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Creamy Alfredo Lasagna Soup Recipe

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★★★★

4 from 20 reviews

This Creamy Alfredo Lasagna Soup combines rich Italian-inspired flavors with a comforting, creamy broth that’s easy to prepare. Featuring tender seared chicken, Mafaldine pasta, and a delightful blend of seasonings, this soup offers all the deliciousness of classic lasagna in a warm, hearty bowl perfect for any occasion.

Ingredients

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Seasoning Mix

  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided

Soup Base

  • 2 tablespoons olive oil, divided
  • 1 lb boneless, skinless chicken breasts
  • 3 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 tablespoon minced garlic
  • 4 cups bone broth (chicken or turkey)
  • 1 cup whole milk
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • Dash of ground nutmeg
  • 8 oz dried mafaldine pasta
  • 1 cup plain Greek yogurt (whole-milk or 2%)

Instructions

  1. Prepare the Chicken: Mix the Italian seasoning, smoked paprika, garlic powder, ½ teaspoon kosher salt, and ½ teaspoon black pepper in a small bowl. Rub this seasoning blend thoroughly onto the chicken breasts to ensure they are evenly coated.
  2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 3 to 4 minutes on each side until nicely browned and cooked through. Remove the chicken from the pot and set aside.
  3. Sauté Vegetables: Add the remaining 1 tablespoon of olive oil and the unsalted butter to the same pot. Once melted, add the finely chopped onion and sauté for about 3 minutes until softened. Then add the minced garlic and cook for an additional minute to release its aroma.
  4. Add Spices: Stir in the chili powder, dried oregano, the remaining ½ teaspoon kosher salt, ½ teaspoon black pepper, and a dash of ground nutmeg. Cook this spice mixture with the sautéed onions and garlic for about one minute to bloom the flavors.
  5. Simmer the Soup: Pour in the bone broth and whole milk into the pot, stirring gently. Bring the mixture to a low simmer, then add the dried mafaldine pasta. Let the soup cook for 10 to 12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
  6. Add Chicken Back and Heat Through: While the pasta cooks, slice or shred the seared chicken breasts. Return the chicken pieces to the pot and simmer everything together for an additional 3 minutes, allowing the flavors to meld.
  7. Finish with Greek Yogurt: Remove the pot from heat and stir in the plain Greek yogurt until the soup becomes creamy and well combined. Taste and adjust seasoning if needed. Serve warm for a cozy, delicious meal.

Notes

  • You can substitute chicken bone broth with vegetable broth for a lighter flavor.
  • Greek yogurt adds creaminess without the heavy fat of cream; use whole-milk or 2% yogurt for best texture.
  • If mafaldine pasta is unavailable, other ribbon-shaped pasta like pappardelle or fettuccine cut shorter can be used.
  • Adjust the seasoning to your taste, especially salt and chili powder, depending on your spice preference.
  • For a dairy-free version, omit Greek yogurt and finish with a splash of coconut milk or cashew cream.
  • Ensure not to boil the soup vigorously after adding yogurt to prevent curdling.

Keywords: Creamy Alfredo Lasagna Soup, chicken soup, Italian soup, easy soup recipe, creamy pasta soup, comfort food, healthy dinner

Find it online: https://foodiecara.com/creamy-alfredo-lasagna-soup-recipe/