

  2. Add protein: Stir in shredded chicken or mushrooms and cook until heated through.

  3. Make the broth: Add broth, milk, cream, Italian seasoning, salt, and pepper. Bring to a gentle boil.

  4. Cook noodles: Add broken lasagna noodles and simmer until tender (about 10–12 minutes), stirring occasionally.

  5. Prepare Alfredo sauce: In a separate pan, melt butter and whisk in flour to form a roux. Slowly whisk in milk, then stir in cheeses until smooth and creamy.

  6. Combine and simmer: Pour Alfredo sauce into the soup pot. Stir well and simmer for 5 more minutes until thickened and flavorful.

  7. Taste and adjust seasoning as needed.

Serving and Storage Tips:

  • Serve hot in bowls topped with parsley, extra cheese, or chili flakes.

  • Pairs well with garlic bread or a crisp green salad.

  • Store leftovers in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or milk.

  • Not ideal for freezing, as the cream and pasta texture can change, but can be frozen without the noodles and reheated later with freshly cooked pasta added.

Variants:

  • Vegetarian: Use mushrooms, spinach, or zucchini instead of chicken.

  • Low-carb: Replace lasagna noodles with shredded zucchini or cauliflower rice.

  • Dairy-free: Use plant-based cream, milk, and cheese alternatives.

  • Spicy version: Add red chili flakes or diced jalapeños to the broth.

FAQ:

Q: Can I use store-bought Alfredo sauce?
A: Yes, for a quicker version, substitute homemade Alfredo with about 1.5 cups of store-bought sauce.

Q: Can I use other types of pasta?
A: Absolutely! Broken fettuccine, bowties, or rotini all work well—just adjust cooking time.

Q: Is this soup gluten-free?
A: To make it gluten-free, use GF lasagna noodles and substitute flour in the Alfredo sauce with cornstarch or a gluten-free flour blend.

Q: Can I make this in a slow cooker?
A: Yes! Add everything except the pasta and Alfredo sauce to the slow cooker and cook on low for 4–5 hours. Add cooked noodles and Alfredo sauce just before serving.

Q: How do I thicken the soup if it’s too thin?
A: Simmer uncovered to reduce, or stir in a slurry of cornstarch and cold water.

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