Creamy Chicken Alfredo Lasagna Soup
This Creamy Chicken Alfredo Lasagna Soup combines tender chicken, broken lasagna noodles, and a rich Alfredo style broth in one cozy pot. Ready in about 45 minutes, it delivers all the comfort of baked lasagna in a spoonable, family friendly soup.
Equipment
- Large pot or Dutch oven
- Whisk
- Box grater
- Ladle
- Cutting board and knife
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1.5 lbs chicken breast diced
- 6 cups chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 8 oz lasagna noodles broken into pieces
- 1 cup heavy cream
- 1 cup parmesan cheese freshly grated
- 1 cup mozzarella cheese shredded
- 1/2 cup ricotta cheese for topping
- 2 tablespoons fresh parsley chopped, for garnish, optional
Instructions
- Melt the butter with the olive oil in a large pot over medium heat, then add the diced onion and cook for 3 to 4 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the diced chicken to the pot and cook for 5 to 6 minutes, stirring occasionally, until no longer pink on the outside.
- Pour in the chicken broth, Italian seasoning, salt, and pepper, then bring the mixture to a gentle boil over medium high heat.
- Add the broken lasagna noodles directly to the pot and cook for 10 to 12 minutes, stirring occasionally, until the noodles are tender.
- Reduce the heat to low and whisk in the heavy cream and freshly grated parmesan until the soup is smooth and creamy, about 2 to 3 minutes.
- Stir in the shredded mozzarella until melted, then taste and adjust the seasoning as needed.
- Ladle the soup into bowls and top each serving with a small dollop of ricotta cheese and fresh parsley before serving.
Notes
For the best texture, cook the lasagna noodles separately and add them to individual bowls if you plan to store leftovers, since pasta continues absorbing liquid in the fridge. Always lower the heat before adding cream and cheese to prevent the broth from separating or turning grainy. Use freshly grated parmesan and mozzarella rather than pre shredded cheese for the smoothest, creamiest results. Leftovers keep in the fridge for up to 3 days or in the freezer for up to 2 months without the noodles.