Ingredients

The following ingredients have 5 Servings
  • 1/2 cup roasted garlic cloves
  • 1 (16.5 oz) jar Alfredo sauce
  • 3 tablespoons butter
  • 4 oz mushrooms, sliced
  • 1 small yellow onion, diced
  • 1 tablespoon all-purpose flour
  • 4-6 cups chicken stock
  • 2 cups half and half
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flake
  • 1/4 teaspoon ground nutmeg
  • 10 lasagna noodles, broken into quarters
  • 1/2 cup parmesan cheese, grated
  • Fresh parsley, for serving
  • Kosher salt and freshly ground black pepper, to taste

Instruction

  • To roast the garlic, preheat oven to 375°F. Slice top from head of garlic, drizzle with olive oil, wrap in foil and bake until tender, about 45 minutes. Squeeze cloves from skins to use.
  • Puree roasted garlic and Alfredo sauce together using an immersion or regular blender. Set aside.
  • Add half of the butter to a large pot over medium-high heat. Add mushrooms and cook until brown and softened, about 5 minutes. Remove to a plate and set aside.
  • Add the remaining butter to the pot, followed by the onions. Cook until translucent, 5-6 minutes. Stir in flour and cook one minute more.
  • Gradually stir in 4 cups chicken broth, followed by the half and half. Pour in the garlic/Alfredo mixture, along with garlic powder, basil, red pepper, and nutmeg.
  • Stir in lasagna noodles and bring to a boil. Reduce to a simmer and cook until noodles are tender, 10-15 minutes.
  • Reduce heat to low, and stir in Parmesan, mushrooms and chopped parsley. Season to taste with salt and pepper. If soup is too thick, add more chicken broth. Enjoy!