Creamy Alfredo Lasagna Soup

Name: Creamy Alfredo Lasagna Soup
Total time: 45 min
Ingredients: 2 ½ tsp Italian seasoning, dried; 1 tsp Smoked paprika; 1 tsp Garlic powder; 1 ½ tsp Salt; 1 tsp Black pepper, ground; 2 tbsp Olive oil; 1 lb Chicken breast, boneless skinless; 3 tbsp Butter; 1 Onion, finely chopped; 1 tbsp Garlic, minced; 4 cups Bone broth; 1 cup Milk; 1 tsp Chili powder; ½ tsp Oregano, dried; Nutmeg, ground; 8 oz Pasta, dried; 1 cup Greek yoghurt; ⅓ cups Parmesan cheese, grated; ⅓ cups Mozzarella cheese, shredded; 2 cups Spinach; 2 tbsp Parsley, finely chopped; 2 tbsp Basil, chopped

By Tasty · 45 min

Ingredients

Italian seasoning · dried2 ½ tsp
Smoked paprika1 tsp
Garlic powder1 tsp
Salt1 ½ tsp
Black pepper · ground1 tsp
Olive oil2 tbsp
Chicken breast · boneless skinless1 lb
Butter3 tbsp
Onion · finely chopped1
Garlic · minced1 tbsp
Bone broth4 cups
Milk1 cup
Chili powder1 tsp
Oregano · dried½ tsp
Nutmeg · ground
Pasta · dried8 oz
Greek yoghurt1 cup
Parmesan cheese · grated⅓ cups
Mozzarella cheese · shredded⅓ cups
Spinach2 cups
Parsley · finely chopped2 tbsp
Basil · chopped2 tbsp

Instructions

Whisk the Italian seasoning, paprika, garlic powder, salt, pepper and 1 tablespoon of the oil. Toss the chicken in the mixture until evenly coated.
Heat the remaining tablespoon of oil in a large pot over medium until shimmering. Cook the chicken 5–6 minutes per side, until golden and an instant-read thermometer in the thickest part reads 165°F (74°C). Rest about 5 minutes, then chop into bite-sized pieces.
In the same pot, melt the butter over medium heat. Cook the onion 3–4 minutes until soft and translucent, then add the garlic and cook about 1 minute until fragrant.
Pour in the broth and milk, add the Italian seasoning, chili powder, oregano, salt, pepper and nutmeg, and bring to a gentle simmer over medium-low heat.
Add the pasta and cook about 8 minutes, stirring occasionally, until al dente. Reduce the heat to low.
Whisk the yogurt with 2 tablespoons of the hot broth until smooth, then slowly stir it into the soup.
Stir in the Parmesan and mozzarella and cook, stirring constantly, about 4 minutes until melted and creamy. Stir in the chicken, and the spinach if using, cooking about 2 minutes until wilted. Stir in the parsley and basil, then season to taste.
Divide among 6 bowls and garnish with more Parmesan, parsley and basil.

Summarized from Tasty's video. Watch it for the details.

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Garlic Onion Cheese Milk Parmesan cheese Yoghurt Chicken breast Mozzarella cheese

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