Description
Warm comfort meets Italian classic in this creamy alfredo lasagna soup, blending rich layers of pasta and velvety sauce. Hearty ingredients meld together, offering you a delightful bowl of comfort that satisfies deep cravings with each spoonful.
Ingredients
Scale
Pasta and Proteins:
- 8 ounces (226 grams) lasagna noodles, broken into pieces
- 1 pound (454 grams) ground chicken or turkey
- 2 cups fresh spinach, chopped
Dairy and Cheese:
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter
Herbs, Seasonings, and Broth:
- 4 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat butter in a spacious pot over medium temperature until it shimmers, then introduce diced onions and minced garlic, sautéing until they release their aromatic essence.
- Incorporate ground poultry, breaking it into crumbly pieces and cooking until a rich golden-brown color develops, eliminating any surplus grease.
- Stream chicken broth into the pot, allowing the liquid to reach a gentle bubbling state, then submerge lasagna noodles and cook until they become perfectly tender and pliable.
- Gradually blend heavy cream into the mixture, followed by grated Parmesan and mozzarella cheeses, complemented by Italian seasoning, salt, black pepper, and a sprinkle of red pepper flakes; reduce heat and simmer until cheeses transform into a luxurious, smooth consistency.
- Delicately fold fresh spinach leaves into the soup, watching them wilt and integrate seamlessly within moments; taste and recalibrate seasonings as necessary.
- Ladle the steaming soup into serving bowls, adorning with freshly chopped parsley for a vibrant finishing touch and serve immediately while piping hot.
Notes
- Swap ground meat with plant-based crumbles for a vegetarian version that maintains protein and texture.
- Use gluten-free lasagna noodles to make the soup completely gluten-free without compromising taste.
- Reduce cream content by mixing half-and-half with Greek yogurt for a lighter, lower-calorie alternative that still delivers creamy richness.
- Enhance nutritional value by adding extra vegetables like zucchini or mushrooms during the sautéing stage for more depth and nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 2400 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 130 mg