How to thicken up lasagna soup?

If your soup turns out thinner than expected, try these methods: ✔ Simmer uncovered – Let excess liquid evaporate naturally. ✔ Add cheese – Extra Parmesan or mozzarella helps thicken the broth. ✔ Use a slurry – Mix 1 tablespoon of cornstarch with 2 tablespoons of water and whisk it in.

Do chickpeas thicken soup?

Yes! Blended chickpeas create a creamy, plant-based thickener that adds extra protein and fiber without altering the flavor.

Why add flour to Alfredo sauce?

Flour acts as a thickening agent , giving the soup a velvety texture . If you prefer a gluten-free alternative, substitute cornstarch or arrowroot powder .

Can I use mozzarella instead of Parmesan in Alfredo?

Yes, but keep in mind: ✔ Parmesan adds depth and umami flavor , while mozzarella creates a gooey, stretchy consistency. ✔ If using mozzarella, blend it with Parmesan for a balanced flavor .

How to make your Alfredo lasagna soup creamy?

Achieving a perfectly creamy texture depends on the right techniques: ✔ Use full-fat dairy – Heavy cream and butter create a luxurious, silky broth. ✔ Simmer, don’t boil – High heat can cause separation. ✔ Stir frequently – This helps prevent clumping and ensures smooth melting.

Creamy Alfredo Lasagna Soup: Easy, Cheesy, and Delicious!

Description

This Creamy Alfredo Lasagna Soup combines the rich, cheesy goodness of classic Alfredo sauce with the comforting heartiness of lasagna—all in a warm, spoonable form. Made in just one pot, this dish features tender lasagna noodles, a luxuriously creamy broth, and a perfect blend of Parmesan and mozzarella cheese. It’s the ultimate comfort food for pasta lovers and soup enthusiasts alike!

Ingredients

8 oz lasagna noodles – broken into bite-sized pieces
2 tbsp butter – unsalted recommended
3 cloves garlic – minced
2 tbsp flour – for thickening
4 cups chicken broth – or vegetable broth for a vegetarian option
2 cups cooked chicken breast – shredded (rotisserie chicken works well!)
1 tsp Italian seasoning – adjust to taste
1 cup heavy cream – can substitute with half-and-half
1 cup Parmesan cheese – freshly grated for best texture
1 cup mozzarella cheese – shredded for extra cheesiness
Salt & pepper – to taste

Instructions

1️⃣ Sauté the Garlic & Make a Roux

In a large pot or Dutch oven, melt butter over medium heat.
Add minced garlic and sauté for about 30 seconds until fragrant.
Whisk in flour and cook for another minute to form a roux, stirring constantly to prevent lumps.

2️⃣ Add the Broth & Simmer

Slowly pour in the chicken broth while whisking to combine.
Bring to a gentle simmer and let cook for 5 minutes.
Stir in Italian seasoning, salt, and pepper.

3️⃣ Cook the Lasagna Noodles

Add broken lasagna noodles to the pot.
Stir occasionally to prevent sticking and simmer for 10-12 minutes until tender.
💡 Alternative: Cook noodles separately in salted water and add them at the end for a firmer texture.

4️⃣ Add Chicken & Cheese

Stir in shredded chicken.
Lower the heat and add heavy cream, then gradually mix in Parmesan cheese.
Stir gently until the cheese melts into the broth, creating a rich, creamy texture.
Sprinkle mozzarella cheese on top, cover, and let it sit for 1-2 minutes to melt.

5️⃣ Serve & Enjoy

Ladle into bowls and garnish with fresh parsley, extra Parmesan, or a drizzle of olive oil.
Pair with garlic bread or a side salad for a complete meal!

Notes

How to Store & Reheat

Refrigeration:

Store in an airtight container for 3-4 days.
Reheat on low heat, stirring frequently.

Freezing:

Freeze for up to 3 months in a freezer-safe container.
Thaw overnight in the fridge before reheating.
Tip: Cook fresh noodles separately and add them after reheating to prevent mushiness.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Cuisine: Italian-American

Nutrition

Calories: 450 kcal
Fat: 22g
Carbohydrates: 35g
Protein: 30g