Alfredo Lasagna Soup
Alfredo lasagna soup: seasoned seared chicken and broken lasagna noodles simmered in a garlicky chicken broth with half and half and milk, finished with Parmesan, mozzarella, parsley and basil. One pot, 45 minutes, serves 4.
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Ingredients
- 1 pound chicken breast about 2 large breasts
- 2 tablespoons olive oil whisked into the chicken seasoning; plus a drizzle more for the pot
- 1 teaspoon Italian seasoning for the chicken
- 1 teaspoon lemon pepper for the chicken
- 1 teaspoon smoked paprika for the chicken
- 1 teaspoon garlic powder for the chicken
- 1 teaspoon salt for the chicken
- 1/4 teaspoon black pepper for the chicken
- 3 tablespoons unsalted butter
- 1 tablespoon garlic minced
- 4 cups chicken broth
- 1 1/2 cups half and half or heavy cream
- 1 1/2 cups whole milk
- 1 1/2 teaspoons Italian seasoning for the soup
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt for the soup; adjust to taste
- 1/2 teaspoon black pepper for the soup
- 1 dash nutmeg
- 1 dash dried mustard
- 1 dash cayenne to taste
- 8 to 9 ounces lasagna sheets broken into smaller pieces
- 1/4 to 1/3 cup Parmesan cheese freshly grated
- 1/3 cup shredded mozzarella more to taste
- 2 tablespoons parsley finely chopped
- 2 tablespoons basil chopped
- 1 to 2 tablespoons all-purpose flour optional, for thickening
Instructions
- In a small bowl, whisk together the olive oil, Italian seasoning, lemon pepper, smoked paprika, garlic powder, salt and black pepper. Put the chicken breasts in a large bowl, pour the seasoning over them and toss until evenly coated.
- Heat a drizzle of oil in a large pot or Dutch oven over medium heat. Sear the chicken 5 to 6 minutes per side, until golden and cooked through, 165°F on a food thermometer. Move it to a plate, let it cool slightly, then chop it into bite-sized chunks and set it aside.
- In the same pot over medium heat, melt the butter and cook the minced garlic for 1 minute, until fragrant and lightly golden. Pour in the chicken broth, half and half and milk and stir to combine. Add the Italian seasoning, oregano, salt, black pepper, nutmeg, dried mustard and cayenne. Bring to a gentle simmer over low-medium heat.
- Break the lasagna sheets into smaller pieces and add them straight to the simmering soup. Stir now and then so they do not stick and cook 12 to 14 minutes, until the noodles are tender and silky.
- Add the chopped chicken back to the pot with the Parmesan, mozzarella, parsley and basil. Stir until the cheeses melt and the soup turns creamy. Taste and adjust the seasoning.
- For a thicker soup, ladle 1 cup of the soup into a separate bowl and whisk in 1 to 2 tablespoons of flour until smooth. Pour it back into the pot, stir and simmer briefly until the soup thickens slightly.
- Serve the soup warm.
Notes
Refrigerate leftovers in small shallow containers within 2 hours and eat within 3 to 4 days. Reheat to a rolling boil, 165°F. Cream soups can separate if frozen.
Nutrition
Serving: 1servingCalories: 764kcalCarbohydrates: 60.9gProtein: 45.7gFat: 37.2gSodium: 2202mgFiber: 2.9gSugar: 10.8g