Creamy Alfredo Lasagna Soup: One-Pot White Lasagna Broth
A velvety alfredo lasagna soup stands or falls on the block of vegetarian parmesan-style hard cheese you grate into the broth. Buy a solid wedge certified as vegetarian so it uses microbial rennet rather than animal rennet, keeping the pot strictly halal. Put pre-grated tubs back on the shelf because their anti-caking starches prevent smooth melting and leave a grainy finish in double cream.
You build this one-pot Italian-style soup by searing 500 g of diced halal chicken breast, cooking a plain flour roux with onions and dried herbs, and simmering 250 g of broken dried lasagna sheets directly in 1000 ml of halal chicken stock. Stirring the pasta every two minutes stops flat pieces from overlapping and sticking to the base. Finished with double cream, spinach, and a cold dollop of ricotta and mozzarella, the dish is ready in 45 minutes.
Creamy Alfredo Lasagna Soup: One-Pot White Lasagna Broth
Recipe cardIngredients
Instructions
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Sear the chicken
Heat 2 tablespoons olive oil and 30 g unsalted butter in a large heavy-based Dutch oven over medium-high heat until the butter melts and foams gently. Season 500 g diced halal chicken breast with half of the 1 teaspoon fine sea salt and 0.5 teaspoon freshly ground black pepper, then lay the cubes in a single layer so they brown rather than steam. Sear for 5 to 6 minutes, turning occasionally, until golden brown on the edges and cooked through to 74°C (165°F), then transfer to a clean plate.
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Soften the aromatics
Reduce the heat to medium and tip 1 finely diced medium brown onion into the remaining drippings. Cook for 5 minutes, stirring frequently, until the onion turns soft and translucent. Add 4 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 0.5 teaspoon dried thyme, and 0.25 teaspoon crushed red chilli flakes, cooking for 1 minute until fragrant without letting the garlic brown and turn bitter.
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Build the stock base
Sprinkle 30 g plain flour over the onion and herb mixture and stir constantly for 1 minute to cook out the raw flour taste and form a smooth, golden paste. Slowly pour in 1000 ml halal chicken stock while whisking or stirring continuously so the flour dissolves without lumps. Bring the liquid to a gentle boil over medium-high heat.
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Simmer the lasagna sheets
Drop 250 g broken dried lasagna sheets and the remaining half teaspoon of fine sea salt into the boiling stock. Reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes until the pasta is tender. Stir every two minutes so the flat pasta pieces do not overlap and stick to the base of the pot.
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Mix the ricotta topping
While the pasta simmers, combine 150 g whole-milk ricotta cheese, 80 g grated low-moisture mozzarella cheese, and 1 tablespoon finely chopped fresh flat-leaf parsley in a small mixing bowl. Stir until evenly blended so every bowl gets a balanced scoop of cheese and herbs.
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Finish with cream and cheese
Turn the heat down to low and stir 250 ml double cream, 120 g finely grated vegetarian parmesan-style hard cheese, 60 g roughly chopped fresh baby spinach, and the reserved chicken into the pot. Simmer gently for 3 to 4 minutes until the cheese melts into a velvety broth and the spinach wilts completely, keeping the heat low so the dairy does not split.
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Ladle and garnish
Ladle the hot alfredo lasagna soup into warm serving bowls. Crown each portion with a generous spoonful of the ricotta and mozzarella mixture, extra grated vegetarian parmesan-style hard cheese, and the remaining 1 tablespoon fresh flat-leaf parsley before serving immediately.
Flat broken lasagna pieces settle onto the bottom of the pot and weld together if left undisturbed. Stir across the base every two minutes during simmering; if you feel resistance against your spoon, lift the pasta immediately and lower the heat slightly so the starch does not scorch.
Vegetarian parmesan-style hard cheese and substitutes
Block vegetarian parmesan-style hard cheese gives this soup its savoury depth while remaining strictly halal through microbial rennet. If you cannot find a certified vegetarian block, omit the pre-grated tubs coated in starch and do not make this without a microbial-rennet hard cheese, as softer cheeses fail to build the classic alfredo broth.
What to serve with it
Serve this soup alongside warm, crusty garlic bread or toasted ciabatta slices so you can mop up every drop of the cream broth. Pair the bowls with a crisp green rocket and cherry tomato salad dressed in lemon juice and olive oil, and set extra crushed red chilli flakes and black pepper on the table.
Storing and reheating
Never leave cooked chicken and cream soup at room temperature for more than 2 hours. Cool leftovers promptly and store them in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of halal chicken stock or milk because the pasta absorbs liquid as it sits.
Nutrition per serving
- Calories
- 655
- Protein
- 36.5 g
- Carbs
- 39.0 g
- Fat
- 38.5 g
- Fiber
- 2.4 g
- Sugar
- 4.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I use pre-grated parmesan-style cheese instead of grating a block?
No, grate a solid block of vegetarian parmesan-style hard cheese yourself. Pre-grated tubs contain anti-caking starches that prevent the cheese from emulsifying smoothly, leaving the double cream broth grainy instead of velvety.
Does this alfredo lasagna soup freeze well for meal prep?
Freezing is not ideal because cream-based broths can separate and lasagna sheets soften upon thawing. If you must freeze it, omit the ricotta topping, freeze in an airtight container for up to 2 months, thaw overnight in the refrigerator, and reheat gently over low heat.
How do I make a meat-free version of this soup?
Omit the halal chicken breast and sear 400 g of sliced chestnut mushrooms in the butter and olive oil for 6 to 7 minutes until deeply browned. Swap the halal chicken stock for rich vegetable stock and follow the remaining steps as written.
