Description
A comforting and creamy soup that captures the essence of lasagna in a delicious Alfredo sauce. This quick and easy recipe is perfect for busy weeknights or impressing guests.
Ingredients
Scale
- 2 tablespoons Butter
- 4 cloves Garlic, minced
- 1/4 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 tablespoon Italian seasoning
- Salt & pepper to taste
- 2 cups Rigatoni or lasagna noodles, cooked
- 1/2 cup Toasted breadcrumbs
- Fresh parsley or basil, for garnish
Instructions
- In a large pot, melt butter and sauté garlic for 1-2 minutes until fragrant.
- Stir in flour to form a roux and cook until golden brown, about 2-3 minutes.
- Slowly whisk in chicken broth until smooth.
- Add heavy cream, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Lower heat and stir in Parmesan and mozzarella cheeses until melted.
- Add cooked pasta and let it warm through in the soup.
- Serve in bowls topped with toasted breadcrumbs and fresh herbs.
Notes
- Feel free to use gluten-free pasta for a gluten-free version.
- Fresh herbs like basil or parsley can enhance the flavor.
- Adjust consistency by adding extra broth if the soup is too thick.
- Use freshly grated cheese for the best melt and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg